Instant Pot Vegan Tex-Mex Bowls
Description
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.
Ingredients
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1/2 cup dried chickpeas
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1/2 cup dried black beans
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1/2 cup dried pinto beans
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1/2 cup dried kidney beans
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5 cups water
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2 cups reduced-sodium vegetable broth
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2 cups salsa, divided
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1 1/2 cups uncooked brown rice
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1 tablespoon reduced-sodium taco seasoning mix
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1 ear corn, husked
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1 head iceberg lettuce, torn into bite-sized pieces
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1 avocado, cut into wedges
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1 cup shredded vegan Cheddar cheese
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5 tablespoons chopped fresh cilantro
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1 lime, cut into wedges
Directions
1
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
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
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
Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
5
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.