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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