Name: Instant Pot Mexican Rice and Beans Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 cup long grain brown rice (rinsed and drained); ½ cup dry black beans (rinsed and soaked overnight) or pinto beans; 1 tablespoon olive oil; 1 cup diced onion (white or yellow); ¾ cup diced green bell pepper; 1 jalapeno, finely diced (seeds removed for mild); 1 tablespoon minced garlic (about 3 cloves); 1 tablespoon taco seasoning (or substitute with cumin, chili powder, paprika, oregano, and salt); 2 cups vegetable broth (or water); 1 cup diced fire-roasted tomatoes (½ of a 15-oz can); Freshly squeezed lime juice; Chopped cilantro; Sour cream (or cashew cream for vegan); Pico de Gallo; Shredded cheddar cheese (or dairy-free cheese for vegan); Jalapeno slices

Print Recipe· 3.9 from 3 reviews

If you’re craving a comforting, flavorful dish that feels like a warm hug from the inside, this Instant Pot Mexican Rice and Beans Recipe is about to become your new go-to. It combines wholesome brown rice, hearty beans, and vibrant veggies all cooked effortlessly in your Instant Pot, delivering layers of rich, smoky, and slightly spicy Mexican-inspired flavors. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is an unbeatable blend of nutrition, convenience, and deliciousness that you’ll find yourself making again and again.

Ingredients You’ll Need

The image shows eight small white bowls and one clear glass measuring cup on a white marbled surface, each filled with different ingredients. From the top left, there is a bowl of chopped white onions, a bowl of black beans, a bowl of brown rice, a small bowl of yellowish spice powder, a bowl of green chopped bell pepper, a small bowl of minced garlic, a bowl of red diced tomatoes, a small glass of light yellow oil, and a glass measuring cup filled with golden yellow broth. A whole green chili pepper lies between the small bowls near the right side. The bowls are neatly arranged with clear visibility of textures and colors, all set on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

This Instant Pot Mexican Rice and Beans Recipe relies on simple, fresh ingredients that come together to create an extraordinary taste experience. Each component plays a key role—whether it’s the earthy beans giving body, the tender brown rice packing wholesome goodness, or the fire-roasted tomatoes adding that smoky tang. You’ll appreciate how straightforward yet essential every item is for building this vibrant dish.

1 cup long grain brown rice: Rinsed and drained to remove excess starch, ensuring fluffy, separate grains.
½ cup dry black beans: Rinsed and soaked overnight for tenderness; pinto beans work well too for a milder flavor.
1 tablespoon olive oil: The perfect base for sautéing aromatics and developing depth.
1 cup onion (diced): White or yellow onions provide subtle sweetness and aroma.
¾ cup green bell pepper (diced): Adds color and a fresh crunch that balances the dish.
1 jalapeno (finely diced): Seeds removed for mild heat, or included if you love a little kick.
1 tablespoon minced garlic: Around 3 cloves deliver a rich, pungent flavor that ties everything together.
1 tablespoon taco seasoning: A blend of spices that brings classic Mexican notes; homemade or store-bought both work.
2 cups vegetable broth: An easy way to infuse the rice and beans with savory depth; water can be substituted but broth adds extra flavor.
1 cup diced fire-roasted tomatoes: Freshly fire-roasted gives smoky sweetness; canned is a convenient alternative.
Freshly squeezed lime juice: Adds a bright, zesty finish that brightens the dish.
Chopped cilantro: Earthy and citrusy notes for garnish and freshness.
Sour cream or cashew cream: For creaminess and to balance spice; vegan options welcome.
Pico de Gallo: A fresh, chunky salsa that brings extra texture and flavor on top.
Shredded cheddar cheese: Melts beautifully over the warm rice and beans; dairy-free cheese is perfect for vegan versions.
Jalapeno slices: Optional garnish for those who want an added pop of heat.

How to Make Instant Pot Mexican Rice and Beans Recipe

Step 1: Saute Aromatics to Build Flavor

Start by setting your Instant Pot to SAUTE mode and heating the olive oil until shimmering. Add the diced onion, green bell pepper, and jalapeno, sautéing for about 2 minutes until they soften and release their sweet, fresh aroma. Stir in the garlic and taco seasoning, letting these spices bloom for just 30 seconds—this quick step is the secret to infusing the entire dish with those deep, fragrant Mexican flavors.

Step 2: Add Rice, Beans, and Broth

Once the aromatics have softened, stir in the rinsed brown rice and soaked beans to coat them in that flavorful base. Pour in the vegetable broth and mix gently for an even distribution, but when you add the diced fire-roasted tomatoes, spread them on top without stirring. This layering helps keep the rice from getting mushy and locks in that smoky tomato essence.

Step 3: Pressure Cook for Perfect Texture

Seal the Instant Pot lid and make sure the vent is set to the sealing position. Select the pressure cook/manual function and set the timer for 22 minutes on high. This is the sweet spot where the rice becomes tender while the beans cook through without turning to mush—an ideal texture that makes this dish so satisfying.

