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.
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.
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.
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!!
More Vegan Dump Dinner Recipes to Love:
- Panera Black Bean Soup (Instant Pot)
- 5-Ingredient Chili (Instant Pot)
- Dump & Bake Thai Red Curry Rice Casserole
SAVE IT FOR LATER! ↓
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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Instant Pot Burrito Bowls
- 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
- ½ large onion, chopped (125g)
- 1 bell pepper, chopped (150g)
- 2 tbsp homemade taco seasoning (10g)
- 1 15oz can of black beans, drained & rinsed (260g)
- 1 10oz can of corn, drained (164g)
- ¼ cup diced green chiles or pickled jalapeño (28g)
- 1 cup mild or hot salsa (265g)
- 1 cup long grain jasmine rice (180g)
- 1 cup water
- ½ cup vegan cheese, optional (56g // I used a mix of Earth Island, GoVeggie and Daiya)
To Serve:
- Lettuce, fresh tomatoes, red onions, green onions or cilantro
- Guacamole or avocado
- Vegan sour cream
Instructions
- 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.
- 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.
- 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
Keywords: instant pot burrito bowl, instant pot recipes, vegan burrito bowls
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Tina says
This looks delicious - I don't have an instapot so would like to make it on the stove. I get sauteing the veg first, but any tips on the rest of the process?
Lisa Kitahara says
you can add all the ingredients to a pot and let it simmer for 20-30 minutes until the rice is cooked! I would check on it every 10 minutes and give it a stir if needed 🙂 enjoy!
Tina LeBlanc says
Ok, so I made this in a large pot on the stove and it was delicious and simple. I did end up adding another full cup of liquid and made sure to stir often so nothing stuck to the bottom of the pot.
I topped the bowls with diced tomato, red onions, lettuce and of course hot sauce - delish!
★★★★★
Lisa Kitahara says
Hi Tina!
So glad it worked on the stove, thank you so much for sharing!
Paige Looney says
Hi, I just found your website and everything looks amazing! If I wanted to use brown long grain rice for this recipe, how would I adjust the time for the instant pot? thanks so much:)
Lisa Kitahara says
Hi Paige! Thank you so much 🙂 I haven't tested this with brown rice, but I would increase the time to 15-17 minutes!
Haylee Michaud says
Hey Lisa! I'm making this today for meals this week and am wondering if I wanted to add tofu as well if I should just fry it on the stove while the instant pot is doing the work, or if I could also dump it in the pot? Thoughts? I'm sure it's going to be delicious!!
Lisa Kitahara says
Hi Haylee! I think either would work depending on what you want! For crispy tofu, on the stove would be better. But if you just add tofu to the instant pot, it'll take on the flavours of everything else. Let me know how it goes! 🙂
Keeliann says
Absolutely LOVED this recipe! It was so easy to make and incredibly delicious too! We added extra taco seasoning because we love it. I’ve made it three times in the last few weeks! Everyone loves it, even my non vegan family! Y’all need to try it!!
★★★★★
Lisa Kitahara says
I'm so glad you loved this recipe, Keeliann!! Thanks so much for leaving a review!
Natalie says
I made this recipe as the first one in my new instant pot and I got the dreaded burn notice! I followed the recipe to the letter as it was my first time and I wanted it to go right. The pot didn’t get to pressure and then said ‘food burn’. When I opened the lid it was indeed all stuck on the bottom and very dark brown - what could have caused this??
Eva says
This happens a lot when you use the saute function. ALWAYS deglaze the pot between the saute step and the "add everything else in" step. A couple TBS of water or veggie broth should do the trick. Just pour it in after you've sautéed and use a wooden or plastic spoon/spatula to scrape anything that has stuck to the pot while cooking. Mine usually scrapes right up. THEN go on to the next step and that burn warning should happen less often, if at all
Dana Casey says
Very yummy and filling. Whole family loved it, even picky kids!
★★★★★
Michael says
Great recipe. However, I am confused by white rice button. I am able to set the rice button but it only allows 12 minutes. Can I just set pressure cook to 10 minutes?
★★★★★
Jackson Cougar says
So delish and easy. Left out the green chilies and still turned out fab.
★★★★★
Ida says
POW!! Spot on phenomenal! Easy to prepare and the flavors are perfect. I used Trader Joe’s Harvest Grain mix instead of the rice for added protein and reduced the cooking time (high pressure) to 9 minutes. No other deviations from recipe. I will be making this dish again soon. So yummy!
★★★★★
Sarah says
I made this recipe for my family. I used fresh corn on the cob because I didn't have any canned corn on hand and it turned out soooo good! Next time, I might grill the corn and then put it in. My son is 5 and hates all vegan food (it's been a challenge getting him to like any vegan recipes). He loved this recipe! So did my fiance and I. I put theirs in tortilla's and put real cheese on my son's because he really doesn't like the vegan cheese and I'm trying to ease him into this new lifestyle. It was a hit! I'll be making this once a week!
★★★★★
Petra Gillan says
This is soooo delicious. Made a double batch. Added coconut yoghurt on top as pretend sour cream.
★★★★★
Sarah says
Awesome recipe
Marissa says
This was very good and very easy! Will definitely make again!
★★★★★
Tami says
This is SO TASTY! I did add a little extra taco seasoning, but otherwise everything else was the same. I topped it with sliced green onions, cilantro, salsa and chopped avocado. Yum!! Thanks for such a great and tasty recipe. So easy too. Win. Win!
★★★★★
Molly says
This is now a weekly lunch time staple in my house! We love it- so easy to throw together and lasts us a few days. SO easy and SO delicious. Thank you!
Sandy says
Hi! If I were to make this on the stove should I sautee the veggies first then when I add it all to the pot do I first bring to a boil and then simmer for 20 minutes? Hoping to make tonight! Thanks 🙂
Kathy Sims says
This sounds awesome and I will give it a go. However, one thing I've noticed on vegan/vegetarian recipes are the high sodium levels. This one states 1110 mg of sodium. Why would that be? I get concerned as both my husband and I have high blood pressure so sodium levels is the first thing I check on recipes...any recipe. What surprises me the most is vegan/vegetarian recipes always seem high...
Josiane Mullen says
Hi Lisa! I found this recipe on Pinterest and I am so glad that I stumbled upon it!! I don’t have an InstaPot so I do it all on my stove. It takes a little more cook time, but it’s totally worth the wait!! I sautée my onion, bell pepper, garlic and I add mushrooms here. Add the seasoning. Then add the salsa, beans, rice and the required liquid as per the instructions on the package (so for one cup of rice, it calls for two cups water/broth). Due to dietary restrictions, I omit the corn and chilies. Top with a dollop of sour cream and shredded cheese! Absolutely delicious!! Thank you 🙂
★★★★★
Megan says
This recipe is wonderful! Only change I made was to use brown jasmine rice and increased cooking time to 18 minutes to account for that change. I have a feeling I will be making this recipe A LOT!
★★★★★
Ashley Nichols says
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.
★★★
Milou says
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!!
★★★★★