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A white plate with Instant Pot Mexican rice and beans with a spoon in it.
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Instant Pot Mexican Rice and Beans

Easy Instant Pot Mexican rice and beans recipe!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Pressure Release 10 minutes
Total Time 45 minutes
Servings 6 servings
Calories 193kcal
Author Kate at Eating in an Instant

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

Serving: 1serving | Calories: 193kcal | Carbohydrates: 38g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 457mg | Potassium: 403mg | Fiber: 5g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg