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January 27, 2022

Instant Pot Mexican Black Beans and Rice

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Instant Pot Mexican Black Beans and Rice–the easiest and tastiest rice and beans recipe ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.

Get the slow cooker version of this recipe

Pin this recipe for later!

Instant Pot Mexican Black Beans and Rice--the easiest and tastiest rice ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.

Instant Pot Rice and Beans Recipe (video)

First off I want to say that I’ve been making the slow cooker version of these rice and beans for years and I love it so very much. I love to eat it for dinner or lunch or for a snack. This is an inexpensive but filling (and somewhat healthy) way to feed your family! Plus you might just have everything you need to make Instant Pot Mexican black beans and rice in your pantry right now.

Why You’ll Love this Rice and Beans Recipe

EASY TO PREPARE: It only takes about 40 minutes from start to finish in the Instant Pot and if you decided to use white rice the time would be significantly less. My favorite thing about these Instant Pot Mexican black beans and rice is how fast and easy they are! I can get everything into the pot in less than 5 minutes.

TASTE: I also love the sort of creamy consistency that happens. My favorite thing to do is stir a dollop of full-fat sour cream into my rice. I also love to eat my rice and beans with sliced avocado if I happen to have a ripe avocado laying around. Oh and if you have Juanitas tortilla chips crunch some of them on top. Mmmmm.

VERSATILITY: I made these for dinner last night and I didn’t miss the meat. However if you want you could always serve this dish with a side of chicken. I’m thinking the Cafe Rio chicken would be perfect. Or you can place the chicken directly on top of the rice and cook it at the same time as the rice and beans! See the recipe card below for how to do that. You can also make this recipe with dried beans, white rice and lots of other combinations of ingredients! It’s a starting off point to your own version.

Recipe Ingredients and Substitutions

You might just have everything you need to make this Instant Pot rice and beans recipe in your pantry right now!

  • A can of black beans–you can also use a different type of beans, like pinto beans or kidney beans
  • Long grain brown rice–you can also use another type of rice, like long grain white rice
  • Water–or chicken or vegetable broth for extra flavor
  • Picante sauce–or salsa. I like to use mild Pace’s Picante Sauce
  • Bay leaf–for flavor. Try buying these in the bulk section at Winco! They are so much cheaper that way.
  • Ground Cumin–for flavor
  • Garlic salt–to make your own use 1 part garlic powder to 1 part salt
  • Fresh lime juice–you can use bottled lime juice in a pinch
  • Optional toppings: sour cream, tortilla chips, grated cheese, sliced avocado–you can also use plain yogurt, Fritos, guacamole, cilantro, olives etc.

Instant Pot Instructions

I love easy dump and go recipes and this one is just that! Add the ingredients into the Instant Pot and be on your way.

  1. Add ingredients into pot: Place rinsed beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the Instant Pot. (I used a 6 quart Instant Pot*, but you can also make this in a 3 or 8 quart pot with no changes).
  2. Pressure cook: Cover and make sure valve is on “sealing.” Press the manual button and set to 22 minutes.
  3. Serve: When the pot beeps indicating that the time is up let the pot sit for 10 minutes and then release any additional pressure. Stir a bit and discard the bay leaf. Add in lime juice and additional salsa to brighten it up, if needed. Scoop into bowls and top with desired toppings.

You can also make this recipe in the slow cooker. Find the slow cooker version of the recipe.

Can I make this without an Instant Pot?

Yes you can. You can make the rice on the stove according to package directions. Then stir in the rinsed beans, salsa, bay leaf, cumin, and garlic salt and warm through.

How to make brown rice on the stove: Add 2 cups of liquid and 1 cup of rice to a medium saucepan, and stir in a teaspoon of extra-virgin olive oil. Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water.

Can I use dried black beans?

My recipe calls for a can of black beans out of convenience. If you have dried beans that you would like to cook and use follow these steps:

  1. Add ¾ cup of black beans into your Instant Pot with 2 cups of water.
  2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes.
  3. When time is up let the pot sit for 10 minutes then move valve to venting. Remove the lid. Rinse the beans and drain them.
  4. Use them in the recipe below.

Can I make this with another type of rice?

If you want to use a different type of rice use this chart as a guide for water to rice ratios as well as how to adjust the pressure cooking time…

instant pot rice chart

Variations

  • Sauté some onions and a couple teaspoons of minced garlic in a bit of oil in your Instant Pot before pressure cooking the rice. This will add extra flavor!
  • Add in a can of fire roasted tomatoes instead of the salsa.
  • Get creative with the spices! Add in some chili powder or taco seasoning in the place of cumin.
  • Add in a can of drained corn or a cup of frozen corn.
  • Add in a diced green bell pepper. I recommend adding this after the pressure cooking time is up so that it doesn’t get too mushy.

Can I double this recipe?

I recommend doubling this recipe so you can have leftovers for lunch all week! Just double all the ingredients and keep the cooking time the same.

How to store leftovers

Store leftovers in an airtight container* in the refrigerator for up to 5 days. You can also freeze the leftovers for up to 3 months.

What goes good with rice and beans?

On their own, beans and rice are incomplete proteins, meaning they lack some of the essential amino acids. Together, however, they provide all nine essential amino acids. So essentially, this combination or rice and beans is equivalent to animal protein in terms of protein quality. Cool, right?

You can add in some extra vegetables like mushrooms or bell peppers. You can also toss in some sautéed shrimp, browned ground beef, or shredded rotisserie chicken to make it even more hearty.

Some people like rolling their rice and beans up in a flour tortilla for burritos. Don’t forget all the fun toppings too!

More rice and beans recipes you’ll love…

Rice and beans are so cheap, but people could really use more ways to prepare them. Here are some other recipes that you can make tonight for dinner!

Instant Pot Red Beans And Rice

Instant Pot Santa Fe Beans And Rice

Cajun Beans And Rice

Dave Ramsey Slow Cooker Beans And Rice Recipe

All my Instant Pot recipes can be found here

Instant Pot Mexican Black Beans and Rice--the easiest and tastiest rice ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.
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Instant Pot Mexican Black Beans and Rice


★★★★★

4.8 from 59 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 10
  • Cook Time: 22
  • Total Time: 40
  • Yield: 4 servings 1x
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Description

The easiest and tastiest rice ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.


Ingredients

Scale
  • 1 (15 oz) can of black beans, rinsed and drained
  • 1 cup uncooked long grain brown rice
  • 1 1/2 cups water
  • 3/4 cup picante sauce or salsa (plus more, if needed)
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp garlic salt
  • Fresh lime juice, to taste
  • Optional toppings: sour cream, tortilla chips, grated cheese, sliced avocado

Instructions

  1. Place rinsed beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the Instant Pot.
  2. Cover and make sure valve is on “sealing.” Press the manual button and set to 22 minutes.
  3. When the pot beeps let the pot sit for 10 minutes and then release any additional pressure. Stir a bit and discard the bay leaf. Add in lime juice and additional salsa to brighten it up, if needed. Scoop into bowls and top with desired toppings.

Notes

If you wanted you could make this recipe with long grain white rice. Use 3/4 cup white rice and 1 1/4 cup water. Then use a 5 minute pressure cook time with a 10 minute natural pressure release. For other types of rice see the green chart. 

To make with chicken: Reduce the amount of liquid to 1 cup if using frozen chicken or 1.25 cups if using fresh chicken. Place 1 pound of chicken boneless skinless breasts/thighs on top of all the ingredients. Lightly sprinkle with salt and pepper. The chicken will cook along with your rice. If you want to use white rice instead of brown rice then cut up the chicken into bite size pieces or use chicken tenderloins. 

  • Category: Meatless
  • Method: Instant Pot
  • Cuisine: Mexican

Nutrition

  • Calories: 228
  • Sugar: 3 grams
  • Sodium: 347 mg
  • Fat: 1.2 grams
  • Carbohydrates: 44.4 grams
  • Fiber: 8 grams
  • Protein: 9.9 grams

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*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.

