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Instant Pot Cheesy Enchilada Rice

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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. 

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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:

21 CHEESY Recipes!

And here are more cheesy Instant Pot recipes:

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.

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Instant Pot Cheesy Enchilada Rice

★★★★★

4.7 from 14 reviews
  • Prep Time: 10 minutes
  • Cook Time: 32 minutes
  • Total Time: 42 minutes
  • Yield: 8 servings 1x
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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. 

Scale

Ingredients

  • 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

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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.

Comments

  3. 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

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

    ★★★★★

    Reply

  9. 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

  10. 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

  11. 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

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

    ★★★★★

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  14. 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

  15. 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

  16. 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

  17. 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

  18. 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

    • 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

  19. 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

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

    Reply

    • 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

      • 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

        • 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

  25. 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

  28. 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

    • 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

      • 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

    • 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

  30. 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

  33. 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

  34. 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

    • 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

  39. 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

    • 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

  40. 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

  41. 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

  45. 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

  46. 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

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