Main Dish Recipes

This is the cheat code for easy, vegan, oil-free, and gluten-free Instant Pot Mexican Casserole! Use dry beans without soaking or cooking ahead of time. With the Instant Pot, you can achieve the same slow-cooked flavors and textures of a traditional casserole in a fraction of the time. No need to babysit the stove or wait hours for your meal to be ready.

Additionally, this vegan Mexican casserole is a fantastic way to pack in a variety of nutrient-rich ingredients. From protein-packed beans, every bite is bursting with goodness. The bold and zesty flavors work great as a main dish or side dish.

If you’ve tried my Crock Pot version or the Stove or Oven version, you know that this flavor combination is really good and really easy. Some people don’t like the texture of the rice when cooked in the Crock Pot. The Instant Pot Mexican Casserole comes out perfect every time; if you have a pressure cooker I challenge you to make this!

Instant Pot Mexican Casserole

If your family is just starting to try plant-based living, this recipe is for you! You can enjoy it in a bowl topped with your favorite ingredients, wrapped in a tortilla, or with chips.

Ingredients

• 2 cups uncooked brown rice
• 1 cup uncooked dry beans (if you have trouble with beans not cooking enough, try soaking them first)
• 5 cups water
• 1 6 oz can of tomato paste (or 1 8 oz can tomato sauce with slightly less water)
• 1 tsp garlic
• 2 tsp onion powder
• 2 tsp chili powder
• 1 tsp sea salt (optional)

Instructions

Step 1 – Add Ingredients

Dump all of the ingredients into your pressure cooker and stir once or twice.

Step 2 – Pressure Cook

Close the lid and cook on manual for 28 minutes.

Step 3 – Release Pressure

Once done, allow the pressure to come down and open carefully. If you are in a hurry you can do a quick release.

Step 4 – Serve

This meal can be eaten alone or served with tortillas or chips and salsa. It travels well making it perfect for lunch boxes.

This photo shows what it looks like right out of the pressure cooker! It’s quite a bit darker than the Crock Pot and Stove Top versions.

A Note on Using Dry Beans

I’ve had feedback from some that their black beans are not soft enough after cooking. Most people do not have a problem. If this is the case for you, make sure you are using beans that are not old. Beans that have been in your pantry for a year will take longer to cook than fresh beans. (This is why I stopped buying giant bags of beans in bulk.)

Also, hard water could make the beans cook more slowly. If your beans could be older or if you have hard water, I recommend soaking the beans in warm water before cooking.

If using beans other than black beans make sure you are cooking this long enough. The rice takes 28 minutes to cook but some beans may take longer. Consult the Instant Pot cooking guides and cook it as long as necessary.

Customization Ideas for Mexican Casserole

Feel free to customize this vegan Mexican casserole with your favorite vegetables or beans. You can add diced zucchini, shredded carrots, or even cooked sweet potatoes for extra flavor and nutrients.

If you prefer a spicier dish, add a diced jalapeño or a pinch of red pepper flakes to the mix.

Experiment with different seasoning blends to suit your taste preferences. Smoked paprika, chipotle powder, or taco seasoning can add depth and complexity to the flavor profile.

For added richness, you can stir in a dollop of vegan cream cheese or cashew cream before serving.

More Plant-Based Instant Pot Recipes

If you love your Instant Pot as much as I do, here are some other great recipes to try. They save me so much time!

• Instant Pot Refried Beans
• Instant Pot Breakfast Rice
• Instant Pot Mexican Quinoa
• Instant Pot Rice and Beans with Green Chilies
• Instant Pot Lentil Stew – No Oil

You might also find this information helpful on How to Clean an Instant Pot.