Step 1

Turn on the Instant Pot and hit Saute. Add the oil and once warm, add the onion and bell pepper and cook until onion and peppers are just tender, about 3-4 minutes.

Step 2

Stir in the garlic and ground seasonings. Stir for just 30 seconds, until fragrant.

Step 3

Turn the Instant Pot off, and add the rest of the ingredients: beans, corn, vegetable broth, and rice. Stir together. Add the salsa on top, but don’t stir in.

Step 4

Cover and turn the vent to sealing. Hit manual pressure to 7 minutes.

Step 5

When cooking time is complete, do a quick release of the pressure (turn the vent to open, be careful- I use a kitchen towel to press it and then back away for the steam to release!) Remove the lid and stir together.

Step 6

Make the burrito bowls! Divide the salad ingredients among 4 bowls and top with the rice mixture. I like a little lime juice on these bowls, but extra salsa, extra dressing or no dressing works!