• Home
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets
  • Sponsor Me

365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

  • Filter Recipes
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • healthy
  • Soups

June 4, 2017

Instant Pot Cheesy Enchilada Rice

  • Pinterest
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

Instant Pot Cheesy Enchilada Rice–brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime. 

Get the SLOW COOKER version of the recipe here

Jump to the recipe

Instant Pot Cheesy Enchilada Rice--brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime.

Instant Pot Cheesy Enchilada Rice

Today is National Cheese Day and I thought I’d celebrate by making this Instant Pot Cheesy Enchilada Rice. It’s sort of like bean and cheese enchiladas in rice form. This flavorful rice makes a perfect side dish to grilled chicken or it works well paired with a rotisserie chicken. I was having a hard time getting the pictures taken for this recipe because I kept sneaking bites of it. It is so perfect when topped with guacamole or sliced avocado or a dollop of sour cream.

More Cheesy Recipes

Since today is National Cheese Day I’ve teamed up with some food blogger friends to bring you all the cheesy goodness. Here are some of their recipes:

  • Cheddar Broccoli Soup from Ashlee Marie
  • Cheesy Garlic Bread from Life Made Simple
  • Stuffed Cheese Buns from The Baker Upstairs
  • Garlic Bread Grilled Cheese Sandwiches from Kara’s Creations
  • Fromage Fort (Cheese Spread) from Foodie with Family
  • One Pan Ham & Cheese Tortellini from Yellow Bliss Road
  • Cheese Blintz with Fresh Strawberries from Real Mom Kitchen
  • Cheesy Pesto Bread from Gather For Bread

21 CHEESY Recipes!

And here are more cheesy Instant Pot recipes:

  • Instant Pot Mac and Cheese with Green Chiles
  • Instant Pot Parmesan Risotto
  • Instant Pot Southwest Corn and Bacon Dip from Center Cut Cook
  • Pressure Cooker Cheesy Chicken Broccoli Rice from Barns and Noodles
  • Pressure Cooker Cheesy Potatoes Au Gratin from Pressure Cooking Today

Instant Pot Cheesy Enchilada Rice--brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime.

What Pressure Cooker Did You Use?

For this Instant Pot Cheesy Enchilada Rice recipe I used I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Cheesy Enchilada Rice


★★★★★

4.8 from 21 reviews

  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Total Time: 42 minutes
  • Yield: 8 servings 1x
Print Recipe
Pin Recipe

Description

Brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime. 


Ingredients

Units Scale
  • 2 cups long grain brown rice
  • 2 1/2 cups water
  • 1 (15 oz) can enchilada sauce
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 Tbsp lime juice
  • 1–2 cups sharp grated cheddar (depending on how cheesy you want it)
  • 1 avocado diced
  • Sour cream
  • 1 lime, cut into wedges
  • Cilantro, for garnish

Instructions

  1. Add rice, water, enchilada sauce, black beans, cumin, salt, pepper and garlic powder to the Instant Pot. Don’t stir. Just layer the ingredients. Cover and turn valve to “sealing.” Press the manual button and set timer to 22 minutes. When timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.”
  2. Remove the lid and stir in the lime juice and cheddar. Salt and pepper to taste.
  3. Serve rice topped with diced avocado, sour cream, lime wedge and cilantro.

Notes

I used my Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers.

Click here for the slow cooker version of this recipe

  • Method: Instant Pot

Nutrition

  • Calories: 265
  • Sodium: 312 mg
  • Fat: 7.1 grams
  • Carbohydrates: 40.8 grams
  • Fiber: 2.8 grams
  • Protein: 8.7 grams

Did you make this recipe?

Tag @365dayscrockpot on Instagram

Send Me Free Recipes

Thanks for stopping by! Do you love Instant Pot and Crockpot recipes? Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up below.
 This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.

This post contains affiliate links for Amazon. Each time you purchase something from Amazon that I’ve linked to I get a few pennies. Thanks so much for supporting my blog!

Instant Pot Cheesy Enchilada Rice--brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime.

