Name: Instant Pot Vegan Tex-Mex Bowls
Prep time: 25 min
Cook time: 25 min
Yield: 5
Ingredients: Dried chickpeas - ½ cup; Dried black beans - ½ cup; Dried pinto beans - ½ cup; Dried kidney beans - ½ cup; Water - 5 cups; Reduced-sodium vegetable broth - 2 cups; Salsa, divided - 2 cups; Uncooked brown rice - 1 ½ cups; Reduced-sodium taco seasoning mix - 1 tablespoon; Corn, husked - 1 ear; Iceberg lettuce, torn into bite-sized pieces - 1 head; Avocado, cut into wedges - 1; Shredded vegan Cheddar cheese - 1 cup; Chopped fresh cilantro - 5 tablespoons; Lime, cut into wedges - 1

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Vegan Tex-Mex Bowls

1. Dried chickpeas - ½ cup

2. Dried black beans - ½ cup

3. Dried pinto beans - ½ cup

4. Dried kidney beans - ½ cup

5. Water - 5 cups

6. Reduced-sodium vegetable broth - 2 cups

7. Salsa, divided - 2 cups

8. Uncooked brown rice - 1 ½ cups

9. Reduced-sodium taco seasoning mix - 1 tablespoon

10. Corn, husked - 1 ear

11. Iceberg lettuce, torn into bite-sized pieces - 1 head

12. Avocado, cut into wedges - 1

13. Shredded vegan Cheddar cheese - 1 cup

14. Chopped fresh cilantro - 5 tablespoons

15. Lime, cut into wedges - 1

How to cook deliciously - Instant Pot Vegan Tex-Mex Bowls

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

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.