Serving up a plant-based sweet potato burrito bowl is as simple as six easy steps
This Instant Pot burrito bowl is full of beautiful vegetables and flavor. It is so simple—you really just throw a bunch of ingredients into the pot, push a button, and wait a few minutes until a full meal magically appears as you remove the lid.
Spray the main insert of the Instant Pot with a little cooking spray to ensure nothing sticks to the bottom.
Prepare all your vegetables. Peel and chop sweet potatoes into 1-inch cubes. Remove the stem and seeds from the poblano peppers and finely dice. Roughly chop red bell pepper.
Note that the order in which you add the ingredients is important to prevent burning. Add ingredients in the following order:
Place the lid on the pot and make sure the vent is in the sealed position. Set the Instant Pot to pressure cook for 3 minutes, and then natural release for 10 minutes. When 10 minutes have passed, release any remaining pressure and open the lid. (Natural release is when you let the pot sit after the pressure cooking is over but you do not release the pressure.)
Fluff the rice making sure not to smash the sweet potatoes. Add fresh cilantro and squeeze lime into the rice.
Prepare to serve by transferring the rice mixture to a bowl and garnish with fresh ingredients.