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Two white bowls with a spoon each containing Mexican beans and rice surrounded by lemon wedges and cilantro on a wooden chopping board
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4.75 from 8 votes

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.
Prep Time8 mins
Cook Time26 mins
Additional Sauté (optional)10 mins
Course: Dinner
Cuisine: Mexican
Keyword: Beans, Instant Pot, Rice
Servings: 8 people
Author: Silvia Ribas


  • Instant pot


  • 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*


*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.