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263 Comments Filed Under: All Recipes, Beans, Dump and Go, Gluten Free, Healthy, Instant Pot, Meatless, Mexican, Rice, Side Dish, Summer, Video Tagged With: one pot meal, 10 ingredients or less

Recommendations

Comments

  1. Dawn W says

    February 6, 2022 at 6:16 pm

    This was delicious! I know this recipe has been around a while and there were way too many comments to read them all but my husband said this was a keeper and had excellent flavor!!! I used salsa Verde sauce, taco seasoning, and 1.25 lbs of defrosted chicken thighs for this and it was more wet than your photo but I did follow your advise: 1c rice and 1.25c water. Maybe the salsa verde added more liquid than I would’ve wanted but it was still an outstanding recipe. It’s permanently in my to make again list!! Thanks Karen for all those recipes you share and try day in & out ❤️

    ★★★★★

    Reply
    • Karen says

      February 7, 2022 at 6:11 pm

      I love salsa verde! This is a great idea!

      Reply
  2. Gail Salewski says

    February 3, 2022 at 6:31 am

    This came out so good and the leftovers were even better! I used medium salsa but I think next time I will try using Rotel tomatoes. Should I add the whole can?

    Reply
    • Karen says

      February 4, 2022 at 6:35 pm

      I would!

      Reply
  3. Michelle says

    February 2, 2022 at 10:18 am

    I doubled everything and also added an additional can of black beans (so 3 cans all together). It was delicious! It was a big hit with my teenagers. Tasty and filling … just the kind of recipes I need for all my hungry teens!

    Reply
    • Karen says

      February 4, 2022 at 6:40 pm

      Yay! I love that your teenagers enjoyed it!

      Reply
  4. Kim B. says

    February 1, 2022 at 2:08 pm

    A keeper for sure!! So EZ to throw together & taste is out of the ballpark good! I added some sliced kielbasa when cooking & did what you suggested: big blob of sour cream with chopped scallions on top. WHOA!
    Thanks for all the work you do to keep us fed & happy. You rock, girl.
    BTW, my husband added NOTHING to this at the table. He usually keeps the hot sauce & Peppermill right next to his plate, just in case. He said it was delicious as is. Now, THAT’S a compliment!!

    ★★★★★

    Reply
    • Karen says

      February 4, 2022 at 6:46 pm

      That really is a compliment!!!!! Thanks Kim!

      Reply
  5. Sabina says

    January 31, 2022 at 3:30 pm

    I completely destroyed probably the easiest dinner to make, lol!!!

    It came out mushy and the rice was a bit burned at the bottom. I probably added way too much liquid.

    I’m so disappointed because I was really looking forward to this. Ah well. There is always next time. I [lan on making this again and making it right!

    Reply
    • Karen says

      January 31, 2022 at 4:39 pm

      Oh dang! Sorry to hear this. I would layer the ingredients and do not stir. Try adding in the liquid first, then beans and then the rice.

      Reply
      • Sabina says

        February 21, 2022 at 3:48 pm

        Made it again this evening and it came out perfect! Wooohoo!!!

        ★★★★★

        Reply
        • Karen says

          February 28, 2022 at 4:46 pm

          Yesssssssss

          Reply
  6. Robert Kjelsrud says

    January 28, 2022 at 1:16 pm

    I have yet to make this recipe Karen but most likely will do this weekend.
    I did want to comment however on your patience and wisdom. Were you a bird I suspect that you would be an owl.
    The amount of questions asked of you that are clearly answered in your menu and notations are astounding. Simply reading your recipe is invariably all of the information one needs.
    It is a very rare occurrence when something relevant is missing.

    You are a much better person than I my dear.

    ★★★★★

    Reply
    • Karen says

      January 28, 2022 at 2:09 pm

      Ahhh, thanks so much Robert! That is a nice compliment. I try to be understanding. Sometimes I get annoyed haha! I do have a lot of readers who are elderly so maybe they are unfamiliar with the web.

      Reply
  7. Meg says

    January 28, 2022 at 11:17 am

    We LOVE this one. Doubles like a dream (I don’t add extra cook time) and keeps well for days.

    ★★★★★

    Reply
    • Karen says

      January 28, 2022 at 2:09 pm

      I agree!

      Reply
  8. Vicki says

    January 28, 2022 at 10:34 am

    I love and have saved your InstantPot recipes…and I have tried a lot of them! What I appreciate most is that you provide ideas and cooking notes. Your recipes and suggestions seem to incorporate my cooking motto “the recipe is a place to start”. Your blog has made my InstantPot one of my favorite go-to appliances and a full kitchen remodel made it a necessity!
    Thank you and keep up the delicious work!

    Reply
    • Karen says

      January 28, 2022 at 2:10 pm

      Oh this is so nice to read. Thank you for the nice compliment Vicki. I am glad you find value here.

      Reply
  9. Alli says

    April 12, 2021 at 6:23 am

    I’m making Turkey Tacos tomorrow night for Mum and I. This looks like the perfect accompaniment. Can’t wait to try it!

    Reply
    • Karen says

      April 12, 2021 at 12:16 pm

      Perfect side for tacos!

      Reply
      • Alli says

        April 12, 2021 at 10:24 pm

        Thank you so much for this recipe. Mum is still learning to like Mexican dishes and she liked this dish so much that she had seconds.

        Reply
        • Karen says

          April 13, 2021 at 12:46 pm

          YAY!!!

          Reply
  10. Steve says

    February 27, 2021 at 6:15 am

    This became an instant family favorite. Feeding our family of 6, we doubled it from the first attempt. Wonderful addition to taco nights or as a stand-alone meal. Now starting to experiment with variations. Our kids ask for it often.

    Reply
    • Karen says

      February 27, 2021 at 12:59 pm

      Glad your family enjoys it too! We love it here at the Petersen’s house!

      Reply
  11. charles says

    October 20, 2020 at 11:39 am

    I just tried this recipe, It came out Incredably well… Thank you..

    ★★★★

    Reply
    • Karen says

      October 20, 2020 at 12:10 pm

      So glad you liked it Charles!

      Reply
  12. Elaine Johnson says

    October 16, 2020 at 5:29 pm

    Made the rice and beans for dinner tonight…so good!!! I added smoked sausage to the recipe…it’s a keeper!! I will be making this again!

    ★★★★★

    Reply
    • Karen says

      October 19, 2020 at 7:03 pm

      Oh wow great idea on the sausage! I love that idea.

      Reply
  13. David J Bender says

    September 27, 2020 at 9:43 pm

    Used pre soaked black beans. Also fresh garlic and some chopped onion. Added maybe another 1/2 cup stock. 22 minutes. PERFECT1

    Reply
    • Karen says

      September 28, 2020 at 11:24 am

      Sounds like a winning version!!

      Reply
  14. Liz Thompson says

    September 3, 2020 at 2:45 pm

    I’ve made this recipe 4 times and we love it for many reasons: it’s easy and fast; it’s tasty and healthy and it can be customized. We like to add some chopped cilantro, avocado and lime juice. You can add a few tortilla chips on the side and eat it like a dip, if you want to. I have also diced some onion and red bell pepper or poblano pepper in a pan and added it in.

    It does matter what kind of salsa you use. The first time, we used Herdez, which is mostly vegetables and kind of watery. This did not work as well as the Pace Picante Sauce; Pace is a little more like tomato sauce – not quite that thick, but not watery.

    Even the first time I made this it only took 30 minutes from start to finish. Great recipe, Karen!

    ★★★★★

    Reply
    • Karen says

      September 7, 2020 at 12:06 pm

      This one is my go to! Love it.

