For a richer flavor, consider toasting the rice in the Instant Pot before adding the other ingredients. Feel free to experiment with different types of beans or vegetables to customize the recipe to your liking. If you prefer a spicier dish, add a pinch of cayenne pepper or a dash of your favorite hot sauce. To meal-prep for the week, store the rice and bean mixture separately from the lettuce and toppings to prevent the lettuce from wilting.
Instant Pot Vegan Tex-Mex Bowls
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PREP TIME25 mins
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COOK TIME55 mins
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TOTAL TIME1 hrs 45 mins
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SERVING5 People
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VIEWS10
Embark on a culinary adventure with these vibrant Tex-Mex bowls, a symphony of flavors and textures crafted entirely from scratch in your Instant Pot. From hearty mixed beans and fragrant rice to zesty homemade salsa, every element harmonizes to create a satisfying and wholesome meal. Topped with creamy avocado and dairy-free cheddar, it's a celebration of plant-based deliciousness, perfect for a lively taco Tuesday or any night of the week!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate111 g
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Fiber21 g
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Protein30 g
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Saturated Fat2 g
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Sodium1061 mg
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Sugar10 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Begin by meticulously inspecting the dried beans, discarding any that appear damaged or contain foreign particles. Transfer the cleaned beans to a 7-quart multi-functional pressure cooker (like an Instant Pot). Pour in the water. Secure the lid, ensuring it's properly locked. (5 minutes)
02
Step
35 mins
Select the 'Bean' function on your Instant Pot, following the manufacturer's instructions. Set the timer for 20 minutes. Allow approximately 10 to 15 minutes for the pressure to build within the pot. (20 minutes cooking + 10-15 minutes pressure build)
03
Step
23 mins
Once the cooking cycle is complete, allow for a natural pressure release for 8 minutes. After this, manually release any remaining pressure, which may take an additional 5 to 10 minutes. (8 minutes natural release + 5-10 minutes manual release)
04
Step
5 mins
Carefully unlock and remove the lid. Drain the liquid from the beans and return the drained beans to the pot. Add the vegetable broth, 1 1/2 cups of salsa, rice, and taco seasoning. Stir well to combine all ingredients. (5 minutes)
05
Step
5 mins
Cut the ear of corn into 5 equal pieces. Gently nestle each piece into the rice mixture, ensuring there's some space between each piece. Secure the lid once again. (5 minutes)
06
Step
22 mins
Select the 'Rice' function on your Instant Pot and cook for 22 minutes. (22 minutes)
07
Step
15 mins
Allow the pressure to release naturally for 5 minutes. Then, manually release any remaining pressure, which should take another 5 to 10 minutes. (5 minutes natural release + 5-10 minutes manual release)
08
Step
5 mins
Once the pressure is fully released, carefully unlock and remove the lid. Use a rice paddle or fork to gently fluff the rice, ensuring it's evenly cooked. (5 minutes)
09
Step
5 mins
Divide the torn iceberg lettuce evenly between 5 bowls. Top each bowl with equal portions of the flavorful rice and bean mixture. Garnish with avocado wedges, shredded vegan cheese, and fresh cilantro. (5 minutes)
10
Step
2 mins
Serve immediately, accompanied by the remaining salsa and lime wedges for an extra burst of flavor. Enjoy your homemade Instant Pot Vegan Tex-Mex Bowls! (2 minutes)
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RECIPE REVIEWS
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Please Rate
Jayme Reilly
Jul 1, 2025I appreciate that this recipe is salt-free. It allows me to control the sodium levels and add my own seasonings to taste.
Johanna Bode
Jun 28, 2025This recipe is a lifesaver! So easy and flavorful, even my meat-loving friends enjoyed it.
Mabelle Dubuque
Jun 23, 2025I love how customizable this recipe is. I've tried it with quinoa instead of rice and added roasted sweet potatoes – delicious!
Lilian Watsica
Jun 17, 2025The natural release times were spot on! This is the first time my Instant Pot rice has come out perfectly.