Vegan Pressure Cooker Portobello Mushroom Fajita Bowls

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Vegan Pressure Cooker Portobello Mushroom Fajita Bowls

Easy vegan and gluten-free fajita bowls with portobello mushrooms and spiralized peppers and onions, made in a pressure cooker.

Vegan Pressure Cooker Portobello Mushroom Fajita Bowls

Since starting to cook food for Luca, I’ve really been into my pressure cooker. It’s great for cooking spaghetti squash (which he loves) or just making super quick and easy meals, like today’s recipe.

When I’m in a pinch, I know I can just dump a bunch of ingredients into my pressure cooker, hit start, and within 20 minutes, a meal is prepared and I can do other things while it cooks (that’s the best part – your meal is cooking while you’re also being productive.)

I love using Portobello mushrooms as meat and carb alternatives – as burgers, as burger buns, as meat (have you made the Mushroom Bulgogi Bowls from my new cookbook?) – because they are so hearty!

Vegan Pressure Cooker Portobello Mushroom Fajita Bowls

These bowls are seasoned with my homemade fajita seasoning that brings the peppers, onions, and mushrooms to life – you won’t miss the meat!

You can serve these with brown rice instead, cauliflower rice if you prefer, OR you can ditch the bowl altogether and have them in taco shells!

Vegan Pressure Cooker Portobello Mushroom Fajita Bowls

Hope you’re having a wonderful Sunday – and tomorrow, I’ll be sharing my socca flatbread pizza! I guess it’s a meatless week!

Watch our videos to learn how to spiralize peppers and onions using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4

Pressure Cooker Portobello Mushroom Fajita Bowls

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 2 red bell peppers, Blade A, noodles trimmed
  • 2 green bell peppers, Blade A, noodles trimmed
  • 1 large onion, Blade A, noodles trimmed
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • ¼ teaspoon paprika
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • salt and pepper
  • 1 (15oz) can diced tomatoes
  • 12oz Portobello mushrooms, sliced into 1” thick strips
  • 1 avocado, peeled, pitted, and cubed
  • 2 cups cooked quinoa
  • 1 cup romaine lettuce, chopped
  • 1 lime
  • to garnish: chopped cilantro


  1. Place the stainless steel insert in your pressure cooker. Add the bell peppers and onions. Add the cayenne, chili powder, paprika, smoked paprika, onion powder, cumin, oregano, season with salt and pepper and toss well. Pour over the tomatoes and toss again. Add the Portobello mushrooms and gently toss, trying not to break the mushrooms (you can just do this with your fingers to be more gentle.)
  2. Cover and cook on high pressure for 8 minutes.
  3. Meanwhile, prepare the bowls. Divide the avocado, quinoa and lettuce into 4 bowls. Quarter the lime.
  4. Once the time is finished, let the pressure release naturally and then, open up. Using tongs or a slotted spoon, divide the fajita mixture onto the prepared bowls, garnish with cilantro, and serve with limes.

Pressure Cooker Portobello Mushroom Fajita Bowls

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Hillary says:
Thanks for another pressure cooker recipe, especially a vegan one! This is my favorite way to cook right now and it’s great to have you as a resource!
Marni says:
Is there no added liquid? Just the juice from the diced tomatoes is enough? Otherwise this looks great! Can’t wait to try it.
Eden says:
Correct, no added liquid. The juice from the diced tomatoes is adequate. It actually turns out very juicy, I had to drain some liquid off so it wouldn’t be so soupy when I stored the leftovers. (The bell peppers release water naturally as well.)
Angela says:
Can these be made without a pressure cooker?
Alex says:
How do the leftovers hold up in the fridge for meal prep?
Eden says:
I drained off some of the liquid for leftovers/meal prep. This recipe is delicious and perfect for meal prep!
Molly says:
Look yummy! Can’t wait to try it.

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I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼⁣

it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔

luca made a friend today! 👦🏼 🚴‍♂️⁣

one of the things that has made me sad during COVID has been that Luca hasn't spent much time with other kids his age. this summer, we had a little pod of a few kids, but slowly but surely, as the year went on, kids moved to the suburbs, enrolled in school (we didn't feel comfortable), and then as the temperature dropped, the rest of the kids stopped braving the cold and since we felt uncomfortable with indoor playdates, it was really just our little family hanging out. and Luca wasn't hanging out with anyone his age much. ⁣

I have so many thoughts on this. will this change his personality and social skills forever? will he be socially awkward? will he lose out on so many developmental milestones? will this affect his emotional awareness? the list goes on. I know it's only a year or so, but that's over 1/3 of his entire life!⁣

and now that we're in Florida, we just keep to ourselves at my parents' house and don't see any other kids. it's so nice to be together as a family, and I know so many families can't be together right now, so I'm so grateful for that. the other day, Luca saw a 7-year-old boy on a bike in my parents' neighborhood and he asked us if he could be his friend. I almost broke down in tears.⁣

so by chance, we were out on his bike this afternoon and sure enough, we saw the little boy again, riding his bike, with his mother. in that moment, I knew I had to make a move - so I called out to the mother and asked her, "I know this is going to sound weird, but my son would love to hang out with your son! I'd love to get your number so they can ride bikes together sometime!" I was so nervous, haha! ⁣

and just like that, Luca made a friend! they immediately started riding their bikes together (it was so cute I couldn't handle it!!!) and Roma even came a little bit later and literally slipped her hand into the little boy's hand, it was like she was starving for that connection. it was so adorable, and I'm so happy for Luca to have someone to safely play outside with and so I can shed some of this mama worry.⁣

as for these chocolate donuts, search the blog, they’re an oldie but a goodie! 🍩🍫

it's a mouthful, but it's mouth-watering. 👅 my TERIYAKI SALMON with RICED BUTTERNUT SQUASH and SESAME BROCCOLI 🥦  is live on the blog, and it's another must-add to your weekly meal plan. okay I say that all the time, but seriously - I'm only sharing recipes I make for our family, and these have all been slam dunks 🏀⁣

and last week I started the #inspiralizedmealplanideas hashtag so we'd have a running list of weekly meal ideas from this community, and it's a Monday thing, so tell me - what's ONE meal you're making this week? 🍴 leave it in the comments below and be sure to check back to see what other people are making and even SAVE this post for future reference! 📌⁣

#teriyaki #easydinners #healthydinners #salmondinner #salmonrecipes #feedfeed #f52grams #huffposttaste #thewayweeat #makemewhole #eatingwelleats #foods4thought #thekitchn #eatmoreveggies