Easy Vegan Burrito Bowls made in the Instant Pot! These quick, flavorful bowls gets done in 30 minutes and make a hearty and filling meal.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Mexican

Ingredients

  • 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)

Method

  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. 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.
  4. Add in the salsa on top, do not stir.
  5. 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.
  6. 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.
  7. Serve vegan burrito bowls with lime wedges, avocado, cilantro!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.