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Instant Pot Enchilada Rice
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5 from 19 votes

Instant Pot Enchilada Rice

Easy, cheesy enchilada rice loaded with hearty brown rice, black beans, and corn.  Instructions for Instant Pot and stovetop.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Author: Cardamom & Coconut

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.