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
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
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
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.
PrintInstant Pot Cheesy Enchilada Rice
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
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
- 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
- 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.”
- Remove the lid and stir in the lime juice and cheddar. Salt and pepper to taste.
- 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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Linda says
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?
Karen says
Maybe increase the pressure cooking time to 30 minutes next time?? with a 10 minute natural pressure release.
brinda says
Sorry wrong recipe lol
Hillary says
I make this regularly for my husbands lunches. He loves it! I was curious to know if it could be frozen and used later?
Karen says
Yes I think it could, I don’t see why not!
Kerryanne says
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!
Karen says
Yes you can use white rice. I would only cook for 5 minutes. And you can rinse the rice. that will be just fine!
charmaine lalande says
very easy, very tasty.
Karen says
Thanks Charmaine!
Lauren says
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!!
Karen says
I love those ideas Lauren. Shrimp sounds wonderful!
Jen says
How do you do the shrimp in the instant pot?
Slim says
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!
Karen says
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.
Slim says
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?
Karen says
Nope, should be the same!
Michelle Miller says
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!!!!
Karen says
Yum your version sounds fabulous! 😊
Nikki says
I loved this recipe. Thanks so much!
Karen says
Glad you liked it Nikki!!
Laura says
Tried this and got a burn notice. Not worth the time or effort either.
Nikki says
Worked fine with mine! Did you stir? You’re not supposed to. Try this one again, it’s delicious!
Beth says
Exactly what I was looking for! How would you suggest incorporating onion and frozen chicken? Cook separately?
Karen says
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!
Tori says
That seems like a lot of liquid does it cook out?
Karen says
The rice absorbs it 🙂
Kati Anne Johnston says
Would this work if I cut it in half for a 3qt instant pot? Or do you think the full recipe will fit?
Karen says
You could do either! It will fit. Here is a video to help you with your 3 quart IP: https://youtu.be/qXV2R__PzsM
Melissa says
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?
Karen says
Hi Melissa, brown basmati should be the same as regular brown rice, so keep the recipe the same!
Melissa says
Awesome! That you so much.
Kecia says
Do you cook for 22 minutes on less/normal/more?
Karen says
I use high pressure.
Deborah says
I have a cuisinart pressure cooker… would I need to change any cooking times?
Karen says
Sorry that I am unfamiliar with cuisinart. I bet it will be very similar cooking times.
Samantha says
What is the serving size in cups?
Nancy Farinas says
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!
Sheena Porco says
Excellent. Mixed with cheese, sour cream and avocado for a complete dish. Would be great with chicken, pork or ground beef.
Keslie says
Do you think red enchilada sauce will taste ok with this dish?
Karen says
Yes I think it would be delicious!
Makenzi says
Hello! I just wanted to know if you used red or green enchilada sauce?
Thank you!
Karen says
green is what I usually use!
Paige says
This has become a family favorite. We use it as a burrito filing.
Karen says
Awesome idea!
Sarah says
Hello,
If I wanted to use short grain rice, how would I adjust the water quantity and cook time?
Thanks,
Sarah
Karen says
short grain white rice? or short grain brown rice?
Sarah says
Short grain white rice
Karen says
I’d do 2 cups rice to 3 cups water and cook for 8 minutes on high pressure.
Brenda says
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.
Karen says
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.
Cara says
Can this work in the duo mini size instant pot or will the recipe need to be split into two?
Karen says
You could make this in the mini. Just make sure it doesn’t go over the max fill line.
Whit says
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!
Clinton says
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! .
Karen says
yum! I love corn chips. That sounds great.
Cheri says
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!
Karen says
Sounds fabulous!!
Ally says
I sautéed half an onion and some chicken thighs before I added everything else exactly as written. Sooooo good!!! Thanks for this keeper!
elly says
how long would this cook in a crockpot ?
Karen says
Here is the crockpot version: https://www.365daysofcrockpot.com/crockpot-cheesy-enchilada-rice/
Camille says
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!
Karen says
welcome to the IP world! It is so much fun!!
