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    Instant Pot Fiesta Rice Bowls

    May 16, 2019 by Denise Bustard 67 Comments

    Home / Recipes / Vegetarian Instant Pot Recipes / Instant Pot Fiesta Rice Bowls

    Jump to Recipe Jump to Video

    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.

    Instant Pot Fiesta Rice Bowls in grey bowl

    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

    Recipe video

    Watch the video below to see exactly how I prepped these rice bowls. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

    overhead shot of ingredients for Instant Pot Fiesta Rice Bowls

    How to cook them

    1. Chop up all your veggies: 1 bell pepper, ½ a red onion, and 3 tomatoes.
    2. Add to the Instant Pot with basmati rice, taco seasoning, a can of corn and black beans, and water or vegetable stock.
    3. Stir it all up and cook on high pressure for 3 minutes.
    4. Allow pressure to naturally release for 15 minutes.
    5. Stir in 1 cup cheese and sprinkle the rest on top.

    VOILA. Ready to eat!

    Instant Pot Fiesta Rice Bowls ingredients in pot before cooking

    What toppings go well?

    These 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!

    scooping the Instant Pot Fiesta Rice Bowls after cooking

    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.

    overhead view of the Instant Pot Fiesta Rice Bowls in meal prep containers

    Tips & equipment

    • 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
    instant pot fiesta rice bowl in a gray bowl with avocado chunks and sliced green onion
    Print Recipe
    4.06 from 19 votes

    Instant Pot Fiesta Rice Bowls

    Course: Dinner
    Cuisine: Mexican
    Calories: 379kcal
    Author: Denise Bustard
    Servings: 6
    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!
    Prep Time15 mins
    Cook Time3 mins
    Coming to pressure & natural pressure release30 mins
    Total Time18 mins

    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 ½ cups water

    After cooking

    • 1 ½ 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 ½ 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.

    Notes

    *this recipe has not been tested with canned tomatoes, and it may give you a burn warning. Use at your own risk.
     
    Stove top
    1. Combine all ingredients in a medium sized (4L) pot. Add 2 cups of water or stock.
    2. Bring to a simmer and start the timer for 20 minutes. Keep the lid on, but stir every 3-4 minutes.
    3. Remove the pot from the burner and set aside to rest for 10 more minutes.
    4. Stir in cheese and enjoy!

    Nutrition

    Serving: 1fiesta bowl | Calories: 379kcal | Carbohydrates: 61g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 285mg | Potassium: 644mg | Fiber: 10g | Sugar: 5g | Vitamin A: 955IU | Vitamin C: 13.2mg | Calcium: 183mg | Iron: 2.7mg
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About 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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    https://sweetpeasandsaffron.com/about

    Hi, I'm Denise

    Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too!

    Read more about it here!

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