      Reply
    • Dawn W says

      February 6, 2022 at 5:22 pm

      Thanks Liz for the picante tip. Although I didn’t have anything but salsa Verde on hand, I made it with that. I’m interested in seeing how it turns out in the next few minutes! I added picante tip my shopping list for the future. I never realized there was a difference.

      Reply
  15. Corrie says

    August 15, 2020 at 2:46 pm

    Absolutely fantastic! I made it with a can of Rotel instead of salsa, and it was sooooo good! Thank you for posting.

    ★★★★★

    Reply
    • Karen says

      August 17, 2020 at 4:08 pm

      So glad you liked it Corrie!

      Reply
  16. Vince says

    August 2, 2020 at 12:12 pm

    Made this twice with canned black beans and today with dry black beans. This will be one of the staples in my plant-based diet.

    ★★★★

    Reply
    • Karen says

      August 3, 2020 at 2:28 pm

      Tell me about how you did the dry black beans!

      Reply
      • Vince says

        August 19, 2020 at 11:06 am

        Just followed the instructions you wrote above…3/4 cup of dry black beans with two cups of water, cooked separately in the instant pot for 20mins with 10 min natural release. After that, I rinsed the beans and followed the recipe.

        Reply
        • Karen says

          August 19, 2020 at 12:44 pm

          Awesome! Hopefully it worked out well!

          Reply
    • Seisha P Castro says

      August 15, 2020 at 11:54 am

      How much of the dry beans did you use and did you have to change anything about the recipe for it to work??

      Reply
      • Vince says

        August 19, 2020 at 11:09 am

        3/4 cups of dry black beans with 2 cups of water cooked in instant pot for 20min with 10min natural release. Rinse. It should be equal to a can of black beans.

        Reply
  17. DebbieT says

    July 26, 2020 at 5:49 pm

    Freekin’ awesome stuff. Just the right flavor combination! Made it just as stated, had a bunch of recommended toppings handy. This can go in a bowl, in a warmed tortilla, in a taco shell, add some meat, just truly great stuff to eat! Thank you for this recipe…. it’s a keeper.

    ★★★★★

    Reply
    • Karen says

      July 27, 2020 at 2:16 pm

      So glad you liked it Debbie!

      Reply
  18. Elissa Bennett says

    July 26, 2020 at 5:11 pm

    I love your recipes, but this one was so delicious I had to comment! I used the mango salsa from Costco and it gave it a much different flavor than regular salsa. I regret not doubling it, but will be making this again and again. Thanks for all your IP recipes.

    ★★★★★

    Reply
    • Karen says

      July 27, 2020 at 2:17 pm

      oh wow that sounds so great!

      Reply
  19. Alice says

    July 26, 2020 at 5:12 am

    Made this last night for my family. Everyone loved it, I asked if I should make it again and all were in agreement, the answer was “yes”. Delicious 😋

    Reply
    • Karen says

      July 27, 2020 at 2:23 pm

      Nice!! I love this one too!

      Reply
  20. Yvonne says

    June 29, 2020 at 4:47 pm

    I have an 8 quart IP. I thought I had to have a minimum of 2 cups of liquid for this size.
    If I made the recipe with 1 1/2 cups of water as in the recipe, would I get the burn notice?

    Reply
    • Karen says

      June 30, 2020 at 1:06 pm

      You might, especially since the rice is a moisture absorbing food. You may want to increase the water a bit. Or you could double the recipe.

      Reply
  21. Father of four says

    April 27, 2020 at 7:41 am

    Hands down best mexican rice ive ever had!! And so easy to make! Thanks for sharing!!! Glad I doubled it, even my picky eaters asked for seconds!!

    ★★★★★

    Reply
    • Karen says

      April 27, 2020 at 11:58 am

      YESSSSSS love to hear this!

      Reply
  22. Phyllis says

    April 22, 2020 at 2:33 pm

    I wasn’t sure about this because I’m not a huge fan of black beans but decided to give it a shot. I made it with chicken thighs and the only thing I changed was I used some home made chicken stock instead of water. This was absolutely fabulous, will definitely be making again. So much flavor with the cilantro and lime, didn’t need cheese or sour cream.

    ★★★★★

    Reply
    • Karen says

      April 23, 2020 at 2:35 pm

      Glad you liked it Phyllis!!

      Reply
  23. Jayme says

    April 10, 2020 at 4:16 pm

    I have an 8 quart unit and twice tried to make this and rice stuck to bottom and burned, had to transfer to stove top. Do I need to add more liquid because it’s 8 quarts?

    Reply
    • Karen says

      April 13, 2020 at 12:54 pm

      That’s what I would do with the 8 quart. Sorry you had issues!

      Reply
      • Jayme Haupt says

        April 13, 2020 at 1:02 pm

        Would you recommend trying 2 cups water or is that too much?

        Reply
        • Karen says

          April 13, 2020 at 2:53 pm

          That’s what I would do!

          Reply
  24. Tonna says

    April 5, 2020 at 11:25 am

    So good and the flavors were wonderful. I used the Salsa Verda and added chicken. Next time I’ll try using the picante sauce.

    ★★★★★

    Reply
    • Karen says

      April 6, 2020 at 12:39 pm

      I love salsa verde, I bet that was amazing!

      Reply
  25. Patricia says

    March 29, 2020 at 5:16 pm

    So good! I doubled the recipe for quick reheat meals for my kids. So glad I did! Made recipe as directed, used the juice of one lime and a whole 24 ounce jar of restaurant style salsa in total when doubled recipe. This is a keeper….all 3 kids loved it!! I find recipes every weekend online to use for dinner and this is the first review I’ve left.

    ★★★★★

    Reply
    • Karen says

      March 30, 2020 at 2:48 pm

      Wow I’m glad you liked it so well and thanks for leaving a comment!

      Reply
    • Sallee says

      August 8, 2020 at 2:08 pm

      How long did you cook a double recipe?

      ★★★★★

      Reply
      • Karen says

        August 10, 2020 at 1:07 pm

        I use the same time for doubled recipes: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/

        Reply
  26. Edie Gardner says

    March 26, 2020 at 2:53 pm

    what is picante sauce and in directions it says salsa but its not in the ingredient list

    Reply
    • Karen says

      March 27, 2020 at 5:01 pm

      It’s a lot like salsa! You can use either one.

      Reply
  27. Roberta says

    March 26, 2020 at 2:10 pm

    Hi Karen , as usual you provide relevant recipes (pantry in this case during these uncertain time’s )
    Although I will only make this tomorrow … I wondered if I can freeze it !? I make some meals for my son who lives on his own ..(and I cook for friends ). so being freezer friendly is important to me as I can freeze until the next humanitarian mission to his fridge lol…
    Thanks for letting me know ! Keep
    Safe and a huge thanks for all your hard work

    Reply
    • Karen says

      March 27, 2020 at 5:02 pm

      Yes this one would be wonderful to freeze!

      Reply
    • Toni Bacchitta says

      April 1, 2020 at 6:28 pm

      So agree with Roberta. Hard to find alot things right now. this made an awesome meatless meal. 🙂

      ★★★★★

      Reply
      • Karen says

        April 1, 2020 at 7:19 pm

        Yay! Glad you liked it Toni!

        Reply
  28. Tina Campbell says

    March 26, 2020 at 2:03 pm

    Could Pinto beans be used instead of Black beans? Would the cooking time for the beans be different. The Pinto beans are canned beans.

    Reply
    • Karen says

      March 27, 2020 at 5:02 pm

      yes absolutely! It will work great with pinto beans.

      Reply
  29. Nancy Mautz says

    March 26, 2020 at 1:10 pm

    Love the recipe. I have a question about a bag of Anasazi beans. How do I cook these in an instant pot?
    Cooking time? Liquid amount? Recipe?
    Any would be helpful.
    I’ve never tasted them before and got a bag while in CO and don’t want to ruin them.
    Thanks!

