

Instant Pot Burrito Bowls
Every night should be Mexican night! This instant pot recipe is a quick and easy one, and super delicious. The best part is an easy cleanup. This healthy meatless dinner is filling, flavourful, vegan and gluten-free. The topping options are endless!
Ingredients
- 1 tbsp avocado oil
- 2 cloves garlic minced
- 1 1/2 cups organic basmati rice
- 2 cups vegetable broth or water
- 1 black beans
- 1 cup frozen corn
- 1 cup salsa I use Neil Brothers
- 1 tsp ground cumin
- 1/2 tbsp chili powder
- 1/2 tsp paprika
- 1 jalapeno chopped and seeded optional
Instructions
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Set the Instant Pot to sautee on low. Once it’s heated, add the avocado oil and minced garlic. Note: put the garlic on the sides of the pot, as it might burn in the middle). Stir for 1 minute.
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Turn the sautee setting OFF. Add in the rest of the ingredients, and stir until everything is well combined in the pot.
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Set the Instant Pot to Pressure Cook on High for 7 minutes.
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Once the timer is done, let the Instant Pot sit for 10 minutes. Release the rest of the pressure, and give the rice mixture a good stir. Serve with desired toppings.
Recipe Notes
Topping Ideas:
Green Onions, salsa, sour cream (vegan if needed), cheese, fresh jalapenos, cilantro.