11
min
4
servings
285
kcal
5g
protein
50g
carbs
8g
fat
Instant Pot Burrito Bowls! These vegan bowls are perfect for busy weeknights. Super flavorful Mexican rice with avocados, lettuce, tomatoes and more!
Notes
We love them as bowls and tucking the leftover mixture into tortillas for burritos. I don’t find that I need a dressing with this recipe, just a squirt of lime juice and maybe an extra scoop of salsa. However, you could easily add a drizzle of ranch, lime vinaigrette, or whatever dressing you like.
Sauté
4 min–5 min
Pressure Cook
7 min
High
Quick Release
0 min
Total: 11 min
Sauté
4 min–5 min
Pressure Cook
7 min
High
Quick Release
0 min
Total: 11 min
to add ingredients to your shopping list
Turn on the Instant Pot and hit Saute. Add the oil and once warm, add the onion and bell pepper and cook until onion and peppers are just tender.
Stir in the garlic and ground seasonings. Stir for just 30 seconds, until fragrant.
Turn the Instant Pot off, and add the rest of the ingredients: beans, corn, vegetable broth, and rice. Stir together. Add the salsa on top, but don't stir in.
Cover and turn the vent to sealing. Hit manual pressure to .
When cooking time is complete, do a quick release of the pressure. Remove the lid and stir together.
Use a kitchen towel to press the vent and back away for the steam to release.
Divide the salad ingredients among 4 bowls and top with the rice mixture.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
Reheat in the microwave or on the stovetop until heated through.
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