Instant Pot Seitan and Rice Burrito Bowl

Ingredients

600 g pulled seitan (about 6 services of my “Easy High Protein Seitan” recipe)

1 cup uncooked white rice (rinsed)

1 small onion diced

1 small jalapeño (seeded and minced)

1 10-12oz can diced tomatoes

1 tsp garlic powder

1 tsp paprika

1 tsp cumin

1/8 tsp cayenne pepper

1 can (240g) pinto beans

1 tsp Better than Bullion vegetable broth

1 cup water

Juice of 1 lime

Directions:

• Set the Instant Pot to sauté and add a dash of spray oil, along with the onion and the jalapeño, and sauté until the onion is soft and translucent (about 4 mins)

• Turn the Instant Pot off. Add the bullion to 1 cup water and then add the mixture to the Instant Pot. Scrape any stuck onions from the bottom of the pot and mix well.

• Add the pinto beans, garlic powder, paprika, cumin, and cayenne pepper. Stir to combine.  Add the white rice and make sure it is below the liquid.

• Add the pulled seitan and top with the diced tomatoes but leave them on top and do not stir.  (Tomatoes sticking to bottom of pot can cause burn notice)

• Place the lid on, cook on high pressure for 3 minutes, and then do a natural release for at least 15 minutes before opening the pot in order to give the rice time to absorb all the water.

• Remove the lid, add the lime juice and use a fork to fluff the mixture. If you want to add vegan cheese (optional), sprinkle it on top and put the lid back on for 5 minutes so the cheese can melt

• Garnish with fresh tomatoes, diced avocado, lettuce or cilantro.

This recipe makes 6 servings for the macros shown on the printable page below

Download the printable PDF right here: (If you get an error message, it is because your browser is blocking pop-up windows. Change your settings to allow pop-ups from plantbaseddads.net)

IP Seitan and Rice Burrito Bowl.pdf

Download PDF • 208KB

Link to YouTube video where I make this recipe: https://youtu.be/ehLrZHaHESE