Instant Pot Mexican Rice with Black Beans

Step 1

Add olive oil to Instant Pot. Select sauté function with normal heat. When oil is hot, add rice. Cook for 4 minutes until lightly browned.

Step 2

Add onions, celery, jalapeños, garlic, oregano, chili powder, cumin, and salt. Stir to combine. Cook for 2 minutes.

Step 3

Add chicken broth; stir to deglaze the pan.

Step 4

Add the drained Rotel tomatoes and green chilies on top of the rice. DO NOT STIR. (See Tip 2)

Step 5

Secure the lid on the Instant Pot; make sure that the steam valve is shut. Select manual, high pressure and 5 minutes. After 5 minutes, allow to depressurize naturally for 2 minutes.

Step 6

After 2 minutes, remove the lid. Add the drained black beans; stir to combine. Return lid to Instant Pot with steam valve open. Allow to sit for 3 additional minutes. Remove the lid; fluff rice with a fork.

Step 7

If desired, garnish with chopped cilantro or Italian parsley. Yield: 6 servings.