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Instant Pot Mexican Rice and Beans

Instant Pot Mexican Rice and Beans is a naturally vegetarian side dish or meal that’s easy to make with black beans, brown rice, veggies, and spices. It’s a one-pot, 30-minute recipe!
Prep Time8 minutes
Cook Time26 minutes
Additional Sauté (optional)10 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Instant Pot, Instant Pot Mexican Recipes, Mexican Rice and Beans
Servings: 8 people
Author: Silvia Dunnirvine



  • 1 cup dried black beans (not soaked)
  • 1 1/2 cup brown rice
  • 1 1/2 cup salsa (I used medium chunky)
  • 1 cup frozen corn
  • 1 whole red bell pepper, chopped
  • 1 whole white onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup cilantro (stem and leaves, minced)

Spices and Seasoning

  • 1 tbsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp chili powder


  • Add beans, rice and vegetable broth to the instant pot and stir to combine.
  • Next add the salsa, corn, bell pepper, onion, cilantro and spices BUT DO NOT STIR.
  • Cover the instant pot and seal the vent. Cook on HP for 26 minutes. When done allow for 10 minutes of NPR, then quickly release any remaining pressure.
  • Open the pot and give it a good mix. If there is more liquid in the pot than you wish, turn on sauté mode for an additonal 10 minutes. This will eliminate some of the liquid*


To store: Place any leftovers into an airtight container and store in the fridge for up to 5 days.
To freeze: The leftovers can also be frozen for up to 3 months. Let them thaw in the fridge before reheating.
To reheat: Heat the rice and beans in a skillet over medium heat until warmed through. Add additional vegetable broth or salsa if more liquid is necessary.


Calories: 258kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1090mg | Potassium: 673mg | Fiber: 7g | Sugar: 3g | Vitamin A: 759IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg