Instant Pot fiesta rice bowls are a vegetarian, gluten-free recipe that works great for meal prep! Just dump it all in the Instant Pot, press the button, and you’re done!
After sharing this Instant Pot Cajun Rice and Sausage, I’m back on the Instant Pot train when it comes to meal prep. There is something so satisfying about dumping a bunch of ingredients into the Instant Pot and letting it work it’s magic.
These fiesta rice meal prep bowls are another ‘no sautee’ Instant Pot recipe.
With basmati rice, black beans, corn, peppers, tomatoes and taco seasoning, these rice bowls are loaded with veggies, and get a ton of flavor while cooking.
Best of all, for about 15 minutes of active cooking time, you get six lunch portions, and you can freeze some for later!
Don’t forget to pin this post to save it for later!
We love these Instant Pot fiesta rice bowls because:
- you can assemble all ingredients (except for rice), ahead and freeze as a freezer Instant Pot meal
- no sauteeing! Just dump all ingredients in and press the button
- leftovers keep as meal prep lunches and can even be frozen
How to cook Instant Pot fiesta rice bowls
- Chop up all your veggies: 1 bell pepper, 1/2 a red onion, and 3 tomatoes.
- Add to the Instant Pot with basmati rice, taco seasoning, a can of corn and black beans, and water or vegetable stock.
- Stir it all up and cook on high pressure for 3 minutes.
- Allow pressure to naturally release for 15 minutes.
- Stir in 1 cup cheese and sprinkle the rest on top.
VOILA. Instant Pot fiesta rice bowls are done!
What toppings go well on these rice bowls?
These Instant Pot fiesta rice bowls are ALL about the toppings!
- extra cheese
- avocado (see how to cut an avocado (and not your hand) here!)
- fresh tomatoes
- cilantro
- fresh lime wedges
- fresh onion (green or red!)
- guac
- salsa
- greek yogurt
- and so many more options!
Will this recipe work in an 8 quart Instant Pot? I’m not sure it will as there is only 1 cup of liquid and your 8 quart requires 1.5 cups. If you try it in the 8 quart, PLEASE leave a comment below!
Can I use another type of rice? Long grain white rice is a good bet for this recipe. Jasmine rice *may* need an extra 1 minute of cook time.
- Short grain rice, instant rice, brown rice and wild rice will not work in this recipe
Can I swap the rice for quinoa? I bet that would work but I have not tried it. It would be the same liquid ratio, but a cook time of 1 min (plus full natural pressure release). The veggies should cook through in this time.
Watch the video below to see exactly how I prepped these fiesta rice bowls. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Tips & equipment for Instant Pot fiesta rice bowls:
- this recipe has been tested in a 6 quart Instant Pot
and might not work in an 8 quart Instant Pot. I would scale up the recipe if you do use an 8 quart - I used these meal prep containers
- Looking for more Instant Pot meal prep recipes? Check out these Instant Pot Ground Turkey Stuffed Peppers, this Instant Pot Chickpea Curry, and this Instant Pot Coconut Sweet Chili Stir Fry
and might not work in an 
. I would scale up the recipe if you do use an 8 quart
Instant Pot Fiesta Rice Bowls
Ingredients
- 1 cup basmati rice
- 1 red onion (diced)
- 3 tomatoes (chopped; see *notes)
- 1 bell pepper (diced)
- 11 oz can of corn (drained; 341 mL)
- 18 oz can of black beans (drained & rinsed; 541 mL)
- 4.3 oz oz can green chiles (127mL)
- 3 tablespoons taco seasoning
- 1 1/2 cups water
After cooking
- 1 1/2 cups mozzarella cheese (shredded)
- fresh tomatoes, cilantro, guacamole, salsa or other toppings
Instructions
- Combine the rice, onion, tomatoes, peppers, corn, black beans, chiles, taco seasoning and water in the base of a 6 quart Instant Pot.
- Stir to combine, put the lid on and set valve to 'sealing'.
- Pressure cook on high for 3 minutes. Allow pressure to release naturally (takes around 15 minutes).
- Remove the lid and stir in 1 cup of the cheese. Sprinkle the top of the rice with the remaining 1/2 cup cheese and put the lid back on for a few minutes until the cheese is melted.
- Serve with suggested toppings.
Storage
- Store in the fridge for up to 4 days and the freezer for up to 3 months.
Suzanne in Oshawa
To increase the recipe for an 8 qt instant pot, would you multiply by 1.3? I’m considering doing my rice separately since I only have long grain brown in my pantry. Thanks.
Denise
Hi Suzanne! I would do 1.5x for the 8 quart since it needs extra liquid to come to pressure. Brown rice will not work in this recipe and if you leave the rice out, you’ll have to adjust the liquids and your pot will probably not come to pressure, so I don’t recommend substitutions in this recipe.
Jen
This is a great combination for a make ahead lunch! Based on the previous comments I tweaked a few things and it worked out well: I used a can of diced tomatoes, added a 1/2 cup extra water, and used the rice function on my cooker (12 minutes on low, valve release).
Denise
Hi Jen, thank you for reporting back with your experience! Glad you had no issues with it coming to pressure.
Lyanne
I tried this recipe to the T and it never came to pressure. Had to cook it manually in the pot. Tried water test after to see if my pot was broken & it came to pressure. I used fresh tomatoes.
Denise
GAH! I am so frustrated and sad to hear this. I have personally tested this recipe 6 times. My mom has even tested it. It always works for us and I don’t understand why it gives people problems.
Beatriz
What is the serving size? How many oz or grams per serving?
Denise
Hi Beatriz, sorry I don’t have that information. 1 serving size is 1/4 of the batch, which was between 1.5 to 2 cups.
Amanda Baker
Sadly, I also received a burn notice for this recipe in my 8 qt. pot, twice. The second time I had even added additional water. Disappointing, because it looks delicious.
Denise
Hi Amanda, I’m so bummed out to read this! I have tested this myself 6 times in both a 6 and 8 quart Instant Pot. A few questions for you: did you use fresh or canned tomatoes? Did you use basmati or another type of rice? I am sending out to a recipe tester to try to figure this out because it works fine for me.
Amanda Baker
I used canned tomatoes and basmati rice.
Denise
Thank you so much for replying Amanda, that is so helpful! I suspect the canned tomatoes are why it didn’t work. I’m going to test out my theory!
Rukmini
Hi
It looks like a great recipe and I can’t wait to try it. But I was wondering if I can replace the canned black beans with dry black beans?
Thank You,
Denise
Hi Rukmini! You can use dry beans but you will have to cook them first. Here’s a tutorial on cooking them from scratch in case you’re interested! https://sweetpeasandsaffron.com/perfect-black-beans/
Kelly A Yoder
I tried making this and twice the rice burned on the bottom and I had to dump it into a standard pot and cook it on the stove. Disappointed with the one pot claim of instant pots. The only remedy I can think of is to not stir it together,and add the rice last, just pressing it lightly down under the liquid–this hasn’t been an issue for anyone else?
Denise
Hi Kelly, I’m sorry to hear this recipe gave you troubles. I have personally tested this recipe 4+ times in both my 6 and 8 quart Instant Pots and have never had this issue. Did you replace the fresh tomatoes with canned diced as you mentioned in your previous comment? If so, this could be why it gave you troubles?
Rebecca
Mine did burn a bit and I used a can of stewed tomatoes
Rice was on the bottom, next time I will layer rice in middle
Sharon
Can you use 3 quart IP with this recipe?
Denise
Hi Sharon, unfortunately I don’t think it would fit. I’m not sure though as I don’t own the 3 quart. The 6 quart was more than half full after cooking.
Betsy
THis recipe was very unsuccessful for me. I was really looking forward to it but my instant pot kept saying burn so I had to repeatedly turn it off and on and scrape the bottoms. Anyone else have this problem? Did I do something wrong?
Denise
Hi Betsy, I’m so sorry to hear this! I tested in both a 6 and 8 quart Instant Pot. The only thing that I could think of is your vegetables might release less liquid than the ones I used. DId you change the veggies at all? Maybe you could try adding a bit more water next time? So sorry it didn’t work out for you 🙁
Em
Hi, is the rice cooked or uncooked when we dump all the ingredients into the instant pot? I am not sure if 3 mins high pressure is enough to cook the rice! Thanks 🙂
Denise
Hi Em! Since it takes about 10 minutes to come to pressure and then naturally depressurizes for about 15-20 minutes, the rice is definitely cooked through 🙂
Denise
To clarify, you put uncooked rice in the pot.
Marian
Any idea on how long for brown basmati rice to cook?
Denise
Hi Marian, unfortunately this recipe won’t work with brown basmati, as it has an extremely long cook time and the vegetables will be completely disintegrated.
Denise
This looks delicious. Is it possible to use a crock pot instead? If so how long? Thanks for your help
Denise
Hi Denise! I’ve actually never cooked rice in the slow cooker before, as I hear it can end up mushy. I bet it would work on the stove top though! Here’s what I would do: double the cooking liquid, simmer for 15 minutes, then a 10 minute resting period (just take it off the burner and leave the lid on).
I hope this works for you and would love it if you could report back here if you try it!
XO
Kelly Yoder
The descriprion includes bell peppers, but they aren’t included in the ingredient list for the recipe. Does this change the cooking time? Also, can I substitue a 15 oz can of diced tomatoes for the 3 fresh–we try not to buy fresh vegetables out of season
Denise
Sorry for the confusion, I added them to the ingredients list. I don’t know if the diced tomatoes would work as I only tested with fresh. I’d love to hear if it works for you, Kelly!