Vegan Instant Pot Burrito Bowls: Quick, Flavor-Packed Bliss

Enjoy Vegan Instant Pot Burrito Bowls, a quick and hearty meal made in 25 minutes, perfect for weeknight dinners.

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Prep Time 5

Cook Time 10

Natural Release Time 10

Total Time 25

Servings: 4 bowls

Course: Dinner

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 medium Onion Provides sweetness and depth of flavor, sauté until translucent.
2 medium Bell Peppers Any color, adds sweetness and crunch.
2 tablespoons Taco Seasoning Provides savory, zesty background flavor.
1 can Black Beans Rinse before adding.
1 cup Corn Can use fresh or frozen corn.
1 can Green Chilies Optional, for mild heat.
1 cup Salsa Choose mild or hot variety.
1 cup Rice Can use white or brown; adjust cooking time for brown.

For Cooking

1 cup Vegetable Broth Can be replaced with water.

For Optional Creaminess

1 cup Vegan Cheese Mix in after cooking.

Equipment

Instant Pot

Method

Step-by-Step Instructions

Sauté onions and bell peppers in the Instant Pot for about 5 minutes until the onions are translucent and peppers are tender.
Add the taco seasoning and cook for another 30 seconds.
Layer black beans, corn, green chilies, and salsa in the pot, followed by the rice on top.
Pour the vegetable broth gently over the rice.
Cook on high pressure for 10 minutes (15-17 if using brown rice).
Allow a natural release for 10 minutes before opening the pot.
Optionally mix in vegan cheese before serving, and top with avocado, cashew sour cream, cilantro, or green onions.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 700mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 1000IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

These vegan burrito bowls are perfect for meal prep and store well in the fridge for 3-4 days.

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