Instant Pot Vegan Burrito Bowls
Quick, hearty, and big on flavor - these Instant Pot Vegan Burrito Bowls are made with just 8 pantry staple ingredients. A perfect dump dinner for busy weeknights and meal prep.
Ingredients
- ½ large onion, chopped (about 125g)
- 1 bell pepper, chopped (about 150g) - any color
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) corn, drained
- ¼ cup diced green chiles or pickled jalapeño
- 1 cup mild or hot jarred salsa
- 1 cup long grain jasmine rice, dry
- 1 cup water or vegetable broth
- ½ cup shredded vegan cheese (optional - recommended for creaminess)
To Serve (Optional Toppings):
- Fresh cilantro, sliced green onions, diced red onion, avocado or guacamole, vegan sour cream, extra salsa, tortilla chips, lime wedges
Instructions
- Sauté: Set the Instant Pot to the Sauté setting. Add a drizzle of oil. Add the chopped onion and cook for 3 minutes, stirring, until softened. Add the bell pepper and taco seasoning and cook for another 2 minutes until fragrant. Turn off the Sauté setting.
- Deglaze: Add 2–3 tablespoons of water or broth and scrape any browned bits from the bottom of the pot. This helps prevent a burn notice.
- Layer: Add the black beans, corn, green chiles, and salsa. Stir gently to combine. Layer the dry rice evenly on top. Pour the water or broth over the rice, making sure the rice is fully submerged. Do NOT stir after adding the rice.
- Pressure Cook: Seal the lid. Set to Manual High Pressure for 10 minutes. Allow pressure to release naturally (approximately 10–15 minutes).
- Finish: Open the lid and stir everything together. If using vegan cheese, stir it in now and allow to melt for 1–2 minutes.
- Serve: Divide into bowls and top with your favorite toppings. Squeeze fresh lime over each bowl before eating.
Notes
- Stovetop method: Sauté veggies as directed, then combine all ingredients in a large pot with 2 cups of liquid. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until rice is fully cooked.
- Brown rice: Increase pressure cook time to 18 minutes.
- Spice level: Use mild salsa and omit green chiles for a mild bowl. Use hot salsa or add chipotle powder for more heat.
- Veggie swaps: Mushrooms, zucchini, cauliflower, or carrots all work well in place of bell pepper.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat with a splash of water. Freezes well for up to 2 months.
- Burn notice prevention: Always deglaze after sautéing and layer rice on top without stirring.