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Instant Pot Mexican Rice served in a rectangular tray
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Instant Pot Mexican Rice

Easy and authentic vegan/vegetarian Mexican Fried rice made with rice and beans in the Instant Pot is a family favorite. Bookmark this recipe, you will be making it on repeat!
Course rice
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 people
Calories 438.24kcal

Equipment

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 6 garlic
  • scallions white part
  • cup onions chopped
  • 2 serrano peppers
  • 1 teaspoon cumin powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Taco seasoning
  • 1 tablespoon Mexican seasoning mix optional
  • 1 teaspoon oregano
  • cup sweetcorn
  • 1 bell pepper
  • 1 cup rinsed rice
  • 1.5 cups water or vegetable stock
  • ½ cup salsa
  • 16 oz pinto beans
  • scallions green part

For toppings

Instructions

  • If using dry Pinto beans, soak them overnight and then cook them the next day. Rinse rice under running water till the water runs clear. You can also add it without rinsing.
  • Add butter and oil to the Instant Pot. Turn it on to saute mode. Fry minced serrano peppers, garlic, white part of scallions and chopped onions.
  • After the onions have turned translucent, add the chopped bell peppers and sweetcorn. Saute for a minute.
  • Add the rinsed rice to the pot.
  • Then add red pepper flakes, oregano, cumin powder, Taco seasoning, and Mexican seasoning mix (if adding). Mix and saute the rice for a minute.
  • Now add water, scrape all the sides and give it a stir.
  • Next, add the salsa in the center. Do not mix it. Cancel the saute mode. Close the lid. Cook in manual/pressure mode for 4 minutes.
  • Release pressure naturally after 10 minutes. Fluff the rice with a fork. Let it sit for about 5 minutes. Then add the canned pinto beans.
  • Garnish with green part of scallions and cilantro. Mix them all with the rice lightly. Check and add salt.
  • Serve it with shredded lettuce, crushed tortilla chips, shredded cheese, sour cream.

Notes

Keep scraping off the bits stuck at the bottom as you cook. Always give the ingredients a stir after adding water to prevent anything from sticking at the bottom.
But don't mix after adding the salsa or tomato puree. This will prevent getting the burn signal. 
After you open the lid of the Instant Pot, let it rest for 5-7 minutes. Then mix it lightly using a fork. Do not stir. This will prevent the rice for becoming mushy.
 

Nutrition

Calories: 438.24kcal | Carbohydrates: 77.89g | Protein: 15.49g | Fat: 7.98g | Saturated Fat: 2.37g | Polyunsaturated Fat: 1.66g | Monounsaturated Fat: 3.34g | Trans Fat: 0.13g | Cholesterol: 7.53mg | Sodium: 375.54mg | Potassium: 810.42mg | Fiber: 13.47g | Sugar: 4.59g | Vitamin A: 1607.82IU | Vitamin C: 44.94mg | Calcium: 107.56mg | Iron: 3.9mg