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Home Method Instant Pot Vegetarian Instant Pot Recipes
5
/5
47 minutes minutes

Instant Pot Enchilada Rice

Gluten Free Gluten Free Vegetarian Vegetarian
Jump to Recipe
By: Denise BustardLeave a Comment
Posted: 4/11/22 Updated: 4/4/22

This post may contain affiliate links. Please read our disclosure policy.

Instant Pot enchilada rice is an easy vegetarian meal that cooks up in a flash! Made with black beans, rice, enchilada sauce, veggies, and spices - it's perfect for meal prep & reheat lunches!

Is there anything better than a one-pot meal made in the Instant Pot? From Instant Pot quinoa enchilada casserole to Instant Pot fiesta rice bowls and this Instant Pot enchilada rice - you can't go wrong with these easy weeknight meals.

instant pot enchilada rice in bowl with avocados and tomatoes
Jump to... show
1 reasons you'll love this recipe
2 recipe video
3 ingredient notes
4 step by step directions
5 Optional Add-Ins
6 FAQ
7 Storage + Meal prep
8 more one pot meals
9 Instant Pot Enchilada Rice

Made with pantry staples, this Instant Pot enchilada rice is total comfort food! Packed with veggies and lots of flavor from the spices and enchilada sauce. Best of all, the black beans add a source of plant-based protein - making this a complete meal that cooks up all in one pot!

Bookmark this recipe for your next meatless Monday - it's easily going to become a new family favorite!

reasons you'll love this recipe

  • no sautéing - just chop, combine in the Instant Pot, and cook!
  • it's made with simple + affordable pantry ingredients
  • it keeps well for meal prep + reheat lunches

recipe video

Watch the video below to see how to cook this recipe! You can find more of my recipe videos on my YouTube channel.

ingredient notes

ingredients required to make instant pot enchilada rice
  • black beans - you can use canned black beans, or make a batch of Instant Pot black beans (you'll want fully cooked beans for this recipe)
  • rice - this recipe has only been tested with basmati rice. Jasmine or other types of long grain rice should work, but you might need to alter the cook times slightly (you could try 1 minute for jasmine rice). Short grain rice, instant rice, brown rice, and wild rice will not work in this recipe, as they require different cook times.
  • cheese - mozzarella cheese or Monterey Jack works perfectly in this recipe
  • enchilada sauce -  we typically use mild enchilada sauce; Fronterra or La Victoria brands are two that we use frequently.
  • green chilies - are optional and not pictured here, but add a nice, spicy kick.

step by step directions

instant pot enchilada rice before cooking

Combine

In the stainless steel insert of a 6 or 8 quart Instant Pot, stir together the red onion, green chiles, corn, black beans, chili powder, cumin, salt, rice, and water.

Instant Pot

This is the Instant Pot that we own and love!

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Add tomatoes

Add the diced tomatoes and enchilada sauce last - DO NOT MIX!

Note - stirring in the tomato products can make the mixture too thick and trigger a burn warning.

instant pot with 2 minutes on the timer

Pressure Cook

Put the lid on the Instant Pot, set the steam release handle to the 'sealing' position, and pressure cook on high pressure for 2 minutes. Allow for a full natural pressure release (roughly 15 minutes).

Natural Pressure Release

When the Instant Pot completes the cooking cycle, allow it to sit until the pin drops, or for a set amount of time. Find out more about when to use a natural pressure release:

Instant Pot 101
instant pot enchilada rice after cooking

Add Cheese

Remove the lid from the Instant Pot, stir in the cheese, and enjoy.

instant pot enchilada rice in instant pot after cooking

Tips To Avoid Burning

  1. Old versus new models- this recipe was tested in both old and newer models, both 6 and 8 quart size and worked great in both.
  2. Add tomatoes last- tomatoes are notorious for triggering the burn warning, which is why we add them last and do not stir them into the rice.
  3. Follow the recipe precisely- make ingredient swaps and substitutions at your own risk. This recipe might be very sensitive to small changes in liquids.

Optional Add-Ins

This recipe is a pantry staples hero, but you can also get creative with it if you happen to have fresh ingredients on hand! Here are a few optional add-ins to boost the flavor and nutritional value:

  • fresh tomatoes
  • bell peppers
  • riced cauliflower or broccoli
  • zucchini
  • fresh corn
  • fresh cilantro to garnish

FAQ

Can I make this recipe on the stovetop?

