Easy Instant Pot Vegan Burrito Bowls!
These burrito bowls are so easy to make, packed with flavors and all made in one-pot.
Serve with guacamole (or avocado slices) and chips for a hearty meal!
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Do you have those days when you want a nice meal but have no patience to cook?
Yeah happens with me all the time, especially on weekends (that’s what happens when you are a food blogger!)
I have been making many easy meals on such days and I think I have found my new favorite lazy day meal.
I can make these vegan burrito bowls even on days I don’t feel like cooking!
They are literally so easy and did I say they are quite flavorful too.
Sarvesh couldn’t stop raving about these burritos bowls. Now, I am not sure whether he loved the side of guac more or the burrito bowls themselves but I will take in all the compliments ;)!
Ingredients for Instant Pot Vegan Burrito Bowls
Rice: white rice is what I have used here and I have actually used basmati rice since that’s what I had in my pantry.
Beans: cooked or canned black beans have been used in this recipe. You cannot use dry beans here because they won’t cook in that much time.
Salsa: you can use store-bought salsa or homemade. I used a store-bought salsa that I like. I used the mild version since I am not a spice fan.
Spices: these vegan burrito bowls are flavored with cumin, smoked paprika and garlic powder. You may add some herbs like oregano if you want.
If you like it more spicy, you can even add red chili powder.
Corn: I like to add a lot of sweet corn to my burrito bowls, so I have used frozen corn here.
Once you have gathered all your ingredients, it takes only 5 minutes to put it all together in the IP and then set it to pressure cook.
Of course, it takes time to build pressure but overall you can make this dish in 30 minutes or less!
I like to top these instant pot vegan burrito bowls with lots of cilantro and guacamole (or avocado slices).
You may also add some crunchy cabbage, jalapeño, sour cream & cheese (if you don’t care about the bowl being vegan).
And I always serve with bowls with a side of lime wedge. I think a good squeeze of lime juice is a must before you dig in!
Also, don’t forget the tortilla chips! Yum!
Substituting Brown Rice
I haven’t tested this recipe with brown rice but I think it should work.
In that case, use dried black beans (you may soak them for an hour in hot water) and then add it to the pot with everything else.
Cook for 22-24 minutes on high pressure. The brown rice and dried black beans would both be cooked by then.
Dealing with BURN Message
This recipe has been tested in a 6qt DUO Instant Pot.
Some of the newer models and especially the 8qt are prone to the BURN message.
If you have that issue, consider adding additional 1/2 to 3/4 cup of water.
Make sure to de-glaze the pot well after sauteing the onions.
Also, do not stir after adding the salsa.
1- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the jalapeño, garlic, onion and red pepper.
2- Saute for 3 minutes until softened and then add the beans, corn, garlic powder, cumin, smoked paprika and salt.
3 & 4- Add in the rice and then the water. Scrape and de-glaze the bottom after you add the water to make sure there’s nothing stuck at the bottom of the pot.
5- Add in the salsa on top, do not stir.
6- Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 6 minutes with the pressure valve in the sealing position.
7- Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open the lid.
8- Stir everything with a spatula. It might look little wet but mixture dries out as it cools down. You may add in some cilantro at this point.
Serve vegan burrito bowls with lime wedges, avocado, cilantro and tortilla chips!
More Easy Instant Pot Meals
Instant Pot Creamy Tomato Gnocchi Soup
If you’ve tried this Instant Pot Vegan Burrito Bowls Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Instant Pot Vegan Burrito Bowls
- 1 tablespoon oil 15 ml, I used avocado oil
- 1/2 jalapeño chopped
- 3 large garlic cloves chopped
- 1 medium yellow onion chopped
- 1 medium red pepper chopped
- 15.5 oz can black beans drained and rinsed
- 3/4 cup sweet corn frozen
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1 cup white rice 200 grams, I used basmati rice
- 1.25 cups water 10 oz
- 1 cup salsa store bought or homemade, I used mild
- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the jalapeño, garlic, onion and red pepper.
