Instant Pot Burrito Bowl with Roasted Corn Salsa

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Beans and rice are a staple in my kitchen because not only are they super healthy, they're also budget friendly and so easy to make- especially in a pressure cooker like an Instant Pot. This simple beans and rice recipe is made with dried black beans, which are less expensive than canned and make for the best restaurant-style beans. 

While I love the instant pot now, it's taken me a long while to figure out how the dang thing works. When we moved into our new place, I picked up two new kitchen appliances at the same time, an air fryer and an instant pot. The air fryer, being as straight forward as an appliance can be, has been something I've used multiple times a day, but the instant pot took me a little longer to figure out.

What has impressed me the most about the instant pot is the fact that I can cook dried, un-soaked, beans, and in under an hour and  the result is the best fully-cooked flavored beans. Even though not soaking them is possible and very helpful when short on time, I still like to give my beans a good soak for at least a few hours ahead of time, so I can rinse out some extra lectins and make the beans even easier to digest. 

I topped it off with a delicious roasted corn salad, made with freshly roasted ears of corn, tomato, bell pepper, red onion, lime juice, and cilantro (or parsley if you're not a cilantro fan like me!) Not only is this salsa the perfect burrito bowl topping, it's also amazing in wraps, on veggie burgers, on top of chili, or even on it's own as a side dish. 

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How to Make Black Beans & Rice in an Instant Pot

1. Rinse and drain your dried black beans. Soak the black beans for a few hours if you have time, if not that's okay too. 

2. Chop your onion and garlic and then press the Saute button on your instant pot and wait for it to heat up. Add a small splash of water or broth then add in the onions. Cook the onions for 5 minutes, then add in the garlic and spices and continue to cook for another minute. 

3. Turn off the Saute mode by hitting cancel, then add in the beans, rice, vegetable broth, and salt, and give it a quick stir. 

4. Place the cover on the Instant Pot and set the valve to the sealing position (pointed away from you). Set the Instant pot to 30 minutes on HIGH pressure in manual pressure cooking mode. 

5. Allow the pressure cooker to release the pressure naturally for at least 15 minutes before releasing the valve and opening the lid. Give the beans and rice a good stir and then serve with the roasted corn salsa. 

*If you don't have an instant pot or pressure cooker cook the rice and beans separately. Cook your rice in a rice cooker or on the stovetop, and use canned beans or cook dried beans from scratch on the stovetop or rice cooker, then mix them together and top with the roasted corn salsa. 

This is a freezer-friendly meal that can be prepared ahead of time and enjoyed with all sorts of different toppings, so make a big batch to have instant burrito bowls ready to go for several weeks. 

If you try this recipe, I'd love to hear what you think of it. Leave a comment down below and let me know how it turns out! ❀

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Oil-Free Veggie Fried Rice with Peanut Sauce

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Lately, I've been loving this rice and veggie stir-fry. Fried rice was a dish I was pretty sure I would never be able to make taste just as good without oil, but with the right sauce it's actually very possible!

Instead of oil, we fry the vegetables in coconut aminos which adds a wonderful umami flavor. Then the cooked rice is added in along with a savory peanut sauce which makes this dish taste rich without needing any refined oil. 

For this recipe, you can use any kind of whole grain rice you like. I've used wild rice, black rice, brown rice, and even quinoa- all with fantastic results. I think black rice is probably my favorite though, and it's actually the highest in antioxidants too!

Whichever rice or other similar whole grain that you decide to use, the first step is to give it a good rinse and then cook it in your rice cooker. 

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While the rice is cooking, prepare your veggies. You can use 2-3 cups of whichever finely chopped vegetables you prefer. I usually go for a mix of bell pepper, carrots, broccoli/broccolini, and edamame or peas.

While the variety of those veggies changes a bit each time I make it, I always use chopped green onions and garlic to add more flavor and give it a more authentic restaurant-style fried rice taste.

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Once you have your veggies chopped, it's time to make the sauce. 

My favorite stir-fry sauce is this spicy & savory peanut sauce. It's a simple mix of coconut aminos (or use low-sodium tamari), peanut butter, hot sauce, and maple syrup. There's no blending required- simply add the ingredients into a small bowl and give it a good stir until creamy. 

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Now on to the oil-free vegetable frying-

To make the veggies extra savory and avoid having them be soggy, I like to use just a 1/2 tablespoon of coconut aminos in place of oil. 

Once the pan is hot, add the coconut aminos and garlic, cook for a few minutes then and the rest of the veggies. Since they are chopped small, they cook in about 5 minutes. Then, add in the cooked rice followed by the sauce. Stir it all together while the rice cooks with the veggies for another 2-3 minutes. Then add in the green onions at the very end, remove from heat and serve. 

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Let me know if you try out this easy oil-free veggie fried rice recipe, I'd love to hear what you think of it!