    ★★★★★

    Reply
    • Karen says

      March 27, 2020 at 5:05 pm

      I would cook them for 25 minutes with a 10 minute natural pressure release. Make sure they are covered completely by water with about an inch over the top. Here is a recipe that looks good! http://eliotseats.com/2019/01/27/instant-pot-anasazi-beans/

      Reply
  30. Robin says

    March 23, 2020 at 4:52 pm

    I made this with basmati white rice because I just don’t have the patience with brown rice. I also sauteed (without oil) a large onion before adding the other ingredients. It was amazing!!! I couldn’t believe how good your recipe was. I served it for lunch and then immediately made a second batch. I love the lime. It adds layers of flavor I never thought beans and rice could have.
    I’ve eaten leftovers for breakfast, it’s so good.

    ★★★★★

    Reply
    • Karen says

      March 24, 2020 at 1:14 pm

      Yay Robin! I’m so happy you liked it 🙂

      Reply
  31. Lolo says

    March 3, 2020 at 8:02 pm

    Used white rice and it was perfectly cooked using the suggested 5 minutes (plus 2 minutes due to adjusting for altitude of 7000ft). I added about 3/4 cup grated butternut squash, and it was tasty and satisfying. Thanks for the recipe!

    ★★★★★

    Reply
    • Karen says

      March 4, 2020 at 12:11 pm

      Yum I love butternut squash!

      Reply
  32. Angela Englund says

    February 19, 2020 at 10:59 pm

    I made this yesterday and I’m eating it now. It came out amazing!
    Changes: I didn’t have some items so I left out the bay leaf and garlic salt.
    I added smoked paprika and Penzy’s seasoned salt.

    For topping I added spicy guac and lime juice but I’m not sure I added enough.

    It came out super flavorful and would be excellent in a burrito with guac and sour cream.

    Reply
    • Karen says

      February 20, 2020 at 1:18 pm

      So glad it came out well. Your version sounds yummy!

      Reply
  33. Emily says

    February 13, 2020 at 6:53 am

    So what I did was use a can of black beans drained, Minute Brown Rice and Quinoa, homemade marinara sauce instead of salsa, the bayleaf, Jimmy Dean turkey sausage crumbles and the water. I set pot for 14 min and let sit for 10. Delicious. I basically used the same measurements you had and about 1/3 cup of the crumbles. Next time I will make it meatless with Boca Crumbles. Did I say yum!

    ★★★★★

    Reply
    • Karen says

      February 13, 2020 at 10:54 am

      Awesome!

      Reply
    • Mary Fraser says

      March 31, 2020 at 6:34 am

      So if I use Jasmine rice, and frozen boneless chicken breast I should add on 5 minutes to the 22 minutes?

      Reply
      • Karen says

        March 31, 2020 at 3:43 pm

        For jasmine rice I would use 1 cup of rinsed jasmine rice and 1 cup of water. You’ll need to cut the chicken into bite size pieces to they cook at the same rate. Cook for 4 minutes with a 10 minute natural pressure release.

        Reply
  34. Joanne says

    January 4, 2020 at 10:44 am

    Do you set the pressure on high.

    Reply
    • Karen says

      January 4, 2020 at 12:05 pm

      Yes Joanne, I always set to high.

      Reply
      • Katy D. says

        February 5, 2020 at 8:50 am

        What would you set the insta pot for if I am using dry black beans out of a bag, not canned?

        Reply
        • Karen says

          February 5, 2020 at 1:17 pm

          I would soak the beans for 8-12 hours first and then rinse them. Add them in with an extra 2 cups of water and keep the same 22 minute cooking time.

          Reply
      • Norma Rivera says

        April 11, 2020 at 8:28 am

        Can I cook pinto beans
        An how many minutes

        Reply
        • Karen says

          April 13, 2020 at 12:48 pm

          Yes I would use the same cooking time for pintos.

          Reply
  35. Lacy says

    December 28, 2019 at 5:12 pm

    I have no *official* rating as of yet, but 5 stars for ease! I’m currently making this (with minor adjustments) and will comment again after. I added Aidells Roasted Garlic & Gruyere Chicken sausage (4 links) because I wanted a good basic beans/rice/sausage recipe to add to my mix. This recipe with the salsa sounded too good to pass up, so here I am! I also only had premixed brown and jasmine rice, so I cut the cook time down to 17 minutes. (My rice mix, 1.5 cups with frozen chicken breasts, usually only takes 18 minutes.) I also cut the cumin to 1/2 tsp, and added 1/2 tsp smoked paprika, like another user recommended. I’m super excited to try this tonight, and to have another super easy meal for lunches! Thanks!

    Reply
    • Lacy says

      December 28, 2019 at 6:04 pm

      ~~OFFICIAL RATING~~ 5 stars! Super easy, super tasty! In addition to the sausage, I also used chicken broth instead of water. I love how my rice and other dishes turn out, and this was no exception. Delish! With the shorter cook time, the meal came out to be a perfect consistency, not dry or mushy. This recipe yielded 6 1-cup servings, which I topped with 1/3 cup shredded Mexican cheese. Next time I plan on trying it with green onions and sour cream, as well.

      Again, thanks so much for sharing this recipe, and I’ll be coming back for more! I’m also super stoked that you have a gluten free tab!

      <3 😀

      ★★★★★

      Reply
      • Karen says

        December 30, 2019 at 9:00 pm

        Hooray! So glad that it worked well for you. Thanks for being here and adding your experience 🙂

        Reply
  36. Ambra says

    December 27, 2019 at 7:55 pm

    Huge hit with the family! Picky kiddo ate more than half and hubby raved about it. So simple and cheap to make. Will definitely make again!

    Topped it with:
    Shredded lettuce
    Guacamole
    Sour cream
    Diced fresh Roma tomatoes
    Salsa
    Chives
    Cilantro

    YUM! Thank you!

    ★★★★★

    Reply
    • Karen says

      December 30, 2019 at 9:08 pm

      Those topping ideas sound so perfect to me! I love guacamole sooooo much 🙂

      Reply
  37. Annoyed says

    October 4, 2019 at 10:12 am

    The recipe is fine – the web page is outrageously and annoyingly SLOW! Get rid of all the stupid pop-ups and ads. Install, ‘Get recipe’ button on first page – not interested in your cooking life story!

    ★★★★

    Reply
    • Unannoyed says

      October 4, 2019 at 5:44 pm

      Recipe is great.

      I also appreciate your context and story telling. ❤️

      ★★★★★

      Reply
      • Karen says

        October 5, 2019 at 8:59 pm

        Thanks!

        Reply
      • JC says

        November 11, 2019 at 11:41 am

        I agree. Thank you for all the hard work so other busy families can have healthy fast dinners at home too. Can’t wait to try this tonight – it’s cold here!!!

        Reply
        • Karen says

          November 11, 2019 at 6:49 pm

          Thanks JC!

          Reply
    • Karen says

      October 5, 2019 at 9:00 pm

      There is a jump to recipe button at the top of the page.

      Reply
    • Jen says

      March 18, 2020 at 2:14 pm

      I greatly appreciated the recipe, the story telling and found that the website was as fast as any other. Maybe someone needs to upgrade from dial-up 🙂

      Thanks for posting something that includes CANNED beans in the IP. I had a heck of a time finding one that didn’t call for dried beans!

      ★★★★★

      Reply
      • Karen says

        March 18, 2020 at 2:16 pm

        Hi Jen, Glad it was helpful to you!

        Reply
  38. Sarah says

    September 26, 2019 at 6:32 pm

    I was expecting this to be reasonably good, but wow, it was a home run for dinner tonight! My pickiest child, who always turns up his nose at brown rice, devoured his serving and gave it a thumbs up. I made a double batch, added 1 cup of frozen corn, some oregano and chicken bouillon powder. We topped our bowls with chopped cilantro, red onions, tomatoes, lettuce, cheese, sour cream, and guacamole, plus some corn chips. Definitely will be making this again!

