Instant Pot Vegan Tex-Mex Bowls with Avocado

Examine the dried beans, discarding any that are damaged or have debris. Place the remaining beans in a 7-quart pressure cooker designed for multiple tasks. Fill the pot with water, then secure the lid tightly. Follow your Instant Pot's guidelines to select the Bean setting and set a 20-minute timer. Wait for the pressure to rise, allowing about 10-15 minutes.

Allow the pressure to release naturally on its own for 8 minutes. Manually release any remaining pressure, taking an additional 5-10 minutes to ensure everything is secure. Unfasten the lid, drain the liquid, and put the drained beans back into the pot. Add 1 1/2 cups of vegetable broth, 1 1/2 cups of salsa, cooked rice, and taco seasoning. Mix everything together.

Cut the ear of corn into 5 pieces, leaving some space between each piece. Place them gently among the rice mixture. Close and lock the lid again. Use the Rice function on your Instant Pot for 22 minutes.

Allow the pressure to release naturally for another 5 minutes. Manually release any remaining pressure, taking an additional 5-10 minutes to ensure everything is secure. Use a rice paddle to fluff the mixture.

Divide the lettuce among 5 bowls, then top each bowl with an equal amount of rice. Add an equal amount of avocado, vegan cheese, and cilantro to each bowl. Serve the dish with remaining salsa and offer lime wedges on the side.