Easy Mexican Instant Pot rice and beans makes 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.
LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
INSTANT POT RICE AND BEANS- 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.
Jump to:
AUTHENTIC MEXICAN RICE AND BEANS IN THE INSTANT POT
Thinking you can’t recreate the authentic slow-cooked taste of Mexican rice and beans in your pressure cooking? Well, my friends, think again. With this Instant Pot rice and beans recipe, you get that slow-cooked, simmered all day on the stove taste in a fraction of the time thanks to the Instant Pot Ultra. Using the Instant Pot and the right combination of ingredients you absolutely can get that authentic Mexican rice and beans flavor combination that you’d enjoy at your local taqueria.
Unleash your culinary skills and enjoy ranchero beans instant pot, borracho beans recipe, and frijoles charros recipe instant pot with this.
Some TIPS to make this super easy Beans And Rice full of flavor!
- 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.
PRO TIP TO AVOID A BURN NOTICE
- 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
HOW TO MAKE RICE AND BEANS IN AN INSTANT POT
Making authentic-tasting Mexican rice and beans in the Instant Pot is so easy! Don’t let all the buttons intimidate you. This recipe is a great beginner Instant Pot recipe. And if you find yourself unsure of anything check out our post called Is the Instant Pot Worth It, which is a complete beginner’s guide to the Instant Pot.
To make this easy Instant Pot beans and rice recipe, press the "saute" button and add the oil to the liner of the pot. Once the pot is hot add the chopped garlic cloves and onions. The garlic and onions will give the beans and rice a nice flavor base. Then, season them with salt and cumin and add the chipotle salsa. The chipotle salsa is key for the most authentic flavor. The chipotle adds smokiness and heat to the dish I really like. If you prefer things more on the mild side, feel free to substitute mild salsa instead.
Once you have added the salsa and the seasonings to your onions and garlic, give everything a stir. Then you can add your brown rice water. Last but not least add the diced tomato. Make sure you don’t stir after you add the tomatoes. You want the tomatoes on top so they don’t burn on the bottom. Then secure the lid and make sure the valve is sealed. Pressure cook for 20 mins. (Read notes if you like to add dried black beans)
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.
When done let the pressure release naturally for 10 minutes and then do a quick release any additional pressure. Add the cooked black beans and fresh chopped cilantro mix everything together.
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.
IS THE MEXICAN RICE AND BEANS RECIPE A GOOD OPTION FOR MEAL PREP?
Certainly, you can make the Mexican Rice and Beans ahead of time, put it in lunchboxes with a side of avocado, sour cream, and other toppings.
CAN YOU FREEZE BEANS AND RICE?
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 bowl. And if you were having a Mexican night, you could serve it with this Tortilla Quinoa Soup.
More amazing inspired recipes
- Rajma Recipe
- Samosa Recipe
- Dal Makhani Recipe
- Beans Instant Pot
- Sopa De Fideo
- Air Fried Cauliflower
- Potato Wedges Air Fryer
- Garlic Noodles Recipe
- Lentils and Rice
- Instant Pot Tofu
Did you make this Instant pot Mexican Rice and beans recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!
Instant pot Mexican rice and beans
Easy Mexican Instant Pot rice and beans makes 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.
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
- 1/2 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.
Notes
NOTES
If you wanted you could make this recipe with jasmine or basmati rice check out our Rice post for time and ratio.
If you want to use dried black beans make sure they are soaked for at least 8 hours. (add the soaked dried beans with the rice)
To make this recipe without the canned tomatoes add 2 medium tomatoes (finely chopped)
You can replace water with vegetable broth
You can freeze rice and beans for up to three months. Place in the fridge to thaw at least 24 hours before you plan to use it. These are my favorite freezer-safe glass containers.
Let the beans and rice cool before freezing. Don’t fill to the top of your freezer-safe container, as the food will expand when it freezes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
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
Nutrition Information
Yield 6 Serving Size 4-6 peopleAmount Per Serving Calories 236Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 6mgSodium 252mgCarbohydrates 32gFiber 7gSugar 3gProtein 7g
All information and tools presented and written within this site are intended for informational purposes only. We are not a certified nutritionist and any nutritional information on TheBellyRulesTheMind.net should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though we try to provide accurate nutritional information to the best of our ability, these figures should still be considered estimates.
Linda says
Hi, can you use wild rice for this recipe? TY
Single Dad says
This recipe sounds like it will be great. Making it tonight. Two issues I have you dont say when to use the tablespoon of oil or what temp for the insta pot pressure cooking. Im assuming oil before the onions and garlic. Also salt to taste a guide smount would be nice. Im not sure how salty the chipotle will be. Thanks
Jen says
Great recipe! Worked on the first try as written, and I made a bean & rice burrito for lunch. One note, for the 1 (14oz) diced tomato I used a 14.5 oz can of petite diced tomatoes with their liquid. Thank you for sharing it!
Susan LaMaire says
I made this recipe today and it is absolutely delicious!!! I used vegetable broth (Better Than Bouillon + water). I had to search the salsa options at my grocery store to find Chipotle Salsa (I used Clint’s Texas Salsa, chipotle type) . So yummy!!
Soniya Saluja says
Hello Susan, Thanks for sharing your feedback with us :)
abby says
Can I use boil in bag brown rice?
Robin says
This is so, so good!! I used vegetable broth instead of water, basmati rice instead of brown rice, and cooked for 5 minutes - high pressure cook - using my Ninja Foodi. The flavors are amazing - and this is so easy to do. Thank you for sharing!
