Easy Mexican Instant Pot rice and beans make a delicious and quick vegetarian lunch, dinner, or side dish. Loaded with the bold flavor of salsa and spices, this hearty dish is a delicious addition to taco night. This Mexican Instant Pot rice and beans recipe also would be the perfect base for a burrito or burrito bowl.
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- Instant pot Rice and Beans is the perfect quick dish
- Tips for Best Rice and Beans
- Top Tip
- Instructions
- CAN I USE DRIED BEANS IN THE RECIPE?
- CAN I USE A DIFFERENT TYPE OF RICE?
- Storing
- WHAT GOES WITH MEXICAN RICE AND BEANS RECIPE?
- Instant pot Mexican rice and beans
Instant pot Rice and Beans is the perfect quick dish
As the weather cools down and the school year is in full swing, I find myself wanting to trade lighter fare for food that feels more comforting and hearty. Yet, I want my comfort food to still be quick. After all, this time of year I feel like my time is at more of a premium than normal since I’m often busy with the general busyness of making sure my kids are where they need to be. So I need dishes that are fast and filling like this Mexican Instant Pot rice and beans. As I mentioned, my kids love this meal, and I couldn’t be more pleased! It gives them a great source of fiber, and it is very frugal. Dreading the Instant pot burn message? Check out how to avoid the Instant pot burn message.
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Tips forBest Rice and Beans
- Brown rice : I make this dish with fluffy and tender brown rice. And I highly recommend it! It has a nice chewy bite to it. This tasty grain contains a higher amount of fiber and keeps you full longer! In general, brown rice has a lot more to offer nutrient-wise.
- Black beans : Yep, I am also adding hearty and filling Black beans. It is such a nutrient-dense food and pairing protein-rich beans with grains makes it a complete protein source! Besides all that good stuff, they are my choice of legumes here because they have that beautiful creamy, earthy flavor. You can use dried beans, Make sure they are soaked overnight and dump them with the rice and they cook perfectly! But you really prefer using canned beans, go ahead.
- Chiptole salsa gives the rice that nice color and smoky spiciness. If you want to skip make sure you serve it with hot sauces of your choice so others can add more of a kick if they so choose.
- Tomatoes : traditionally Mexican rice calls for fresh tomatoes and you certainly can substitute them here-especially if you grow your own in your backyard this summer. However, I have used good quality organic canned diced tomatoes in this recipe.
Top Tip
In any instant pot recipe that requires tomatoes, make sure the tomatoes, salsa or sauce does not touch the base of the instant pot, else you are likely to get a burn notice.
Instructions
- Press the “saute” button and once it is hot add the garlic and onions.
- Add the chipotle salsa, salt, and cumin powder and give it a stir.
- Add in the rice, water and lastly add the diced tomato. ( Do not stir after you add the tomatoes)
- Place the lid and make sure the valve is o Sealing. Pressure cook for 20 mins
- When the pot beeps let the pot sit for 10 minutes and then do a quick release any additional pressure.
- Add the black beans and chopped cilantro and mix everything well .
- Serve it your choice topping.
If you prefer, you could use homemade black beans. We have a fabulous recipe that tells you everything you need to know about Instant Pot Dried Beans here.
CAN I USE DRIED BEANS IN THE RECIPE?
Of course, you don’t have to use black beans, you could also use pinto beans, kidney beans, or any other similar bean. We have a fabulous recipe that tells you everything you need to know about preparing Instant Pot Dried Beans here.
CAN I USE A DIFFERENT TYPE OF RICE?
The brand of rice, the variety of rice and of course your personal preference with regards to consistency and the altitude . So my personal preference is perfectly cooked al dente rice, where each grain is separate. You can use Basmati Rice or jasmine rice but the time will change check this how to cook perfect basmati rice, jasmine rice, brown rice post to get the timing.
Storing
This Mexican rice and beans freeze well. Freeze in single-portion containers ( this is the brand I use ) for easy last-minute lunches or freeze all at once in a large container. Place in the fridge to thaw at least 24 hours before you plan to use it or thaw it in the microwave or on the stove. You can freeze rice and beans for up to three months.
WHAT GOES WITH MEXICAN RICE AND BEANS RECIPE?
You have lots of options with Mexican rice and beans. You can eat this as is or top with your choice of toppings. I love serving it topped with our Copycat Chipotle Sofritas and all the toppings mentioned below.
- Fresh herbs like cilantro and parsley
- Chopped jalapenos
- Tortilla strips
- Shredded cheese
- Lime wedges
- Avocado or guacamole
- Sour cream or Greek yogurt
You can also use this Mexican rice and beans to stuff inside a tortilla for a vegetarian burrito or use it in this vegan burrito bow l . And if you were having a Mexican night, you could serve it with this Tortilla Quinoa Soup .
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Equipment
- Pyrex 3-Cup Rectangle Food Storage Container (Value Pack of 6 Containers)
- 365 Everyday Value, Organic Black Beans, 16 oz
- 365 Everyday Value, Salsa Chipotle Roasted Organic, 16 Ounce
- Mahatma Organic Brown Rice, 2 lb.
- Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker
- Instant Pot Ultra 6 Qt 10-in-1
Ingredients
- 1 15 oz can of black beans, rinsed and drained
- 2 cup uncooked long grain brown rice
- 1 14 oz diced tomato
- 1 chopped onion
- 2 cup water
- ½ cup chipotle salsa add more , if needed
- 2 teaspoon cumin
- 1 tablespoon oil
- salt to taste
- 4 garlic cloves/ minced
- cilantro for garnish
- Optional toppings: lime/ sour cream tortilla chips, grated cheese, sliced avocado
Instructions
- Press the “saute” button and once it is hot add the garlic and onions.
- Add the chipotle salsa, salt, and cumin powder and give it a stir.
- Add in the rice, water and lastly add the diced tomato. ( Do not stir after you add the tomatoes)
- Place the lid and make sure the valve is o Sealing. Pressure cook for 20 mins
- When the pot beeps let the pot sit for 10 minutes and then do a quick release any additional pressure.
- Add the black beans and chopped cilantro and mix everything well and serve it your choice topping.
Video
Notes
Nutrition
Equipment
- Pyrex 3-Cup Rectangle Food Storage Container (Value Pack of 6 Containers)
- 365 Everyday Value, Organic Black Beans, 16 oz
- 365 Everyday Value, Salsa Chipotle Roasted Organic, 16 Ounce
- Mahatma Organic Brown Rice, 2 lb.
- Mealthy MultiPot 9-in-1 Programmable Slow and Pressure Cooker
- Instant Pot Ultra 6 Qt 10-in-1
Ingredients
- 1 15 oz can of black beans, rinsed and drained
- 2 cup uncooked long grain brown rice
- 1 14 oz diced tomato
- 1 chopped onion
- 2 cup water
- ½ cup chipotle salsa add more , if needed
- 2 teaspoon cumin
- 1 tablespoon oil
- salt to taste
- 4 garlic cloves/ minced
- cilantro for garnish
- Optional toppings: lime/ sour cream tortilla chips, grated cheese, sliced avocado
Instructions
- Press the “saute” button and once it is hot add the garlic and onions.
- Add the chipotle salsa, salt, and cumin powder and give it a stir.
- Add in the rice, water and lastly add the diced tomato. ( Do not stir after you add the tomatoes)
- Place the lid and make sure the valve is o Sealing. Pressure cook for 20 mins
- When the pot beeps let the pot sit for 10 minutes and then do a quick release any additional pressure.
- Add the black beans and chopped cilantro and mix everything well and serve it your choice topping.