McKenzie says
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!
Karen says
I would double everything so that there is enough seasoning throughout the rice.
Jennifer says
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?
Karen says
I’d use the time of the white rice. Good luck 🙂
Michele says
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.
Karen says
YASS!
Marla says
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.
Karen says
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.
Norma says
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.
Karen says
So happy you liked it Norma!
Cheryl S says
Did you use 2 cups of rice, or 2 of the cups that came with the IP?
Karen says
2 cups of rice not the cup that came with the ip
Cheryl S says
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!
Karen says
So glad you liked it Cheryl!!
Carmen says
Can I add cooked, lean ground beef?
Karen says
yes I think that would be great!
Mirranda says
I have a big family so I doubled the recipe added crushed tomatoes and some browned chorizo. And even my pickiest loves it!!
Karen says
NICE!
Christina says
This sounds delicious! Can I add thawed chicken breast? Would it change the cook time?
Karen says
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?
Maddy says
I have the instant pot mini (3 qt). Will this recipe fit?
Karen says
Yes, I think it should work just fine.
Dayna says
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?
Karen says
Perhaps you can try layering the recipe instead of stirring it. Sometimes tomato based products stick and burn on the bottom of the pot.
Kat says
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.
Karen says
Nice! I like the way you think.
Robin says
Could I put this in the pot and set the timer to cook it later? Would the rice be ok?
Karen says
It would probably be okay for a couple of hours but I couldn’t do it longer than that.
Terri says
Very tasty!
Kelli says
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?
Karen says
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.
Kelli says
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.
Karen says
Oh good!
Jennifer says
Have you done it with quinoa? I’m wondering if I would need to adjust the time?!?
Karen says
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!
Pat Strothman says
quinoa version, is 1 minute right?
Karen says
Yes!
Theresa says
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?
Karen says
no and no. Same cooking time and no more liquid is necessary.
Emilee says
Would it change anything if you used long grain white rice instead of brown?
Karen says
Yes, use 3 cups water and 1 cup white rice. Pressure cook for 8 minutes and do a natural release for 10 minutes.
C says
Do you layer the ingredients in the Pot or mix them?
Karen says
Add the ingredients to the pot and then give it a quick stir.
Aly says
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?
Karen says
Just cut all the ingredients in half including the rice and water. The cooking time should remain the same!
Siri Vikan says
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!!!!
Karen says
So happy you loved it!
Ryan says
I’m new to Instant Pots and mine does not have a manual button. Which mode would select to cook this?
Karen says
does it have a pressure cook button? If so, that’s the button you push.
Julie says
Could this be doubled and fit in the 6qt. Instant Pot?
Karen says
Yes!
Melanie says
Do you change the time or leave it as is when doubling the recipe?
Karen says
For this one I would keep the cooking time the same 🙂
Laura says
Any way this could be made with dry black beans instead of canned? New IP user
Karen says
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.
Pam says
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.
Karen says
I really like this idea!
Instant Pot Eats says
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
Ash says
I would like to make this, but with some ground chicken (frozen) and with white rice.
Any suggestions?
I’m a new IP user
Karen says
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.
Julie says
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!
Karen says
hmmm. I’m not sure! Rice is tricky sometimes. Did you try again? How did it go?
Marily Badger says
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.
Karen says
Marily, that sounds fantastic!
Barbara Schieving says
Looks like a great meal. Thanks for including my recipe in your roundup.
Ann says
Looks delish! Did you use high pressure?
Karen says
yes!
Kara says
This looks so delicious, especially topped with the avocado! I need to bust out my Instant Pot!
Mary says
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?
Karen says
I used regular long grain brown rice!
Jana says
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?
Karen says
Yes it would. The short grain rice will take 8 minutes. 1.5 cups water to 1 cup of rice.
Sue says
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.
Karen says
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/
Amanda says
What type of brown rice do you use?
Karen says
I used uncooked long grain brown rice.
Nikki says
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 !
Karen says
Hi Nikki, do you know if it’s instant rice or if it is parboiled?