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Instant Pot Burrito Bowls! Did you get an Instant Pot for the holidays!? I feel like years ago, everyone was asking for a fancy blender and this year, it’s all about the pressure cooker.
PS- every time I think of fancy appliances, I always think of this SNL skit. 😂
Anyways- we’ve had an Instant Pot for a few years now and it’s a workhorse in my kitchen. Mostly for making beans from scratch, proofing bread in just a few hours, making yogurt and as a rice cooker.
I don’t make that many weeknight dinners with it because I keep it in my basement and hate lugging it up too often, but for casserole meals like this- it’s fantastic.
The beauty of a Instant Pot is that you can saute and cook at the same time; this means that this dish comes together without dirtying anything else. Saute the peppers and onions for just a few minutes, bloom the spices, then add in the rest of the ingredients.
Bring to pressure, then cook for 7 minutes. I’m using white rice because I like the flavor so much better than brown rice, but you’ll need to cook the mixture for an extra 10 minutes.
Release by flipping the valve to open and let come down, which will take just another minute or two. That’s it! I cut the lettuce, tomatoes and avocado while the mixture is cooking so everything is done together.
So easy right? Man, these burrito bowls are incredibly delicious. 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. BL oddly likes Thousand Island with his burrito bowl salads, which I just find so weird. Do what you like!
Instant Pot Burrito Bowls! These vegan bowls are perfect for busy weeknights. Super flavorful Mexican rice with avocados, lettuce, tomatoes and more!
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