Vegan Instant Pot Mexican Rice and Beans

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Vegan Instant Pot Mexican Rice and Beans - a remake of a classic dish, veganized and made simple in the Instant Pot. Made with affordable ingredients and made in a flash with the Instant Pot, so it’s perfect for easy weeknight dinners and meal prep.
Prep 10 minutes
Cook 55 minutes
Total 1 hour 5 minutes
4.8 from 29 votes

I recently shared three Budget-Friendly Easy Vegan Instant Pot recipes over on Youtube, and one of them is for Vegan Instant Pot Mexican Rice and Beans.

Vegan Instant Pot Mexican Rice and Beans

Why you’ll love this recipe

It’s my version of Mexican Rice and Beans but made vegan and simplified. After you sauté a few aromatics, you’ll dump the remaining ingredients into the Instant Pot and that’s all! It’s a super simple recipe and a great option for meal prep. Plus, like many bean recipes, it’s made with inexpensive, everyday ingredients so it’s also really affordable to make.

Tips for making this recipe

To keep this dish budget-friendly, I use dried beans (instead of canned beans) that I purchase in bulk (along with the brown rice). Since dried beans typically take anywhere from 25-40 minutes to cook in the Instant Pot, I first soak the beans overnight to reduce their cook time. This enables you to cook the beans and the rice (and all the other ingredients) at the same cook time. If you don’t soak the beans, they won’t fully cook through in the 12-minute cook time.

If you forget to soak your beans overnight, you can try this quick soak method.

Oh, and if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my 5-star-rated cookbook, The Vegan Instant Pot Cookbook!

Vegan Instant Pot Mexican Rice and Beans Recipe Video


More Mexican Inspired Recipes

Okay so none of these are authentically Mexican, but they’re all so delicious I don’t think you’ll mind:

Vegan Instant Pot Mexican Rice and Beans

4.8 from 29 votes
Vegan Instant Pot Mexican Rice and Beans - a remake of a classic dish, veganized and made simple in the Instant Pot. Made with affordable ingredients and made in a flash with the Instant Pot, so it’s perfect for easy weeknight dinners and meal prep.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Diet Vegan
Serving size: 4


  • 1 cup (165-175g) dried pinto beans, soaked for 8 hours or overnight
  • 1 tablespoons olive oil or neutral cooking oil of choice
  • 1 small red onion, diced
  • 1 small green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • Pinch of crushed red pepper flakes
  • 1 ½ teaspoons kosher salt + more to taste
  • Freshly cracked black pepper to taste
  • 4 cups water
  • 1 ½ cups (270g) long-grain brown rice
  • 1 (15-ounce) (425g) can crushed tomatoes
  • 1 (8-ounce) (227g) can tomato sauce
  • ½ of a lime, juiced
  • ½ cup fresh cilantro, finely chopped


  • Place the beans in a large bowl and cover with plenty of cold water. Soak for 8 hours or overnight, then rinse and drain the beans. Alternatively, use the quick soak method described here.
  • Sect the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the oil. Once the oil is hot, add the onion and bell pepper along with a pinch of salt and cook until the onions are translucent, 3-5 minutes.
  • Add the garlic and cook for 1 minute, tossing frequently to prevent burning.
  • Add the spices, salt, and pepper, and stir frequently until very fragrant and the vegetables are well coated with the spices, about 30 seconds.
  • Pour in the water to deglaze the pan, using a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add the soaked and drained beans, along with the brown rice, and stir well.
  • Pour the crushed tomatoes and tomato sauce on top and gently stir (don’t stir the tomatoes down too much, or they might sink to the bottom and block the Instant Pot’s heat sensor, causing it to burn).
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
  • Once the 12-minute timer has completed and beeps, allow a natural pressure release for 15 minutes and then carefully switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  • Stir in the lime juice. Season to taste with additional salt and pepper as needed and garnish with the cilantro.

Calories: 483kcal | Carbohydrates: 90g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 437mg | Potassium: 963mg | Fiber: 12g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 24mg | Calcium: 114mg | Iron: 4mg

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4.83 from 29 votes (16 ratings without comment)

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53 comments on Vegan Instant Pot Mexican Rice and Beans

  1. Ann

    Could I make this with black beans instead?

