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CookPal AI
Instant Pot Vegan Tex-Mex Bowls

Instant Pot Vegan Tex-Mex Bowls

Cost $20, save $25

Source: Recommended by CookPal

  • 55 Min
  • 5 Servings
  • $20

INGREDIENTS

  • Dried Beans & Grains

    • ½ cup dried chickpeas
    • ½ cup dried black beans
    • ½ cup dried pinto beans
    • ½ cup dried kidney beans
    • 1 ½ cups uncooked brown rice

  • Liquid & Seasoning

    • 5 cups water
    • 2 cups reduced-sodium vegetable broth
    • 1 tablespoon reduced-sodium taco seasoning mix

  • Vegetables

    • 1 ear corn, husked
    • 1 head iceberg lettuce, torn into bite-sized pieces
    • 1 cup shredded vegan Cheddar cheese
    • 5 tablespoons chopped fresh cilantro
    • 1 avocado, cut into wedges
    • 2 cups salsa, divided
    • 1 lime, cut into wedges

STEPS

1

Inspect dried beans, discarding impurities and foreign objects. Put beans in a 7-quart pressure cooker. Add water and secure lid. Select 'Bean' function and set timer for 20 minutes. Allow pressure to build (10-15 min).

2

Allow natural release for 8 minutes, then manually release remaining pressure (5-10 minutes). Drain liquid, returning beans to pot. Add vegetable broth, 1.5 cups of salsa, rice, and taco seasoning, then stir.

3

Cut the ear of corn. Nestle pieces in rice mixture with space between parts. Secure lid and cook on 'Rice' function for 22 minutes.

4

Allow pressure release naturally for 5 minutes, then manually release remaining pressure (5-10 minutes). Fluff rice mixture.

5

Serve by dividing lettuce into 5 bowls. Top each with cooked rice mixture. Add avocado slices, vegan cheese, cilantro, and remaining salsa. Garnish with lime wedges.

NUTRIENTS

Per 1 serving

🔥

674

Calories

  • 30
    Protein
  • 111
    Carbs
  • 15
    Fats

💡 Cook beans the night before to save time on busy cooking days.Always fluff rice with a rice paddle to prevent clumping.Use fresh cilantro and lime for the best flavor boost.To enhance vibrancy, serve with additional colorful toppings like diced red bell peppers.