Mixed-Bean Burrito Bowls

These remind me of the burrito bowls at Chipotle, except without the meat. I love the efficiency of being able to make rice, beans, and vegetables all in one go. This will freeze and reheat very well, so make lots and enjoy.

Active Time: 20 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 1 hour 10 minutes

Egg-Free, Nut-Free, Gluten-Free • SERVES 6

• 1 (14-ounce) can fire-roasted tomatoes
• 1 cup chopped onion
• ½ green bell pepper, stemmed, seeded, and roughly chopped
• ½ jalapeño pepper, sliced
• 4 cloves garlic, chopped
• 1 or 2 canned chipotle chiles in adobo sauce
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon Mexican red chili powder
• ½ cup dried red beans, soaked and drained (see Various Ways to Soak Beans for the Instant Pot)
• ½ cup dried cannellini beans, soaked and drained (see Various Ways to Soak Beans for the Instant Pot)
• ½ cup brown rice, rinsed and drained
• ½ cup water
• 2 cups frozen or fresh corn kernels
• 1 (8-ounce) container crumbled feta cheese
• ½ cup chopped fresh cilantro

1. In a blender, combine the tomatoes, onion, bell pepper, jalapeño, garlic, chipotle chiles, salt, cumin, and chili powder. Blend until smooth.

2. In the Instant Pot, combine the tomato mixture, red beans, cannellini beans, rice, and water.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

4. Open the lid and stir in the corn. Close the lid and allow the corn to cook in the residual heat for 2 to 3 minutes.

5. Stir in the feta cheese and cilantro. Serve with optional toppings, if desired.

NOTE: You can use 1 cup of either red beans or cannellini beans instead of ½ cup of each, if you prefer.

Optional toppings: Shredded lettuce or cabbage, chopped red onion, avocado slices, pico de gallo, sour cream, shredded cheese