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INSTANT POT ENCHILADA RICE

top down view of bowl with serving of vegan enchilada rice with extras and items surrounding.

5 from 2 reviews

Enchilada Rice is a delicious Mexican inspired recipe featuring veggies, black beans, rice, and enchilada sauce that can be used as a meal bowl, or as a burrito or taco filling! Quick + easy, Instant Pot or stovetop methods.

Scale

Ingredients

To serve, optional

Instructions

Instant Pot:

  • Saute: Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button and set the time for 5 minutes, stir frequently.
  • Cook: Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Attach lid and turn to close, set valve to SEALING, and manually set to HIGH pressure for 5 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single layer kitchen towel over the valve to catch the steam).
  • Let cool to thicken: Remove lid and give a good stir. It will seem liquidy, but will thicken after a few minutes. Add the cilantro and season to taste.

Stovetop

  • Rice: Cook 1 1/2 cups of rice according to package directions. Set aside.
  • Saute: Heat oil/water in a in a medium sized pot, add the onion, bell pepper and garlic, saute for 5 minutes.
  • Cook: Add the cooked rice, corn, tomatoes, black beans, spices and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
  • Let cool to thicken: Remove from heat, let rest to thicken up, about 5 – 10 minutes. Add the cilantro and season to taste.

Serve in individual bowls with any of the optional garnishes. Also, use it as a burrito or taco filling with shredded lettuce!

Serves 6

Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container. For longer storage, store in freezer for up to 2 – 3 months using freezer safe container.

Notes

Brown Rice with Instant Pot: If using 1 1/2 cups brown rice, add 2 1/2 cups of water. Cook on HIGH pressure for 22 minutes.

Quinoa with Instant Pot: If using 1 1/2 cups of quinoa, add 2 1/2 cups of water. Cook on HIGH pressure for 3 minutes.

Add more texture and more protein. Adding an 8 oz block of crumbled tempeh along with the beans is a great way to change it up.

Add more spices. As is, the spice level is pretty kid friendly, but feel free to add more.

Speed up the recipe. Make this recipe move along quicker by skipping the saute in both cooking methods. It’ll still be delicious!

Recommended Equipment: This is the Instant Pot (affiliate link) I used for the recipe.