    ★★★★★

    Reply
    • Karen says

      September 30, 2019 at 3:15 pm

      How awesome! I really love reading comments like this. It makes my hard work worth it.

      Reply
  39. Ed says

    September 25, 2019 at 12:24 am

    I made this as directed and it turned out very well. I even gave some to my neighbors and they were very complimentary about the dish. It’s very easy, but I think next time I’ll add some rotisserie chicken since I like a little meat. Thanks.

    Reply
    • Karen says

      September 25, 2019 at 11:12 am

      Good plan!

      Reply
    • Aly says

      October 1, 2019 at 5:53 pm

      Looking forward to trying this recipe! If I want to double it, do I need to increase the cooking time? I’d like to use white rice. Thanks so much.

      Reply
      • Karen says

        October 2, 2019 at 12:45 pm

        No need to double cooking time: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/

        Reply
  40. David Bender says

    August 12, 2019 at 4:34 pm

    Tell me about the ‘timer” . My IP doesn’t have one.

    Reply
    • Karen says

      August 13, 2019 at 11:02 am

      When the time is up on the pressure cook time

      Reply
  41. Michele Wolosyn says

    August 10, 2019 at 8:09 pm

    I made this for dinner tonight. I made it exactly as the recipe says but I added in seasoned, chopped chicken thighs. I’m in TX and our TX-based HEB sells Mi Tienda brand seasoned meats. I used the pollo chile verde. I cooked the chicken up and then added to the pot when everything else was done. One of my kiddos has already told me I should probably plan to make this again…soon. It was VERY good! Thank you for the recipe!

    ★★★★★

    Reply
    • Karen says

      August 13, 2019 at 11:09 am

      Nice! I love this idea!

      Reply
      • Patti says

        September 12, 2019 at 12:55 am

        mine turned into muuuuushhh just didn’t care for it 🙁

        ★

        Reply
        • Karen says

          September 12, 2019 at 2:52 pm

          Did you use brown rice?

          Reply
  42. Douglas says

    August 10, 2019 at 6:25 pm

    OMG so delicious.

    ★★★★★

    Reply
    • Karen says

      August 13, 2019 at 11:10 am

      Glad you liked it!!

      Reply
  43. Linda says

    August 9, 2019 at 4:34 pm

    Excellent. Thank you for sharing. I used the white rice version cause I had that on hand.

    ★★★★★

    Reply
    • Karen says

      August 10, 2019 at 12:06 pm

      And did it work out well? I’m so glad!

      Reply
  44. Nancy travers says

    August 9, 2019 at 12:37 pm

    What if I want to use dried beans?

    Reply
    • Karen says

      August 9, 2019 at 12:43 pm

      I would try this recipe: https://www.365daysofcrockpot.com/instant-pot-mexican-chicken-rice-bowls/
      OR
      you could cook the dried beans first and then make the recipe as it is written

      Reply
  45. Tami says

    August 1, 2019 at 8:47 pm

    My son is autistic. We made this together as our first instapot recipe. He is scared of cooking, but seems to be ok with the Instapot. Mexican food is his fav. He did it! Thank you so much. I sadly didn’t have any lime or black beans (we used kidney) but still came out DELISH!!!

    ★★★★★

    Reply
    • Karen says

      August 2, 2019 at 1:46 pm

      Winning! This is great to hear 🙂

      Reply
    • Danielle Spears says

      August 10, 2019 at 6:39 pm

      I need to try and get my autistic son to help cook. Never thought about the instant pot might be easier. Thanks for posting.

      ★★★★

      Reply
  46. David says

    July 28, 2019 at 7:28 pm

    Made twice now. Had to double because my family wanted seconds. Did it as tacos and had some guacamole to line the tortillas.
    Will work on modifying by adding heat.

    ★★★★★

    Reply
    • Karen says

      July 29, 2019 at 11:15 am

      yes on the guacamole! sounds great!

      Reply
  47. Nicole says

    June 28, 2019 at 3:11 pm

    Could you add red quinoa for the fiber/ protein addition? Do you have an idea how much quinoa and how much water.

    Reply
    • Karen says

      June 29, 2019 at 10:13 am

      quinoa cooks very quickly. Will it be added in addition to the rice? or in place of the rice?

      Reply
    • Carole says

      September 15, 2019 at 2:28 pm

      I made it with quinoa using a 1:1 ratio. I cooked on high pressure for 5 minutes then natural release for 5 minutes. The quinoa texture was correct but the dish overall was a bit dry. It’s always hard to know when adapting…I’ll add a bit more liquid next time.

      Reply
  48. KDB says

    May 3, 2019 at 8:45 am

    Can I use brown basmati rice with the same cooking time?

    Reply
    • Karen says

      May 4, 2019 at 9:32 pm

      yes

      Reply
      • Meredith says

        October 29, 2019 at 1:45 pm

        How would long grain basmati affect the cook time?

        Reply
        • Karen says

          October 30, 2019 at 12:30 pm

          I’d do 5 minutes plus a 10 minute npr

          Reply
  49. Jen Morris says

    April 3, 2019 at 1:11 pm

    This turned out perfect. I had a jar of Trader Joe’s salsa and it was great. I loved it because let’s face it… so easy, no chopping. It was the perfect meal for my teen before fencing or tennis practice. Perfect combo of protein and carbs to power through a sweat session. The thing that surprised me the most- Da Hub doesn’t eat black beans and scarfed down a bowl before a run. WINNER!!!! Thank you so much for sharing this.

    ★★★★★

    Reply
    • Karen says

      April 8, 2019 at 3:25 pm

      Nice! I love to hear this. And I love that your kid has fencing practice! How cool is that?

      Reply
  50. Sharon says

    March 29, 2019 at 6:25 pm

    This was good. I did add about a 1/2 lb. of ground beef (browned 1st in the Instant Pot), and took another reviewer’s suggestion to cut the cumin to 1/2 tsp. Also added about a 1/2 tsp. of oregano and coriander. Topped it with cilantro, Mexican cheese and more salsa. Twenty-two minutes was the perfect amount of time.

    ★★★★★

    Reply
    • Karen says

      April 8, 2019 at 3:52 pm

      Thanks so much for sharing Sharon!!

      Reply
  51. Natasha Murtha says

    March 28, 2019 at 10:54 am

    Is this recipe possible to do in a crock pot since I dont have an instapot?

    Reply
    • Karen says

      March 28, 2019 at 12:06 pm

      Here is the slow cooker version: https://www.365daysofcrockpot.com/recipe-for-slow-cooker-mexican-black/

      Reply
  52. Diane says

    March 24, 2019 at 10:11 pm

    I have always added ham to my black beans and rice so I definitely want to try this in my new instant pot. And add some chopped ham so it’s a complete meal. The. I will serve it with some chopped scalli9ns, shredded cheddar cheese and sour cream on top. It looks delicious!!!

    Reply
    • Karen says

      March 25, 2019 at 8:23 am

      That sounds tasty!

      Reply
  53. Amanda Lee says

    February 28, 2019 at 1:55 pm

    This turned out fantastic!! Thank you so much! I’ve tried about 5 different instant pot mexican beans & rice recipes and this beats them by a landslide. It’s easier, tastier, and didn’t come out dry (7 no burn signal). For those in the U.S., I used Trader Joe’s brand red Salsa Authentica for the picante sauce. Topped with avocado, grated cheese, cilantro, and a bit more salsa and had tortilla chips on the side for a filling vegetarian meal.

    ★★★★★

    Reply
    • Karen says

      February 28, 2019 at 4:55 pm

      Nice! So glad to hear this 🙂

      Reply
      • Denise says

        March 22, 2019 at 9:19 am

        I made it but obviously one big mistake I made. I used white rice and cooked 22 minutes. Definitely gummy. Would I reduce time to 15 minutes when using white rice?

