Cabbage and mushroom burrito bowls are nutritious and jam packed with flavor. Cook the rice perfectly in the Instant Pot while you sauté the mushrooms and cabbage in a chipotle, honey, lime sauce. A quick meatless dinner in 25 minutes.

I know when you think of Mexican food, the last thing that probably comes to mind are mushrooms. One of my favorite Mexican restaurants actually serves up amazing spinach and mushroom enchiladas. So, don’t look at me like I am speaking crazy talk.

Mushrooms are a hearty and healthy fill in for meat in a burrito bowl. They crisp up and  hold on to the caramelization from the honey and chipotle peppers.

Honey, chipotle, lime mushrooms are the perfect addition to a burrito bowl.

While the mushrooms are cooking in the pan, use your Instant Pot to steam up perfect brown rice to save time. The last thing added to the pan with the mushrooms and sauce is the cabbage. It wilts up in no time. When the rice is done, dinner will be waiting and ready.

Don’t have an Instant Pot?

Don’t have an Instant pot to make the brown rice? Fear not; Skinnytaste has the best stovetop method for you.

My favorite things to top burrito bowls are pico de gallo, pickled red onions, guacamole and lots of hot sauce. I also love to add some lime juice and fresh cilantro to my brown rice. That way you get that perfect bed of Chipotle-style rice for your cabbage and mushroom burrito bowls.

Even meat lovers will be clamoring for seconds. I know Mike did. And there is no guilt because it’s just mushrooms and cabbage!!! See the recipes below for perfect Instant Pot brown rice and for the cabbage and mushroom burrito bowls. You will not be disappointed.

Cabbage and Mushroom Burrito Bowls

Yield: Makes 4 Bowls

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Sweet and spicy mushrooms and slightly wilted cabbage in a honey, lime, chipotle sauce on top of the perfect Instant Pot brown rice.

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Ingredients

• FOR THE CABBAGE & MUSHROOMS:
• 2 tbsp extra virgin olive oil
• 8oz Baby Bella Mushrooms, cleaned and sliced
• 1 canned chipotle pepper in adobo, minced
• 1 tsp honey
• juice from 1/2 a lime
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cumin
• 3 cups shredded green cabbage
• FOR THE BOWLS:
• Instant Pot Cooked Brown Rice (see recipe below)
• 1, 14.5oz Can Black Beans, drained and rinsed
• 2 radishes, cut into matchsticks or thinly sliced
• 1/2 cup shredded carrot
• fresh chopped cilantro
• optional toppings: pickled red onions, pico de gallo, avocado, or guacamole

Instructions

1. While your rice cooks, heat a medium skillet over medium/high heat for 1 minute. After the pan is hot, add the oil, swirl to coat the pan. Add the mushrooms and cook, stirring regularly until both sides of the mushroom are deeply caramelized, about 10 minutes.
2. Reduce the heat to medium/low. Add the chipotle, honey, lime juice, salt, pepper, and cumin. Stir to combine. Let the sauce come together and thicken for about 2 minutes.
3. Reduce the heat to low and add the cabbage. Mix to combine. After 2 minutes, turn off the heat. Let the cabbage and mushrooms sit a minute in the pan while the rice finishes up. Adjust salt and pepper if needed.
4. Add the beans to a heatproof microwave-safe dish and microwave for 30-40 seconds until they are warmed through.
5. Place about 1 cup of rice in each serving bowl. Top with beans, and the cabbage mushroom mixture.
6. Add carrot and radish on top of the cabbage and mushrooms along with a healthy sprinkle of cilantro. add any additional toppings and then serve.

Perfect Instant Pot Brown Rice

Yield: about 6 cups cooked rice

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Perfectly cooked, fluffy Instant Pot brown rice.

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Ingredients

• 2 cups brown rice
• 2 1/2 cups water or stock
• big pinch of salt

Instructions

1. Add the rice and water/stock to the Instant Pot. Mix in the salt.
2. Secure the lid with the steam vent sealed. Press "Pressure Cook" until the display light is beneath "High pressure." Use the "-/+" buttons to adjust the time until the display reads 15 minutes.
3. Once the timer sounds, allow the pressure to naturally release.
4. When the float valve has gone down, remove the lid. Fluff the rice with a fork and then serve.

Notes

FOR CHIPOTLE STYLE RICE: add juice from 1/2 a lime along with the zest once the rice is done cooking. Mix to combine. Add in 1 tbsp chopped fresh cilantro. Mix to combine.