PS- every time I think of fancy appliances, I always think of this SNL skit. 😂
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!
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 red bell peppers, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn kernels, drained and rinsed
- 1 cup + 2 tablespoons vegetable broth
- 1 cup white rice (brown rice will need more cooking time)
- 1 cup salsa
- Shredded lettuce
- Chopped tomatoes
- Other toppings, as desired
- 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, about 3-4 minutes.
- 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 7 minutes.
- When cooking time is complete, do a quick release of the pressure (turn the vent to open, be careful- I use a kitchen towel to press it and then back away for the steam to release!) Remove the lid and stir together.
- Make the burrito bowls! Divide the salad ingredients among 4 bowls and top with the rice mixture. I like a little lime juice on these bowls, but extra salsa, extra dressing or no dressing works!
Keywords: gluten-free, vegan, vegetarian, instant pot, mexican, healthy