Brown rice is pressure cooked with enchilada sauce and spices in minutes and then topped with sharp cheddar, diced avocado and a wedge of lime. 

Instant Pot Cheesy Enchilada Rice

brown rice

water

(15 oz) can enchilada sauce

(14.5 oz) can black beans, rinsed and drained

tsp cumin

tsp salt

tsp pepper

garlic powder

Tbsp lime juice

sharp grated cheddar (depending on how cheesy you want it)

avocado diced

Sour cream

lime,

Cilantro,

Add rice, water, enchilada sauce, black beans, cumin, salt, pepper and garlic powder to the Instant Pot. Don&#8217;t stir. Just layer the ingredients. Cover and turn valve to &#8220;sealing.&#8221; Press the manual button and set timer to 22 minutes. When timer beeps let the pressure release naturally for 10 minutes and then move the valve to &#8220;venting.&#8221;

Remove the lid and stir in the lime juice and cheddar. Salt and pepper to taste.

Serve rice topped with diced avocado, sour cream, lime wedge and cilantro.

This looks really good, but I need the slow cooker version of this recipe.  The link you provided is for a similar recipe but not the same one and this particular version looks better to me.

This looks so delicious, especially topped with the avocado! I need to bust out my Instant Pot!

This was phenomenal!!! We will be making it again and adding mushrooms!!! Made a burrito for the small human and she loved it! We skipped the burrito &amp; loved it! THANK YOU!!!!

Thank you so much, I just finished it.. yes it's 9:45pm here in southern California but it was amazing, I made the pinto beans from scratch earlier to and could not be happier with both. Thanks so much, my lunch tomorrow is going to be amazing.

Perhaps you can try layering the recipe instead of stirring it. Sometimes tomato based products stick and burn on the bottom of the pot.

This was delicious! Next time I will use a larger can of enchilada sauce, but that is just me...this recipe did NOT disappoint! Thank you for sharing!

I made this for dinner last night.  It was so easy, just toss it all in the Instant Pot, and it was delicious.  I will definitely make this again.

Oh my goodness! This was so tasty and so easy to make! I just bought an instant pot and this was my first meal. I did have a few changes; I didn’t use fresh lime but I did have bottled lime juice, I only had 10 oz cans of enchilada sauce, I added two and it just made it more saucy, and I added beyond meat frozen chicken strips! SUPER DELICIOUS!

I sautéed half an onion and some chicken thighs before I added everything else exactly as written. Sooooo good!!!  Thanks for this keeper!

This is a once a week meal! We eat it with corn chips. We use vegan cheese and cut the sour cream and it is amazing! .

This has become a family favorite.  We use it as a burrito filing.

Excellent.  Mixed with cheese, sour cream and avocado for a complete dish.  Would be great with chicken, pork or ground beef.

So good!  Used 2 cans 10oz enchilada sauce, reduced water to 2 cups and added 4 oz can diced green chili undrained.  Added 1 cup cheese to rice and topped with extra cheese, chopped red onions, avocado, cilantro and sour cream.  Recipe says 8 servings but I only got 5 - ate more than one serving, I guess!

Exactly what I was looking for! How would you suggest incorporating onion and frozen chicken? Cook separately?

This was delicious! One of your best. My teen sons loved it! 

I have an 8 quart NuWave. I browned one pound of ground beef first, then added the rest. I couldn't get the brown rice so I used two of those small boxes of jambalaya rice mix. The extra spices just added to the flavor. I used red enchilada sauce. Cook time was high pressure, 12 minutes. Again...yum!!!!

My husband and I have made this several times and it is AWESOME. Since it’s just the two of us, we use it for dinner several nights in a row: the first night as is, the second night topped with some chili lime shrimp (made in instant pot), and the third night as a side with some shrimp tacos! It makes our weekly dinners affordable and easy! Thanks for the great, simple recipe!!

I make this regularly for my husbands lunches. He loves it! I was curious to know if it could be frozen and used later?

instant pot cheesy enchilada rice

Prep Time: 10 minutes

Cook Time: 32 minutes

Total: 42 minutes

Servings: 8

Cost: $4.85 /serving

Author : Karen

Ingredients

Instructions

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