These Mexican Instant Pot Rice and Beans are flavorful, easy to make, and wonderfully delicious. This dump-and-go recipe is made with brown rice, beans, broth, fire-roasted tomatoes, and spices. A delightful vegan and gluten-free dish for dinner!
In the Instant pot steel insert, add all of the following ingredients: oil, jalapeño, onion, garlic, rice, beans, bell pepper, spices, and broth, and stir thoroughly.
Now add tomatoes. At this point, do not stir the pot!
Close lid with a vent in sealing position. Set on pressure cook mode for 22 minutes at high pressure.
When the pressure cooker beeps, let the pressure release naturally for 5 mins.
Open the lid. Add lime juice and garnish with cilantro.
Serve it with the toppings of your choice - such as shredded lettuce, pico de gallo, sour cream, or sliced avocado.
Using canned beans & white rice: You can make this dish with canned beans. I recommend to pair them with white rice, as the cooking time will reduce for canned beans. Pressure cook for 4 minutes on high pressure and reduce broth/water to 1 ¼ cup.Which beans? You can use any of pinto, kidney or black beans in tbhis recipe. The cooking time for dry beans will remain the same.Seasoning: You may also eliminate the chili powder, cumin, and oregano and substitute 1 tablespoon taco seasoning instead.Tomatoes: You can use salsa in place of fire roasted tomatoes. Whenever you add in the fire roasted tomatoes/salsa, do not stir the pot. This helps to avoid the a burn warning in the instant pot.