Prep Time::25 mins
Cook Time::55 mins
Additional Time::25 mins
Total Time:: 1 hr 45 mins
Servings::5
Yield::5 bowls
Ingredients
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½ cup dried chickpeas
½ cup dried black beans
½ cup dried pinto beans
½ cup dried kidney beans
5 cups water
2 cups reduced-sodium vegetable broth
2 cups salsa, divided
1 ½ cups uncooked brown rice
1 tablespoon reduced-sodium taco seasoning mix
1 ear corn, husked
1 head iceberg lettuce, torn into bite-sized pieces
1 avocado, cut into wedges
1 cup shredded vegan Cheddar cheese
5 tablespoons chopped fresh cilantro
1 lime, cut into wedges
Directions
Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.
Cook's Note:
I used my homemade smoky salsa in this recipe, which you can also find on this site. If you use prepared salsa, choose a salsa that is quite liquid, as opposed to one that is very thick.