Mexican Beans and Rice – Instant Pot (Simplified)
This anti-inflammatory recipe is quick, simple, and affordable. An Instant Pot or any other electric pressure cooker can be used.
- Electric Pressure Cooker (like Instant Pot or Ninja Foodie)
- 1 cup dried pinto beans, soaked for 8 hours or overnight
- 1 cup long-grained brown rice
- 1 long-grained brown rice
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano (can substitue any kind dried oregano)
- 1 tablespoon chili powder
- 4 cups water
- 1 10-ounce can diced tomatoes with green chilis (like Rotel)
- 1 8-ounce can tomato sauce
- 1 cup frozen corn
- 1 tablespoon olive oil
- Add pre-soaked pinto beans, rice, diced onion, green pepper,zucchini, garlic, spices, 4 cups water, and diced tomatoes to pressure cooker. Stir well. Pour tomato sauce overtop but do not stir again.
- Secure the lid and set pressure release to “sealing”. Selectthe pressure cook setting to high pressure and set the cook time to 15 minutes.
- Sit back and relax. Entire time to heat to pressure, cook, and natural pressure release can take up to 45 minutes.
- Once the 15-minute cook time is complete, allow a natural pressure release for at least 15 minutes and then carefully switch the pressure release control from sealing to venting to release any remaining steam.
- Carefully open lid and add frozen corn and olive oil. Stir well.
- Divide between 4 bowls and serve while still hot.
For meal prep can be stored up to 5 days in refrigerator.