Instant Pot Mexican Rice and Beans
Instant Pot Mexican Rice and Beans made with dried black beans, brown rice and a few other staple ingredients.
Additional Sauté (optional)
Beans, Instant Pot, Rice
dried black beans
(I used medium chunky)
red bell pepper,
(stem and leaves, minced)
Spices and Seasoning
ground black pepper
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*
*If you think you will freeze this meal or refrigerate any leftovers, I do not recommend that you cook any further (the additional sauté time). The liquid will naturally get absorbed overtime.