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:


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


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


Units Scale

To Serve:

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


  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! 



  • 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


  • 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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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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  1. 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!

  2. 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 🙂

  3. 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…

  4. 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 🙂

  5. 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!

  6. 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!

  7. This is soooo delicious. Made a double batch. Added coconut yoghurt on top as pretend sour cream.

  8. 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!