Instant Pot Vegan Tex-Mex Bowls

Dried beans, corn, and brown rice cook up in an Instant Pot full of broth and salsa to make these vegan Tex-Mex bowls finished with lettuce, avocado, and cilantro.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 674 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.

Step 4

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.

Step 5

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.