Instant pot Vegan burrito bowl
Its a weeknight and you don’t want to spend too much time in the kitchen? Instant Pot Vegan Burrito bowl comes to the rescue. Its a versatile dish and you can add whatever veggies and proteins and toppings to meet your family taste
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Servings:
Calories:
Ingredients
- 2 cup long grain white rice wash and rinse
- 2 cups water
- salt to taste
- 2-3 tablespoons cilantro chopped
- 1 tablespoon olive oil
- 1 cup diced onion
- 3-4 cloves garlic minced
- 2 jalepeno
- 2 cups diced bell peppers /colorful bell peppers
- 1 cup corn fresh or frozen
- 1 14.5 ounce can black beans, drained
- 1-½ cups Salsa
- 3 tablespoon taco seasoning
- 1 avocado diced
- few olives- optional
- 1 cup / optionalShredded vegan cheese
Instructions
- Rinse the rice multiple times and keep it aside.
- Heat the oil in the bottom of the Instant Pot, using the "saute" setting. Add in the garlic and jalapenos and give it a stir.
- Add in the chopped Onions . Saute the onions until start to soften, about 3 to 5 minutes.
- Add in the Bell peppers, corn ,black beans ,rice , salsa, salt to taste, taco seasoning and chopped Olives and give it a nice stir.
- Add in the water, then seal the lid, making sure that the switch at the top is flipped from venting to sealing. Press the "rice" button, or manually cook at high pressure 5 minutes.
- When DONE Let the pressure out.
- Remove the lid, being careful to avoid any steam releasing from the pot, Serve warm, with any toppings you love, such as avocado, olives, cheese salsa, and shredded lettuce.
Video
Notes
Stove Top Directions: You can heat everything in a covered pot over the stove. Instead of hitting the “rice” button using the directions above, simply bring everything to a boil in a large pot over high heat, then lower the heat and cover to steam until rice is cooked and the liquid is absorbed, about 15 minutes. Remove the lid and serving with your favorite topping.
