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Instant Pot Vegan Tex-Mex Bowls
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
Instant Pot Tex-Mex bowls: Dried beans, corn, brown rice cooked in broth and salsa, topped with lettuce, avocado, cilantro. Vegan goodness in a bowl!
Ingredients:
  • 0.5 cup dried chickpeas
  • 0.5 cup dried black beans
  • 0.5 cup dried pinto beans
  • 0.5 cup dried kidney beans
  • 5 cups water
  • 2 cups reduced-sodium vegetable broth
  • 2 cups salsa, divided
  • 1.5 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
Instructions:
  • Check the dried beans for impurities and foreign objects, then transfer them to a 7-quart multi-functional pressure cooker like an Instant Pot. Add water, lock the lid, and choose the Bean setting as per the manufacturer's guidelines. Set the timer for 20 minutes and wait for 10 to 15 minutes for the pressure to build.
  • After allowing the pressure to release naturally for 8 minutes, carefully release any remaining pressure manually within 5 to 10 minutes. Once all pressure is released, uncover the pot, drain the liquid, and place the drained beans back into the pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning, then mix everything together well.
  • Cut the ear of corn into 5 pieces. Gently place each piece into the rice mixture with some space in between. Seal the lid securely and cook using the Rice function for 22 minutes.
  • Let pressure release naturally for 5 minutes, then manually release any remaining pressure for an additional 5 to 10 minutes. Fluff with a rice paddle.
  • Distribute lettuce evenly among 5 bowls. Layer with rice, avocado, vegan cheese, and cilantro. Garnish with remaining salsa and lime wedges before serving.

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