Chipotle Burrito Bowls (in the Instant Pot!)
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Additional Time
20 mins
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Total Time
55 mins
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Servings
4
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Calories
339 kcal
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Course
Main Course
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Cuisine
Mexican
Chipotle Burrito Bowls (in the Instant Pot!)
Description
This recipe uses dry black beans cooked directly in the Instant Pot with water, a whole chipotle pepper in adobo sauce, ground cumin, and dried oregano, which create a smoky and slightly spicy flavor profile. A separate oven-safe bowl with brown rice, salted lightly and combined with water, sits on a trivet above the beans, allowing both components to cook under pressure together.
The pressure cooking results in thoroughly cooked beans that are seasoned throughout and tender rice steamed to the right texture without mixing with the beans. This one-pot method streamlines preparation of a common burrito bowl base.
Serving typically includes garnishes of fresh cilantro and lime wedges, which provide brightness to the smoky, hearty grains and beans. The layered flavors make these bowls a comforting, filling dish that can be customized further with toppings.
Ingredients
- 1 cup black beans not soaked, dried
- 2 1/2 cups water
- 1 chipotle pepper from a can in adobo sauce, whole
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano dried
- 1 cup brown rice
- salt sea salt
- 1 1/4 cups water
- lime for serving, lime slices, fresh cilantro
- cilantro for serving, lime slices, fresh cilantro
Instructions
- In the bottom of the Instant Pot, add the dry beans, water, whole chipotle pepper, cumin and oregano.
- In an oven-safe bowl that is roughly 7-inches in diameter, add the brown rice, 1/4 teaspoon of salt, and 1 1/4 cups of water. Place a 2.5-inch trivet into the beans at the bottom of the pot, so you can place the bowl of rice on top of that.
- Secure the lid to your Instant Pot and move the steam release valve to SEALING. Press the MANUAL or PRESSURE COOK button on your machine, then cook at high pressure for 30 minutes. It will take about 10 to 15 minutes for the Instant Pot to come to pressure before the cook cycle begins.
- Once the cook cycle is complete, let the pressure naturally release for 10 minutes. The Instant Pot screen will read LO:10 when 10 minutes has passed. Move the steam release valve to VENTING to release any remaining steam pressure. When the floating valve in the lid drops, it's safe to open the lid.
- Use oven mitts to remove the bowl of cooked brown rice, and the trivet from the beans. Use a spoon to remove the whole chipotle pepper (so you don't bite into that later), then stir the beans and test them to make sure they are tender by pressing one against the side of the pot with a fork. When they mash easily, you may season them with 1/2 teaspoon of salt. (If they are not tender, you can always return the lid and cook for 5 more minutes, but don't add salt until they are done.)
- The beans will be sitting in a little bit of liquid, so you can use the SAUTE function if you'd like to get rid of that quickly. I've found that they become less watery the longer they sit in the pot, so I don't always use the saute function and simply serve them using a slotted spoon instead.
- Serve the cooked rice and black beans with your favorite burrito bowl toppings, like shredded lettuce, salsa, guacamole, a squeeze of lime juice, and some fresh cilantro. I like to store the leftovers separately to keep them more visually appealing, but you can store them together for an easy-to-grab lunch later. Leftovers should keep in the fridge for up to a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 66g | 22% |
| Protein | 14g | 28% |
| Fat | 2g | 3% |
| Sodium | 16mg | 1% |
| Potassium | 855mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Calcium | 85mg | 9% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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