  • Pinterest
  • Facebook
  • Twitter
  • Pinterest
  • Facebook
  • Twitter

139 Comments Filed Under: All Recipes, Instant Pot, Meatless, Rice, Side Dish Tagged With: instant pot, 5 stars, 0-2 hours

Recommendations

Comments

  1. Linda says

    January 22, 2023 at 8:35 pm

    I’ve made this a few times and it’s very tasty but even after 24 min and the NR, there’s still liquid left and the rice is extremely chewy. I do add ground beef and fresh onion, leave out the beans but add about a cup of corn and some canned chiles. I’m actually thinking about cooking the rice separately and stirring it in in the end and letting it simmer a bit in the ip. What do you think?

    ★★★★

    Reply
    • Karen says

      January 30, 2023 at 6:46 pm

      Maybe increase the pressure cooking time to 30 minutes next time?? with a 10 minute natural pressure release.

      Reply
  2. brinda says

    September 28, 2021 at 1:50 pm

    Sorry wrong recipe lol

    Reply
  3. Hillary says

    April 5, 2021 at 7:36 am

    I make this regularly for my husbands lunches. He loves it! I was curious to know if it could be frozen and used later?

    ★★★★★

    Reply
    • Karen says

      April 5, 2021 at 2:17 pm

      Yes I think it could, I don’t see why not!

      Reply
  4. Kerryanne says

    March 15, 2021 at 7:25 pm

    I can’t wait to try this! I have everything in the house, that never happens! 😉

    I am sorry if this was already asked, but I didn’t see a comment on it. Would you adjust the time for white rice? Also, I usually wash my white rice before cooking do you think I should still do that?

    I appreciate your help!

    Reply
    • Karen says

      March 17, 2021 at 3:29 pm

      Yes you can use white rice. I would only cook for 5 minutes. And you can rinse the rice. that will be just fine!

      Reply
  5. charmaine lalande says

    January 18, 2021 at 12:48 pm

    very easy, very tasty.

    ★★★★★

    Reply
    • Karen says

      January 18, 2021 at 2:04 pm

      Thanks Charmaine!

      Reply
  6. Lauren says

    November 15, 2020 at 6:31 pm

    My husband and I have made this several times and it is AWESOME. Since it’s just the two of us, we use it for dinner several nights in a row: the first night as is, the second night topped with some chili lime shrimp (made in instant pot), and the third night as a side with some shrimp tacos! It makes our weekly dinners affordable and easy! Thanks for the great, simple recipe!!

    ★★★★★

    Reply
    • Karen says

      November 16, 2020 at 12:07 pm

      I love those ideas Lauren. Shrimp sounds wonderful!

      Reply
  7. Slim says

    September 20, 2020 at 5:31 pm

    Hi! I’m late the the party, but this looks amazing!! How would I incorporate some ground meat? And would it change the pressure cooking time? I’d love to add either ground beef, turkey or chicken. Thanks!

    Reply
    • Karen says

      September 21, 2020 at 1:30 pm

      Yes you could use the saute setting to brown the ground meat before you add in the other ingredients and pressure cook. It would taste great! More seasonings might be necessary with the addition of unseasoned ground meat.

      Reply
      • Slim says

        October 14, 2020 at 12:37 am

        Thanks! I think I’ll try this out this week since our meal delivery never arrived. Do I need to increase the water because of the ground turkey?

        Reply
        • Karen says

          October 14, 2020 at 8:01 pm

          Nope, should be the same!

          Reply
  8. Michelle Miller says

    May 10, 2020 at 2:53 pm

    This was delicious! One of your best. My teen sons loved it!

    I have an 8 quart NuWave. I browned one pound of ground beef first, then added the rest. I couldn’t get the brown rice so I used two of those small boxes of jambalaya rice mix. The extra spices just added to the flavor. I used red enchilada sauce. Cook time was high pressure, 12 minutes. Again…yum!!!!

    ★★★★★

    Reply
    • Karen says

      May 11, 2020 at 2:43 pm

      Yum your version sounds fabulous! 😊

      Reply
  9. Nikki says

    April 11, 2020 at 9:53 pm

    I loved this recipe. Thanks so much!

    ★★★★★

    Reply
    • Karen says

      April 13, 2020 at 12:27 pm

      Glad you liked it Nikki!!

      Reply
  10. Laura says

    March 2, 2020 at 7:09 pm

    Tried this and got a burn notice. Not worth the time or effort either.

    Reply
    • Nikki says

      April 11, 2020 at 9:51 pm

      Worked fine with mine! Did you stir? You’re not supposed to. Try this one again, it’s delicious!

