Rice and beans have never tasted this good, or been so easy to make! This Instant Pot Mexican casserole recipe is as simple as it gets. Just dump and start and dinner will practically cook itself. Plus, it’s incredibly flavourful, filling and satisfying.
This recipe was originally published in March 2019. It has been updated for content and photos.
There’s nothing quite like a healthy recipe that requires little to no prep work! This dish is perfect for those lazy days when you want something delicious, without all the effort.
And if you’re a big fan of Mexican food, I encourage you to check out these stunning Mexican recipes, too.
Why you’ll love this dish
- It’s filling and satisfying, while remaining low in calories and fat. Always a huge win! By keeping this oil free and free from other saturated fats, this dish is a heart healthy choice.
- Super simple to prep, with no peeling, chopping or much of anything required! Just dump and go!
- It’s allergen friendly. Not only is this dish vegetarian, vegan, and suitable for a WFPB (whole food plant based) diet, but it’s also gluten free, soy free and nut free.
- Made using easily accessible pantry ingredients, making it budget friendly too.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Remember to soak your beans, either the night before or about 6-8 hours before you plan to make your Instant Pot Mexican casserole.
If you’ve forgotten to soak the beans, see my quick soak method in the notes of the recipe card below.
Now gather your ingredients.
Add the soaked beans, along with all remaining ingredients into your Instant Pot. Mix well and set to high pressure for 30 minutes. (photos 1-2)
That’s it!
If you’re new to using an Instant Pot, plan for about 10 extra minutes for the pot to reach pressure. Plus you’ll need another 10 minutes to naturally release, before quick releasing the remaining pressure.
So even though this dish cooks for 30 minutes, allow yourself 50 minutes of cook time from start to finish.
Serve warm, garnished with any of your favourite toppings.
What toppings should I use?
The options are almost endless here!
I like mine topped with diced tomato, fresh cilantro, white onion, sliced avocado and a squeeze of fresh lime.
If you’ve got a little time, you may even make some of this super simple guacamole or cashew cream to top your bowl.
Can I add anything else?
I’ve kept this simple but if you want to add more ingredients, you definitely can! Some great options include:
- frozen corn
- chopped onion
- bell pepper
- jalapeno
How long does it keep?
Your Instant Pot Mexican casserole will keep refrigerated for 3 days. Just reheat in a pan on stove top, adding some water or broth to loosen, if needed.
Can I re-purpose this dish?
Absolutely!
You can easily turn this dish into a taco casserole by adding your rice and beans to the base of a serving dish and top with tortilla chips, olives, jalapenos, and corn. Then add some vegan mozzarella cheese on top and bake in your oven to slightly melt your cheese.
Expert Tips
For firmer beans, skip the soaking. For softer, melt in your mouth beans, soak them overnight, or 6-8 hours.
If you forgot to soak your beans, you may use this quick soak method. Add your beans to a pot and cover with water leaving at least 2-3 inches of water above the beans. Bring to a boil, remove from the heat and cover the pot with its lid and soak for 1 hour.
More vegan pressure cooker recipes
- Vegetable Soup with Quinoa
- BBQ Jackfruit Pizza
- Instant Pot Vegan Stew [Oil Free]
- Instant Pot Thai Curry
- Instant Pot Mashed Potatoes No Drain!
- 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
- 5 oz can tomato paste
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
Optional Garnishes
- diced tomato, sliced avocado, cilantro, lime wedges, salsa, guacamole, cashew cream
Instructions
- Drain your beans and add all the ingredients to your Instant Pot. Mix to combine, then close the lid, ensuring the valve is set to the sealing position. 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 your favourite toppings.
Brianna
I’ve come back to this recipe so many times that it’s transcribed in my recipe box. It’s easy and flavourful and I almost always have the ingredients at hand. The limited active time is especially great as a busy family. I have made the leftovers into a sort of black bean soup, sometimes even freezing a portion to have a hearty soup at the drop of a hat.
Rosa
Thanks so much for the review, Brianna. Thrilled you’ve been enjoying it. 🙂
Debbie
Hi Rosa, due to shortages locally, I can not find brown rice, however I do have Short Grain Brown Rice (not Arborio) or a Wild Rice Blend. What is your opinion on using either in lieu of brown rice? Thank you.
Rosa
Hi Debbie, the short grain brown rice should be fine. Enjoy. 🙂
Debbie
Thank you, have it cooking and it smells divine. Looking forward to having it with a side of cornbread, salsa and cheddar cheeze on top. I added half of jalapeño pepper because it’s cold and snowy and I need the heat. Thanks again.
Kristi
This was a really nice, comforting recipe! The flavors were perfect and it was easy to put together.
Rosa
Oh yay! Thrilled you enjoyed Kristi. Thanks very much for taking the time to leave a review. 🙂
Erika Elliott
This was really tasty!
I added a bit more salt and a tiny bit of sugar at the end. Mine came out with a bit too much sauce so will reduce to 3-1/2 cups veggie broth next time.
Thanks for the recipe! Will be making this regularly 🙂
Rosa
My pleasure Erika. So happy you enjoyed. 🙂
Sherry Parker
Could I substitute quinoa for the rice?
Rosa
Hi Sherry, you can, but since quinoa has a much faster cook time, you’d cook it separately from the beans. Hope you enjoy!