This Instant Pot Mexican casserole just might combine all of my favourite things! An easy recipe, made even easier in a set it and forget it appliance made using healthy, wholesome ingredients. It’s filling, flavourful, and SO satisfying. And as usual, it’s under 400 calories a serving!
Low calorie meals that are truly filling are not always easy to come by. This one will not disappoint! Plus, it’s vegan, gluten free, oil free and well…it’s AH-mazing!
What do you need to make this delicious Instant Pot Mexican Casserole recipe?
- black beans that have been soaked overnight (or my quick soak method, see recipe notes below)
- brown rice
- tomato paste
- seasonings
- 5 minutes
- an appetite!
- plus a few garnishes to pretty up your bowl 🙂
What toppings go on a Mexican casserole?
I like mine topped with diced tomato, fresh cilantro, white onion, sliced avocado and a squeeze of fresh lime.
If you want to take this one step further, make some 3 Minute Easy Guacamole to top your bowl.
Or if you’re really in a hurry, you can save on time, and use your favourite salsa.
How do you prepare this Mexican recipe?
Soak your beans the night before for the best texture.
When you’re ready to cook, drain and add them along with all remaining ingredients to your Instant Pot.
Set it to manual pressure for 30 minutes, and let the magic happen!
YES! It’s that easy.
If you’re new to using an Instant Pot, plan for a few extra minutes for the pot to reach pressure. (Usually around 10 minutes for this recipe.) Plus another 10 minutes to naturally release, before quick releasing the remaining pressure.
More easy Instant Pot recipes
- Instant Pot Vegetable Soup with Quinoa
- Instant Pot Vegan Chili (or stove top)
- BBQ Jackfruit Pizza
- Instant Pot Spicy Thai Peanut Noodles
- Vegan Sloppy Joes (Soup or Sandwich!)
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- 1 cup dry/uncooked black beans soaked overnight
- 1 cup brown rice
- 4 cups low sodium vegetable broth
- 1 5 oz can tomato paste
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sea salt
Instructions
- Drain your beans and add all the ingredients into your Instant Pot. Mix to combine, then close the lid, ensuring the valve is set to sealing. Set on high pressure for 30 minutes. (It will take about 10-15 minutes to build pressure before counting down.) Let it naturally release for 10 minutes, and then quick release any remaining pressure.
- Serve with diced tomato, cilantro, guacamole, avocado, jalapeno, or any of your favourite Mexican toppings.
Can I use a can of black beans and drain them?
Hi Jennifer, canned beans will not withstand the long cook time here. So I’d suggest cooking the rice separately first, and then mix the drained beans in.
I’ve made this recipe for my family many times and we all enjoy it 😋
Have you ever tried it with wild rice? I ran out of brown rice and was wondering if I use wild rice, would you recommend adding more water and/or time to the Instant Pot?
Hi Selina, so glad to hear that! I’d keep the water/broth and cook time the same with wild rice. Enjoy 🙂
Brown (rice, pasta, bread, etc.) can’t be eaten in our home so I would have to make this with white rice. Can I make this with white rice as is without the rice going super mushy or do you suggest I make the white rice separate and then stir it in? Thanks
Hi Leslie, yes I would suggest making white rice separately to avoid over cooking it. You can follow the recipe for the beans and then stir in the rice, and close the IP lid for a minute or two so the flavours blend nicely. Hope you enjoy!
Thanks for the quick reply Rosa. I am guessing that I would also reduce the broth in the IP by one cup – being the amount needed for the rice – or should I reduce it further?
Yes absolutely reduce 1 cup of broth. Sorry I didn’t mention that. Also, if you have a little moisture left at the end of cooking, not to worry. Just stir the rice in and close the lid for a few extra minutes. The rice will absorb some moisture and flavour. 🙂
I think this will be dinner one night this week.
With our new food guide coming out (Canadian here), I’m trying to eat more plant based meals as the new guide suggests. Am just wandering through your site for ideas.
Awesome, hope everyone enjoys! We’re Canadian too and trying our best to enjoy more plant based meals as well. Hope you get a ton of great ideas! 🙂
This is going to sound crazy but, I don’t have an instant pot. Can you suggest how I can make this yummy dish another way ?
Hi Jean, not crazy at all, although I totally recommend it for the ease of hands off cooking. 🙂
You can definitely still enjoy this yummy recipe without it though. To cook your rice use a rice cooker or pot on the stove top. Use all the seasonings and tomato paste listed in the recipe, but only 2 cups of water or broth. (Or the recommended amount of liquid on the packaging of the rice you’re using, as this may vary according to brand.) Then I’d add in cooked or canned black beans at the end and mix well.
Unfortunately, (although I haven’t tried) I don’t think these will cook well together on stove top in one pot, or you may end up with mushy rice since dry beans take a while to cook. Hope that helps!
I am in love with my instant pot and try to make different recipes everyday! This is perfect as I am a vegetarian.. can’t wait to try this 😉
Thanks Sonia, hope you enjoy!
Love that this recipe is gluten free & easy. All my favorites in one bowl.
Thanks Stephanie!
Oh, I love Mexican rice and beans. I never knew it’s so easy to cook this at home. Thanks for sharing.
You’re very welcome Anita!
I was surprised to see an oil free casserole. Looks so delicious and healthy. Will share with a friend who does practice Whole Foods, Plant Based lifestyle. Thank you
You’re so welcome Sonila!
what a great IP recipe! love all the flavors in this dish
Thanks so much Rebecca. Glad you enjoyed.
Beans and rice are one of our favorite meals and I love that I can make this is my instant pot! One pot, no fuss and we have dinner. Yum!
Thanks Annemarie! With 2 toddlers in the house, one pot no fuss meals are so needed. 🙂
Mmmm I’ll be soaking my beans today and making this tomorrow in my IP! Looks and sounds so yummy!! And easy to make!
Thanks Lucie! Check out my quick soak method in the notes if you can’t wait for tomorrow. 🙂
Like your plate says, Yum! Such an easy and quick dinner that the whole family would like!
Ha, thanks Diana! Glad you think so. 🙂
Not only does this have so much flavor but it’s very budget friendly. Love it!
Thanks so much Jen. It’s already a family favourite!
Life has been so crazy that anything quick and easy is so perfect for dinner time. Looks delicious!
Thank you Demeter. Quick and easy for the win! 🙂
This sounds so delicious! So full of flavour and so easy to make.
Thanks so much! I love easy recipes that also taste great.