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
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp 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.
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 🙂
My pleasure Erika. So happy you enjoyed. 🙂
Could I substitute quinoa for the rice?
Hi Sherry, you can, but since quinoa has a much faster cook time, you’d cook it separately from the beans. Hope you enjoy!
Do you have the instructions if we don’t have an instant pot? Crock pot, stove top?
Hi Howard, you can certainly make this dish on stove top, but I suggest cooking your beans and rice separately since the beans will take longer to cook this way.
I’d try the following: Soak your beans and then boil them on stove top until tender, usually anywhere from 60-90 minutes, and drain. (Or use canned beans)
Use a rice cooker or stove top to cook your rice with all the seasoning and tomato paste listed in the recipe, using 2 cups of broth. Then stir the cooked or canned beans into the rice.
I’m new to the Instant Pot and am excited about this dish. My Instant Pot table says that soaked black beans only need 6-8 minutes, though, and this recipe says it should be set for 30 minutes?! Won’t my beans turn to mush??
Hi Julie, I like my beans soft, but if you prefer firmer beans, you skip the soak time but keep the cook time the same in order for the rice to cook well. Hope you enjoy. 🙂
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!
what a great IP recipe! love all the flavors in this dish
Thanks so much Rebecca. Glad you enjoyed.
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, enjoy! 🙂
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!