Step 4: Natural and Manual Pressure Release

When the cooking time is up, resist the urge to rush—allow the pressure to release naturally for 5 minutes. This gradual release keeps the rice fluffy and beans intact. After those 5 minutes, carefully switch to a manual release to let out the remaining pressure before opening the lid. Your kitchen will be filled with an irresistible savory aroma that’s hard to beat.

Step 5: Garnish and Serve

After fluffing the rice and beans gently with a fork, sprinkle chopped cilantro and squeeze fresh lime juice over the top. These final touches add brightness and fresh herbal notes. Serve your Instant Pot Mexican Rice and Beans Recipe in bowls with dollops of sour cream or cashew cream, a sprinkle of cheddar or vegan cheese, pico de gallo, and extra jalapeno slices for those who like an extra punch.

How to Serve Instant Pot Mexican Rice and Beans Recipe

Inside a black cooker, three main layers are visible: dark black beans on the right side, light brown rice on the left side, and cooked onion and green bell pepper pieces at the bottom underneath the rice and beans. A woman's hand is pouring a bright yellow liquid from a glass measuring cup into the cooker, creating a contrast with the dark and light ingredients. The cooker sits on a white marbled surface. The image is a top-down view, showing the different textures of the beans, rice, and vegetables clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes aren’t just decoration—they elevate flavor and texture. Fresh chopped cilantro adds a burst of herbaceous brightness, while lime juice injects an uplifting acidity that cuts through the richness. Creamy sour cream or a vegan alternative balances the spice, and shredded cheese melts beautifully on warm rice and beans, making every bite indulgent. For added heat and crunch, sliced jalapenos bring that extra dimension every Mexican dish deserves.

Side Dishes

This dish is a fantastic centerpiece but pairs wonderfully with simple, complementary sides like warm corn tortillas, crunchy tortilla chips, or a crisp cabbage slaw. For a fully loaded meal, add some guacamole or a fresh avocado salad to provide a cooling creaminess that contrasts the spice. Beans and rice are incredibly versatile, so feel free to get creative with your favorite Mexican-inspired sides.

Creative Ways to Present

Want to impress? Turn this recipe into burrito bowls topped with sliced radishes, roasted corn, and a drizzle of chipotle sauce. You can also stuff it into warm pita pockets for a fun handheld meal or use it as a filling for stuffed peppers, which crisp up wonderfully in the oven. The Instant Pot Mexican Rice and Beans Recipe’s flexibility means you’re only limited by your imagination!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers into an airtight container and store in the refrigerator for up to 4 days. Because this recipe holds its flavor and texture well, it’s perfect for quick lunches or reheated dinners that feel just as fresh as when they were first made.

Freezing

If you want to keep this Instant Pot Mexican Rice and Beans Recipe on hand even longer, freezing is your friend. Portion into freezer-safe containers or zip-top bags and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently for best results—this makes meal prep a breeze and ensures you always have a hearty, homemade meal ready.

Reheating

To bring leftover rice and beans back to life, warm them in a microwave-safe dish with a splash of broth or water to prevent drying out. Microwave in short intervals, stirring in between. Alternatively, reheat gently on the stovetop with a little added liquid over medium heat until heated through. Finish with a squeeze of fresh lime for an extra zing.

FAQs

Can I use canned beans instead of dry beans in this recipe?

Absolutely! If you’re short on time, canned black or pinto beans can be used. Just be sure to drain and rinse them well, and reduce the pressure cooking time to about 10 minutes, then proceed with natural release to prevent overcooking.

Is it possible to make this recipe vegan?

Yes, this recipe is naturally vegan when you skip the cheese and sour cream or substitute with plant-based options like cashew cream and vegan cheese. The vegetable broth ensures no animal products are used, keeping it fully plant-powered and delicious.

Can I substitute brown rice with white rice?

You can swap in long grain white rice, but adjust the cooking time to about 5 to 7 minutes under pressure instead of 22, as white rice cooks much faster. Keep an eye on the beans’ tenderness and add soaked but not fully cooked beans if needed.

What if I don’t have an Instant Pot? Can I still make this dish?

Definitely! You can make this on the stovetop by simmering the beans until tender and cooking the rice separately before combining everything with sauteed aromatics and seasonings. Cooking times will be longer and require more attention but it’s still totally doable.

How spicy is this recipe, and can I adjust it?

This recipe has a mild to moderate heat thanks to the jalapeno and taco seasoning but it’s easy to adjust. Skip the jalapeno for a milder version, or add extra jalapeno slices and a pinch of cayenne for more heat. Remember, the creamy garnishes help balance spiciness perfectly.

Final Thoughts

I genuinely believe this Instant Pot Mexican Rice and Beans Recipe is a kitchen game changer—combining ease, nutrition, and mouthwatering flavor in one pot. It’s perfect for busy weeknights, meal prepping, or sharing with friends and family. Once you try it, you’ll understand why it’s become one of my absolute favorite Mexican-inspired dishes. So grab your Instant Pot, gather those simple ingredients, and treat yourself to a deliciously satisfying meal that feels like a fiesta in every bite!