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!
- 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
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.
Turn the sautee setting OFF. Add in the rest of the ingredients, and stir until everything is well combined in the pot.
Set the Instant Pot to Pressure Cook on High for 7 minutes.
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.
Green Onions, salsa, sour cream (vegan if needed), cheese, fresh jalapenos, cilantro.