        Reply
        • Karen says

          March 22, 2019 at 12:27 pm

          If it’s long grain white rice I would do a 10 minute time.

          Reply
          • Meghan says

            July 20, 2019 at 6:06 pm

            Thank goodness I saw this comment! I was 5 minutes into cooking with long grain white. I stopped at 10 min and it turned out perfectly!

            Served with shredded chicken mixed with fresh cilantro and lime.

            10/10! Thank you!!

            ★★★★★

          • Karen says

            July 20, 2019 at 7:39 pm

            Oh good! glad you liked it!

  54. Angelika says

    February 6, 2019 at 2:19 pm

    I just made this for lunch, didn’t change anything, didn’t substitute anything, follow your recipe exactly and it was delicious. thank You !!

    Reply
    • Karen says

      February 6, 2019 at 9:53 pm

      So glad you liked it!

      Reply
  55. Dawn Kanehl says

    January 4, 2019 at 1:54 pm

    Just made this last night and it was amazing! I’ve always purchased pre-packaged Spanish rice to go with tacos, but I hated how much sodium and other preservatives were in them. With this recipe, I know exactly what’s in it! I reheated it today for lunch and it was just as good. Very easy to make, and my 11-year-old daughter loved it too. From now on, I don’t even need a taco- I’ll just eat the rice!

    ★★★★★

    Reply
    • Karen says

      January 4, 2019 at 2:23 pm

      So glad you enjoyed it!

      Reply
  56. Ruth says

    November 10, 2018 at 12:20 am

    Doubled the recipe, this made awesome burrito filling, easy and tasty. A man-pleasing recipe that will become a favorite at our house. We will be trying some of your other recipes ASAP! Thank you.

    ★★★★★

    Reply
    • Lisa says

      November 13, 2018 at 4:41 pm

      Did the cooking time change when you doubled the recipe?

      Reply
      • Robert says

        January 15, 2019 at 1:27 pm

        I’ve always made it double and I’ve kept the same time and it comes out awesome. I add a full jalapeño to the recipe as well 😉

        ★★★★★

        Reply
      • Emina Spahic says

        September 15, 2019 at 3:01 pm

        I’m about to try this, and have cooked wih the IP many times. I think this will turn out great, everyone just needs to make sure not to stir as hat usually gives the burn notice.

        In general, when doubling a recipe, you still keep cook time the same. For example, if you made extra muffin batter and filled a few more spaces in one tin.. you’d still cook them for the same time!

        Reply
  57. Ashley says

    September 4, 2018 at 11:19 am

    Made with white rice and a 3 minute cook time. Cheap, easy, and everybody liked it.

    Reply
  58. Alyssa says

    August 13, 2018 at 10:36 am

    I don’t have an instant pot, could I use a crockpot for this recipe?

    Reply
    • Karen says

      August 13, 2018 at 12:33 pm

      Here is the slow cooker version of the recipe: https://www.365daysofcrockpot.com/recipe-for-slow-cooker-mexican-black/

      Reply
  59. Dilys says

    August 9, 2018 at 3:12 am

    Hi Karen, I really want to make this recipe, but (from the UK) I don’t know what you mean by ‘picante sauce’. Would be grateful for help.

    Reply
    • Karen says

      August 11, 2018 at 2:06 pm

      It’s like jarred salsa that is a little runnier than regular salsa.

      Reply
  60. Becky says

    August 8, 2018 at 3:58 pm

    Could I use this as a burrito filling, or would it be too runny?

    Reply
    • Karen says

      August 11, 2018 at 2:09 pm

      Not too runny. I think it would work well.

      Reply
  61. Dave Little says

    August 6, 2018 at 6:02 pm

    I browned one pound of burger in the instant pot, drained the grease, then added the rest of the ingredients. It was perfect!

    Reply
    • Karen says

      August 6, 2018 at 8:48 pm

      Good idea!

      Reply
  62. Leon says

    July 31, 2018 at 7:10 pm

    Followed the same quantities and cooking times (using salsa instead of the sauce) in a 3qt instant pot and it came out PERFECTLY. This is exactly the dish I was hoping to find, and so incredibly easy. A real keeper! Thanks!

    ★★★★★

    Reply
    • Karen says

      August 1, 2018 at 11:20 am

      GREAT!!!

      Reply
  63. Cindy says

    July 19, 2018 at 12:12 pm

    Great recipe! I added some fresh corn at the end!

    ★★★★★

    Reply
    • Karen says

      July 19, 2018 at 2:21 pm

      Oh fresh corn this time of year is scrumptious!

      Reply
  64. Amy says

    June 21, 2018 at 7:53 pm

    Doubled the recipe, cut the cumin down by half, added ~1tsp each oregano and coriander powder. Served with Doritos, sour cream, green onions, cilantro, lime and shredded cheddar. Delicious and filling! Thank you so much!

    ★★★★★

    Reply
    • Karen says

      June 23, 2018 at 3:48 pm

      Yum on the Doritos!

      Reply
  65. Letty says

    June 19, 2018 at 3:58 pm

    Hi, First time using the instant pot and I don’t have a “manual” button.
    What buttons would you press for theMexican black beans and rice?

    Reply
    • Karen says

      June 19, 2018 at 9:47 pm

      do you have a pressure cook button?

      Reply
  66. Parie says

    June 18, 2018 at 6:00 pm

    This was so easy and delicious. I doubled the recipe and it turned out perfectly. We used it as a burrito filling. Thanks for the great recipe!!!

    ★★★★★

    Reply
    • Karen says

      June 19, 2018 at 1:39 pm

      That is a great idea about the burritos!

      Reply
  67. Marcy says

    June 14, 2018 at 3:30 pm

    I have a 3qt IP can I cut the recipe in half ?

    Reply
    • Karen says

      June 14, 2018 at 4:40 pm

      yes!

      Reply
  68. Vanessa says

    May 8, 2018 at 3:23 pm

    Recipe sounds great, but I added a little diced onion and pepper (saw someone in the comments also did so with good results), used the variation for white rice, and got a burn signal! I have an 8qt, and maybe it’s just not enough liquid. Recipe is currently cooking on the stove, so I hope it still turns out.

    Reply
  69. Megan says

    April 17, 2018 at 8:38 am

    I made this last night and followed the instructions exactly. It still had a lot of liquid after following the 22 minutes (using high pressure), and 10 minute wait time. I have another recipe for plain brown rice that calls for 24 minutes on high pressure, so I think this just needs to go for longer time. I resealed the Instantpot for a few more minutes, and it was still just okay. Probably won’t make again.

    ★★

    Reply
  70. Ken says

    April 9, 2018 at 11:24 am

    I need to triple the recipe for a party of 12. Do I triple all of the ingredients? Also what should the cooking time be?

    Thanks

    Reply
    • Karen says

      April 9, 2018 at 1:28 pm

      I haven’t tried tripling it but I would probably use 2 1/4 cups brown rice and 3 cups water. Triple all the other ingredients. Same cooking time.

      Reply
      • Ken says

        April 9, 2018 at 1:36 pm

        Thanks I will do a practice run. Should I do a full release?

        Reply
        • Karen says

          April 9, 2018 at 2:03 pm

          5-10 minute release should suffice

          Reply
  71. Dena says

    April 9, 2018 at 7:56 am

    This is delicious! I doubled the recipe for a family event and it was a huge hit. It doubled just fine with the same cook time and I forgot the bay leaves, but it still came out fantastic.

    ★★★★★

    Reply
    • Karen says

      April 9, 2018 at 1:30 pm

      So glad you liked it!

      Reply
  72. Jennifer says

    April 7, 2018 at 3:21 pm

    Great recipe! I upped the rice to 1 cup and swapped out the picante sauce for a can of diced tomatoes with Chile’s. Was a big hit!