      Reply
  11. Beth says

    February 3, 2020 at 12:30 am

    Exactly what I was looking for! How would you suggest incorporating onion and frozen chicken? Cook separately?

    ★★★★★

    Reply
    • Karen says

      February 4, 2020 at 12:55 pm

      I’d dice up onion and add it in with everything else. And add the frozen chicken on top of the rice. It will cook fine with the rice!

      Reply
      • Tori says

        February 8, 2020 at 4:04 pm

        That seems like a lot of liquid does it cook out?

        Reply
        • Karen says

          February 8, 2020 at 6:12 pm

          The rice absorbs it 🙂

          Reply
  12. Kati Anne Johnston says

    January 19, 2020 at 7:44 pm

    Would this work if I cut it in half for a 3qt instant pot? Or do you think the full recipe will fit?

    Reply
    • Karen says

      January 20, 2020 at 6:20 pm

      You could do either! It will fit. Here is a video to help you with your 3 quart IP: https://youtu.be/qXV2R__PzsM

      Reply
  13. Melissa says

    January 7, 2020 at 12:20 pm

    This recipe looks great and I can not wait to try ti. Would I need to change anything if I used brown long grain Basmati rice?

    Reply
    • Karen says

      January 7, 2020 at 4:32 pm

      Hi Melissa, brown basmati should be the same as regular brown rice, so keep the recipe the same!

      Reply
      • Melissa says

        January 8, 2020 at 5:37 pm

        Awesome! That you so much.

        Reply
  14. Kecia says

    November 24, 2019 at 11:23 pm

    Do you cook for 22 minutes on less/normal/more?

    Reply
    • Karen says

      November 25, 2019 at 2:10 pm

      I use high pressure.

      Reply
  15. Deborah says

    April 5, 2019 at 10:40 am

    I have a cuisinart pressure cooker… would I need to change any cooking times?

    Reply
    • Karen says

      April 8, 2019 at 3:10 pm

      Sorry that I am unfamiliar with cuisinart. I bet it will be very similar cooking times.

      Reply
  16. Samantha says

    April 4, 2019 at 4:15 pm

    What is the serving size in cups?

    Reply
  17. Nancy Farinas says

    January 16, 2019 at 1:09 pm

    So good! Used 2 cans 10oz enchilada sauce, reduced water to 2 cups and added 4 oz can diced green chili undrained. Added 1 cup cheese to rice and topped with extra cheese, chopped red onions, avocado, cilantro and sour cream. Recipe says 8 servings but I only got 5 – ate more than one serving, I guess!

    ★★★★★

    Reply
  18. Sheena Porco says

    January 6, 2019 at 2:19 pm

    Excellent. Mixed with cheese, sour cream and avocado for a complete dish. Would be great with chicken, pork or ground beef.

    ★★★★★

    Reply
  19. Keslie says

    December 24, 2018 at 7:14 pm

    Do you think red enchilada sauce will taste ok with this dish?

    Reply
    • Karen says

      December 26, 2018 at 11:40 am

      Yes I think it would be delicious!

      Reply
  20. Makenzi says

    October 31, 2018 at 4:36 pm

    Hello! I just wanted to know if you used red or green enchilada sauce?
    Thank you!

    Reply
    • Karen says

      November 1, 2018 at 10:20 am

      green is what I usually use!

      Reply
  21. Paige says

    October 3, 2018 at 7:26 pm

    This has become a family favorite. We use it as a burrito filing.

    ★★★★★

    Reply
    • Karen says

      October 4, 2018 at 10:42 am

      Awesome idea!

      Reply
  22. Sarah says

    September 28, 2018 at 7:47 am

    Hello,
    If I wanted to use short grain rice, how would I adjust the water quantity and cook time?
    Thanks,
    Sarah

    Reply
    • Karen says

      September 29, 2018 at 5:28 pm

      short grain white rice? or short grain brown rice?

      Reply
      • Sarah says

        September 30, 2018 at 4:15 pm

        Short grain white rice

        Reply
        • Karen says

          October 1, 2018 at 3:24 pm

          I’d do 2 cups rice to 3 cups water and cook for 8 minutes on high pressure.

          Reply
  23. Brenda says

    September 24, 2018 at 4:35 pm

    So just to confirm…if using long grain white rice it would be 1 cup of rice and 3 cups of water and set on manual for 10 (or 12) minutes, correct? With the water and enchilada sauce it just seems like a lot of liquid for such little rice.

