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Instant Pot Mexican Casserole [V+GF+Oil Free]

Instant Pot Mexican Casserole in bowl garnished with avocado, tomato, cilantro and white onion

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 🙂

Instant Pot Mexican Casserole in bowls with avocado, tomato, cilantro, white onion, with limes and jalapeno around bowls

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.

To make this simple dish, just soak your beans the night before. Then drain and add them along with all remaining ingredients to your Instant Pot. Set it to manual pressure for 30 minutes, and step aside! 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 between 5-10 minutes for this recipe.) Plus another 10 minutes to naturally release, before quick releasing the remaining pressure.

Instant Pot Mexican Casserole with tomato, cilantro, white onion, avocado on top

Are you inspired? Do you want even more easy Instant Pot recipes? Give some of these a try! I’d love to hear what you think, so leave me a comment below.

Instant Pot Mexican Casserole pin

Instant Pot Mexican Casserole in bowl garnished with avocado, tomato, cilantro and white onion

Instant Pot Mexican Casserole [V+GF+Oil Free]

Course: Main Course
Cuisine: Mexican
Keyword: gluten free, Instant Pot, nut free, oil free, vegan
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4
Set it and forget it with this easy recipe for Instant Pot Mexican Casserole, garnished with your favourite Mexican toppings.
Pin Recipe Print Recipe


  • 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 salt


  • 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.


If you forgot to soak your beans, you may use a quick soak method. Place your beans in a pot and cover with water. Bring to a boil and then remove from the heat immediately. Cover the pot with its lid and let soak for 1 hour. Then drain and use as usual.
Nutritional information is for 1/4 of the recipe and does not include optional toppings and garnishes.
Calories: 385kcal | Carbohydrates: 76g | Protein: 16g | Fat: 2g | Sodium: 565mg | Potassium: 1205mg | Fiber: 11g | Sugar: 6g | Vitamin A: 780IU | Vitamin C: 7.8mg | Calcium: 108mg | Iron: 5.3mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  2. Selina

    5 stars
    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?

  3. Leslie

    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

    • rosa

      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!

      • Leslie

        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?

        • rosa

          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. 🙂

          • Leslie

            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.

          • rosa

            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! 🙂

  4. Jean

    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 ?

    • rosa

      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!

  5. Sonia

    5 stars
    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 😉

  6. Sonila

    5 stars
    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

  7. Lucie

    5 stars
    Mmmm I’ll be soaking my beans today and making this tomorrow in my IP! Looks and sounds so yummy!! And easy to make!

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