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Instant Pot Mexican Rice with Corn and Black Beans

If you’re looking for a super quick, simple, and delicious Instant Pot Mexican Rice recipe — you’ve come to the right place. This is a favorite, simple Mexican Rice full of the Spanish flavors we love. And quick? How about 4 minutes quick? 

Instant Pot Mexican Rice with Corn and Black Beans | 31Daily.com

If you love Mexican food, likely Mexican Rice is a staple. Along with beans, corn, tortillas, and guacamole! This Mexican Rice is a standby favorite, with easy ingredients, convenient and simple in the Instant Pot — and hands down, one of my favorite Mexican Rice recipes… ever!

The Secret Ingredient

The secret and the quick ingredient is simply… salsa. Chunky salsa, particularly. To which I modify according to who I’m serving that night. For me, it will always be mild salsa. For the rest of my guys, the hotter the better. Usually, we land somewhere in the middle with “medium.” 

Instant Pot Mexican Rice with Corn and Black Beans | 31Daily.com

A Complete Protein Source

Pop Sugar acknowledges that “there probably isn’t a vegetarian on the planet who hasn’t been asked, “Are you getting enough protein?” While the amount is important — women need, on average, about 45 to 65 grams of protein a day — so is the type.”

Then there are foods known as incomplete proteins, including beans, whole grains, nuts, seeds, peas, and corn. Combine two or more incomplete proteins and boom — you’ve got a complete protein. 

Instant Pot Mexican Rice and Beans Ingredients

This recipe uses mostly simple, pantry ingredients. Gather these items:

  • Long-grain rice
  • Cooking oil
  • Salsa
  • Garlic powder and ground cumin
  • Black beans
  • Corn: fresh, frozen, or canned
  • Fresh tomatoes and the juice of 1 lime

How to Make Instant Pot Mexican Rice

To the base of a 6-quart Instant Pot or pressure cooker add rice, water, garlic powder, cumin, and oil; stir. Then top the mixture with salsa and do not stir it in.

Lock the lid in place, set the Instant Pot on manual high pressure, and cook for 4 minutes. Once the rice has cooked, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure.

Meanwhile, drain and rinse both the beans and the corn; set aside. Chop the tomatoes and juice the lime.

Once the pressure is released, remove the lid, fluff the rice with a fork, and switch to the saute setting on the Instant Pot. Stir in the drained beans and corn, fresh tomatoes, and lime juice. Turn the pressure cooker off and replace the lid, letting the residual heat warm the beans and corn if desired.

Avoiding an Instant Pot Burn Notice

When Instant Pot recipes require tomatoes or salsa, be sure they don’t touch the bottom of the pressure cooker. If so, you will likely get a burn notice.

Instant Pot Mexican Rice with Corn and Black Beans | 31Daily.com

SAVE THIS AND PIN IT FOR LATER!

Make sure you don’t lose track of this recipe by pinning it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on FacebookInstagram, and YouTube. If you make this recipe I would also love it if you’d tag me in your photos and leave a star rating below!

Instant Pot Mexican Rice with Corn and Black Beans | 31Daily.com

Instant Pot Mexican Rice with Corn and Black Beans

Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes

If you love Mexican food, likely Mexican Rice is a staple. Along with beans, corn, tortillas, and guacamole! This Mexican Rice is a standby favorite, with easy ingredients, convenient and simple in the Instant Pot -- and hands down, one of my favorite Mexican Rice recipes... ever!

Ingredients

  • 2 cups uncooked long-grain rice
  • 2 cups water
  • 1 cup salsa
  • 1/2 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 1 tablespoon cooking oil
  • 14 oz can black beans, drained and rinsed
  • 14 oz can corn, drained and rinsed
  • 2 fresh tomatoes, chopped
  • juice of 1 lime
  • salt and pepper to taste

Instructions

  1. To the base of a 6-quart Instant Pot or pressure cooker add rice, water, garlic powder, cumin, and oil; stir. Then top the mixture with salsa and do not stir it in.
  2. Lock the lid in place, set the Instant Pot on manual high pressure, and cook for 4 minutes. Once the rice has cooked, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure.
  3. Meanwhile, drain and rinse both the beans and the corn; set aside. Chop the tomatoes and juice the lime.
  4. Once the pressure is released, remove the lid, fluff the rice with a fork, and stir in the drained beans, corn, fresh tomatoes, and lime juice. At this point, I like to put the lid back on the pressure cooker and let it sit for another few minutes to warm the beans and corn. Season with salt and pepper to taste and serve.

Notes

Avoiding an Instant Pot Burn Notice:

  • When Instant Pot recipes require tomatoes or salsa, be sure they don't touch the bottom of the pressure cooker. If so, you will likely get a burn notice.

Ads Ins:

  • Add 1-2 cups of cooked chicken or ground meat, warmed, to add additional protein.
  • Substitute 1 cup of cherry tomatoes, halved for the fresh tomatoes.
  • Add chopped green onion with the rice for additional flavor.

Garnish Ideas:

  • Fresh chopped parsley or cilantro
  • Sour cream
  • Shredded cheese
  • Green onions

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 541mgCarbohydrates: 34gFiber: 7gSugar: 5gProtein: 7g

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More Instant Pot Mexican Recipes:

Instant Pot Mexican Rice with Corn and Black Beans | 31Daily.com

19 Comments

  1. This looks like a good recipe, but with time required to come to pressure, and a 10-minute Natural Pressure Release, IT’S NOT A 4-MINUTES QUICK COOK! And maybe people can read that, but to put it in the presentation of the recipe is simply not accurate. Sorry, but this is a pet peeve for IP recipes.

    1. You make a good point. The recipe card software doesn’t give me an option to include “inactive time.” Thank you for your comment.

    1. I’m so sorry about that, Sarah. I make this several times a month and I’ve never had that pesky burn notice. Tomatoes can often be the culprit when it comes to a “burn message,” but sometimes it can happen after sauteing. Be sure to scrape up any browned bits that remain in the pot. I’ve also changed the order of the directions on the recipe. Instead of stirring in the salsa, I’ve written the recipe to add the salsa last. Hope this helps!

        1. Hi Adriana, I don’t saute the rice in this recipe, although I always do on the stovetop. In order to make this recipe quick and easy, and help avoid any burn notices, I’ve opted to skip sauteing the rice. But it is definitely a step you can do if you want. Set the Instant Pot to the saute function, then add about 1 tablespoon of cooking oil to the insert. Once hot, add the rice, and saute until opaque. Then, cancel the saute function and proceed with the recipe.

    1. Hi Ally – I’ve only made this in a 6 quart Instant Pot. However, if you have a 3 quart, it should work if you half the ingredients. Keep the same cooking time though. I’d love to hear how it worked if you try it!

  2. Do you add the lime juice to the rice mixture along with the beans, corn and tomatoes? Or just use as desired on top of the finished product?

    1. Hi Christian — that is a great idea! I have not tested that, but I’m going to this weekend and will probably create a new recipe post. For now, I would think that adding pre-cooked chicken, like rotisserie chicken, would be the simplest. Sounds delicious and can’t wait to try your idea!

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