Go Back Email Link
–+ servings
enchilada rice served with brocolli in white bowl

Instant Pot Enchilada Rice

Gari
Instant Pot Enchilada Rice is one of those dishes that my family relishes a lot. It is my family's favorite weekend lunch recipe. It is made by layering veggies with black beans, enchilada sauce, rice, and cheese.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 442 kcal

Equipment

Instant Pot

Ingredients
  

  • 2 cups Rice
  • 1 can Black Beans
  • 2 Jalapenos de-seeded & sliced
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 1 cup Sweet Corns
  • 2 cloves Garlic chopped
  • 1 tablespoon Taco Seasoning chopped
  • 1 cup Enchilada sauce
  • Salt
  • 1 teaspoon Cumin Powder
  • ½ cup Mexican Cheese or any other cheese
  • 1 Avocado sliced
  • ¼ cup Cilantro (to garnish)
  • 2 tablespoon Oil
  • 2 cups Water

Instructions
 

  • Add oil to Instant Pot and press the Saute. When oil is hot, add onion and red bell pepper. Let it saute for 1-2 mins till they turn soft and tender.
  • Add rinsed rice and water to the pot.
  • Add rest of the ingredients (including black beans, sweet corns, sliced jalapenos, garlic, taco seasoning, enchilada sauce, salt, cumin powder) except cheese.
    (Note: Remember: not to mix anything)
  • Close the lid of the Instant Pot and press manual or pressure cook button and set a timer for 5 mins, with pressure valve in sealing position.
  • Let the pressure release naturally for 5 mins and then do a quick release by turning the pressure valve to the venting position.
  • When the pressure is released and it is safe to open the lid, lift the lid and sprinkle Cheese to it. Cover the pot with the lid and let the cheese melt when the pot is still hot. The cheese will melt in about 5 minutes.
  • Open the lid and stir the melted cheese with the cooked rice and garnish with cilantro.
  • Serve with Sliced Avocado or some guacamole. You can also enjoy them with some tortillas.

Video

Notes

I usually enjoy Enchilada Rice with some Trader Joe's  - Jalapeno Sauce; this is really hot, so goes well with Enchilada Rice.
After adding water, add all the ingredients but don’t mix/stir them. Sometimes if you mix ingredients when the quantity is more, Instant Pot may give burn notice. So to avoid this, I recommend to just dump everything in the instant pot and not to mix them.
If you want to make the recipe Vegan, just add some Vegan Cheese instead of regular Mexican Cheese.
You can add any veggies or beans as per your liking. I have added black beans, but chickpeas or any other beans can also be added.
If you have made this recipe and liked it. Please RATE or leave a FEEDBACK!
 
Nutrition Facts
Instant Pot Enchilada Rice
Serving Size
 
4 Servings
Amount per Serving
Calories
 
442
Calories from Fat 117
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
9
mg
3
%
Sodium
 
450
mg
20
%
Potassium
 
483
mg
14
%
Carbohydrates
 
69
g
23
%
Fiber
 
8
g
33
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin A
 
1140
IU
23
%
Vitamin C
 
37
mg
45
%
Calcium
 
108
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword enchilada, enchilada rice, Instant Pot Enchilada Rice, instant pot recipes, vegetarian
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!