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How to Make Instant Pot Vegan Tex-Mex Bowls - A Step-by-Step Guide

If you're looking for a delicious and satisfying vegan meal that's packed with flavor, these Instant Pot Vegan Tex-Mex Bowls are sure to hit the spot. Filled with a mix of hearty ingredients like black beans, rice, and vegetables, this dish is a perfect choice for a quick and easy weeknight dinner or meal prep for the week ahead.

Using an Instant Pot to make this recipe means that you can have a flavorful and nutritious meal on the table in no time. The pressure cooker helps to cook th...

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Ingredients

  • ½ cup dried chickpeas
  • ½ cup dried black beans
  • ½ cup dried pinto beans
  • ½ cup dried kidney beans
  • 5 cups water
  • 2 cups reduced-sodium vegetable broth
  • 2 cups salsa, divided
  • 1 ½ cups uncooked brown rice
  • 1 tablespoon reduced-sodium taco seasoning mix
  • 1 ear corn, husked
  • 1 head iceberg lettuce, torn into bite-sized pieces
  • 1 avocado, cut into wedges
  • 1 cup shredded vegan Cheddar cheese
  • 5 tablespoons chopped fresh cilantro
  • 1 lime, cut into wedges

Information

  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 45 mins
  • Servings: 5
  • Yield: 5 bowls

  • Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
  • Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
  • Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
  • Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

    • Nutrition

    674 cal.

    • Total Fat: 15g
    • Saturated Fat: 2g
    • Sodium: 1061mg
    • Total Carbohydrate: 111g
    • Dietary Fiber: 21g
    • Total Sugars: 10g
    • Protein: 30g
    • Vitamin C: 17mg
    • Calcium: 166mg
    • Iron: 7mg
    • Potassium: 1859mg

    Categories

    Soup recipes
    Stew recipes
    Grain recipes
    Bean recipes
    Rice recipes