I LOVE Mexican food and rice and beans are a real favorite. This recipe make A LOT, but I like to cook once and have options with the leftovers!

I served this with fish taco filling as a “build your own burrito/taco” bar and it worked perfect. I have about 2/3 of it left which I will take a portion and add in some diced cooked chicken and serve over lettuce or wrap in my favorite tortillas as an easy, ready to go lunch.

Make this your OWN! I have added some suggestions in the NOTES section of the recipe…and I would LOVE to hear from you if you give this a try and if you made any changes you want to share!



Instant Pot Mexican Brown Rice and Beans

Delicious, easy Mexican style rice and beans!
Course Side Dish
Cuisine Mexican
Servings 12 servings
Author Liz Geeslin


  • Instant Pot Pressure Cooker


  • 1 T olive oil or your oil of preference.
  • 3/4 cup chopped onions I used pre chopped frozen.
  • 3/4 cup chopped green bell pepper I used pre chopped frozen.
  • 2 cups long grain brown rice
  • 1 10 oz can diced tomatoes with green chilies Rotel or store brand equivilant.
  • 2 15 oz cans black beans drained and rinsed
  • 1 bunch cilantro, chopped
  • spices of your choice I used cumin and Penzey's Fajita seasoning.
  • salt and pepper to taste


  • Heat the olive oil in the pressure cooker on the saute setting.
  • Add the onions and peppers and cook until starting to soften.
  • Add the rice, undrained tomatoes and 2 cups of water.
  • Set the PC to pressure cook and set time for 22 minutes.
  • When PC has finished, allow pressure to release naturally for 15 minutes.
  • Release any remaining pressure, remove lid and add the beans, cilantro and seasonings.
  • Adjust seasonings to taste.


This is a perfect recipe to change up in a variety of ways....add jalapenos, use pinto beans instead of black beans, add more tomatoes, add in cooked shrimp, chicken or pork...be creative!

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