Instant Pot Santa Fe Beans and Rice–brown rice, kidney beans and black beans are simmered with salsa, corn and seasonings in your electric pressure cooker. The beans and rice are topped with garlic lime sour cream and grated cheddar cheese. You can serve this as a meatless meal or add in chicken for some extra protein. We love this easy and healthy, family friendly meal.
Get the SLOW COOKER santa fe beans and rice version of the recipe here
Instant Pot Santa Fe Beans and Rice
I just love meals like this. I threw beans, rice and chicken into the Instant Pot and walked away. I came back to the pot and shredded up the chicken and served the beans and rice with my newly found love, garlic lime sour cream (recipe below). It was a perfect easy meal that is healthy and budget friendly too! I actually loved the leftovers just as much or more than the original night when we ate this dish. This dinner is a winner at my house!
Some notes about ingredients:
Chicken–you can make this meal completely meatless, however if you want you can add in chicken. I added a few boneless skinless chicken thighs on top of the rice and beans and they cooked perfectly. I shredded them up and stirred everything together. You can also use chicken breasts too. It’s up to you on what you prefer.
Corn–because it’s what I had on hand I used a can of corn. I rinsed and drained it first. If you prefer you can use frozen corn too. If you want you can leave out the corn altogether.
Cheddar–initially I was going to stir a couple cups of cheddar cheese into the rice and beans but I decided that it didn’t need it. If you want to make it a cheesy masterpiece then you can stir a couple cups of grated cheddar into the rice and beans after they are cooked. Otherwise you can serve with just a tablespoon of grated cheese on top of each plate.
Rice–we eat brown rice most of the time at our house. However, this recipe could probably work with white rice. Just use 1 1/2 cups of rinsed white rice and 2 3/4 cups of water. If you are using short grain white rice then cook for 8 minutes. If you are using long grain white rice then you only need to cook for 3 minutes. If you want chicken with the white rice, I don’t think it will cook in time as a large chicken breast or thigh. You’ll have to use thawed chicken that is cut up into pieces.
More meatless Instant Pot recipes…
What Pressure Cooker Did You Use?
To make Instant Pot Santa Fe Beans and Rice I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Santa Fe Beans and Rice
- Prep Time: 10 minutes
- Cook Time: 20 minutes plus 10 minute natural pressure release
- Total Time: -25973424.05 minute
- Yield: 6 servings 1x
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Pin RecipeDescription
Brown rice, kidney beans and black beans are simmered with salsa, corn and seasonings in your electric pressure cooker. Serve with garlic lime sour cream and grated cheddar cheese on top. Serve as a meatless meal or add in chicken for some extra protein. We love this easy and healthy, family friendly meal.
Ingredients
For the beans and rice:
- 1 1/2 cups long grain brown rice
- 1 3/4 cups water
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, rinsed and drained
- 1 (8 oz) can tomato sauce
- 1/2 cup picante sauce (I used mild)
- 2 Tbsp taco seasoning (I make my own homemade taco seasoning)
- 1 tsp salt
- 1/2 tsp pepper
- Optional: 1 1/2 lbs boneless, skinless chicken thighs or breasts
- Grated cheddar, for serving
For the garlic lime sour cream:
- 1 cup sour cream
- 1/4 cup chopped cilantro
- 1 tsp lime zest
- 2 tsp lime juice
- 1/2 tsp kosher salt
- 2 garlic cloves, minced
Instructions
- Add the rice and water into the pot. Then layer the kidney beans, black beans, corn, tomato sauce, picante sauce, taco seasoning, salt and pepper on top. Don’t stir.
- If desired, place chicken on top of mixture.
- Cover and secure the lid. Make sure valve is on sealing. Set the manual/pressure cook button to 20 minutes.
- Allow the pressure to release naturally for at least 10 minutes. Move valve to venting. Remove the lid.
- Cut up chicken and then stir it back in to the pot.