    1. Kaitlin @ Rainbow Plant Life

      Hi Ann, yes you can! We haven’t tried it ourselves and appreciate the softer, creamier texture of the pinto beans in this recipe more than we would black beans, but you can use black beans if that is your preference.

  2. Wendy

    5 stars
    I made this and it was delicious. It was very easy to follow recipe and instapot made it happen quick. I did pre soak my beans.
    Thankyou for the recipe and your cookbook. Love it.

    1. Kaitlin @ Rainbow Plant Life

      Hi Wendy, thank you so much for your kind review! We’re happy to hear you enjoyed the recipe and love the cookbook!

  3. Valerie R Corey

    4 stars
    Hi! I made this today. Love the flavors and it has just enough spice as I do not like the “heat” to overwhelm the seasonings. I do not think the brown rice is too mushy for this recipe. If I used canned beans, I would not cook them in the instant pot because they would turn to mush; just reduce the liquid by maybe 2 cups and stir the canned beans in at the end . I think red kidney beans would be really good in this recipe, would add some color and a little more texture so may try those next time.

    1. Kaitlin @ Rainbow Plant Life

      Hi Valerie, thank you so much for your kind review!

  4. Raz

    5 stars
    Hello! I am an American living in Japan who is just starting out cooking vegan food.

    Since I have no Instant Pot, I made this recipe with an iron frying pan for the saute part and my Panasonic pressure cooker for the pressure cooking portion. I replaced long-grain brown rice with the same amount/weight of Japanese brown rice (genmai). I didn’t have red pepper flakes available and since there is no lime
    juice in the supermarket, I replaced with a squeeze of lemon juice from a bottle. The beans I bought off Amazon.

    Despite some of the changes, this turned out great, even after freezing and reheating! I look forward to making this again. Thank you for the delicious recipes! :)

    1. Kaitlin @ Rainbow Plant Life

      It’s so great to hear the recipe went well with the substitutions/changes, Raz! Thanks for sharing!

  5. Sheryl

    2 stars
    I followed the directions exactly and am sad to say that this recipe fell short for me. The rice is mush (so overcooked you can barely tell that it’s rice) and it is very bland. The seasonings aren’t nearly flavorful enough, unlike most of Nisha’s recipes which are always well seasoned in my opinion. The tomato flavor came through too strong for me and overpowered everything else. The recipe as written would need too many changes for me to try making it again.

    1. Kaitlin @ Rainbow Plant Life

      We’re sorry to hear it, Sheryl. We appreciate your feedback nonetheless!

  6. Melina

    Hello Nisha, can I substitute the rice for short grain? It’s what I have at home…. (or Basmati). Thank you!

    1. Kaitlin @ Rainbow Plant Life

      Hi Melina, that should work! Let us know how it goes!

  7. Eva

    Hello, what do you mean by tomato sauce? Is it pasta tomato sauce or tomato paste? Thank you.

    1. Support @ Rainbow Plant Life

      Hi Eva, it’s neither! In the canned tomato product section of the grocery store, next to the crushed/diced/etc. tomatoes there should be tomato sauce there. You’re not looking for concentrated tomato paste or pasta tomato sauce with tons of additional spices and herbs in it (it should just have tomatoes and salt in the ingredient list).

    2. Jessica

      Depending on where you are in the world the terms can be different, in my country this is called pasta sauce, it just comes in a variety that has no added flavours. What we call ‘tomato sauce’ is what Americans call ‘ketchup’ so it’s important to get it right for a recipe!

    3. British

      Tomato sauce in America doesn’t exist in UK (and I assume Europe is the same). From what I read online, it’s reduced tomato passata. What I do – just cook passata or canned chopped tomatoes on high heat for 10 minutes (lid ajar to prevent splatter) until saucier, less watery. Freeze leftovers for easy meal next time. Bonus tomato isn’t tangy because it’s been cooked once. Happy cooking!

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