Instant Pot Enchilada Rice
Instant Pot Enchilada Rice is a delicious rice side dish. This pressure cooker enchilada rice can also be a main dish. Tasty and versatile!
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Servings: 4 - 6
Calories: 521kcal
Equipment
- 3, 6, or 8 qt pressure cooker
Ingredients
- 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)
Garnishes
- Fresh Cilantro
- Avocado
- Sour Cream
- Hot Sauce
Instructions
- 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.
Notes
*The rice should be of a softer consistency.
Nutrition
Calories: 521kcal