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Instant Pot Rice and Beans Recipe

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Perfect for summer when you don’t want to heat up the oven, pull out your Instant Pot for these pressure cooker rice and beans! With peppers and enchilada sauce, this Mexican flavor inspired combo makes a perfect gluten-free dip or filling for burritos. 

Beans and Rice Dip or Burrito Filling made in Instant Pot

I’ve been making this bean/rice/tomatoes combo for many years. But I’ve always mixed it together and then placed the rice and beans mixture into the oven to bake before serving.

This time, instead of heating up my oven, I opted to make keep the kitchen cool and instead use my pressure cooker (Instant Pot) to make it. These Instant Pot Rice and Beans turned out perfectly on my first try at converting this recipe from an oven recipe.

7 minutes prep + about 17 minutes to come to pressure + 10 minutes cook + 1 minute stir = about 35 minutes start to finish and all without heating up your kitchen with an oven! Truly easy to make this rice and beans in the instant pot.

Gluten-free Rice Beans and Peppers Dip made in Instant Pot

This Mexican rice and beans recipe makes for a unique and hearty dip. When we have company, I’ll put it out with chips and sometimes guacamole or chopped avocado to just enjoy this way. Another good dip to put out alongside this is my gluten-free cheesy bean dip too!

Other times, I’ll put it out in a big bowl like this and we’ll fill up taco shells for gluten-free burritos. It’s such a great gluten-free burrito filling!  Plus any leftovers can be enjoyed with chips the next day.

Gluten-free Rice Bean and Pepper Burrito Filling

This is truly a dump and run type of recipe. No pre-cooking, no sautéing, etc. 

How to make this Pressure Cooker Rice and Beans Recipe:

Into your pressure cooker, you’ll:

  1. Add the chopped peppers
  2. Add cans of black beans and pinto beans that have been rinsed and drained
  3. Add cans of enchilada sauce and diced tomatoes.
  4. Add the uncooked white rice (I used Basmati)
  5. Add the vegetable broth over the top. No stirring!
  6. Just put the lid on the pressure cooker and set it for low for 10 minutes and away you go!
  7. It’ll take some time for it to come up to pressure (it took 17 minutes for me), then it will cook for 10 minutes.
  8. Once the 10 minute timer is up, do a quick pressure release.
  9. Once the steam is released, remove lid carefully, stir in the sour cream and cheese and serve!

The mixture is more soupy right when it finishes cooking and you’ve just stirred in the sour cream and cheese. But as it sits for about 10 minutes, it really thickens up to a great consistency for dipping or for burrito filling.

Store leftovers covered in the refrigerator and just reheat in your microwave when you want to enjoy again.

Ingredients for this Instant Pot white rice and beans recipe:

Ingredients for Instant Pot Rice and Beans

Notes on Ingredients for this Beans and Rice Instant Pot Recipe:

  • Peppers: I used medium heat Hatch Chile peppers that I removed the seeds from. I used 1 cup chopped pepper, which was around 2 large peppers. You can use hot or extra hot peppers too!
  • Beans: I almost always use one can of black beans and one can of pinto beans in this recipe, but have made it with all black beans too when that’s what I’ve had on hand.
  • Enchilada Sauce: You can vary your heat level of the overall recipe by choosing a different heat level of enchilada sauce too.
  • Vegetable broth: Since this is a meatless recipe, I chose to use vegetable broth to keep it vegetarian. You can definitely use chicken broth instead. The broth basically is there to cook the rice. 
  • Sour Cream: I used regular sour cream but you could use a light sour cream if you want to cut calories a bit.
  • Cheese: I used a Mexican 4 cheese blend which I like a lot.

While I usually use bell peppers in these, after seeing some Hatch chiles at my local store, I immediately thought I needed to get some to add to this easy rice and beans recipe! You can use regular bell peppers, chili peppers or Hatch chile peppers in this recipe for instant pot black beans and rice.

For this particular recipe, I decided to use some medium heat Hatch chile peppers, and chop them up like I would a bell pepper. If you like heat, then use hot or extra hot peppers, and use two or more of them. You can also take the time to roast some of the peppers yourself at home on your grill to use.

Hatch Chile Peppers

What else can you make with bell peppers or Hatch chile peppers? You can add them to my simple guacamole recipe to give it a kick! 

And my friend Brianna, who told me about Hatch Chiles first, makes these amazing microwave gluten-free enchiladas that you can add additional Hatch Chiles to!

Gluten-free Rice and Beans Dip made in pressure cooker

I like heat. How can I make this rice and beans dish spicier?