    Reply
    • Karen says

      September 26, 2018 at 2:12 pm

      I haven’t tried it yet so I can’t say for sure. I bet 1 1/2 cups rice to 3 cups would be a better ratio.

      Reply
    • Cara says

      April 9, 2019 at 8:48 am

      Can this work in the duo mini size instant pot or will the recipe need to be split into two?

      Reply
      • Karen says

        April 9, 2019 at 2:34 pm

        You could make this in the mini. Just make sure it doesn’t go over the max fill line.

        Reply
    • Whit says

      May 29, 2019 at 4:12 pm

      I know this is late but when it comes to cooking rice in the instapot you don’t use as much water as you normally would with a normal rice cooker. For one cup of rice you would use 1 and 1/4 cups of liquid. For 2 cups rice you would use 2 and 1/2 cups of liquid. I hope this helps!

      Reply
  24. Clinton says

    August 23, 2018 at 2:07 am

    This is a once a week meal! We eat it with corn chips. We use vegan cheese and cut the sour cream and it is amazing! .

    ★★★★★

    Reply
    • Karen says

      August 23, 2018 at 9:27 am

      yum! I love corn chips. That sounds great.

      Reply
  25. Cheri says

    August 16, 2018 at 12:54 pm

    We loved this recipe! I sauteed some onion before adding all the ingredients. I had some leftover cooked broccoli & rotisserie chicken (that I made the day before in my Instant Pot) to add to the finished product. It made a perfect one-dish meal!

    Reply
    • Karen says

      August 16, 2018 at 4:02 pm

      Sounds fabulous!!

      Reply
  26. Ally says

    August 8, 2018 at 7:44 pm

    I sautéed half an onion and some chicken thighs before I added everything else exactly as written. Sooooo good!!! Thanks for this keeper!

    ★★★★★

    Reply
  27. elly says

    August 8, 2018 at 3:10 pm

    how long would this cook in a crockpot ?

    Reply
    • Karen says

      August 11, 2018 at 2:09 pm

      Here is the crockpot version: https://www.365daysofcrockpot.com/crockpot-cheesy-enchilada-rice/

      Reply
  28. Camille says

    July 30, 2018 at 6:04 pm

    Oh my goodness! This was so tasty and so easy to make! I just bought an instant pot and this was my first meal. I did have a few changes; I didn’t use fresh lime but I did have bottled lime juice, I only had 10 oz cans of enchilada sauce, I added two and it just made it more saucy, and I added beyond meat frozen chicken strips! SUPER DELICIOUS!

    ★★★★★

    Reply
    • Karen says

      July 31, 2018 at 7:23 am

      welcome to the IP world! It is so much fun!!

      Reply
  29. McKenzie says

    July 27, 2018 at 3:20 pm

    I shouldn’t have waited until right before I am about to cook this to ask, ha! But I was wondering, I am doing long grain white rice but I still want it to serve 8. I have seen you mention to others 3 cups water to 1 cup white rice but does that still come out to 8 servings? Would I have to double everything else too? Thanks!

    Reply
    • Karen says

      July 30, 2018 at 12:29 pm

      I would double everything so that there is enough seasoning throughout the rice.

      Reply
  30. Jennifer says

    July 11, 2018 at 1:40 pm

    Sounds good. We are Jasmine rice eaters, would the cooking time be similar to that of the brown rice or would I use your recommendations for white rice?

    Reply
    • Karen says

      July 11, 2018 at 3:53 pm

      I’d use the time of the white rice. Good luck 🙂

      Reply
  31. Michele says

    July 7, 2018 at 10:50 am

    I made this for dinner last night. It was so easy, just toss it all in the Instant Pot, and it was delicious. I will definitely make this again.

    ★★★★★

    Reply
    • Karen says

      July 7, 2018 at 10:04 pm

      YASS!

      Reply
  32. Marla says

    April 28, 2018 at 12:01 pm

    I’m new to pressure cooking so I’m having a hard time 😮 I have a GoWISE 10 quart. Everything is over cooked. Is it possible that I don’t have enough ingredients in it? I’m only cooking for 2.

    Reply
    • Karen says

      April 30, 2018 at 10:39 am

      Wow that is a big pressure cooker! Especially for just 2 people. I bet you need to decrease the time for most recipes since those big pressure cookers take a long time to heat up and come to pressure. The whole time it is trying to reach pressure the food is being cooked. I would experiment and cut down on cooking times if I were you.