Anthony says
Does the time change if I quadruple the recipe? Can I use Chicken Broth and Water (half and half)?
Soniya Saluja says
The time remains the same.. just make sure you don't exceed the max line of your instant pot. You can use your choice of broth.
Riley says
Hi! Thanks for the recipe - looks delicious! Just want to make sure I’m reading it correctly - the black beans do not get cooked with the rice, is that correct? Thanks!
Mark says
I just made this and it was great. I doubled the recipe and let it naturally release for 20 minutes instead of 10. This will definitely be made again.
Thank you for the recipe.
Lindas says
Delicious. Changed nothing. Would prefer a little more spice. Next time will use fire roasted canned tomatoes instead of regular canned diced tomatoes. Definitely a keeper.
Jess says
Did you pressure cook on high or low???
Soniya Saluja says
Hi Jess, pressure cook it on high.
Lisa MacLean says
Can I double the recipe? Is the time the same?
Soniya Saluja says
Hi Lisa, yes you can double the recipe but the time remains the same.
Jen says
Does the nutritional information include the oil? I noticed it’s in the ingredients but not the instructions.
Shilpa Sharma says
Thanks for this recipe! It was delicious. I used Sri Lankan red rice because I didn't have any brown, added chopped tomato, a chipotle pepper, some oregano and more beans (for a higher bean:rice ratio). Your recipe was a superb base to work from! Can't wait to check out more of your recipes. Thanks again :)
Danielle says
This was very good, I used a homemade salsa and it turned out well. Next time I will use chicken broth instead of water
Soniya Saluja says
Thanks Danielle fir sharing your feedback with us.
Dorothy says
This is amazing and so easy! We didn’t have salsa so we used chopped fresh tomatoes and jalapeños. We also added extra spices - Chili powder and chipotle powder. Delicious on its own or in a burrito. Definitely making it again!
Chelsey says
I made this for dinner tonight and omg it’s perfect!! Thank you so much for this. I will use it many times!!
david says
Can you follow the recipe if cooked traditionally in an oven in a dutch oven? If so, what do you suggest for a temperature and for how long? Thank you.
Soniya Saluja says
Hi David, yes you can make it in the oven. Follow the steps for 1 cup brown rice you will need 2 cups hot water. Preheat the oven 350*f.plqce it in the middles rack .Cover tightly with foil and bake it for 1 hour. Add the beans when done and enjoying
Shar says
Do I add liquid with canned tomatoes or do I drain?
Soniya Saluja says
Hi shar, add the liquid too, but make sure not to stir it. Hope this helps
Kiki says
If I’m using dry beans do I need to cook them separately first?
Soniya Saluja says
Hi Kiki, make sure your beans are soaked over night and add it with rice. If you are using 2 cups brown rice, 1 cup soaked dried beans water ratio will be 4 cups and pressure cook on high for 20 minutes and natural release. Hope this helps.
holly says
How much water do I add to the recipe if I use dried beans?
Soniya Saluja says
Hi Holly, make sure you beans are soaked over night. If you are using 2 cups brown rice, 1 cup soaked dried beans water ratio will be 4 cups and pressure cook on high for 20 minutes and natural release. Hope this helps.
Marcy says
Have you ever tried this recipe with cauliflower rice? I’ve only used my instant pot a couple of times so I’m very inexperienced. ?
Soniya says
Hi Marcy, you can make this recipe if you like cauliflower. Add chipotle salsa for additional flavors.
hoboshutterbug says
Made this using soaked dried beans (roughly 2 cups of black turtle beans and 1 cup of black eyed peas). I wasn't sure how much water to use for the beans. I put them in the InstantPot with the long grain brown rice, and I added a total of 4 cups of water. It was a bit too watery for the initial serving, but the rice soaked it up pretty well for leftovers.
I'd recommend putting in a note in the recipe about how much water to use if you're using dried beans, as I read the ratio on the linked page and was overwhelmed. If I had followed that recommendation of 1:3, I would have added a total of 9 cups of water for the beans, plus 2 cups for the rice and it would have been a disaster.
Sheila says
I think this would be good if you add a chicken breast or 2 on top and then shred it at the end.
Susan says
If you half the recipe and only use one cup of rice do you cook it for only 10 minutes or still the 20 minutes?
Soniya Saluja says
Hi Susan , Thumb Rule :) If you cut the recipe to half or double the recipe the time always remains the same. the instant pot will come to pressure quickly or will take time accordingly.
Sukhvir says
What can i serve the rice with? I know when we make biryani or loon waley chawl, we have them with dehi (curd). Not sure what mexican rice can be served with. Please let me know of your thoughts.
Soniya Saluja says
Hi sukhvir, this is a Mexican rice and beans with lots if amazing flavors! It's a meal in itself. In Indian teem like Rajma chawal :) you can serve sour cream, cheese, lettuce with it. Hope you try it.
Tara says
Such a delicious use of the instant pot! I love all your tips to play around with the flavors. And so easy too!
Tisha says
Rice and beans are usually separated as a side dish, I LOVE that you combined them! This so great for a taco night or any Mexican food night really!
Denay DeGuzman says
What a wonderful pressure cooker recipe! Freshly-made beans and rice is so comforting and cozy during the fall and winter months. Paired with corn tortillas and a crisp garden salad, they make for a quick and easy meal.
cocoandash says
Such a great recipe!! Thank you for this!!
Jill McOwen says
Quick and easy is what I need every day of the week. Great recipe!