Easy, cheesy enchilada rice loaded with hearty brown rice, black beans, and corn. Instructions for Instant Pot and stovetop.
I love easy recipes for a weeknight dinner. Easy, hearty, flavorful recipes are even better. And super tasty recipes that are mostly hands-off are the best. My Instant Pot has been great for that!
In the Howard household, I do most of the cooking and my husband usually cleans up the messes I make in the kitchen (he really loves it when I’m testing and photographing several recipes in one day… so many loads of dishes!). He also does the laundry and mows the lawn, so I’m pretty sure I’m getting the better end of this marriage. However, when I am making super easy recipes, I generally have the time and energy to do dishes myself. I set up my laptop on the counter, watch some of my favorite Netflix shows, and end up with a clean kitchen and dinner on the table. Win-win!
This Instant Pot enchilada rice is one of my favorite hands-off recipes. Add the ingredients to the Instant Pot, pressure cook, stir in some cheese at the end, and you have a rich, hearty dish perfect for tonight’s dinner. If you don’t have an Instant Pot yet, see the end of the recipe for a stovetop adaptation.
What is an Instant Pot?
This post may contain affiliate links. See my disclosure policy here.
An Instant Pot is a brand name of multi-use, programmable electric pressure cookers. The Instant Pot brand offers several different sizes and there are a number of other brands on the market as well with similar features. I have the Instant Pot Duo 6qt, so all of my instructions are based on that one. All of the pressure cookers are pretty similar, they just name things a bit differently, so refer to your manual if I reference a button that you don’t have on yours – or leave a comment in the notes and I’ll try to help you out!
How to Make Instant Pot Enchilada Rice
Start by chopping up the onion, bell pepper, and jalapeño. Place the stainless steel pot inside the Instant Pot, then add the butter, onion, bell pepper, jalapeño, and rice. Pour the water over the top. Do not stir. Then add a can of corn, black beans, taco seasoning, enchilada sauce, and cream cheese. Add in that order and do not stir after adding these.
Seal the lid, press the “Pressure Cooker” button until it’s on “Normal”, press the “Pressure Level” button until it’s on “High” and then press the +/- buttons until it says “00:20” (for 20 minutes). Make sure the pressure release valve is closed. The Instant Pot will beep once and say “On”. Then it will get up to pressure, beep again, and start counting down. When it’s done, turn off the Instant Pot and quick release the pressure by opening the pressure release valve, making sure to stay clear of the steam. When the float valve is down, take the lid off.
Add the cheddar cheese and salt and stir until the cheese is melted through. It may look a bit runny at first but thickens up within a few minutes. Serve with cilantro and avocado.
Note: If you get a “Burn” notification, don’t worry! It just means that some stuff is stuck to the bottom of the pot. It’s usually happened to me when I haven’t used enough liquid or when I’ve used a tomato- or cream-based sauce that is touching the bottom of the pot. That’s why in this recipe we add the water to the rice mixture first, then pour the enchilada sauce and other ingredients on top without stirring. To remedy the situation, release the pressure, open the lid, and stir well, scraping up any bits on the bottom of the pot. Try turning the pressure cooker on again for the remaining time. If it burns again, then release the pressure again, take off the lid, and turn the pressure cooker on “Saute” to cook the rest of the way. This method may not work well for big cuts of meat but has saved me when creating various rice and pasta recipes.
Looking for more Instant Pot recipes? Try this Instant Pot Greek Yogurt, my absolute favorite recipe that I make every week. If you try this recipe for Instant Pot Enchilada Rice, leave a comment and review below and let me know how it worked out for you!
Instant Pot Enchilada Rice
Ingredients
- 1 tablespoon butter
- 1 onion
- 1 bell pepper
- 1 jalapeño (optional)
- 1 1/2 cups brown rice
- 2 cups water
- 15 oz can of sweet corn (drained)
- 15 oz black beans (drained)
- 2 tablespoons taco seasoning
- 15-20 oz enchilada sauce
- 2 tablespoons cream cheese
- 4 oz sharp cheddar cheese (grated)
- Salt to taste
- Cilantro & Avocado to serve
Instructions
Instant Pot Instructions
- Chop the onion, bell pepper, and jalapeño.
- Add the butter, onion, bell pepper, jalapeño, water, then rice. Do not stir.
- Then add the corn, black beans, taco seasoning, enchilada sauce, and cream cheese in that order. Do not stir.
- Seal the lid, close the pressure valve, and press “Pressure Cook” until it says “Normal”, press the "Pressure Level" button until it is on "High", and press the +/- button until it's on "00:20".
- The Instant Pot will beep and then show “On” until it comes up to pressure, then it will beep again and start counting down the cook time.
- When the time is up, press “Cancel” to turn the Instant Pot off. Quick release by opening the pressure valve, making sure to stay away from the steam.
- When the pressure is released and the float valve is down, remove the lid. Add the cheese and stir until the cheese is melted through. Salt to taste and serve with cilantro and avocado as garnish.
