• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • WINTER
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • WINTER
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Mains

    Instant Pot Mexican Casserole [Oil Free]

    Published: Feb 17, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.0K shares
    JUMP TO RECIPE
    Instant Pot Mexican casserole PIN with text overlay.
    Instant Pot Mexican casserole PIN with text overlay.
    Instant Pot Mexican casserole PIN with text overlay.
    Instant Pot Mexican casserole PIN with text overlay.
    Instant Pot Mexican casserole PIN with text overlay.

    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.

    Rice and beans in white plate with tomato, onion and avocado garnish.

    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.
    Two white plates of rice and beans with avocado slices, diced tomato and cilantro on top.

    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.

    Ingredients needed to make Instant Pot Mexican casserole.

    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!

    Mexican Casserole inside Instant Pot before and after cooking.

    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.

    White bowl of rice and beans with Mexican toppings sitting on blue and white dishcloth.

    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

    Rice and beans in white plate with tomato, onion and avocado garnish.

    Instant Pot Mexican Casserole [Oil Free]

    Rice and beans have never tasted this good, or been so easy to make! This Instant Pot version is incredibly flavourful, filling and satisfying.
    4.92 from 12 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Course: Main Course
    Cuisine: Mexican
    Servings: 4
    Calories: 376kcal

    Equipment

    Image of Instant Pot pressure cooker on white background.
    Pressure Cooker

    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
    Prevent your screen from going dark

    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.

    Notes

    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 and then remove from the heat and cover the pot with its lid and soak for 1 hour.
    Nutritional information is for ¼ of the recipe and does not include optional toppings.
    Leftovers keep refrigerated for 3 days, reheat with a little water or broth on stove top.

    Nutrition

    Calories: 376kcal | Carbohydrates: 75g | Protein: 17g | Fat: 2g | Sodium: 669mg | Potassium: 1228mg | Fiber: 12g | Sugar: 6g | Vitamin A: 782IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 6mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.0K shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Brianna

      July 02, 2022 at 3:53 pm

      5 stars
      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.

      Reply
      • Rosa

        July 04, 2022 at 11:12 am

        Thanks so much for the review, Brianna. Thrilled you’ve been enjoying it. 🙂

        Reply
    2. Debbie

      January 12, 2022 at 7:26 am

      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.

      Reply
      • Rosa

        January 12, 2022 at 10:25 am

        Hi Debbie, the short grain brown rice should be fine. Enjoy. 🙂

        Reply
        • Debbie

          January 12, 2022 at 11:55 am

          5 stars
          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.

          Reply
    3. Kristi

      August 14, 2021 at 1:01 am

      5 stars
      This was a really nice, comforting recipe! The flavors were perfect and it was easy to put together.

      Reply
      • Rosa

        August 14, 2021 at 2:31 pm

        Oh yay! Thrilled you enjoyed Kristi. Thanks very much for taking the time to leave a review. 🙂

        Reply
    4. Erika Elliott

      March 13, 2021 at 6:00 pm

      5 stars
      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 🙂

      Reply
      • Rosa

        March 14, 2021 at 9:20 am

        My pleasure Erika. So happy you enjoyed. 🙂

        Reply
    5. Sherry Parker

      February 19, 2021 at 11:10 am

      Could I substitute quinoa for the rice?

      Reply
      • Rosa

        February 19, 2021 at 11:25 am

        Hi Sherry, you can, but since quinoa has a much faster cook time, you’d cook it separately from the beans. Hope you enjoy!

        Reply
    « Older Comments

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

    More about me →

    Popular

    • Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Air Fryer Hash Browns From Scratch [Oil Free Option]
    • Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • Almond Flour Peanut Butter Cookies [Gluten Free]
    • Air Fryer Baked Apples [Tastes like apple pie!]
    • Air Fryer Pineapple (Tastes Like Grilled)
    • Overnight Chia Pudding – Plus 10 Flavours!
    • The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Happy Veganuary! 🥳

    • Vegan Polenta Pizza [Oil Free]
    • Healthy Mushroom and Lentil Pie with Gravy [Oil Free]
    • Vegan Pasta e Fagioli w/ Instant Pot Option
    • Quick + Easy Jackfruit Fajitas
    • Asian Sticky Tofu [Oil Free]
    • Butternut Squash and Chickpea Curry
    • Vegan Chicken Burgers [GF + Oil Free]
    • Vegan Jalapeno Popper Soup

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    1.0K shares