burrito bowl rice in a white bowl with melted dairy free cheese and lime

Vegan Instant Pot Burrito Bowls is a quick fuss-free dump dinner recipe made with just 8 pantry staple ingredients! BIG on flavour, incredibly hearty and perfect for busy nights.

taco seasoned rice, corn, black beans and dairy free melted cheese

Some nights you just need a simple, fuss-free dump dinner.

What are dump dinners? It’s exactly what it sounds like: dump all the ingredients into a cooking vessel and let it do its thanggg. Minimal. Effortless. Essential.

You can make dump meals in the oven, in a slow cooker, over the stove top or the handy dandy instant pot! Which, if you couldn’t tell already is what we’re using today to make ultra delicious big-on-flavour vegan burrito burrito bowls.

instant pot burrito bowl ingredients on a marble top

I wanted this recipe to use as minimal ingredients as possible without compromising flavour. So we’re working with just 8 pantry staples!

  • canned black beans
  • canned corn
  • long grain rice
  • canned chilies
  • salsa (from a jar) – mild or spicy!
  • homemade taco mix – you can use store bought but this DIY version gives it so much more flavour IMO.
  • onion
  • bell pepper – this is a staple vegetable in my kitchen BUT you can totally omit or substitute with mushrooms, carrots or cauliflower.
burrito bowl ingredients in an instant pot with step by step directions

Let’s get into how the magic happens.

First, use the sauté option to cook the onions and peppers until translucent a slightly tender. Add in the taco seasoning and cook for another 30 seconds.

Dump in the black beans, corn, green chilies and salsa.

Then layer the rice evenly on top. Pour the broth over, making sure that the rice is fully submerged underwater. DO NOT STIR! Press the white rice button and cook on high pressure for 10 minutes. Allow the pressure to release naturally.

And thats it! You can take it up a notch by stirring in some vegan cheese so you get some of that creamy-stretchy action.

Ouu, yes and for toppings… go wild with it. You can top it off with some more vegan cheese, cashew sour cream, avocado, cilantro, green onions and tortilla chips. YUM.

Leftovers will keep well in the fridge for up to 3-4 days so it’s also great for a quick hands free meal prep. I hope you guys try and love this one as much as we do!!

burrito bowl with dairy free cheese on top side shot

More Vegan Dump Dinner Recipes to Love:

SAVE IT FOR LATER! ↓

vegan instant pot burrito bowl recipe pinterest graphic

If you recreate this Vegan Instant Pot Burrito Bowls recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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taco seasoned rice, corn, black beans and dairy free melted cheese

Instant Pot Burrito Bowls


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews

  • Author: Lisa Kitahara
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Healthy, 8-ingredient vegan Instant Pot Burrito Bowls! Easy, nutritious and just 20 minutes to prepare. Big flavour and perfect for lazy weeknights! 


Ingredients

Units Scale

To Serve:

  • Lettuce, fresh tomatoes, red onions, green onions or cilantro
  • Guacamole or avocado
  • Vegan sour cream

Instructions

  1. Set instant pot to sauté. Add onions and cook for 3 minutes. Add in the bell peppers and seasoning for cook for another 2 minutes until slightly tender. Turn off the sauté setting. 
  2. Add in the black beans, corn, green chiles, salsa, rice and then water/broth. Ensure that the rice is fully submerged underwater (do not stir the rice but layer it evenly on top of the other ingredients). Press the white rice button and cook on high pressure for 10 minutes. Allow the pressure to release naturally. 
  3. Divide and serve with toppings of your choice and enjoy! 

 

Notes

  • Helpful Equipment: Instant Pot
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: entree
  • Method: instant pot
  • Cuisine: vegan, gluten free, mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 336
  • Sugar: 9g
  • Sodium: 1111mg
  • Fat: 1.6
  • Saturated Fat: 0.37
  • Unsaturated Fat: 1g
  • Trans Fat: 0
  • Carbohydrates: 70.6g
  • Fiber: 10g
  • Protein: 12.1g
  • Cholesterol: 0

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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35 Comments

  1. Just made this today as we needed a quick hot lunch. I naturally released for 10 min then quick released and it came out perfect. Thanks for such a simple and quick recipe, Lisa!






  2. This recipe is so delicious, quick and easy and I recommend it to everyone I know. Thank you so much!






  3. This is the first time that I have prepared any of your recipes, but it won’t be the last time. This recipe came together so fast using simple ingredients . The end result was so good and flavorful. I made a side of refried beans to go with. No need to tweak this recipe, perfect just the way it is written

  4. This is my fifth or sixth time making this! My family is not plant based, so they just sprinkle cheese on top of their burritos while I do sliced avocado and lime. It’s dreamy in tortillas, on arepas, as seven layer dip or nachos, and probably as huevos rancheros. Thank you for such an easy peasy crowd pleaser! Today I added fire roasted tomatoes instead of chilies and hummus and nooch instead of vegan cheese. Mercy me!






  5. Hmmm, no “White Rice” button. I hit the rice button, but it’s 12 min, not 10 min, and it won’t allow me to change it. Hope that works out!






  6. This has become a staple in our menu rotation !!! I’ve made it about half a dozen times already and it never fails – SO good! It definitely takes longer than half an hour, by the time I gather, prep and cook everything, and letting the IP get to temp/release naturally, etc. Total time is usually closer to 45min start to finish but so so worth it!!






  7. Doesn’t say what to saute the onions in, so I assume it’s oil. Doesn’t say when to add the garlic. There isn’t a “white rice” setting unless you are not choosing the “brown rice” button. I see that for white rice it’s cooked on low. It started out that way and nothing was happening at all. Then, I took it to high. The timer never went off and I think it was because that high isn’t an option on the rice setting that the rice button chooses the low and gets messed up if I override it. It was okay. Too much corn. I made a double batch and won’t make it again. I will add more black beans and use it for an enchilada or burrito filling.