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4.37 from 19 votes

Instant Pot Mexican Rice Casserole

Recipe from Two Peas and Their Pod

This easy Mexican Casserole is made in the Instant Pot and a family favorite weeknight meal! The leftovers also freeze well.
Prep Time10 mins
Cook Time37 mins
Total Time47 mins


  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 1 medium red bell pepper seeds removed and chopped
  • 3 cloves garlic minced
  • 2 14.5 oz cans diced tomatoes
  • 1 4 oz can diced green chiles
  • 1 cup vegetable broth
  • Juice of 1 large lime
  • 1 cup long grain brown rice
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can pinto beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen corn
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/3 cup chopped cilantro
  • 2 green onions sliced
  • 1 large avocado sliced
  • Tortilla chips for serving, optional


  • Put the olive oil in the Instant Pot and select Browning/Sauté. When the oil is hot, add the onion and red bell pepper. Cook until softened, about 3 minutes. Stir in the garlic and cook for 2 minutes.
  • Add the diced tomatoes, green chiles, vegetable broth, lime juice, brown rice, black beans, pinto beans, chili powder, cumin, paprika, salt, and pepper. Stir until combined. Lock the lid on the Instant Pot, select high pressure, and set to 22 minutes cook time.
  • After the 22 minutes, turn off the Instant Pot and let the pressure naturally release for 10 minutes. After the 10 minutes, carefully turn the vent to a quick pressure release.
  • Stir in the corn, shredded cheese, cilantro, and green onions. Taste and season with additional salt and pepper, if necessary.
  • Serve with sliced avocados and tortilla chips, if desired.