    Reply
  73. Ruth Burkett says

    April 3, 2018 at 5:49 pm

    I used another brand of electric pressure pot on the Beans & Rice setting adjusting time to 22 min. It came out perfectly! I used mild picante sauce and will bump that up to the medium version next time. I also plan to double it in the 6-quart pot. I’m currently looking at a 4-qt version of the PP and would not double it in that. This would also make great burritos if one was so inclined.

    ★★★★★

    Reply
  74. Anna says

    March 21, 2018 at 5:01 pm

    My brown rice did not cook, what did I do wrong, followed the recipe exactly?

    Reply
    • Karen says

      March 22, 2018 at 11:25 am

      Really? Was the pot sealed?

      Reply
    • Kate says

      March 25, 2018 at 3:55 pm

      I had that happen, too, and checked with my mom who made this successfully. She said she cooks hers on high pressure but my IP defaults to low when on manual.

      Reply
  75. Jess Game says

    March 14, 2018 at 7:07 pm

    One of my new favourites! I scramble a couple of eggs and throw them on top and even eat this for breakfast some days as a ‘hash’. I’ve also taken to putting in a tsp of smoked paprika as well.

    Thanks for a great dish!

    ★★★★★

    Reply
    • Karen says

      March 15, 2018 at 6:16 pm

      Awesome idea!!

      Reply
  76. Marc R. says

    March 8, 2018 at 5:52 pm

    Deeeeeelicious!!!! The only thing I did was add chicken. I diced it up into 1/2 inch chunks then seasoned it with blackening seasoning. I sautéed the chicken a bit then just made the rest of the recipe just as you posted. It was fantastic!!!

    ★★★★★

    Reply
    • Karen says

      March 9, 2018 at 10:01 am

      Well that sounds perfect!

      Reply
    • Chef4bob says

      June 21, 2018 at 12:23 pm

      I thought of adding chicken as well for the “complete” meal.

      Reply
  77. Kristen says

    February 27, 2018 at 8:04 pm

    Delicious recipe! My family loves it! I did add about a tsp of salt because it was lacking for me.

    Also, the nutrition info, is that per serving or for the whole batch?

    ★★★★★

    Reply
    • Karen says

      March 1, 2018 at 3:27 pm

      Hi Kristen, that’s per serving!

      Reply
  78. Linda says

    February 24, 2018 at 10:50 am

    Hello, just found this recipe, to looks delicious! I have an Instant Pot not the type you have, so I’m wondering when you say 3/4 cup rice and 1 1/2 cups water, do you mean actual cups or the cup measure that likely came with your multi-cooker that may not be 1 cup/8 oz/237 ml volume? Thanks.

    Reply
    • Karen says

      February 24, 2018 at 10:06 pm

      I mean an actual cup, not the “rice” cups that come with the pot. Hope this helps!

      Reply
  79. Joe says

    February 7, 2018 at 11:46 am

    Wow, I Just started using the Instant Pot and this was the first meal that turned out excellent. Great recipe, thank you for sharing.

    Reply
    • Karen says

      February 8, 2018 at 7:39 pm

      So glad to hear!

      Reply
  80. Christine Roberts says

    January 28, 2018 at 6:33 pm

    I made this and it came out perfectly! I used beans I had already cooked, and used salsa as it’s all we had. Also, added 1/2 onion at the beginning and some corn after it was done cooking. I used fresh garlic and salt rather than garlic salt. Served with cheddar cheese and lime. Sour cream or creme fraiche would have been a great addition too! Thanks for the great recipe!

    ★★★★★

    Reply
    • Karen says

      January 29, 2018 at 2:08 pm

      I’m drooling about creme fraiche!

      Reply
  81. Lisa says

    January 20, 2018 at 12:55 pm

    Oh. My. Goodness. This may be my favorite IP recipe so far! Well, it ties for top, anyway! Thank you SO much for sharing, we loved it! Now I will explore the other recipes you’ve posted. Thanks again!

    ★★★★★

    Reply
    • Karen says

      January 20, 2018 at 7:08 pm

      So glad you liked it, Lisa! I love this one because it’s so easy. I love it with sour cream on top too!

      Reply
  82. Lola Mc Babe says

    January 18, 2018 at 6:38 pm

    I wanted to make this for a meal, it would be excellent as a side with the recipe as is. But I wanted a little bit more veggies. I chopped up half of an onion and one red bell pepper and a clove of garlic and used the instant pots sautee feature and then added in the rest of the ingredients. I also used red beans in place of black. I think this would be excellent with chicken and would be super easy to add in while you were sauteing the onions Etc. I used calrose rice, one thing I’ve noticed is that it doesn’t take very long in the instant pot, 22 minutes seemed like way too long for me so I lowered the time to 10 minutes and let it sit in extra 10 minutes and that seemed to be perfect. All in all a great versatile recipe that anyone could add or subtract from very easily to their liking, I even think you could add in a cup of regular salsa in place of the picante sauce if you didn’t have any, and it would be just as good. Thanks for this recipe, will be a regular staple!

    ★★★★★

    Reply
    • Karen says

      January 18, 2018 at 9:36 pm

      Thanks so much for your observations!

      Reply
      • Rhonda says

        February 15, 2018 at 6:25 am

        What would the best timing be if you use white rice?

        Reply
        • Karen says

          February 15, 2018 at 10:32 pm

          Hi Rhonda, is it long grain or short grain white rice. Long grain white rice needs only 3 minutes and short grain needs 8. Also the rice to water ratio is 1 to 1.5 cups.

          Reply
  83. Cyndi says

    January 16, 2018 at 5:56 pm

    Could you not throw some chicken in with this?

    Reply
    • Karen says

      January 17, 2018 at 1:25 pm

      you totally could.

      Reply
      • Caitlin Steele says

        January 26, 2018 at 3:24 pm

        Just add frozen chicken breasts in at the beginning???

        Reply
        • Karen says

          January 26, 2018 at 6:25 pm

          that’s what I would do!

          Reply
  84. caryl says

    January 12, 2018 at 4:50 pm

    Made this today with some tweaks for dried beans and jasmine rice. Thanks for the inspiration to try it!

    I used 3/4 cup dried black beans. Either soak the beans or use the instant pot quick soak method (beans + 4 cup water + tsp salt; bring to boil in instant pot; then seal and cook on high for 2 min; quick release, drain, rinse).

    Followed the recipe for the most part, except I left out the rice in the beginning, cooked for 20 minutes on high, quick released pressure, stirred in 3/4 cup jasmine rice, cooked on high again for 3 minutes, then let pressure naturally release. I also used a can of rotel + one onion diced instead of picante because that was what I had in my pantry. Threw in a diced chipotle in adobo for extra flavor and spice.

    Perfect one pot meal with stuff from my pantry. Thanks!

    Reply
    • Karen says

      January 12, 2018 at 10:08 pm

      Thanks so much for sharing! I will try your method with dried black beans soon 🙂

      Reply
  85. Melissa says

    January 7, 2018 at 6:34 pm

    Can I use precooked/leftover rice for this?

    Reply
    • Karen says

      January 8, 2018 at 2:53 pm

      Well, the whole point of using the pressure cooker for this recipe is to cook the rice. You could probably just stir the precooked rice and the other ingredients together on the stove until heated through.

      Reply
  86. Katie says

    January 7, 2018 at 4:35 pm

    Could you use a can of chopped/crushed tomatoes instead of salsa?

    Reply
    • Karen says

      January 8, 2018 at 2:54 pm

      yes, but it won’t have as much flavor. Try using a can of fire roasted tomatoes maybe.

      Reply
  87. Lisa says

    January 7, 2018 at 11:18 am

    Mine has a weird texture, kinda pasty. I used white rice but made the adjustment to the water. Curious. Why it came out this way.

    Reply
    • Karen says

      January 8, 2018 at 2:58 pm

      Hmmm, I’m not sure why. Do you think the rice was overcooked? Maybe too much water?

