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Instant Pot Vegan Burrito Bowls

A quick, healthy, and flavorful Instant Pot recipe that's perfect for meal prep. Packed with fiber, plant protein, and can be customized to be low-carb or high-protein.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Lunch, Main Course
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 whole onion
  • 2 whole bell peppers
Canned Goods
  • 2 15-ounce cans corn
  • 1 15-ounce can chickpeas
  • 1/2 cup salsa
Grains and Liquid
  • 2 cups water
  • 1 cup rice
Flavorings
  • 1 tablespoon chipotle juice
  • 1 packet taco seasoning Use gluten free if needed.
  • 1/4 cup nutritional yeast Optional for a cheesy flavor.

Method
 

Preparation
  1. Dice the onion and peppers.
  2. Add a little olive oil on the bottom of the pot and turn on sauté mode.
  3. Add the diced veggies and sauté for 3-4 minutes.
Cooking
  1. Add the taco seasoning on top along with the corn, chickpeas, salsa, chipotle sauce, and the rice.
  2. Pour water on top. Do not stir the rice in.
  3. Pressure cook on the rice setting for 12 minutes.
  4. Release the pressure.
  5. Remove the contents and add to your meal prep containers; add toppings if desired.

Notes

Serve warm with fresh toppings like chopped cilantro, lime wedges, diced avocado, or Greek yogurt. For lower carbs, substitute rice with cauliflower rice or add more chickpeas and veggies.