Instant Pot Enchilada Rice
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!
Prep Time15 minutes mins
Cook Time2 minutes mins
Time to pressurize + natural pressure release30 minutes mins
Total Time47 minutes mins
Course: Dinner
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories:
- 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
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.
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.