- Saute for 3 minutes until softened and then add the beans, corn, garlic powder, cumin, smoked paprika and salt.
- Add in the rice and then the water. Scrape and de-glaze the bottom after you add the water to make sure there's nothing stuck at the bottom of the pot. If you have a 8qt, you might want to add an additional 1/2 to 3/4 cup water here.
- Add in the salsa on top, do not stir.
- Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 6 minutes with the pressure valve in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure release.
- Open the lid and stir everything with a spatula. It might look a little wet but mixture dries out as it cools down. You may add in some cilantro at this point.
- Serve vegan burrito bowls with lime wedges, avocado, cilantro!
- Please read the instructions above in the post if you get a BURN message with the recipe. Increase the water and do not stir after adding the salsa.
- You may long grain white rice in place of basmati rice here.
18 thoughts on “Instant Pot Vegan Burrito Bowls”
I made this recipe with some leftover rice I had! It tasted amazing 😍🤩 I just did not add the water and used all ingredients as is. Thank you for such a quick recipe 👍
Is the rice that is added to the recipe cooked or uncooked? Thanks
it is uncooked Sandy, we are using a pressure cooker to cook it!
Hi Manali – in case I use rajma instead of black beans, would I need to pressure cool it before adding it with other ingredients?
yes even if using raw black beans you will need to cook it first as any raw bean would not cook in this amount of time in the Instant Pot. This time works with only canned beans in this recipe.
I strongly encourage you to edit the recipe and add into step 5, the notes about what to do in the event of the ‘food burn’ alert.
I don’t mean to sound rude, but I’m a typical ‘opens a recipe and straight away clicks on “jump to recipe”‘ kind of person. I just don’t tend to have time to read everything except the ingredient list and instructions.
This is the first recipe I’ve totally failed beyond rescue, for a very, very long time. Definitely the first for my instant pot.
If in step 5, you’d included the note there, it could have helped. I understand I *should* have spent more time looking over the entire write up, but I almost never do, and I never have issues with other recipes.
I hate wasting food, but unfortunately I can’t use this now.
Thank you for your efforts and sharing this recipe, but nonetheless I won’t be trying it again.
Hi Laura, sorry you had trouble. I understand a lot of people use “jump to recipe” and that’s why in the recipe card I have clearly mentioned under notes section “Please read the instructions above in the post if you get a BURN message with the recipe. Increase the water and do not stir after adding the salsa.”.
Even if you use jump to recipe and just read the notes, it was still there. I hate that you have to waste food. This recipe has been successfully tried by so many so I am fully confident it works. I make it in 6qt all the time. Unfortunately 8qt and the newer models are more prone to burn message and hence I added the notes. Sorry you had trouble, I will edit it to add this in step 5 as well.
This was really good! First time using a pressure cooker, bought it for this recipe/site. Definitely simple and easy. I used brown rice and added two minutes to the cook time. I served it with avocado, chips, vegan sour cream (I also stirred in shredded Monterey Jack at the end), purple cabbage, romaine lettuce, and a slice of lime. I really love spice, so I also served alongside scotch bonnet pepper sauce. Even my young son gave it an 8 out of 10 and that’s really saying something, because he isn’t usually a fan of rice and beans. Thank you!
Hi! Have you ever made this and then frozen it? How I did it turn out after thawing if so? Thanks!
No I have not frozen it but I do think it should freeze well.
I have made this recipe numerous times for a quick fast hot lunch. I thought I’d finally leave a review. Hands down this recipe is so delicious yet so fast to make!! I love it!!
glad to know Mona 🙂
great recipe! made this twice. so tasty!
I am making this tonight! Looks super simple and delicious. Thanks!
Do you soak and cook black beans before mixing them in the instapot?
How would you make this in a stovetop cooker? I’ve got your dal makhani on slow cooker in the IP for dinner, but wanted to make the burrito bowls for lunch. Only have the stovetop cooker available right now!
hmm can’t say the exact amount since I have not made this in a traditional cooker. Try same recipe and cook for 2 whistles on high heat, let pressure release on its own.