      Reply
  33. Norma says

    April 27, 2018 at 7:57 pm

    Followed the recipe as written and it was delicious! My husband and I are happily stuffed! I am vegetarian and he is not, but we are both very satisfied.
    Thank you for a wonderful meal we can both enjoy.

    Reply
    • Karen says

      April 30, 2018 at 10:42 am

      So happy you liked it Norma!

      Reply
  34. Cheryl S says

    April 22, 2018 at 12:33 pm

    Did you use 2 cups of rice, or 2 of the cups that came with the IP?

    Reply
    • Karen says

      April 23, 2018 at 1:50 pm

      2 cups of rice not the cup that came with the ip

      Reply
      • Cheryl S says

        April 24, 2018 at 6:37 pm

        This was delicious! Next time I will use a larger can of enchilada sauce, but that is just me…this recipe did NOT disappoint! Thank you for sharing!

        ★★★★

        Reply
        • Karen says

          April 25, 2018 at 10:09 am

          So glad you liked it Cheryl!!

          Reply
  35. Carmen says

    March 17, 2018 at 7:51 am

    Can I add cooked, lean ground beef?

    Reply
    • Karen says

      March 17, 2018 at 10:16 am

      yes I think that would be great!

      Reply
  36. Mirranda says

    March 14, 2018 at 8:57 am

    I have a big family so I doubled the recipe added crushed tomatoes and some browned chorizo. And even my pickiest loves it!!

    Reply
    • Karen says

      March 15, 2018 at 6:17 pm

      NICE!

      Reply
  37. Christina says

    March 11, 2018 at 7:37 am

    This sounds delicious! Can I add thawed chicken breast? Would it change the cook time?

    Reply
    • Karen says

      March 12, 2018 at 2:41 pm

      Keep the cooking time the same and add in the chicken breasts. Just lay them on top. I bet it will come out perfect! Will you come back and let me know?

      Reply
  38. Maddy says

    February 28, 2018 at 2:55 pm

    I have the instant pot mini (3 qt). Will this recipe fit?

    Reply
    • Karen says

      March 1, 2018 at 3:23 pm

      Yes, I think it should work just fine.

      Reply
      • Dayna says

        August 31, 2018 at 1:07 pm

        Hi, I’m trying to make this in the mini and I keep getting the burn error coming up. I even added a bit more liquid because I’m using white rice, and I’ve scraped out the bottom when it pops up. This is only my second time using my instant pot, any ideas?

        Reply
        • Karen says

          August 31, 2018 at 4:03 pm

          Perhaps you can try layering the recipe instead of stirring it. Sometimes tomato based products stick and burn on the bottom of the pot.

          ★★★

          Reply
  39. Kat says

    February 17, 2018 at 10:52 pm

    Easy, quick and delicious – a fast food run averted! I added a can of drained corn before cooking and some riced cauliflower after, so I did not have to prepare a salad or side veggie. I will use brown rice next time.

    Reply
    • Karen says

      February 19, 2018 at 2:18 pm

      Nice! I like the way you think.

      Reply
  40. Robin says

    February 10, 2018 at 8:02 pm

    Could I put this in the pot and set the timer to cook it later? Would the rice be ok?

    Reply
    • Karen says

      February 12, 2018 at 11:35 am

      It would probably be okay for a couple of hours but I couldn’t do it longer than that.

      Reply
  41. Terri says

    February 1, 2018 at 5:36 pm

    Very tasty!

    ★★★★★

    Reply
  42. Kelli says

    January 30, 2018 at 6:44 pm

    I saw the note above about the white rice change, which is what I want to do but also, would there be a change if I subbed out the black beans for pinto? And also when doing just one cup of white rice does there serving size change and the cooking time?

    Reply
    • Karen says

      January 30, 2018 at 9:19 pm

      No changes for the pinto beans, Kelli! For the white rice use 3 cups water and 1 cup white rice. Pressure cook for 8 minutes and do a natural release for 10 minutes.

      Reply
      • Kelli says

        January 30, 2018 at 11:51 pm

        Thank you so much, I just finished it.. yes it’s 9:45pm here in southern California but it was amazing, I made the pinto beans from scratch earlier to and could not be happier with both. Thanks so much, my lunch tomorrow is going to be amazing.

