Instant Pot Vegan Tex Mex Bowls Recipe

Brown rice: A whole grain that adds a nutty flavor and chewy texture to the dish.

Black beans: Provides protein and a creamy texture, balancing the flavors.

Corn: Adds sweetness and a bit of crunch to the bowl.

Salsa: Brings a tangy and spicy element to the dish.

Vegetable broth: Adds depth and moisture, helping to cook the rice perfectly.

Cumin: A warm spice that adds an earthy flavor.

Chili powder: Adds heat and a smoky flavor.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Onion powder: Adds a sweet and savory onion flavor.

Salt: Enhances all the flavors in the dish.

Pepper: Adds a bit of heat and sharpness.

When preparing this recipe, it's essential to rinse the brown rice thoroughly under cold water before adding it to the Instant Pot. This step removes excess starch, which can make the rice sticky and clumpy. Additionally, using a high-quality salsa can significantly enhance the flavor profile of the dish. Opt for a salsa with a balance of acidity and spice to complement the cumin and chili powder. Finally, after the cooking process, let the rice sit for a few minutes before fluffing to allow it to absorb any remaining liquid and achieve the perfect texture.

• brown rice - Substitute with quinoa: Quinoa cooks faster and provides a complete protein source, making it a nutritious alternative.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a suitable replacement.

• corn kernels - Substitute with diced bell peppers: Diced bell peppers add a similar sweetness and crunch, and they also bring additional color to the dish.

• salsa - Substitute with diced tomatoes with green chilies: This combination provides a similar flavor profile with a bit of extra heat.

• vegetable broth - Substitute with water with a bouillon cube: A bouillon cube dissolved in water can mimic the flavor of vegetable broth.

• cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor, though it is slightly sweeter and less pungent.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and cayenne pepper can replicate the heat and smokiness of chili powder.

• garlic powder - Substitute with minced fresh garlic: Minced fresh garlic provides a more robust and aromatic flavor.

• onion powder - Substitute with minced fresh onion: Minced fresh onion offers a stronger and more natural onion flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, offering a subtle change.

• To keep your Instant Pot Vegan Tex Mex Bowls fresh, transfer the cooled mixture into airtight containers. This helps maintain the flavors and prevents any unwanted moisture from seeping in.
• Store the containers in the refrigerator. Your Tex Mex bowls will stay fresh for up to 4-5 days.
• For a quick meal prep, portion out individual servings into smaller containers. This makes it easy to grab and go, whether you're heading to work or need a quick dinner.
• If you want to freeze the Tex Mex bowls, let the mixture cool completely before transferring it to freezer-safe bags or containers. Make sure to leave a bit of space at the top of the container as the food will expand when frozen.
• Label each container with the date and contents. This helps you keep track of how long the Tex Mex bowls have been stored and ensures you use them within 2-3 months for the best quality.
• When you're ready to enjoy your frozen Tex Mex bowls, thaw them in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the thawed Tex Mex bowls in the microwave or on the stovetop. If using a microwave, cover the container with a microwave-safe lid or plate to prevent splatters. Heat in 1-minute intervals, stirring in between, until thoroughly warmed.
• For stovetop reheating, place the Tex Mex bowls in a pan over medium heat. Stir occasionally to ensure even heating. You may need to add a splash of vegetable broth or water to prevent sticking and to keep the mixture moist.
• Enhance the reheated Tex Mex bowls with fresh toppings like avocado slices, chopped cilantro, lime wedges, or a dollop of vegan sour cream. These additions will bring a burst of fresh flavor and elevate your meal.

• Microwave: Place a portion of the Instant Pot Vegan Tex Mex Bowls in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating. Add a splash of vegetable broth if the mixture seems dry.

• Stovetop: Transfer the leftovers to a saucepan or skillet. Add a small amount of vegetable broth or water to prevent sticking. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the texture of the brown rice and black beans.

• Oven: Preheat your oven to 350°F (175°C). Spread the Tex Mex Bowls in an even layer in an oven-safe dish. Cover with aluminum foil to keep the moisture in. Bake for about 15-20 minutes, or until heated through. This method is great if you’re reheating a larger portion.

• Instant Pot: Use the pot-in-pot method. Place the leftovers in a heatproof container that fits inside the Instant Pot. Add 1 cup of water to the bottom of the Instant Pot and place the container on a trivet. Close the lid and set the valve to sealing. Use the steam function for 5 minutes, then quick release the pressure. This method is perfect for retaining the original flavors and textures.

• Air Fryer: For a slightly crispy texture, spread the Tex Mex Bowls in an even layer in the air fryer basket. Heat at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through. This method adds a delightful crunch to the corn kernels and brown rice.

• Instant Pot: This is the main cooking device used to combine and cook all the ingredients under high pressure.

• Measuring cups: These are used to measure out the correct amounts of rice, salsa, and vegetable broth.

• Measuring spoons: These are used to measure the spices such as cumin, chili powder, garlic powder, and onion powder.

• Can opener: This is used to open the can of black beans and possibly the can of corn if you're using canned corn.

• Strainer: This is used to drain and rinse the black beans before adding them to the Instant Pot.

• Mixing spoon: This is used to stir all the ingredients together in the Instant Pot.

• Fork: This is used to fluff the rice once the cooking is complete.

• Serving bowls: These are used to serve the final dish with your favorite toppings.

Prep ingredients ahead: Measure out brown rice, drain and rinse black beans, and have corn kernels ready to go.

Use pre-made salsa: Opt for store-bought salsa to save time on chopping and mixing.

Instant pot settings: Familiarize yourself with the Instant Pot settings to quickly set it up for cooking.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.

Quick toppings: Use pre-shredded lettuce, avocado slices, and pre-made guacamole for easy serving.