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!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Print
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
- 1/2 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)
- 1/4 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
- 1/2 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
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
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!
So delish and easy. Left out the green chilies and still turned out fab.
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?
I always use manual high pressure for 10 minutes and it’s perfect.
Very yummy and filling. Whole family loved it, even picky kids!
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??
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
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!!
I’m so glad you loved this recipe, Keeliann!! Thanks so much for leaving a review!
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!!
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! 🙂
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:)
Hi Paige! Thank you so much 🙂 I haven’t tested this with brown rice, but I would increase the time to 15-17 minutes!
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!
Hi Tina!
So glad it worked on the stove, thank you so much for sharing!
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?
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!