Instant Pot Mexican Beans and Rice (Dump and Go)

Instant pot filled with Mexican rice and beans, silver spoon taking a scoop.

Instant Pot Mexican Beans and Rice (Dump and Go)

This Instant Pot Mexican rice and beans is an easy one-pot meal made with simple ingredients. It’s hands-off, filling, and perfect for weeknight dinners or meal prep.

Course dinner

Cuisine Mexican

Keyword instant pot mexican rice and beans, instant pot mexican rice and black beans, mexican rice and beans in instant pot

Prep Time 3

Cook Time 7

Total Time 20

Servings

Calories 388kcal

Author Samantha Rowland

Equipment

Instant Pot

Ingredients

1 cups brown jasmine rice (or basmati)
1.5 cups water
2 cans black beans (rinsed and drained) or kidney beans, pinto beans or even white beans
2 tablespoons chili powder
1.5 teaspoons sea salt
1.5 teaspoons ground cumin
1.5 teaspoons garlic powder
1 can diced tomatoes and green chile (drained) 15 oz can
2 cups frozen bell peppers

Instructions

Rinse the rice well (I use a mesh strainer) until the water runs clear.
1 cups brown jasmine rice (or basmati)
Add rice, water, rinsed and drained black beans, chili powder, salt, ground cumin and garlic powder to instant pot. Stir well.
1 cups brown jasmine rice (or basmati), 1.5 cups water, 2 cans black beans (rinsed and drained), 2 tablespoons chili powder, 1.5 teaspoons sea salt, 1.5 teaspoons ground cumin, 1.5 teaspoons garlic powder
Drain the liquid from the canned tomatoes, add them on top of the rice and beans, do not stir.
1 can diced tomatoes and green chile (drained)
Put lid on and cook high pressure 7 minutes. After the instant pot is done, manually release the pressure.
Once all the pressure is released, add the frozen bell peppers and stir well. Let sit 4-5 minutes (I often put the lid back on for this). Once the peppers are defrosted and warmed through, dinner is ready.
2 cups frozen bell peppers

Notes

Rinse the rice
Rinse the rice before adding it to the Instant Pot to remove excess starch and help it cook up fluffy.
Add tomatoes last and don’t stir
Add the diced tomatoes or salsa on top and do not stir. Stirring can cause a burn notice in the Instant Pot.
Adjust cook time and water for white jasmine rice
If using white jasmine or basmati rice, reduce the cook time from 7 minutes to 3 minutes and reduce the water to 1.25 cups.
Store leftovers: In the fridge for up to 5 days or in a freezer safe bag or container for up to 3 months. Defrost before reheating.

Nutrition