Prep Time:
25 mins
Cook Time:
55 mins
Additional Time:
25 mins
Total Time:
1 hr 45 mins
Servings:
5
Yield:
5 bowls
Ingredients
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.
Nutrition Facts (per serving)
674
Calories
15g
Fat
111g
Carbs
30g
Protein