        ★★★★★

        Reply
        • Karen says

          January 31, 2018 at 10:16 am

          Oh good!

          Reply
  43. Jennifer says

    January 26, 2018 at 5:37 pm

    Have you done it with quinoa? I’m wondering if I would need to adjust the time?!?

    Reply
    • Karen says

      January 26, 2018 at 6:04 pm

      Hi Jennifer, I haven’t tried it with quinoa yet but that sounds amazing. You would need to rinse the quinoa first. Then add 2 cups of quinoa and 3 cups of water instead of the ratios in the recipe. Add in the other ingredients as stated. Then cook for only 1 minute. Let the pressure release for 10 minutes naturally before moving the valve to venting. Let me know how it goes!

      Reply
      • Pat Strothman says

        February 25, 2018 at 7:39 am

        quinoa version, is 1 minute right?

        Reply
        • Karen says

          February 26, 2018 at 2:01 pm

          Yes!

          Reply
  44. Theresa says

    January 9, 2018 at 11:54 am

    If I wanted to add 2 frozen chicken breasts to this, do you think I’d have to increase the cooking time? Or add more liquid?

    Reply
    • Karen says

      January 11, 2018 at 1:30 pm

      no and no. Same cooking time and no more liquid is necessary.

      Reply
  45. Emilee says

    January 7, 2018 at 9:35 pm

    Would it change anything if you used long grain white rice instead of brown?

    Reply
    • Karen says

      January 8, 2018 at 2:48 pm

      Yes, use 3 cups water and 1 cup white rice. Pressure cook for 8 minutes and do a natural release for 10 minutes.

      Reply
  46. C says

    January 6, 2018 at 7:01 pm

    Do you layer the ingredients in the Pot or mix them?

    Reply
    • Karen says

      January 6, 2018 at 7:31 pm

      Add the ingredients to the pot and then give it a quick stir.

      Reply
  47. Aly says

    January 5, 2018 at 12:02 pm

    This looks delicious! I’d love to try this but cut the recipe in half. How would that affect the amount of water used and the cook time?

    Reply
    • Karen says

      January 5, 2018 at 12:51 pm

      Just cut all the ingredients in half including the rice and water. The cooking time should remain the same!

      Reply
  48. Siri Vikan says

    January 4, 2018 at 1:12 pm

    This was phenomenal!!! We will be making it again and adding mushrooms!!! Made a burrito for the small human and she loved it! We skipped the burrito & loved it! THANK YOU!!!!

    ★★★★★

    Reply
    • Karen says

      January 4, 2018 at 4:06 pm

      So happy you loved it!

      Reply
  49. Ryan says

    January 2, 2018 at 6:15 pm

    I’m new to Instant Pots and mine does not have a manual button. Which mode would select to cook this?

    Reply
    • Karen says

      January 2, 2018 at 6:16 pm

      does it have a pressure cook button? If so, that’s the button you push.

      Reply
  50. Julie says

    January 1, 2018 at 2:23 pm

    Could this be doubled and fit in the 6qt. Instant Pot?

    Reply
    • Karen says

      January 2, 2018 at 5:45 pm

      Yes!

      Reply
      • Melanie says

        June 13, 2018 at 7:00 pm

        Do you change the time or leave it as is when doubling the recipe?

        Reply
        • Karen says

          June 14, 2018 at 1:40 pm

          For this one I would keep the cooking time the same 🙂

          Reply
  51. Laura says

    December 30, 2017 at 10:57 am

    Any way this could be made with dry black beans instead of canned? New IP user

    Reply
    • Karen says

      January 2, 2018 at 6:13 pm

      I think so. This is how I would do it. Don’t add in the enchilada sauce at the beginning because that will prevent the dry beans from getting soft. Add rinsed black beans with extra water. I’m not totally sure how much water the beans will need. Probably 1 1/2 cups for 1/2 cup dried beans. Cook for the 22 minutes. This should be enough time to get them soft. After it’s done cooking add in the enchilada sauce and follow the recipe as written.

      Reply
      • Pam says

        April 28, 2018 at 3:53 pm

        I prefer dried over canned, too. I cook my black beans in advance for recipes, using the IP or crock pot or stove top. Then I freeze them in 14-ounce packages, since you rinse 2 ounces of goop out of the can.

        Reply
        • Karen says

          April 30, 2018 at 10:36 am

          I really like this idea!

