The Hearty Vegan Burrito Quinoa Bowl is a flavorsome, nutritious meal perfect for a quick weeknight dinner or a fancy weekend lunch. This recipe combines the hearty goodness of brown rice and quinoa with the earthy flavors of black beans and corns. Seasoned with cumin and taco seasoning and topped w...
Select the 'Saute' function on your Instant Pot and add the olive oil.
Once the oil is hot, add the diced onion, green bell pepper, and red bell pepper. Cook for about 3 minutes until they are tender. Avoid overcooking to keep the veggies crisp.
Cancel the 'Saute' mode and add the sweet corn, chunky salsa, drained black beans, quinoa & brown rice, taco seasoning, ground cumin, salt, and water to the pot.
Secure the lid on the Instant Pot and set the vent to the sealing position.
Select the 'Pressure Cook' or 'Manual' setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take about 10 minutes to come to pressure and then the cooking time will begin.
When the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
Open the pot and give everything a good stir. Serve the burrito bowl in individual bowls topped with shredded lettuce, sliced avocado, and a drizzle of your favorite hot sauce, if desired.