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.
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
Watch the video below to see how to cook this recipe! You can find more of my recipe videos on my YouTube channel.
- 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
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.
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.
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).
Remove the lid from the Instant Pot, stir in the cheese, and enjoy.
Tips To Avoid Burning
- 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.
- 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.
- Follow the recipe precisely- make ingredient swaps and substitutions at your own risk. This recipe might be very sensitive to small changes in liquids.
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
- fresh corn
- fresh cilantro to garnish
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!
Sure - you can swap for quinoa by following this recipe for Instant Pot quinoa enchilada casserole!
Either will work - we have tested this recipe in both the 6 and 8-quart models. No adjustments are needed to the recipe!
Storage + Meal prep
This recipe works great for meal prep either as reheat meals, or 'assemble ahead' freezer packs:
- Refrigerate - cool leftovers completely, then portion out into 2 cup meal prep containers. Refrigerate for up to 4 days.
- Freeze leftovers - for up to 3 months
- Reheat - Thaw completely if frozen (overnight in the fridge), then reheat in the microwave until steaming hot.
- 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.
- 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
- 1 cup mozzarella cheese shredded; note 4
- diced tomatoes
- 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.
- 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).
- Cheese- Remove the lid from the Instant Pot, stir in the cheese, and enjoy.
- 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).
- make sure that you do not stir the tomatoes in
- we love using Fronterra or La Victoria brands
- swap for monterey jack, jalapeno jack, or your favorite Mexican cheese blend.
- stirring in the tomato products can make the mixture too thick and trigger a burn warning.
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