- Make the garlic lime sour cream by stirring together sour cream, cilantro, lime zest, lime juice, kosher salt and garlic cloves.
- Serve rice and beans with a dollop of the sour cream on top. Sprinkle with grated cheddar, if desired. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Get the SLOW COOKER santa fe beans and rice version of the recipe here
I have also tried this recipe with pearl barley instead of brown rice. We really liked the chewiness and texture of the barley. Use 1 1/2 cups pearl barley and 2 1/2 cups water and cook for 25 minutes.
- Category: Meatless
- Method: Instant Pot
Nutrition
- Serving Size: 1/6 of recipe (no chicken/no sour cream)
- Calories: 302
- Sugar: 4 g
- Sodium: 655 mg
- Fat: 2 g
- Carbohydrates: 61 g
- Protein: 11 g
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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.
Carrie says
May 4, 2019 at 2:16 pmHi Karen!
I want to make this tomorrow and use white long grain rice and I know you only cook for 3 minutes but do you still natural release for 10?
Thanks for all the fabulous recipes!!😊
Karen says
May 4, 2019 at 9:26 pmyes 10 minute NPR
Carrie says
May 5, 2019 at 12:36 pmThanks!
Barbara says
March 3, 2019 at 7:14 pmI am a little confused. If I use white rice do I only cook this recipe for three minutes?
Karen says
March 4, 2019 at 9:12 pmYes, that’s what I would do.
Amanda says
January 23, 2019 at 4:54 pmIf I double recipe and have an 8qrt would time be doubled? I also will be adding chicken do I I just add raw non frozen chicken breast in with the rest?
Karen says
January 24, 2019 at 12:43 pmno need to double the time. keep the time the same. raw chicken will work well.
Jennifer says
December 13, 2018 at 9:41 amI just got a Crockpot brand Pressure Cooker/Slow Cooker. I haven’t used it yet. My husband works away so I always send meals with him so he won’t eat junk! (smile).
I am going to try this recipe this weekend. He’s not a huge fan of brown rice. Can I used long grain white rice? My goal is to use it more for me when I am home alone in the evenings. My diet has consisted of Triscuit, Cheese and Apples for too long. Looking forward to printing other recipes on here to try!
Karen says
December 17, 2018 at 3:42 pmYes you can. However you won’t be able to add chicken to it because it won’t cook at the same rate. The white rice only needs a 3 minute cooking time.
MSD says
October 30, 2018 at 6:00 pmDefinitely don’t use basmati rice for this, it absorbs the fluid too quickly and burns….
★
Peggy says
July 19, 2018 at 12:17 pmMy picky husband and I LOVED this one! I did add chicken, but would be good without it too. I love finding recipes where you can cook the rice and other stuff at the same time. This is so easy to make and so incredibly flavorful! Basically a dump and go recipe. The sour cream can easily be made during the NR time. This is definitely going on our favorites list! Leftovers were good too. Thank you, Karen!
★★★★★
Karen says
July 19, 2018 at 2:20 pmI am so happy that you and your husband enjoyed this Peggy! I am constantly looking for recipes that can be cooked all in one pot. I love them too!
Nicki says
June 21, 2018 at 3:53 pmHi I am new to the world of pressure cooking and your website have been soooo helpful! I have an instant pot that doesn’t have a manual button would I just set it for 20 minutes on low or high pressure?
Karen says
June 23, 2018 at 3:39 pmHi Nicki, does yours have a pressure cook button instead? Just use that. On high pressure.
Roy McNary says
June 18, 2018 at 5:33 pmKaren, I love the way you present your recipes. For example, if you want you can leave out an ingredient, or add something else. That is basically the way I cook and treat any recipe. You make it so easy the way you express it. The recipes you provide are very inspiring to me, and way more useful than most I find. I have been using my Instant Pot for four years or so. I am glad I found you.
Karen says
June 19, 2018 at 1:39 pmThanks so much Roy!!!
