Photo by John
Instant Pot Mexican Rice and Beans

Easy Mexican Instant Pot rice and beans makes a delicious and quick vegetarian lunch, dinner, or side dish.

Serves
6
Yields
6 Bowls

Ingredients

Directions

1.

SET the pressure cooker to "sauté"; ADD the oil.

2.

Once hot, ADD garlic and onions; Sauté until crisp tender, about 3 to 5 minutes.

3.

ADD chipotle salsa, salt, and cumin powder. STIR.

4.

ADD rice and water. ADD tomatoes on top. DO NOT stir in tomatoes.

5.

SEAL pressure cooker; COOK for 20 minutes.

6.

Let the pressure cooker naturally depressurize for 10 minutes; After 10 minutes, quick release any additional pressure.

7.

ADD black beans and cilantro; MIX; SERVE.

Optional toppings: lime/ sour cream, tortilla chips, grated cheese, sliced avocado

To make this recipe without the canned tomatoes add 2 medium tomatoes (finely chopped)
You can replace water with vegetable broth

From https://thebellyrulesthemind.net/instant-pot-rice-and-beans-recipe
By Soniya Saluja
Entered by John
Nutrition

Calories 236
Total Fat 10g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 7g
Cholesterol 6mg Sodium 252mg Carbohydrates 32g
Fiber 7g
Sugar 3g Protein 7g