Description
This Instant Pot Burrito Bowl is a flavorful, easy-to-make one-pot meal featuring seasoned black beans, bell peppers, corn, rice, and vibrant toppings like guacamole and vegan sour cream. It’s a perfect vegan and gluten-free option for a quick, satisfying dinner packed with southwestern flavors.
Ingredients
Scale
Vegetables
- 1/2 large onion, chopped (125g)
- 1 bell pepper, chopped (150g)
- 1/4 cup diced green chiles or pickled jalapeño (28g)
- Optional toppings: lettuce, fresh tomatoes, red onions, green onions or cilantro
- Guacamole or avocado
Canned Goods
- 1 15oz can of black beans, drained & rinsed (260g)
- 1 10oz can of corn, drained (164g)
- 1 cup mild or hot salsa (265g)
Grains
- 1 cup long grain jasmine rice (180g)
Seasonings
- 2 tbsp homemade taco seasoning (10g)
Dairy Alternatives
- ½ cup vegan cheese, optional (56g) (blend of Earth Island, GoVeggie and Daiya)
- Vegan sour cream
Liquids
- 1 cup water (or broth for more flavor)
Instructions
- Sauté the vegetables: Set the Instant Pot to sauté mode. Add the chopped onions and cook for 3 minutes until softened. Then add the chopped bell peppers and homemade taco seasoning. Continue cooking for another 2 minutes until the peppers soften slightly. Turn off the sauté function.
- Add remaining ingredients and layer rice: Add the drained black beans, corn, diced green chiles, salsa, and water or broth into the pot. Carefully add the jasmine rice on top without stirring, making sure it is fully submerged under the liquid for even cooking.
- Pressure cook: Secure the Instant Pot lid and set it to cook on high pressure using the ‘white rice’ button or manually set to 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for best texture.
- Serve and garnish: Open the lid and fluff the mixture gently. Divide the burrito bowls into serving dishes and add your choice of optional toppings like vegan cheese, guacamole, vegan sour cream, fresh lettuce, tomatoes, onions, or cilantro. Enjoy immediately.
Notes
- Do not stir the rice after adding it to the pot; layering it evenly on top ensures proper cooking.
- Using broth instead of water adds more depth of flavor.
- Natural pressure release is preferred for better texture and to avoid splatter.
- The recipe is easily adaptable for vegan or vegetarian diets.
- Optional toppings can be adjusted to taste for extra freshness and creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (3 minutes sauté + 2 minutes sauté + 10 minutes pressure cooking)
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Keywords: Instant Pot, burrito bowl, vegan, quick dinner, black beans, rice, Mexican, healthy, one-pot meal
