Instant Pot Black Beans and Rice

♡ What you’ll love about this recipe:

✔️ Complete Meal – With rice, black beans, and corn, this dish is hearty and balanced on its own. Simply top it with some guac and sour cream for extra flavor.

✔️ Great Side Dish – A delicious side to all your Mexican meals or a perfect base for burrito bowls.

✔️ Quick & Easy – Ready in under 30 minutes using canned black beans and frozen corn for maximum convenience.

✔️ Hearty & Delicious – Seasoned with simple Mexican spices, it’s loaded with bold, satisfying flavor in every bite.

✔️ Perfect for Meal Prep – Make a double batch and enjoy it all week in burrito bowls, tacos, or as a quick, wholesome lunch.

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

• Rice – I like to use basmati rice for its fluffy texture, but jasmine rice works just as well; be sure to rinse and drain it well before cooking to remove excess starch.
• Canned Black Beans – Using canned black beans saves time, but if you prefer dry black beans, cook them ahead of time; you’ll need about 1½ to 2 cups of cooked black beans for this recipe.
• Corn – Use fresh corn when it’s in season for the best flavor, but frozen corn works perfectly too—no need to thaw, just add it straight to the pressure cooker.
• Stock – I like using 33% reduced-sodium chicken stock for balanced flavor; if using regular or no-sodium stock, adjust the salt to taste, or substitute vegetable stock to keep the instant pot black beans and rice vegetarian.
• Spices – A blend of chili powder, cumin, and paprika gives this spicy rice dish its warm Mexican flavor, but you can also use taco seasoning for convenience.
• Cilantro – Freshly chopped cilantro adds a bright pop of color and that signature cilantro lime rice flavor.
• Lime – Always use freshly squeezed lime or lemon juice for the best zesty, tangy finish.

Tips for Success

• Drain and rinse the canned black beans well — you’ll need one can for this recipe.
• If using freshly cooked black beans, measure out about 1½ to 2 cups.
• You can swap the spices for taco seasoning, but remember to adjust the salt, as store-bought Mexican seasoning already contain some.
• To keep the dish vegetarian, use vegetable stock instead of chicken stock.
• I used 33% reduced-sodium chicken stock, but if you’re using regular or no-sodium stock, be sure to adjust the salt to taste.

Serving Ideas

This spicy Mexican black beans and rice is a super versatile dish — perfect as a main meal, a side dish, or the base for burritos and burrito bowls. Here are a few delicious ways to enjoy it:

As a Meal: Serve it on its own with your favorite Mexican-inspired toppings like guacamole, sour cream, avocado, pico de gallo, salsa, shredded Mexican cheese, or sliced jalapeños for a hearty and flavorful bowl.

As a Side Dish: Pair it with tacos, fajitas, enchiladas, or any of your favorite Mexican mains for a complete, satisfying meal.

In Burritos or Bowls: Use it as a base for homemade burrito bowls or roll it up in burritos with extra fillings like grilled chicken, steak, or roasted veggies.

More Easy Rice Dishes

• Instant pot Mexican chicken and rice is a quick, easy, and cheesy one-pot meal ready in under 30 minutes.
• This garlic fried rice is bursting with fragrant, crispy garlic and is ready in under 20 minutes.
• Mushroom fried rice is garlicky, buttery, irresistible, and ready in under 20 minutes. 
• This garlic butter shrimp and rice is a flavorful one-pot meal featuring garlicky shrimp cooked with buttery rice. Quick, easy, and perfect for busy weeknights.
• This instant pot shrimp fried rice is a quick, easy, and flavorful one-pot meal—no leftover rice needed. Everything cooks together in the Instapot, making it a complete meal in just 30 minutes!