Instant Pot Enchilada Rice is a flavorful rice side dish that you make in about 30 minutes. A delicious addition to your Taco Tuesday or any night. This pressure cooker enchilada rice is good enough to feed to guests, as well as the family.
Pressure Cooker Enchilada Rice
If you are in the mood for a rice recipe that has lots of flavor, this just might be the one for you! Pressure cooker enchilada rice can be a side dish recipe, or even a main dish.
It’s so easy to cook rice in the Instant Pot electric pressure cooker. This multi-cooker is very versatile and can do so much.
What Makes Instant Pot Enchilada Rice So Good?
- It’s very flavorful.
- Ready in about 30 minutes.
- Lots of veggies.
- Easy to find ingredients.
- Versatile and easy to add/change ingredients.
The steps to make this pressure cooker enchilada rice are easy. Here they are:
After cooking, add the cheese and let melt before serving.
A Few Notes on This Recipe
- Use a good red enchilada sauce. As one of the main flavors in this dish, it’s best to use one that you know you like.
- Long grain white rice yields the best flavor as it is a neutrally flavored rice. You can use basmati, though it will add its own flavor.
You can also use brown rice, but you will need to add more liquid and cook it about 21 minutes. This longer cook time will make the veggies much mushier.
- For the cheese, I like a Mexican blend. Feel free to use what you have.
- This Instant Pot rice recipe can be made vegan. Just omit the cheese, or use a vegan cheese.
- This is not a spicy recipe, unless you use spicy ingredients. I use a mild chili powder, and a medium enchilada sauce. Hot sauce as a garnish spices it up nicely for me.
- Garnishes make this enchilada rice even better! Serve with avocado chunks, sour cream, lime wedges, chopped fresh cilantro, hot sauce, etc. You could even make a tasty burrito out of this rice.
Layering the Ingredients
Often, my Instant Pot recipes will be made by layering the ingredients in the pot before pressure cooking.
This is to avoid the food scorching on the bottom of the pot, causing the “BURN” error message to appear on the screen, and halting the pressure building process.
Just follow the instructions, and use the ingredients listed, and you shouldn’t have an issue with burning.
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If you make this tasty Instant Pot Enchilada Rice recipe, please let me know how you liked it! Just leave a comment and a star rating below in the comments section.
Instant Pot Enchilada Rice
- 3, 6, or 8 qt pressure cooker
- 2 Tablespoon Olive Oil
- 1 medium Red Onion, chopped
- 1 Green or Red Bell Pepper, chopped
- 1 teaspoon Minced Garlic
- 1 Jalapeño, deseeded and diced
- 1 cup Water
- 1 teaspoon Mexican Oregano (or regular)
- 1 teaspoon Cumin
- 1 ½ teaspoons Chili Powder (mild)
- ½ teaspoon Salt
- 1 cup Long Grain White Rice, rinsed and drained
- 1 (14 oz) can Corn, drained
- 1 (15 oz) can Black Beans, rinsed and drained
- 1 ½ cups Red Enchilada Sauce
- 1 ½ cups Shredded Cheese (Cheddar or Mexican blend)
- Fresh Cilantro
- Sour Cream
- Hot Sauce
- Turn Instant Pot to sauté. When hot, add olive oil, onion and bell pepper. Sauté until slightly tender, approximately 3-4 minutes.
- Add the garlic and jalapeño and stir.
- Turn the sauté function off. Add the water, oregano, cumin, chili powder, and salt. Stir.
- Add in rice in a layer. Do not stir.
- Add the corn and black beans. Do not stir.
- Pour in the enchilada sauce. Do not stir.
- Close the lid and seal the steam release valve. Press the Pressure Cook (or Manual) button, high pressure, and set time for 5 minutes. Once the cooking time is complete, let sit undisturbed for 3 minutes (natural release). Then carefully quick release the remaining steam.
- When the pin in the lid drops down, open the lid stir everything together and taste for salt and tenderness of the rice* (if rice isn't tender enough, cover and let sit a few minutes).
- Add the cheese, cover with a lid, and let it melt before serving.
- Serve topped with fresh cilantro and avocado, sour cream, and hot sauce, if desired.