Instant Pot Vegan Burrito Bowls
Jan 28, 2020, Updated May 23, 2023
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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.
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 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.
Nutrition information is automatically calculated, so should only be used as an approximation.