Breakfast Recipe | Instant Pot Vegan Burritos

Instant Pot Vegan Burritos

2-3 tablespoons water for sautéing (or olive oil)
1 medium red onion, chopped
1 red bell pepper, diced small
3 cloves garlic, minced
(1) 15-oz can black beans, drained and rinsed
1 1/2 cups uncooked short grain brown rice
1 1/2 cups corn (frozen, fresh or canned)
1 cup finely chopped kale
12 oz medium style salsa
2 cups water

  • Press the saute function on Instant Pot. Add the water(or olive oil), onion, red pepper and garlic. Cook for 2-3 minutes, stirring constantly. If using water, be careful not to burn and add more water as needed. Turn off saute.
  • Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes.
  • Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir. Taste, add more spices or salt if desired.
  • etc
  • etc

  • For Full Instruction:

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