Instant Pot Mexican Rice Casserole

Course Entrees
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegetarian
Occasion Instant Pot
Nutrition 1/2 cup serving
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings 8 servings


  • 1 tbsp olive oil
  • 1 medium onion yellow; chopped
  • 1 medium bell pepper red; seeds removed and chopped
  • 3 cloves garlic minced
  • 2 14.5 oz cans tomatoes diced
  • 1 4 oz can green chilies diced
  • 1 cup vegetable broth
  • 1 large lime juiced
  • 1 cup rice, long grain brown
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can pinto beans rinsed and drained
  • 2 tsp chili powder
  • 1 tsp cumin ground
  • 1/2 tsp paprika
  • 3/4 tsp salt kosher
  • 1/2 tsp pepper
  • 1 cup corn, frozen
  • 1 cup cheddar cheese or Mexican blend; shredded
  • 1/3 cup cilantro chopped
  • 2 green onions sliced
  • 1 large avocado sliced
  • Tortilla chips gluten-free; for serving, optional


  1. Put the olive oil in the Instant Pot and select Browning/Sauté. When the oil is hot, add the onion and red bell pepper. Cook until softened, about 3 minutes. Stir in the garlic and cook for 2 minutes.
  2. Add the diced tomatoes, green chiles, vegetable broth, lime juice, brown rice, black beans, pinto beans, chili powder, cumin, paprika, salt, and pepper. Stir until combined. Lock the lid on the Instant Pot, select high pressure, and set to 22 minutes cook time.
  3. After the 22 minutes, turn off the Instant Pot and let the pressure naturally release for 10 minutes. After the 10 minutes, carefully turn the vent to a quick pressure release.
  4. Stir in the corn, shredded cheese, cilantro, and green onions. Taste and season with additional salt and pepper, if necessary.
  5. Serve with sliced avocados and tortilla chips, if desired.