Stovetop Instructions
- Start by cooking the brown rice in a saucepan or rice cooker following package instructions.
- Chop the onion and the peppers.
- Heat a large nonstick skillet over medium heat. Add the butter, then add the onion and saute for about 3 minutes, then the peppers and cook for another 4 to 5 minutes.
- Add the enchilada sauce, black beans, corn, and taco seasoning. Turn the heat to low and allow to simmer until the rice is done.
- Add the cream cheese and cheddar cheese to the enchilada mixture. Stir until melted, then incorporate the rice and mix through. Salt to taste and serve with cilantro and avocado as garnish.
We love this recipe! Do you think it could be doubled? I’d like to take it to a super bowl party for 7.
If you have an 8qt you may possibly be able to double or increase by 1.5x, otherwise it might be easiest to make in 2 pots or one batch after another!
If I use quick cook brown rive will that work? I tried it firstwith long grain brown rice but the rice never fully cooked. Any suggestions?
Great question. I used Uncle Ben’s whole grain brown rice for this recipe – there are lots of variations on rice so it could be that you just need to add a few extra minutes to the cook time. If using quick cooking brown rice you would need to cut down the cook time, but I’ve never actually used it so I’m not sure what the exact timing should be. Let me know if you try it and how it works out!
I think all of Uncle Ben’s brown rice is parboiled to reduce the cooking time (even the products that aren’t labeled “quick cooking”). Most brown rice isn’t. So for anyone using brown rice that isn’t parboiled, you’ll probably have to adjust the time. Maybe try natural releasing or adding 5 minutes or both. Most brown rice cooks in the instant pot in 20 min or a little longer with a 15 min natural release.
So good! I never use canned corn for anything, so I was wary at first, but the corn was one of the best parts, adding a subtle sweetness and a great texture.
Only change I made was to double the beans, which felt just right. My family loved it. I could make this every week!
So glad you liked it! My husband would agree with the extra beans, I sometimes add extra just for him.
Can you add chicken to this recipe? Would you add extra cook time? Thank you.
I’d love this information too! Poster seems to skip your question. Anyone have a suggestion on time if you add chicken?
Hi Kelly! I’ve never tried making this with chicken. My guess is that you could add cubes of raw chicken on top and just pressure cook for the regular time and it should cook through. If you try this, please report back for the others!
Can you add chicken to this recipe? Who you are extra cook time? Thank you.
Soooo yummy thank you for sharing!!
I did not use corn nor enchilada sauce. Instead of the sauce I used 160z of salsa and a whole package of taco seasoning. The seasoning package used to make tacos. Was a huge hit thank you. Gonna try full recipe next time. Did not have all ingredients on hand.
Sounds like some great modifications! Yum!
Can this be adapted for a crockpot?
I don’t have a crockpot, so can’t say with certainty, but this recipe looks like it might be similar for a crockpot? http://www.delectabilities.com/crock-pot-enchilada-rice/
When making this in the IP, is the rice already cooked or not?
The rice is uncooked when you put it in.
Could white rice be used instead of brown? Does the cooking time change?
Yes, I actually tried it with white rice first. The white rice gets a bit mushier, so I would lower the cooking time by 2 or 3 minutes, but everything else should work the same.
This recipe looks so good and tasty! Love the flavors!
What a delicious looking recipe! Instant pot is a great gadget to have, isn’t it?
I also don’t have much time to spend on weeknight meals so this is the perfect recipe for those busy nights. Full of flavor and so filling!
My boyfriend does all the cleaning in our house too. It’s so nice for me, but sometimes he expresses his dislike for the blog LOL! Anyways, I am loving this recipe – instant pot meals are always great!
I’m not sure which I am more jealous of, that you had this delicious rice or that your husband cleans up after you cook!!!!
I love recipes that include putting all the ingredients together to make one thing, especially when it’s loaded with flavors like this one! Pinned for later! Yum!
I love my instapot! But its new ao thank you for a tasty looking suggestion.
Oh, wow. That creamy, cheesy sauce smothered on rice looks incredible, and it seems like the perfect comfort food for the fall. Definitely making this ASAP!
OH YUM!!! This looks like the perfect comfort food for a chilly day!!!
That rice looks so delicious! I usually only think of rice as a bland side, but this is definitely the star of the meal
Yes, yes, yes! I love that this dish is vegetarian! I was vegetarian for over 10 years and still strongly lean that way. My fiance is a meat-lover so finding dishes like this that I know we will both love is great!
My husband loves to cook chicken in the Instant Pot and then he throws it on top of this enchilada rice. I love finding recipes that work for both of us! (I’m pescatarian)
Your husband definitely sounds like a winner, just like this Instant Pot Enchilada Rice! I love my Instant Pot and can’t wait to try this!
Lol, he is definitely a winner! I’m loving my Instant Pot more with every new recipe I develop.
Yessssssss I’ll take enchilada everything please! This looks positively dreamy honestly. My family would devour it!
Came out great. Will definitely make again.
Enchilada rice sounds like a great workday dinner, especially as the weather starts to turn colder.