      Reply
      • Renee says

        January 9, 2018 at 5:44 pm

        I had a similar result. Super good in my taco salad, but pasty as well. I’m thinking less time for white rice? Thank you!

        Reply
        • Karen says

          January 11, 2018 at 1:28 pm

          okay I need to do some testing with the white rice it sounds like!

          Reply
  88. Stacey says

    January 6, 2018 at 8:22 am

    What is picante sauce? Is this different from salsa?

    Reply
    • Karen says

      January 6, 2018 at 7:37 pm

      Hi Stacey, here is a good article that explains the difference: https://tastessence.com/difference-between-salsa-picante-sauce-pico-de-gallo

      Reply
  89. Carolyn says

    January 3, 2018 at 8:03 pm

    I think I found a new staple in my dinner rotation! Thanks!

    ★★★★★

    Reply
    • Karen says

      January 3, 2018 at 10:40 pm

      You’re so welcome!

      Reply
  90. Emily says

    January 2, 2018 at 7:27 pm

    Very easy and turned out perfectly! I made it to the recipe and it was perfectly cooked. Family loved it, but definitely need to double it, at least, next time. Fed two adults and a teenager as is, no leftovers. Also added some rotisserie chicken to the guys afterwards.

    ★★★★★

    Reply
    • Karen says

      January 3, 2018 at 10:48 pm

      Good call on the rotisserie chicken 🙂

      Reply
      • AJ says

        February 2, 2018 at 6:15 pm

        I think this would be great with Kielbasa

        Reply
        • Kathy says

          December 3, 2018 at 4:39 pm

          I am making it with kielbasa tonight…! 🙂

          Reply
  91. Sierra says

    December 27, 2017 at 10:20 pm

    Cannot be made eithbjust a simple rice cooker in place of an instant pot?

    Reply
    • Karen says

      December 28, 2017 at 8:07 pm

      I’m sorry. Are you asking if you could make this in the rice cooker?

      Reply
  92. Beth says

    December 25, 2017 at 4:44 pm

    Came out perfect and I used jasmine rice!!!

    ★★★★★

    Reply
    • Karen says

      December 28, 2017 at 8:11 pm

      Nice! Glad to hear.

      Reply
  93. Eric says

    December 11, 2017 at 10:25 pm

    If I was going to double this, I’d need double everything, Right? Water, salsa, beans, etc.

    I love how cheap and tasty this is! I added shredded cheddar cheese into it and some sour cream and used tortilla chips to scoop it all up. Awesome!

    Reply
    • Karen says

      December 12, 2017 at 1:33 pm

      I think so! I haven’t tried it myself so I can’t say for sure. That sounds so tasty 🙂

      Reply
      • Jennifer says

        February 2, 2018 at 1:58 pm

        If you were to double or maybe just increase it by half, would it still work in the 6qt instant pot?

        Reply
        • Karen says

          February 2, 2018 at 7:54 pm

          yep totally

          Reply
  94. Lindsey says

    November 27, 2017 at 8:12 am

    If you are cooking the dish w/ out salsa in it should you add more liquid and if so, how much?

    Reply
    • Karen says

      November 28, 2017 at 10:55 am

      Hi Lindsey, you don’t need extra liquid. Will you be adding salsa after it cooks?

      Reply
      • Lindsey says

        November 28, 2017 at 8:32 pm

        Thinking about it but wanted to get sort of a baseline brown rice and beans recipe to have as a go-to. Plus it’s a toss up with salsa and my 4 and 2 year old so I may end up adding salsa to taste after it cooks. Excited to try it tomorrow!

        Reply
  95. Carolynn says

    November 17, 2017 at 9:12 am

    Hi! Trying this recipe today, but curious………..where does the lime juice come into play? I don’t see it listed in the instructions. While cooking, or after? Thank you!

    Reply
    • Karen says

      November 18, 2017 at 5:19 pm

      Oops! I just corrected the recipe. You just add it in at the end after it’s cooked.

      Reply
  96. Carolyn says

    October 23, 2017 at 1:52 pm

    I assume you can’t use instant brown rice like minute rice?

    Reply
    • Karen says

      October 24, 2017 at 8:32 am

      I bet you *could* but I’m not sure what the water to rice ratio would be and the cooking time would be different too!

      Reply
  97. Valerie says

    October 7, 2017 at 3:14 pm

    Hello! I’m curious abut how well the texture of home made black beans would hold up under the 22min cooking time needed for the rice. Do they get mushy? Would it be better to stir the beans into the hot rice at the end? Thanks 🙂

    Reply
    • Karen says

      October 10, 2017 at 10:11 am

      I don’t think it would hurt to just stir them in at the end. The canned worked fine from the beginning though, so it’s up to you.

      Reply
      • Valerie says

        October 14, 2017 at 7:20 pm

        I did stir them in at the end – the dish was delicious! The black beans were my first batch of no soak beans in the pressure cooker and they were just perfect as they were…I was feeling a little protective of them (so silly!) Anyway, the black beans and rice was a big hit with my family, and I’ll need to make a double batch next time so we have leftovers for lunches 🙂 Thanks for sharing the recipe!

        Reply
        • Karen says

          October 14, 2017 at 9:08 pm

          Oh good! Thanks for sharing, Valerie!

          Reply
  98. Dana Smith says

    September 3, 2017 at 6:40 pm

    Rice is mush!!! Gross!

    Reply
  99. S Richardson says

    September 2, 2017 at 4:03 pm

    I used soaked (dried) black beans instead of canned (1.5 cups) and cooked for 22 min @ high pressure. Turned out perfect.

    ★★★★★

    Reply
    • Karen says

      September 2, 2017 at 8:40 pm

      awesome! I’m going to try this too 🙂

      Reply
  100. Calm Clarity says

    August 12, 2017 at 6:37 pm

    Very tasty! Made it with basmati rice and added corn. I would probably reduce the cook time as it was a little mushy (I did the 22min on high pressure) but was still very good. Thanks!

    Reply
  101. Jenny says

    July 31, 2017 at 1:53 pm

    Should I double the cooking time if I need to double the recipe?

    Reply
    • Karen says

      August 1, 2017 at 11:40 am

      no, it should be a similar cooking time. Maybe just add 2-3 extra minutes.

      Reply
  102. Eden says

    May 31, 2017 at 8:04 am

    This sounds delicious! Could it be made with dried black beans instead of canned?

    Reply
    • Karen says

      June 1, 2017 at 11:01 am

      You could definitely make the black beans beforehand in the instant pot but I’m not sure how it would work if you added all the stuff together. Acid based foods (like salsa) would prevent the dried black beans from softening so you would not be able to cook the beans with that.

      Reply
  103. M a says

    May 29, 2017 at 4:00 pm

    How much is a serving?

    Reply
    • Karen says

      June 1, 2017 at 11:04 am

      about a cup 🙂

      Reply
  104. Jennifer says

    May 25, 2017 at 2:47 pm

    Could you make this with dried black beans? Would it take more liquid or more time?

    Reply
    • Karen says

      June 1, 2017 at 11:07 am

      It would definitely take more time! And more liquid. I have no idea exactly how much. I’ll try again and let you know 🙂

      Reply
  105. Cl says

    May 17, 2017 at 4:59 pm

    I made this with white rice, it only took 15 minutes on manual high pressure. Wasn’t sure how much lime to add but one tablespoon was good. Turned out really good!

    Reply
  106. Jen says

    May 8, 2017 at 3:43 pm

    I’m looking forward to trying this recipe because it looks so yummy! We’re planning a backyard family fiesta this summer and I was wondering if you thought this recipe could be easily tripled or quadrupled in the instant pot? Or perhaps I should double it twice and keep warm in my slow cooker? What would you suggest?

    Reply
    • Karen says

      May 9, 2017 at 10:47 pm

      Yes, I think you could double it or triple it but I would let the pot do a full release before trying to open.

      Reply

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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.

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