Instant Pot Vegan Burrito Bowls

PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
YIELD: 4 LARGE SERVINGS

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 red bell peppers, diced
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn kernels, drained and rinsed
• 1 cup + 2 tablespoons vegetable broth
• 1 cup white rice (brown rice will need more cooking time)
• 1 cup salsa

Burrito Bowl: 

• Shredded lettuce
• Chopped tomatoes
• Avocado
• Other toppings, as desired

Instructions

1. Turn on the Instant Pot and hit Sauté. Add the oil, and once warm, add the onion and bell pepper and cook until onion and peppers are just tender, about 3-4 minutes.
2. Stir in the garlic and ground seasonings. Stir for just 30 seconds, until fragrant.
3. Turn the Instant Pot off, and add the rest of the ingredients: beans, corn, vegetable broth, and rice. Stir together. Add the salsa on top, but don’t stir in.
4. Cover and turn the vent to sealing. Hit manual pressure to 7 minutes.
5. When cooking time is complete, do a quick release of the pressure (turn the vent to open, be careful- I use a kitchen towel to press it and then back away for the steam to release!) Remove the lid and stir together.
6. Make the burrito bowls! Divide the salad ingredients among 4 bowls and top with the rice mixture. 

Credit: www.delishknowledge.com