Yield: 5

Instant Pot Burrito Bowls with Black Beans and Brown Rice

Easy Instant Pot pressure cooker burrito bowls made with cilantro lime brown rice and black beans using the pot-in-pot method. These Chipotle inspired burrito bowls are vegetarian, vegan, and gluten free. 

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 35 minutes
Total Time 1 hour 10 minutes

Ingredients

Black Beans

  • 1 teaspoon extra virgin olive oil (optional)
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups dry black beans, rinsed
  • 4 cups water
  • 1 bay leaf
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • ¼ teaspoon sea salt
  • juice of 1 lime

Brown Rice

  • 1 cup brown rice, rinsed
  • 1 cup water
  • ½ teaspoon sea salt
  • 1 bay leaf
  • juice of 1/2 lime
  • 1/8 cup chopped cilantro

Corn Salsa

  • 2 ears sweet white corn, kernels cut off
  • juice of 1 lime
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped cilantro
  • 1/2 seeded diced jalapeno (optional)

Other Toppings

Instructions

  1. Heat oil, if using, in an Instant Pot on saute mode. Add the onion and saute until tender, about 3-5 minutes. Add the garlic and saute one minute longer. Select cancel. Add the beans, water, bay leaf, oregano, cumin, and salt. Stir to combine, scraping up any bits stuck to the bottom to avoid the burn warning. Place a trivet over the beans to elevate the rice dish.
  2. In an approximately 6-inch oven-safe glass dish, stir together the rice, water, salt, and bay leaf. Place the rice dish on to trivet over the beans. The rice will steam while the beans cook.
  3. Lock the lid, with valve set to sealing, and select pressure cook/manual mode (high) for 25 minutes. It will take about 15 minutes for the pot to come to pressure before the countdown begins.
  4. Let the pressure naturally release for 20 minutes before manually releasing any remaining pressure. Carefully remove the lid. Using pot holders, carefully remove the rice dish and trivet. Squeeze lime juice over the rice and beans. Season to taste with salt and pepper, if needed. Fluff rice with a fork and stir in cilantro.
  5. While the rice and beans cook, make the corn slasa. In a medium bowl, stir together the corn kernels, lime juice, cilantro, and jalapeno, if using.
  6. To assemble the burrito bowls, add a scoop of rice into bowls, then add beans, corn salsa, lettuce, guacamole, and tomato salsa. Enjoy!

Notes

If you'd like spicy burrito bowls, add one Chipotle pepper from a can of Chipotles in Adobo Sauce to the bean mixture before cooking. Add a tiny bit of sauce at a time after cooking to add more heat.

This is a great meal prep recipe. To make in advance, only make the beans, rice, and corn salsa. Reheat beans and rice when ready to eat and add toppings.

If you don't have an electric pressure cooker, you can still make the burrito bowls. Soak the black beans overnight then cook them on the stovetop with the same ingredients, but know you'll need to add quite a bit more water as there is little to no evaporation with pressure cooking. Cook the rice on the stovetop or in a rice cooker, using the appropriate amount of water for each method.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 582Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 1140mgCarbohydrates: 100gFiber: 26gSugar: 10gProtein: 28g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.

 

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