          Reply
  52. Instant Pot Eats says

    August 23, 2017 at 4:10 pm

    Love this and the variations you could make with it. Nothing like a one-pot recipe to transform something more involved like enchiladas. Yum xx

    Reply
  53. Ash says

    August 6, 2017 at 11:37 am

    I would like to make this, but with some ground chicken (frozen) and with white rice.
    Any suggestions?
    I’m a new IP user

    Reply
    • Karen says

      August 7, 2017 at 4:20 pm

      You’d cut down the cooking time because white rice definitely doesn’t need 22 minutes to cook. I think it only needs around 10 minutes.

      Reply
  54. Julie says

    July 25, 2017 at 6:02 pm

    Made this tonight, but used white rice instead of brown. Tasted great, but rice was cooked unevenly. Wondering if it would’ve cooked better just using the rice setting instead of manual? I did manual high pressure for 12min. Still had some crunchy rice so added some water and did 4min longer. Still had some crunchy rice, but by then it was starting to stick to the bottom and get mushy in other spots. Maybe next time I’ll try the rice setting since it tasted fabulous!

    Reply
    • Karen says

      August 1, 2017 at 11:44 am

      hmmm. I’m not sure! Rice is tricky sometimes. Did you try again? How did it go?

      Reply
  55. Marily Badger says

    June 13, 2017 at 11:22 am

    Once I started the ingredients in my Instapot, I also sautéed 2 1bs of hamburger with chopped onions and fresh garlic. I added this to the instapot when it was finished cooking along with the cheese. It made a wonderful dinner. Since I didn’t have enchilada sauce on hand I made my own with fajita seasoning that I did have by adding it to taste with 15 oz of water. Yummmmmm.

    Reply
    • Karen says

      June 13, 2017 at 12:53 pm

      Marily, that sounds fantastic!

      Reply
  56. Barbara Schieving says

    June 9, 2017 at 8:08 am

    Looks like a great meal. Thanks for including my recipe in your roundup.

    Reply
  57. Ann says

    June 7, 2017 at 8:44 am

    Looks delish! Did you use high pressure?

    Reply
    • Karen says

      June 7, 2017 at 2:09 pm

      yes!

      Reply
  58. Kara says

    June 6, 2017 at 3:00 pm

    This looks so delicious, especially topped with the avocado! I need to bust out my Instant Pot!

    ★★★★★

    Reply
  59. Mary says

    June 6, 2017 at 8:27 am

    Looks good for a meat-less meal, which we try to do at least once a week. One question, what type of brown rice did you use? Instant or regular?

    Reply
    • Karen says

      June 6, 2017 at 10:31 am

      I used regular long grain brown rice!

      Reply
      • Jana says

        September 17, 2018 at 7:36 am

        Karen, I have a huge bag of short grain brown rice on hand, would that be an okay substitute for the long grain brown rice?

        Reply
        • Karen says

          September 17, 2018 at 1:35 pm

          Yes it would. The short grain rice will take 8 minutes. 1.5 cups water to 1 cup of rice.

          Reply
  60. Sue says

    June 6, 2017 at 8:09 am

    This looks really good, but I need the slow cooker version of this recipe. The link you provided is for a similar recipe but not the same one and this particular version looks better to me.

    ★★★★

    Reply
    • Karen says

      June 6, 2017 at 10:32 am

      Yes you’re right. Sue, I just updated the slow cooker version with two recipes. Make sure to scroll down to the bottom of the post to see the version that you want! https://www.365daysofcrockpot.com/crockpot-cheesy-enchilada-rice/

      Reply
  61. Amanda says

    June 5, 2017 at 8:42 pm

    What type of brown rice do you use?

    Reply
    • Karen says

      June 6, 2017 at 10:33 am

      I used uncooked long grain brown rice.

      Reply
      • Nikki says

        May 1, 2018 at 6:24 am

        I’m thinking of using uncle Ben whole grain brown rice. I’m not sure that it’s long grain. Do you think it will be same timing ?

        Thanks !

        Reply
        • Karen says

          May 1, 2018 at 1:23 pm

          Hi Nikki, do you know if it’s instant rice or if it is parboiled?

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Karen photo

Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

Stay In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

Categories

Archives

Amazon Associates Disclosure

Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

365 Days of Slow Cooking © 2023 · Privacy Policy

MENU
  • Home
  • Filter
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • Healthy
  • Soups
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets