Vegan Taco Rice (Instant Pot)

Vegan taco rice is a delicious Tex-Mex meal that’s great for family dinners! This savory, spicy rice dish is cooked in an instant pot for a quick and easy recipe.  

This flavorful one-pot vegan taco rice recipe has a few simple ingredients and steps! Each bite of this meatless dish will leave you wanting more. You can even serve it as a side with tacos or as a filling for burritos.  

One of my favorite things about this recipe is how easy it is to make. Regardless of cooking level, anyone can make it at home. This recipe also includes a stovetop version for those who don’t have an Instant Pot. 

If you love spicy flavors try my Vegan Taco Salad Bowl and Vegan Sweet Potato Chili.

Ingredient Notes

• Olive oil: feel free to use another neutral-flavored oil. 
• Yellow onion: red onions are a good substitute.
• Green onion & Garlic
• Plant-based crumbles: I used Gardein Meatless Ground Beef, but any brand of vegan ground will work. It can be replaced with TVP mince or crumbled tofu but you will need to add more seasonings.  

• Chili powder: adds a nice flavor and smokiness to the rice. Add more or less depending on spice tolerance. 
• Taco seasoning: use store-bought or homemade. It provides a lot of flavor to the rice, but you can adjust the amount used.
• Long-grain white rice: this recipe uses jasmine rice. 

• Black beans: for quicker cooking, use canned beans. Different types of beans can also be used depending on preference (i.e. pinto or kidney). 
• Mild salsa 
• Vegetable broth: I use Better Than Bouillon No Beef Base, but any brand of vegetable broth can work. 
• Salt & Pepper

Step-by-Step Instructions

1. Turn the Instant Pot to Sauté on High. Heat the olive oil, then add the yellow and green onions and garlic. Cook until translucent.
2. Add in the crumbles, chili powder, and taco seasoning. Toast the spices until they become fragrant. 
3. Pour in the rice and cook while stirring occasionally. 
4. Once the rice begins to toast and becomes translucent, mix in the beans, salsa, and broth. Give it a taste, then season to taste with salt and pepper.
5. Cover the Instant Pot and seal the vent. Choose rice and cook on high for 5 minutes. 
6. To prevent the rice from burning, turn Off the Instant Pot after 20 minutes total.
7. Let the rice rest while covered for 15 minutes on Keep Warm.
8. Quick-release the Instant Pot and fluff the rice with a fork. Serve and enjoy! 
9. You may also serve the rice topped with chopped cilantro, vegan cheddar cheese or vegan sour cream

Storage and Reheating

Keep any leftover rice in an airtight container in the fridge for four days. It is a great side dish to make for meal prepping. 

To freeze it, place the rice in an airtight container in the freezer for about three weeks. 

You can also separate the rice into individually-sized containers before refrigerating or freezing. 

To defrost the rice, keep it in the fridge for about 4 hours or overnight. Heat it in the microwave and eat warm.

More Vegan Rice Recipes

• Jamaican Rice and Peas
• Vegan Charleston Red Rice
• Jamaican Pigeon Peas and Rice 

Vegan Taco Rice (Instant Pot Recipe)

5 from 1 vote

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 6

Calories: 589kcal

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Vegan one-pot taco rice is a delicious Tex-Mex meal that's great for family dinners! This savory, spicy rice dish is cooked in an instant pot for a quick and easy recipe.  

Author: Jhanelle Golding

Equipment

• 6-qt Instant Pot

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

1x2x3x

• ▢ 3 tbsp olive oil
• ▢ 1 large yellow onion, sliced
• ▢ 2 stalks green onions, sliced
• ▢ 3 cloves garlic, minced
• ▢ 14 oz (400 g) plant-based crumbles, I used Gardein Plant-based Ground Beef
• ▢ 1 tbsp chili powder blend
• ▢ 2 tbsp taco seasoning, I used McCormick's Taco Truck Seasoning
• ▢ 2 cups (400 g) long-grain white rice, I used Jasmine rice
• ▢ 15 oz (425 g) canned black beans, drained
• ▢ ½ cup (225 g) mild salsa, about 8 oz
• ▢ 3 cups (700 ml) vegetable broth, I used Better Than Bouillon No Beef Base
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper

Instructions

• Set the Instant Pot to Sauté on High. Heat the olive oil and add the yellow and green onions and garlic. Cook until the onions are translucent.
  3 tbsp olive oil ,1 large yellow onion ,2 stalks green onions ,3 cloves garlic
• Add the plant-based crumbles, chili powder, and taco seasoning. Cook until the spices begin to toast and become fragrant.
  14 oz (400 g) plant-based crumbles ,1 tbsp chili powder blend ,2 tbsp taco seasoning
• Add the rice and cook while stirring occasionally until it begins to toast and becomes translucent.
  2 cups (400 g) long-grain white rice
• Stir in the black beans, salsa, and vegetable broth. Taste the dish and season to taste with salt and black pepper.
  15 oz (425 g) canned black beans ,½ cup (225 g) mild salsa ,3 cups (700 ml) vegetable broth ,1 teaspoon salt ,½ teaspoon black pepper
• Cover the Instant Pot and seal the vent. Select rice and cook on high for 5 minutes.
• Tip: Set a second timer for 20 minutes. The Instant Pot might not always automatically switch to "Cooking" or the Timer Mode due to the thickness of the dish, but the heat inside is still enough to cook the rice. To prevent the rice from burning, switch Off the Instant Pot after 20 minutes total and continue to the next step.
• Allow the rice to rest while covered for 15 minutes on the Keep Warm setting. Quick-release the Instant Pot and fluff the rice with a fork. Serve warm.
• You may also serve the rice topped with chopped cilantro, vegan cheddar cheese or vegan sour cream.

Stove Top Option:

• Prepare the recipe as directed on medium heat in a 6-quart dutch oven.
• After adding the last ingredient, cover the pot with a sheet of aluminum foil and a tight-fitting lid.
• Allow the rice to cook for 12 to 15 minutes or until it’s tender and all the liquid is absorbed.
• Allow it to rest for 15 minutes after cooking. Fluff with a fork before serving.

Notes

• Cooking the rice without liquid until translucent helps to reduce the starches, which could make the rice sticky.
• Keep any leftovers in an airtight container in the fridge for four days. It is a great side dish to make for meal prepping.
• To freeze it, place the rice in an airtight container in the freezer for about three weeks.
• You can also separate the rice into individually-sized containers before refrigerating or freezing.
• To defrost the rice, keep it in the fridge for about 4 hours or overnight. Heat it in the microwave and eat warm.

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Nutrition

Calories: 589kcal | Carbohydrates: 86g | Protein: 41g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1371mg | Potassium: 427mg | Fiber: 18g | Sugar: 11g | Vitamin A: 872IU | Vitamin C: 6mg | Calcium: 270mg | Iron: 9mg

Nutrition Disclaimer

Course: Dinner, Lunch

Cuisine: American, Mexican, Tex-Mex

Diet: Vegan, Vegetarian