Mary T says
May 1, 2018 at 11:15 amI am an Instant Pot newbie and I made this last night and it was delicious!! My family loved it!! Will definitely be making this again and again!! 🙂 🙂 🙂
Karen says
May 1, 2018 at 1:23 pmNICE!!! Welcome to the Instant Pot world 🙂
Cindy says
April 23, 2018 at 9:29 pmI tried to make this with my instant pot ultra. Kept getting the burn error. Could never get it to come to pressure after multiple tries.
Karen says
April 24, 2018 at 8:23 amI’m so sorry! That is so frustrating. I’m not sure why the burn message since there is plenty of liquid in this recipe.
Kayla says
May 15, 2018 at 8:47 pmI was also getting the burn message. I let it go (had already popped the pin) and it finally went to the timer. I have been having a lot of issues with the burn lately. Any ideas why anyone?
Karen says
May 16, 2018 at 10:07 amNext time try adding in the water and then the other ingredients but don’t stir. Just kind of layer them. I’ve had luck with that method.
Surya-Patricia Lane Hood says
April 1, 2018 at 8:20 pmI live alone and I love my Crock-Pot; I want food that has layers of flavor and is healthy, freezes well it for busy days when I get home late and don’t want to cook. Your Sante Fe Beans and Rice was an instant hit. What separated this recipe from so many others was the picante sauce I used and the garlic lime sour cream. I had heard of the Pace Picante Sauce but hadn’t tried it. I, too, used the mild but wanted a little extra kick so I gave it a tiny pinch of cayenne.
I am studying theology and in my last year. Our class meets at 6:00 p.m. so someone brings soup or chili, another salad, and someone else brings bread and butter. I am going to make this recipe for my next class. They are going to love it.
Karen says
April 2, 2018 at 10:06 amThanks so much for sharing! I am glad you liked this recipe. I want to know what your class thinks of it 🙂
dan says
March 19, 2018 at 10:49 amgreat
★★★★★
Karen says
March 20, 2018 at 6:50 pmGlad you liked it, Dan!
Clare Helling says
March 16, 2018 at 6:10 pmMade this tonight with frozen chicken tenderloins. I put about 7-8 on top of the rice mixture and they turned out beautiful! (I used brown jasmine rice and it was perfectly cooked too,). It was so good and the best part since I’m on Weight Watchers using the Simply Filling plan, it was a total zero point meal! Made a ton so I have several lunches for the week and put a few in the freezer. Thanks for a yummy recipe!
Karen says
March 17, 2018 at 10:16 amOh that’s awesome. This will be a perfect lunch!
Cheryl Newton says
March 16, 2018 at 5:38 pmAnother could-easily-be-meatless-therefore-perfect-for-a-Friday-in-Lent recipe. Thanks, Karen! I don’t have enough of these.
Karen says
March 16, 2018 at 5:46 pmI did think of Lent when I was writing this today! I’m so glad it is useful to you 🙂
Cheryl Newton says
March 16, 2018 at 8:13 pmMade this for dinner. Just finished what might be my first serving. Simply scrumptious! And it was my 1st time using my Instant Pot. And I didn’t even blow up my kitchen. So win-win!
★★★★★
Karen says
March 17, 2018 at 10:16 amNICE!!!!
James E Sluss says
March 16, 2018 at 2:35 pmI would like to see this recipe made with dry beans.
Karen says
March 16, 2018 at 5:20 pmMe too! I need to play with it and I’ll let you know how it goes.
Emms says
July 12, 2018 at 11:37 amHave you figured out how to do it with dry beans?? I was looking for a recipe like this but with dry beans that I need for tonight.
Karen says
July 13, 2018 at 12:07 pmI haven’t tried it yet with dried beans! I really need to. What did you end up making?
Dak says
August 26, 2018 at 3:41 pmHi Karen!
I’ve found if you soak the beans first, (between 12-24 hours) it all cooks together just fine, at least with kidney beans. My family and I loved this meal, so healthy and easy!
★★★★★