Instant Pot Vegan Burrito Bowl is a simple recipe that is also easy & quick and also packed with flavors. You can make it for breakfast, lunch, or dinner, and did I mention that it can be made in under 30 minutes.
This is one of my family's favorite brunch dishes. I make it at least once or twice a month. I just put everything in the Instant Pot and wait for
I like to make burrito bowl in larger quantity, so I can use the leftover to make burritos at night. It is an excellent option for weekends (when you want something special).
And the burrito bowl is so easy to make in Instant Pot. Just dump the ingredients in Instant pot and let Instant pot do all the magic. And in under 30 minutes, food is ready. Garnish with lettuce, avocado, or guacamole, and your favorite sauces.
The post contains Helpful Tips & Tricks to making Instant Pot Vegan Burrito Bowl. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card or click Recipe Card from the Table of Contents below.
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🥘INGREDIENTS & SUBSTITUTIONS
- Veggies- I usually add chopped onions and a medley of red & green bell peppers. They give a nice texture to the recipe.
- Black Beans- These give a nice flavor and to make Burrito Bowl, these are a must. Sometimes I boil raw Kidney Beans and add them to the bowl. Or when in a hurry. I just add 1 can of Kidney Beans.
- Salsa- I add mild Salsa but you can also add hot ones (if you like spicy food). No particular preference; any Salsa will work in the recipe.
- Sweet Corns- Gives a nice sweet flavor to the recipe. I add ½ bag of frozen sweet corn or 1 cup of corn.
- Rice- You can add white rice to the recipe. Or for a healthier option, you can add Brown Rice too. Sometimes I like to add Brown Rice & Quinoa bags for a complete meal.
- Taco Seasoning: Though it's not needed, I like adding Taco Seasoning in my Vegan Burrito Bowl. It elevates the taste & flavor.
- Add-Ons: I like adding Lettuce, Avocado/Guacamole, Lemon Juice, and Chili Sauce to the Vegan Burrito Bowl.
See the recipe card for quantities.
🔪HOW TO MAKE INSTANT POT VEGAN BURRITO BOWL
Add oil to the Instant pot and press saute. When Oil is hot add veggies (onions, garlic, jalapeno, and bell peppers). Saute for few minutes until they are soft & tender.
Add Salsa, Black Beans, and corn and saute for 2-3 minutes.
Next add spices (Taco Seasoning, and Cumin Powder) and saute for another 1-2 minutes.
Next, add rinsed rice (white/brown/quinoa) and water. Scrape the bottom and de-glaze the pot.
Close the lid and pressure cook for 12 minutes using the 'Rice' setting at an average level. Or you can also pressure cook for 4 minutes.
Let the pressure release naturally for 5 minutes and then do Quick Release (by turning the vent to the venting position).
Stir the rice gently using a spatula or a fork. Serve it with avocado, lettuce, and jalapenos, and sprinkle some lemon juice.
💭TOP TIPS
- First, Saute finely chopped onions and bell peppers, and then add the rest of the ingredients to cook. Make sure the veggies are soft & tender
- You can add different ingredients as per your liking. I have added corn, black beans, jalapenos, etc. Add as many colorful veggies to the recipe as you wish. It will make this dish more vibrant.
- When you add water, scrape the bottom and de-glaze the pot. Make sure nothing is stuck at the bottom of the pot before pressure cooking.
- Don't add too much water when pressure cooking. As salsa also has liquid, rice will turn mushy when you add more water.
👪SERVING SUGGESTIONS
You can serve this Instant Pot Vegan Burrito Bowl as it is topped with some lettuce, avocados/ guacamole, and jalapenos. Add some sauce like Tobasco, avocado cream, etc for extra flavoring.
⭐STORAGE
Store leftover Vegan Burrito Bowl in the refrigerator for 3-5 days, and heat up before eating. Or you can also freeze it in an air-tight container for 1-2 months. Then, defrost the Vegan Burrito Bowl and reheat in a microwave or skillet until hot.
You can enjoy leftover Vegan Burrito Bowl with some Chips or use it as a stuffing in some Stuffed Bell Peppers. You can also use it as a stuffing to make burritos.
🧾FREQUENTLY ASKED QUESTIONS
A burrito Bowl contains black beans, rice (white or brown), bell peppers, onions, corns, avocado (or guacamole), protein, cheese, lettuce, salsa, and sour cream.
As this recipe of burrito bowl is vegan, I haven;t added any cheese or sour cream. But if you like you can use Vegan Cheese or Vegan Cheese Sauce.
Vegan Burrito Bowl is a hearty meal that keeps you full for a longer time. For more healthier option you can use brown rice or quinoa.
Lifestyle bowl accommodates different lifestyle diets like Paleo, Keto, etc. While burrito bowl is just burrito in a bowl. You cannot adjust other lifestyle options in a burrito bowl.
Sometimes, when there is less liquid, Instant Pot shows 'burn' notice. To avoid that, make sure to scratch the bottom and de-glaze the pot before pressure cooking. Also, add water around the edges or add the water first & then add the rest of the ingredients (black beans, salsa, corns, and rice).
🥗OTHER MEXICAN RECIPES
- ENCHILADA RICE
- MEXICAN STREET-STYLE CORNS
- BUFFALO CAULIFLOWER TACOS
- JALAPENO GUACAMOLE
- VEGAN JAMBALAYA
- SWEET POTATO NACHOS
- LOADED SWEET POTATO FRIES
- JALAPENO POPPERS
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Instant Pot Vegan Burrito Bowl
Ingredients
- ½ medium Onion chopped
- 1 cup Green & Red Bell Pepper chopped
- 2 tablespoon Olive Oil
- 1 Can Black Beans
- 1 clove Garlic minced
- 1 cup Sweet Corns
- 1 cup Chunky Salsa
- 1 tablespoon Taco Seasoning
- 1 teaspoon Cumin Powder
- 1 cup Rice
- 1 cup Water
- Salt
- 1 cup Lettuce shredded
- 1 Avocado
Equipment
Method
- Press Saute and add oil to the instant pot. When the oil is hot, add onion & bell pepper and cook for 2 minutes till they turn tender. Add garlic and cook for 1 minute.(Note: Do not cook for too long as we want veggies tender and not soft).
- Add Sweet Corns, Salsa, Black Beans, Rice, Taco Seasoning, Salt, Cumin Powder, and Water.
- Close the lid and turn vent at the sealing position. Pressure cook at rice setting for 12 minutes at normal pressure level.(Note: if using brown rice, cook for 15 minutes at HIgh-pressure level).
- When the timer ends, let the pressure release naturally (NPR) or do Quick Release after 5 minutes.
- Stir it lightly using a fork or a spatula.
- Serve with sliced avocados or guacamole and some lettuce on the side. (Note: You can also add some sauces like Tobasco or Trader Joe's Jalapeno Sauce for extra flavor).
Nutrition
Video
Notes
- First Saute finely chopped onions and bell peppers, and then add the rest of the ingredients to cook. Make sure the veggies are soft & tender
- You can add different ingredients as per your liking. I have added corn, black beans, jalapenos, etc. Add as many colorful veggies to the recipe as you wish. It will make this dish more vibrant.
- When you add water, scrape the bottom and de-glaze the pot. make sure nothing is stuck at the bottom of the pot before pressure cooking.
- Don't add too much water when pressure cooking. As salsa also has liquid in it, so when you add more water, rice will turn mushy.
Dee says
Hi
The brown rice and quinoa, you cook it seperately first and then again with other ingredients at the rice setting? Or it’s only once?
SunGari says
I usually use packet one. But when using the raw, then better to cook them first and then again add it with other ingredients.