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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!
5 from 1 vote
Course: Dinner, Side Dish
Cuisine: Mexican American
Keyword: instant pot rice, pressure cooker rice
Prep Time: 15 minutes
Cook Time: 15 minutes
Natural Release: 4 minutes
Total Time: 34 minutes
Servings: 4 - 6
Calories: 521kcal
Author: Sandy


  • 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
  • Avocado
  • 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.


*The rice should be of a softer consistency.


Calories: 521kcal