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 mins
Cook Time26 minutes mins
Additional Sauté (optional)10 minutes mins
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 ½ cup brown rice
- 1 ½ 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
- ½ cup cilantro (stem and leaves, minced)
Spices and Seasoning
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon 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