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Instant Pot Burrito Bowl (Vegetarian, Gluten-Free, Vegan-Friendly)

Vegetarian Instant Pot Burrito Bowl With Avocado Crema

  • Author: Instant Pot Eats
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Tex-Mex
  • Diet: Vegetarian


Nutritious and super tasty, this Instant Pot burrito bowl is vegetarian, gluten-free and vegan-friendly. Made with pantry staples like rice, beans and sweet corn, spices and canned tomatoes. You need just a few raw ingredients to freshen it up.




2 tablespoons olive oil

1 onion, diced

1 medium carrot, diced into small cubes

1/2 teaspoon salt

1/2 teaspoon chipotle chili flakes

1 teaspoon ground cumin

1 teaspoon paprika powder

1 teaspoon ground coriander seed powder

1/2 teaspoon dried oregano

1.5 cup long-grain rice (such as Basmati, rinsed well)

2 cups vegetable stock (you can use 1 vegetable stock cube + 2 cups water)

1 x 400 ml can chopped tinned tomatoes (with juices)


1 x 400 g can mixed cooked beans (strained and rinsed)

1 x 350 g sweet corn (strained)

Avocado Cilantro Crema (Cream)

1 avocado, scooped out and diced

2 cloves garlic, roughly chopped

1/4 cup chopped cilantro leaves

2 tablespoons lime juice (lemon is also fine)

1/4 teaspoon salt

1 tablespoon olive oil

3 tablespoons water

Extra (optional) toppings

1 red pepper, sliced and olive oil for grilling 

2 cups cherry tomatoes, sliced or 2 medium tomatoes diced

Crumbled feta cheese or grated cheese of choice (omit for vegan version)

Extra cilantro for garnish

Alternative to tomatoes: store-bought salsa


Part 1

  • Turn the Instant Pot on and set to Saute function. Once hot, add the olive oil, onions, carrots and salt and cook for 3-4 minutes, to soften. In the meantime, rinse the rice 3-4 times and strain through a sieve. 
  • Add all the spices, chipotle chili and oregano and stir through. Add the rice, vegetable stock (or water and stock cube or powder) and stir through well. Press Cancel to stop the Sauteeing process. 
  • Pour the canned chopped tomatoes over the rice but don’t stir them in. This important as often having tomatoes on the bottom of cooking rice can cause the Burn notice as they start to caramelise.
  • Pop the lid on top and lock, making sure the top valve is pointing at Sealing. Set to Manual/Pressure Cook, HIGH pressure for 4 minutes. After a few beeps, the Instant Pot cooker will start to build up the pressure, which will take 5 minutes or so. 
  • While the rice is cooking, prepare other ingredients and make the avocado crema or cream.
  • To make the avocado crema, simply add all ingredients to a small food processor or a blender and puree until smooth. If you don’t have either of those, chop everything finely, mash the avocadi and whisk together in a bowl with olive oil, lime juice and water. Set aside. 
  • If using fried peppers, heat a frying pan over medium-high heat and add a splash of olive oil. Add sliced red peppers and cook for 2 minutes each side and season with a little salt. 

Part 2

  • Once the rice is cooked (when the timer finishes) release the pressure manually by moving the top valve to Venting. 
  • Open the lid, add the beans and corn and stir through until hot. 
  • Serve the rice, bean and corn in bowls and top with fried red peppers, diced tomatoes, crumbled or grated cheese (if using) and a dollop of avocado cilantro cream. 


Ready-made guacamole can be used instead of freshly made avocado cream.

Tomato salsa, sour cream or yoghurt, pickled jalapenos, corn chips can all be added as toppings.


  • Serving Size: 1 cup rice mix with red peppers, avocado cream and a little feta
  • Calories: 613
  • Sugar: 11.6 g
  • Sodium: 1142 mg
  • Fat: 19.3 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 99.6 g
  • Fiber: 14.1 g
  • Protein: 16 g
  • Cholesterol: 4.2 mg

Keywords: Mexican, Vegan, Gluten-Free