Instant Pot Vegan Burritos

Here’s another great go-to for a one-pot “Mexican Monday” dish that the whole family will love. You can wrap this up in a tortilla or switch it up and turn this into a burrito bowl.

WFPB vegan burrito

Instant Pot Vegan Burritos

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Total Time: 45 minutes
Servings: 6

What you’ll need

  • 1 medium yellow onion, diced
  • 1 red or yellow bell pepper, diced
  • 1 tbsp garlic, minced
  • 15 oz black beans, drained and rinsed
  • 1 ½ cups brown rice, uncooked
  • 1 ½ cups frozen corn
  • 1 ½ cups your favorite salsa
  • 2 cups water
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • whole grain flour tortillas


How you’ll do it

  • Set Instant Pot to sauté. Cook onion, pepper and garlic until soft, adding water to prevent sticking.
  • Turn off sauté function and add remaining burrito filling ingredients to Instant Pot.
  • Stir, then cover and set lid to sealing.
  • Press manual and cook on high pressure for 24 minutes. When finished, press cancel and let pressure come down naturally, releasing steam after 10 minutes.
  • Stir again and season to taste if needed.
  • Spoon rice mixture onto tortilla and add desired toppings. Roll up and serve. If making burrito bowls, use the rice mixture as the base and pile your toppings over it for a less messy meal. Enjoy!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at and I’ll take a look (and of course credit you when it’s posted).


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  2. Patty says:

    Family loved this burrito recipe. I just ate the last bit tonight for dinner…made it in a bowl instead, adding shredded lettuce, salsa, guac and soy milk sour cream (made in the Instant Pot). Your recipe is now part of our meal rotation. Delish & super easy! Thanks, Kevin.

  3. Janet says:

    I just found your site yesterday and I’m going crazy browsing your recipes. I can hardly wait to have your Enchilado Soup tonight. (I like to make soups/stew and let them sit overnight. I think they’re always yummier when the flavors blend for a day) There are so many that I want to try, so I’ll be a busy bee in the kitchen for quite a while. Fortunately, I love to cook!

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