Instant Pot Mexican rice and beans is an easy, healthy recipe that’s made with 6 pantry staples. This simple recipe makes a great filling for burritos!
This Instant Pot Mexican rice and beans recipe is one of my absolute favorite Instant Pot recipes! I make this recipe weekly for either lunch or dinner.
It’s super easy to make, and it takes less than 5 minutes of prep to put together. This recipe can also easily be customized, and it makes a great filling for bean and rice burritos.
Give this simple recipe a try, and you may put it on your regular rotation, too!
Ingredient notes
- Chicken broth: I like to use reduced-sodium chicken broth so that I can better control the salt level.
- Brown rice: It’s important to use brown rice in this recipe because it takes longer to cook. White rice would get overcooked in this recipe.
- Salsa: Feel free to use any type of chunky tomato salsa that you like. Using hot salsa is a great way to add some heat to the recipe.
How to make Instant Pot Mexican rice and beans
Step 1: Add the chicken broth to the Instant Pot inner pot.
Step 2: Add the rice, beans, salsa, and seasoning to the broth. Do not stir.
Step 3: Close and lock the lid. Turn the pressure release valve to sealing.
Step 4: Press manual high pressure, and adjust the time to 20 minutes.
Step 5: Once the cooking time has finished, let the pressure release naturally for 10 minutes.
Step 6: Turn the pressure valve to venting to release any remaining pressure.
Step 7: Give everything a good stir before serving.
Tips
- Beans: Adding a second can of beans is a great way to stretch this recipe.
- Doubling: This recipe doubles well in an Instant Pot 6 quart.
- Vegetarian: To make this recipe vegetarian, use vegetable broth in place of the chicken broth.
Serving suggestions
Mexican beans and rice make a great filling for bean and rice burritos. The beans and rice also make a great base for burrito bowls.
Storage
Store any leftover rice and beans in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored.
Instant Pot Mexican Rice and Beans
Equipment
Ingredients
- 1 ½ cups chicken broth
- 1 cup uncooked long grain brown rice
- 15 oz can of pinto beans or black beans rinsed and drained
- 3/4 cup chunky tomato salsa
- 2 cloves garlic minced
- 1 tablespoon taco seasoning
Instructions
- Add the chicken broth to the Instant Pot inner pot.
- Add the rice, beans, salsa, and seasoning to the broth. Do not stir.
- Close and lock the lid. Turn the pressure release valve to sealing.
- Press manual high pressure, and adjust the time to 20 minutes.
- Once the cooking time has finished, let the pressure release naturally for 10 minutes.
- Turn the pressure valve to venting to release any remaining pressure.
- Give everything a good stir before serving.
Notes
- Chicken broth: I like to use reduced-sodium chicken broth so that I can better control the salt level.
- Brown rice: It’s important to use brown rice in this recipe because it takes longer to cook. White rice would get overcooked in this recipe.
- Salsa: Feel free to use any type of chunky tomato salsa that you like. Using hot salsa is a great way to add some heat to the recipe.
- Nutritional values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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It is super easy to make with great results. I followed the directions except for the garlic (my wife is not a fan). Great leftovers!
Thank you so much! I’m glad that you enjoyed it!
I have tried this recipe twice and both times I have gotten the burn message. I have followed the recipe exactly. What can I be doing wrong?
Hi! Two questions – first, have you changed the order that the ingredients are added in? Second, did you stir before cooking?