Pressure Cooker Vegetarian Burrito Bowls
- 2 tablespoons grapeseed oil, or more as needed
- 1 small yellow onion, 1/4-inch dice
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 cup long grain rice, rinsed
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can black beans, drained and rinsed
- 1 ½ cups vegetable stock
- 1 cup frozen corn kernels
- 2 tablespoons chopped cilantro
romaine lettuce, queso fresco, avocado, lime wedges, cilantro leaves
For best results, we recommend using:
- Pour oil into inner steel pot of pressure cooker and select Sauté on Normal. Sauté onion in hot oil until softened and translucent, 3 to 5 minutes. Add garlic and continue sautéing until fragrant and golden, 1 to 2 minutes more.
- Stir chili powder, cumin, paprika, salt, black pepper, and cayenne pepper into onions and cook until spices are fragrant, about 1 minute. Press Cancel to stop Sauté.
- Pour rice into onion and spice mixture and stir to coat rice completely in spices. Add diced tomatoes, black beans, vegetable stock, and corn; stir to combine.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (manual) and cook on High Pressure for 7 minutes. Set steam vent handle to Venting to quick-release pressure. Remove lid and let rest until flavors combine, 5 to 7 minutes. Fluff rice with a fork and season with salt and pepper to taste.
- Stir cilantro leaves into rice and beans mixture and divide between bowls. Top with lettuce, sliced avocado, cheese, lime, and more cilantro leaves.
The toppings possibilities are pretty much endless for this delightful dish! You can add sour cream, guacamole, peppers (bell or spicy!), salsa, cherry tomatoes, and your favorite cheeses. A fried egg, you ask? Indeed -- your dinner will be epic!
What others are saying
Tracy Gallo says:
I made this recipe with brown rice, adding in some lime juice and more cilantro. I also served warm tortillas on the side. Didn't even miss the meat.
J R says:
I made it today for my family, served with romaine lettuce, sliced avocado, green onions, a bit of cheddar and green onions. Everybody loved it, including my 15 year son that hates “meatless” meals. What a hit! Full of flavor, comfort food, made within minutes.
Caro Hodgin says:
this recipe truly could not be easier. my family is obsessed. it makes a huge batch and we eat it all week.