To prepare enchilada rice on the stovetop, the recipe measurements will remain the same. Treat it as you'd treat regular basmati rice: cover, bring to a boil, reduce heat and simmer for 15 minutes (unlike a regular batch of rice, you can remove the lid and stir it up a few times). Remove from heat and allow to rest for an additional 10 minutes (do not take the lid off at this point).
After 10 minutes of resting, stir in the cheese and enjoy!

Can I swap the rice?

Sure - you can swap for quinoa by following this recipe for Instant Pot quinoa enchilada casserole!

Should this recipe be made in a 6 or 8 quart Instant Pot?

Either will work - we have tested this recipe in both the 6 and 8-quart models. No adjustments are needed to the recipe!

instant pot enchilada rice in bowl with avocados and tomatoes

Storage + Meal prep

This recipe works great for meal prep either as reheat meals, or 'assemble ahead' freezer packs:

  1. Refrigerate - cool leftovers completely, then portion out into 2 cup meal prep containers. Refrigerate for up to 4 days.
  2. Freeze leftovers - for up to 3 months
  3. Reheat - Thaw completely if frozen (overnight in the fridge), then reheat in the microwave until steaming hot.
  4. Freezer packs - you can also assemble the uncooked ingredients (excluding the rice) in a gallon freezer bag or meal prep container, squeezing out air and freezing for up to 3 months. Thaw completely, add the rice, and cook as directed in the Instant Pot.

2 Cup Meal Prep Containers

These are our favorite glass 2 cup meal prep containers that we own and love!

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overhead shot of spaghetti squash and meatsauce in the instant pot

more one pot meals

  • Instant Pot spaghetti squash and meat sauce
  • Chili lime and sweet potato chicken skillet
  • Enchilada sweet potato noodle skillet
  • Easy red lentil dal
  • Egg roll in a bowl

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

instant pot enchilada rice in instant pot after cooking

Instant Pot Enchilada Rice

5 from 1 vote
Prep Time: 15 minutes mins
Cook Time: 2 minutes mins
Time to pressurize + natural pressure release: 30 minutes mins
Total Time: 47 minutes mins
Print Rate
Instant Pot enchilada rice is an easy vegetarian meal that cooks up in a flash! Made with black beans, rice, enchilada sauce, veggies, and spices - it's perfect for meal prep & reheat lunches!
6 servings

Ingredients

  • ½ red onion diced
  • 4.3 oz can green chiles 127 mL; I used mild
  • 11.5 oz can corn kernels drained; 341 mL
  • 15 oz can black beans drained & rinsed; 540 mL/ 19 oz also works
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 cup basmati rice uncooked; note 1
  • 2 cups water
  • 15 oz diced tomatoes including juices; note 2
  • 1 cup enchilada sauce note 3

To Serve

  • 1 cup mozzarella cheese shredded; note 4
  • avocado
  • cilantro
  • diced tomatoes

Instructions 

  • Mix- In the stainless steel insert of a 6 or 8 quart Instant Pot, stir together the red onion, green chiles, corn, black beans, chili powder, cumin, salt, rice and water.
    instant pot enchilada rice before cooking
  • Tomato products- add the diced tomatoes and enchilada sauce last -- DO NOT MIX (note 5.)
  • Pressure cook- Put the lid on the Instant Pot, set the steam release handle to the 'sealing' position, and pressure cook on high pressure for 2 minutes. Allow for a full natural pressure release (roughly 15 minutes).
    instant pot with 2 minutes on the timer
  • Cheese- Remove the lid from the Instant Pot, stir in the cheese, and enjoy.
    instant pot enchilada rice after cooking

Tips:

  1. this recipe has only been tested with basmati rice. Jasmine or other types of long grain rice should work, but you might need to alter the cook times slightly (I would try 1 minute for jasmine rice).
  2. make sure that you do not stir the tomatoes in
  3. we love using Fronterra or La Victoria brands
  4. swap for monterey jack, jalapeno jack, or your favorite Mexican cheese blend.
  5. stirring in the tomato products can make the mixture too thick and trigger a burn warning.
Storage
Cool completely, then portion out into meal prep containers. 
Store in the fridge for up to 4 days, or freeze for up to 3 months.
Author: Annie Holmes
Course: Dinner
Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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