Instant Pot Tex-Mex Brown Rice & Beans Recipe
This Instant Pot brown rice and beans recipe is a quick and flavorful way to create a hearty Tex-Mex dish in under an hour. Packed with cumin, salsa, and sazón seasoning, this easy meal is perfect for burrito bowls, tacos, or a delicious side dish.
Ingredients
- 2 cups brown rice rinsed
- 3 cups vegetable broth or chicken broth
- 1 cup salsa choose your favorite
- 3 teaspoons ground cumin
- 2 teaspoons Goya sazón seasoning any variety
- 1 15.5-ounce can black beans or red kidney beans, drained and rinsed
- 1½ teaspoons seasoned salt
- Juice of ½ lime optional
Optional Toppings:
- Chopped cilantro
- Shredded Mexican cheese blend
Instructions
- Prepare the Rice & Ingredients: Rinse the brown rice in a fine-mesh strainer until the water runs clear. Add the rice to the Instant Pot along with the broth, salsa, cumin, sazón seasoning, and beans. Stir well to combine.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select the Manual or Pressure Cook function and cook on High Pressure for 25 minutes. After cooking, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully perform a quick release.
- Season & Stir: Open the lid, stir the mixture, and add the seasoned salt and lime juice if using. Stir once more to ensure everything is evenly mixed.
- Serve & Garnish: Top with chopped cilantro and shredded cheese for extra flavor, if desired. Serve hot and enjoy!
Notes
Protein Boost: Add cooked shredded chicken or ground beef for a more filling meal.
Spicy Option: Use a spicy salsa or add a pinch of cayenne pepper for extra heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tried this recipe?Let us know how it was!