My family loves Mexican food! Whether it’s burritos or enchiladas, we are always looking for an easy side dish that pairs well. Instant Pot Black Bean Mexican Rice
1 Tbs. canola or vegetable oil
1 yellow onion, diced
1-2 jalapeños, seeds and membranes removed, minced
4 cloves garlic, minced
1 tsp. cumin
1 tsp. chili powder
1-2 tsp. chipotle sauce
3 cups chicken broth
2 cups basmati, jasmine or long grain white rice
14.5 oz. can petite diced tomatoes and green chilies
15 oz. black beans, drained and rinsed (or 1/2 – 2 cups black beans cooked in the pressure cooker)
Sour cream, shredded cheddar, and fresh cilantro, chopped, as garnish
Using the sauté setting on the Instant Pot, add the oil. When the oil is hot, add the onions and jalapeno, cooking for 30 seconds. Stir in the garlic, cumin, chili powder, chipotle sauce and rice; cook for an additional 30 seconds.
Stir in the tomatoes and chicken broth, bringing this mixture to a boil. Lock the Instant Pot lid into place; choose the high pressure setting for 8 minutes, bringing the pot to full pressure. When the timer sounds, perform a natural release for 5 minutes, followed by a quick release if any pressure remains in the Instant Pot.
Carefully unlock and remove the Instant Pot lid; stir in the black beans. Garnish with sour cream, shredded cheddar, and cilantro; serve at once.