It’s no secret that I love my Instant Pot, and I love rice and beans. I’m adding a punch of flavor with this easy Instant Pot Rice and Beans with Green Chilies. You can make it yourself in just 3 simple steps!
Rice and beans is a versatile dish that can be eaten alone, as a side dish, in a taco or burrito. How about a burrito bowl?
This is a great recipe to make at the beginning of the week, and it’s simple to reinvent it for various meals. Rice and beans are always budget friendly too. Everyone loves that.
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Can You Cook Rice and Beans Together in an Instant Pot?
The short answer is that yes, you can cook rice and beans together in an Instant Pot, but I have an easier way. Use beans that are already cooked and quick cooking rice!
If you want to cook the dry beans and brown rice together at the same time, I recommend you try my other Instant Pot Black Beans and Rice recipe instead.
In this recipe, I cook the jasmine rice in the Instant Pot, then add canned beans that are fully cooked. They just need to be heated up by folding them into the cooked rice. It’s a real time saver!
I love using this trick on busy week nights or when making several recipes at one time to prepare for the week.
What are Green Chilies?
They an be purchased fresh, but this recipe calls for the canned version which are inexpensive and convenient (and delicious). Green chilies add flavor to many types of recipes from appetizers to soups, to main dishes and sauces. You may as well keep them stocked in your pantry.
Are Green Chilies Hot?
It depends. Sometimes I buy peppers that are mild, then the next week they may be incredibly hot. That’s one of the reasons I prefer to use the canned. I get a more consistent flavor.
Additionally, you can purchase canned green chilies in hot or mild flavors. Either will work just fine in my Instant Pot Rice and Beans with Green Chilies. It all depends on how much spice you and your family prefer.
Substitute for Green Chilies
If you don’t have canned green chilies on hand, there are several substitute options including different types of fresh peppers and spices.
- Anaheim Pepper
- Jalapeno
- Serrano
If you substitute any of those fresh peppers in place of the canned green chilis the flavor profile will be very different and likely spicier. Buy peppers that you and your family like.
To keep the flavor mild, remove the seeds from fresh peppers. If you want to kick up the spice, include the seeds and season as desired.
How to Make Instant Pot Rice and Beans with Green Chilies
Ingredients
- 1/2 White Onion (diced)
- 2 cloves Garlic (minced)
- 4 ozs Canned Diced Green Chilies
- 1 cup Jasmine Rice
- 2 cups Veggie Broth (or water with Veggie Broth Mix)
- 1 tsp Salt (optional)
- 1/2 cup Cilantro (chopped, divided)
- 1 can Pinto Beans (15 oz can, drained and rinsed)
- 1 Lime
Step 1 – Sauté
Prepare your onions and garlic. Then push Sauté on your Instant Pot, and add the onions and garlic to the pot.
Stir regularly. If the onions and garlic begin to stick, pour a couple of tablespoons of water into the pot and give it a stir.
Sauté for 3 minutes or until the onions and garlic are translucent.
Step 2 – Pressure Cook
Next, add the canned green chilies, rice, broth (or water), salt and half the cilantro.
Secure the lid. Then press Manual or Pressure Cook, and set your Instant Pot for 5 minutes.
Step 3 – Release Pressure
Once cooking is complete, allow the pressure to release naturally for about 5 minutes. Then manually release the pressure until it is safe to open the Instant Pot.
Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro.
Stir well to mix everything together, then serve and enjoy.
No Pinto Beans?
Don’t worry if you don’t have any pinto beans in the pantry. You can replace them with black beans, lentils, white beans, or any other bean you prefer!
Make it Spicy
Want to kick up the spice? Add fresh jalapenos before pressuring cooking, or place them on top as a garnish before serving.
I like adding a green chili tomatillo salsa just before eating.
Storage
Store any leftover rice and beans with green chilies in an airtight container. Be sure to eat them within a week. Add it to a tortilla for a great burrito!
More Instant Pot Recipes
If you enjoyed this recipe, check out my other favorites to make in an Instant Pot:
- Instant Pot Mexican Rice
- Instant Pot Black Beans and Rice
- Instant Pot Refried Beans
- Instant Pot Mexican Quinoa
- Instant Pot Black Bean Chili
Instant Pot Rice and Beans with Green Chilies
Kick up your standard rice and beans with this quick and easy Instant Pot version.
Ingredients
- 1/2 White Onion (diced)
- 2 cloves Garlic (minced)
- 4 ozs Canned Diced Green Chilies
- 1 cup Jasmine Rice
- 2 cups Veggie Broth (or water with veggie broth mix)
- 1 tsp Salt (optional)
- 1/2 cup Cilantro (chopped, divided)
- 1 can Pinto Beans (15 ounce can, drained and rinsed)
- 1 Lime
Instructions
- Prepare your onions and garlic. Push Sauté on your Instant Pot, then add your onions and garlic to the pot. Stir regularly. If they begin to stick, pour a couple of tablespoons of water in the pot, and give it a stir. Sauté for 3 minutes or until veggies are translucent.
- Add canned green chilies, rice, broth (or water), salt and half the chopped cilantro. Press Manual or Pressure Cook and set your Instant Pot for 5 minutes.
- Once cooking is complete, allow pressure to release for about 5 minutes, then manually release pressure. Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro. Stir well to mix everything together, then serve.
Notes
- Storage: Store leftovers in an airtight container for about a week.
- No Pinto Beans: Black beans, lentils, white beans, or any bean you prefer can be used instead of pinto beans.
- Other Serving Suggestions: Add this mixture to a tortilla for a great burrito.
- Spice it Up: Add fresh jalapenos when cooking, or on top as a garnish. You can also add green chili tomatillo salsa just before eating.
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This tastes amazing! The problem is I can’t seem to figure out the rice in the instant pot. Do you have a stovetop recipe for this? I dusted off my instant pot just for this, but I’ve either over or undercooked the rice each time. It looks nothing like yours – instead just a pile of mush (with great flavor! So I know it will be awesome once I figure it out!).
What kind of rice are you using?
This recipe uses Jasmine Rice.
Try adding all the ingredients except the beans, cilantro and lime and cook them in a skillet, simmering for about 15 minutes. Then, add in the remaining ingredients. That should be pretty close to the Instant Pot version.
Delicious & easy! If I double the recipe to I need to alter anything? Time or liquid?
Nope, everything, including the time should be the same. But I would maybe decrease the liquid just a tiny bit.
Is the rice dry or precooked?
This recipe uses dry rice. It has a short cooking time because it uses Jasmine rice, which cooks very quickly. If you had precooked rice already made, I’d recommend just warming everything in a skillet.
We love this recipe, I hope you do too!