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5 from 1 vote

Instant Pot Enchilada Rice

Try Instant Pot enchilada rice tonight as the best side dish with a ton of flavor. New Mexican rice idea that's great with tacos or burritos.
Prep Time15 minutes
Cook Time7 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: enchilada, instant pot, pressure cooker, rice, spanish
Servings: 8
Author: Justine

Equipment

  • 1 pressure cooker

Ingredients

  • 1 tbsp olive oil
  • 1/4 tsp pepper
  • 1/4 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp parsley dried
  • 2 c broth chicken or vegetable
  • 2 c enchilada sauce
  • 2 c rice uncooked, white
  • 1 can corn kernels, drained, 15 oz
  • 1 can black beans drained, 15 oz.

Instructions

  • Pour olive oil, spices and broth into your pot and stir so they're well combined.
  • Pour in enchilada sauce with can of corn and black beans, stir.
  • Sprinkle in uncooked rice and gently submerge into the liquid but do not stir.
  • Close lid and steam valve and set to high pressure for 7 minutes followed by a natural release of steam. Allow all steam to release naturally which will take approx 15 minutes.
  • Lift lid and fluff with a fork. You can add some shredded cheese now, place lid on and allow to melt on top before serving.
  • Add sour cream, sliced avocado and anything else to top when serving if you'd like.

Video

Nutrition

Serving: 3oz | Calories: 305kcal | Carbohydrates: 61g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1051mg | Potassium: 280mg | Fiber: 6g | Sugar: 7g | Vitamin A: 679IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 2mg