  1. Use the hottest Hatch Chile peppers. They have everything from mild to extra hot, so go for the hotter ones if you like heat!
  2. Double the amount of peppers I used.
  3. Chop up some roasted peppers instead of just using raw ones. You can chop ones you buy roasted or you can char your own over the flame of your grill.
  4. Before adding all of the other ingredients to the Instant Pot, you can use the sauté setting to just sauté the peppers to bring out their flavor. You can also add onions at this stage if you’d like some! Then after sautéing, just turn the Instant Pot off, and follow the rest of the instructions from there.

This pressure cooker beans and rice recipe is adapted from one I’ve been making for many many years that was given to me from my friend Tami.

I looked at my friend Justine’s Instant Pot Stuffed Pepper Casserole for inspiration on how to convert my existing recipe to be successful in the Instant Pot – particularly how much broth to use and the cooking time. Her Instant Pot Stuffed Pepper Casserole Recipe is gluten-free too! Check out her blog for so many Instant Pot recipes!

If you make this recipe and love it, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.

Rice and Bean Dip or Burrito Filling made in Pressure Cooker

Gluten-free Instant Pot Rice and Beans Recipe:

Yield: 10 cups

Instant Pot Rice and Beans Recipe

Instant Pot Rice and Beans Recipe

Grab your pressure cooker and make this rice and beans recipe. It's great as a burrito filling or as a dip. Gluten-free and vegetarian too!

Prep Time 7 minutes
Cook Time 10 minutes
Additional Time 18 minutes
Total Time 35 minutes

Ingredients

  • 2 large peppers (medium or hot)
  • 1 can (16 oz.) black beans, drained and rinsed
  • 1 can (16 oz.) pinto beans, drained and rinsed
  • 1 can (15.5 oz.) enchilada sauce
  • 1 can (14.5 oz.) petite diced tomatoes in sauce
  • 1 1/2 cups white Basmati rice, uncooked
  • 2 cups vegetable broth
  • 1 cup sour cream
  • 2 cups shredded Mexican cheese

Instructions

  1. Slice the peppers, discard the seeds, and chop the peppers. You should get about 1/2 cup peppers. (Use more if desired!) Add the chopped peppers right into the bowl of your pressure cooker
  2. Drain and rinse beans and add to pressure cooker.
  3. Add enchilada sauce and tomatoes to pressure cooker.
  4. Add uncooked white rice to pressure cooker.
  5. Pour vegetable broth over all. Don't stir!
  6. Close the lid on your Instant Pot or pressure cooker. Close the steam valve.
  7. Press Pressure Cook, set the time for 10 minutes, Press Pressure level and select low pressure. If your pressure cooker has a start button, then push that, mine just automatically starts.
  8. Pressure Cooker will take time to come up to pressure. Mine took 17 minutes. Then it starts the 10 minutes of cooking. Once the timer goes off, carefully slip the steam valve to do a quick release of all pressure. Once all pressure is released, carefully remove lid.
  9. Stir in the sour cream.
  10. Stir in the shredded cheese.
  11. Serve immediately or let cool to thicken a bit. Serve as a filling for tacos and burritos or serve with chips as a dip.

Notes

You can use Hatch chile peppers, green bell peppers, or your favorite peppers. You can also omit the peppers completely.

If you like spicy meals, here's some options for increasing the heat in this recipe:

  1. Use the hottest Hatch Chile peppers. They have everything from mild to extra hot, so go for the hotter ones if you like heat!
  2. Double the amount of Hatch Chile peppers I used.
  3. Chop up some roasted Hatch Chile peppers instead of just using raw ones. You can chop ones you buy roasted at Albertsons or you can char your own over the flame of your grill.
  4. Before adding all of the other ingredients to the Instant Pot, you can use the sauté setting to just sauté the Hatch Chile peppers to bring out their flavor. You can also add onions at this stage if you'd like some! Then after sautéing, just turn the Instant Pot off, and follow the rest of the instructions from there.
  5. You can use a spicy enchilada sauce.
Pin this Instant Pot Rice and Black Beans to your Gluten-free Board on Pinterest:

Instant Pot Beans and Rice Dip or Burrito Filling

I think you and your family will like this black beans and rice instant pot recipe too! Enjoy!

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Ann

Saturday 7th of December 2019

My husband and I love this filling and affordable recipe! I’ve been making this for years. It makes a perfect filling for burritos. It would definitely feed a crowd. I urge everyone to give the recipe a try. Believe me, rice and beans are a heavenly combo! Thank you so much for sharing such a great idea and all of your precious tips and notes. I’m a real fan of what you do. I’m so glad I came across your wonderful blog a few days ago. Looking forward to your new recipes. Keep up the good work!

Best wishes, Ann

Annie

Tuesday 27th of August 2019

This looks incredible! Will definitely be trying this soon.

Noelle

Monday 12th of August 2019

What a great instant pot recipe! Love this idea, can't wait to try soon!!