Tex-Mex Black Bean & Rice Burrito Bowls | Budget-Friendly Instant Pot Meals

👨‍🍳 How to Make Tex-Mex Black Bean & Rice Burrito Bowls

Set the Instant Pot to sauté mode. Add olive oil and onion; cook for 3-4 minutes until softened.
Add rice, black beans, corn, diced tomatoes (with juice), vegetable broth, cumin, chili powder, garlic powder, and salt. Stir to combine.
Secure the lid and set the valve to sealing. Pressure cook on high for 22 minutes.
Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
Fluff with a fork and stir in cilantro, if using. Serve hot as is or topped with cheese, salsa, or avocado.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.