This Pressure-cooker Vegetarian Burrito Bowl recipe is simple to make in under 30 minutes, and it's a hearty, tasty meal that you can enjoy for breakfast, lunch, or dinner!
If you are hungry – and We mean, REALLY hungry! – burrito bowls are a great meal to make to satisfy those cravings!
They are simple to make, simple to customize, and you can enjoy them for breakfast, lunch, or dinner. This particular recipe is a slightly different version of the Black Bean Burrito Bowl recipe on page 210-211 of the cookbook, The Pressure-cooker Meal Prep Cookbook.
[feast_advanced_jump_to]🌟 Why you'll love this one-pot dish
Vegetarians and meat eaters alike will LOVE these Pressure-cooker Vegetarian Burrito Bowls.
- The recipe calls for simple, inexpensive pantry ingredients that you probably already have on hand.
- You can make this entire dish in less than 30 minutes.
- This simple vegetarian burrito bowl recipe makes a LOT of food: about 6 to 8 servings.
- It's a great recipe for meal planning and meal prep! Make a batch on Meal Prep Day and then enjoy throughout the week.
- You can customize these burrito bowls with so many different kinds of toppings. So every serving is never boring!
- This is the kind of Mexican-inspired dish that you can enjoy for breakfast, lunch, or dinner.
🌽 Ingredients to make vegetarian burrito bowls
Black beans – The recipe calls for canned black beans, drained.
Corn – Use fresh or frozen corn for this recipe.
Salsa – You can use homemade salsa or your favorite store-bought salsa.
Rice – The recipe calls for long grain white rice. If you choose to substitute brown rice, you may need to add a couple of minutes to the cooking time.
Broth – You can use vegetable broth or water to add liquid to cook the ingredients in the Pressure-cooker.
Spices – You'll need a combination of ground paprika, cumin, garlic powder, onion powder. And, of course, some kosher salt and black pepper. You can also make a batch of this Homemade Fajita Seasoning or Homemade Cajun Seasoning and use either of these.
✅ Step-by-step instructions
For the full list of ingredients and directions, see the recipe card below.
Place the canned beans, corn, chili powder, cumin, paprika, salt, garlic powder, and onion powder in your Pressure-cooker or other pressure cooker. Stir to combine.
Add the salsa on top but do NOT stir.
Spread the rice evenly over the top of the salsa, then pour the vegetable broth or water over the rice.
Using a spoon, gently push down on the ingredients so they are mostly submerged in the liquid.
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE (or MANUAL, depending on your pressure cooker), and set the heat to HI. Set the time to 10 minutes, then start.
When the cooking is complete, allow for Natural Pressure for 5 minutes (i.e. do not do anything for 5 minutes), then do a Quick Release by carefully turning the pressure release valve to the VENT position. Once all pressure has been released and the release valve is all the way down, carefully open the lid.
Stir the ingredients, then scoop them into bowls. Add any optional toppings you wish.
❓ Recipe FAQs
What are the best toppings for burrito bowls?Top these burrito bowls and keep them vegan with:
– avocado slices
– pico de gallo
– guacamole
– pickled onions
-red onion
-sliced Romaine lettuce
-fresh cilantro
For additional vegetarian toppings, add:
– sour cream
– shredded vegan cheese
Allow burrito bowls to cool completely, then store in an airtight container in the refrigerator for up to 3 or 4 days.
How do We reheat burrito bowls?To reheat: microwave for 1 minute, stir, then reheat for longer until all of the ingredients are warmed up. We like to add a teaspoon of water to any rice dish like this when reheating in the microwave. This helps return some moisture that is lost during the refrigeration process.
🥘 Kitchen tools and equipment
For this recipe, you simply need a few basic kitchen tools:
Electric Pressure Cooker – You can make this recipe in a 6- or 8-quart Pressure-cooker, 6- or 8-quart Pressure-cooker, or other electric pressure cooker.
Wooden spoon – You'll need a wooden spoon to mix together the ingredients.
🥑 What to serve with burrito bowls
There are so many tasty ways you can serve this instant pot veggie burrito bowl!
- For breakfast, add a side of Salsa Eggs for a big hearty meal. Or simple add a fried egg on top.
- Enjoy a burrito bowl portion for lunch on its own, or with a side salad or small soup.
- For dinner, make some Corn Fritters or Cauliflower Fritters to go with them.
- Have it as a snack with some tortilla chips.
And if you're not a vegetarian, you can add a serving of this delectable Pressure-cooker Shredded Chicken.
🥂 Best wine pairings for burrito bowls
You could go with either a white wine pairing or a red wine pairing for these vegetarian burrito bowls.
If you prefer white wine, reach for a glass of a crisp Sauvignon Blanc, Vinho Verde, or Albariño.
Red wine lovers, try pairing this dish with an Argentinian Malbec or a Shiraz.
Or, meet in the middle and pair this burrito bowl with a dry Rosé wine.
👩🏻🍳 More Mexican inspired recipes to try
If you like this recipe, try one of the other Mexican-inspired and Tex Mex recipes. If you eat meat, you might love these Pressure-cooker Chicken Fajitas. If you want to stick with a vegetarian dish, try these simple and satisfying Tex Mex Sheet Pan Vegetarian Nachos.
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Pressure-cooker Vegetarian Burrito Bowl
By Marlynn Schotland Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Servings: 8 servings This black bean burrito bowl is so satisfying! Great for breakfast, lunch, or dinner.Equipment
- 1 Pressure-cooker, Pressure-cooker, or other electric pressure cooker
Ingredients
- 2 cans (14.5 ounces each) black beans, drained and rinsed
- 2 cups frozen corn kernels
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups salsa
- 2 cups white rice, We use basmati rice
- 2 cups vegetable broth or water
Optional toppings
- sliced or chopped avocado, sour cream, shredded cheese, chopped cilantro, pico de gallo, shredded lettuce, diced tomatoes
Instructions
- Place the beans, corn, chili powder, cumin, paprika, salt, garlic powder, and onion powder in your Pressure-cooker or other pressure cooker. Stir to combine.
- Add the salsa on top but do NOT stir.
- Spread the rice evenly over the top of the salsa, then pour the vegetable broth or water over the rice. Using a wooden spoon, gently push down on the ingredients so they are mostly submerged in the liquid.
- Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE (or MANUAL, depending on your pressure cooker), and set the heat to HI. Set the time to 10 minutes, then start.
- When the cooking is complete, allow for Natural Pressure for 5 minutes (i.e. do not do anything for 5 minutes), then do a Quick Release by carefully turning the pressure release valve to the VENT position. Once all pressure has been released and the release valve is all the way down, carefully open the lid.
- Stir the ingredients, then scoop them into bowls. Add any optional toppings you wish.
Notes
Makes 6 to 8 servings Pressure Cooker: We make this in either the Pressure-cooker Deluxe XL 8-quart Pressure Cooker or in the 8-Quart Pressure-cooker Duo. You can also make this in a 6-quart Pressure-cooker, 6-quart Pressure-cooker, or other similar pressure cooker or multicooker. Do NOT attempt to make this recipe in a 3-quart or mini pressure cooking unit. Storage: Allow the food to cool completely, then store in an airtight container in the refrigerator for up to 3 or 4 days. To reheat: place in a microwave-safe bowl and microwave for 1 minute, stir, then reheat for longer until all of the ingredients are warmed up. We like to add a teaspoon of water to any rice dish like this when reheating in the microwave. This helps return some moisture that is lost during the refrigeration process.Nutrition
Calories: 330 kcal, Carbohydrates: 69 g, Protein: 12 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 1139 mg, Potassium: 697 mg, Fiber: 11 g, Sugar: 3 g, Vitamin A: 596 IU, Vitamin C: 7 mg, Calcium: 78 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.