This delicious pressure cooker Mexican Rice & Beans is the perfect side dish for tacos, nachos and enchiladas. I have decided the pressure cooker is my new very favorite thing. How did I not know about this amazing appliance? I have spent years being afraid of blowing up my kitchen and ignored how very useful this appliance could be. In fact, I have decided it is the perfect tool for the non planner. I love crock pot cooking but that takes planning and remembering. I can cook most anything in under an hour with ingredients I have on hand. I will say that every meal we have had since Christmas as been with my new pressure cooker. After reading tons of reviews I chose the Instapot but many are just as happy with the Cuisinart. The main difference, and my deciding factor, is that the Instapot has a stainless steel pot instead of a non-stick. The Instapot does cook at slightly lower pressure, but it hasn’t caused any problems.
Pressure Cooker Mexican Rice & Beans
2 Tablespoons oil
1 yellow onion, chopped
2 jalapeno, seeds and membranes removed, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
4 cloves garlic, minced or pressed
3 cups chicken broth
2 cups long-grain white rice
1 – 14.5 ounce can petite diced tomatoes and green chilies
1 – 15.5 ounce pinto beans, drained and rinsed 0r 1 1/2 – 2 cups pinto beans cooked in the pressure cooker
1/4 – 1/2 cup fresh cilantro, chopped
Turn pressure cooker to saute. Heat oil and add in onions and jalapeno. Cook until just softened. Stir in garlic, chili powder, cumin. Cook for about 30 seconds. Stir in rice. Pour in tomatoes and chicken broth and salt. Lock the pressure cooker lid in place and choose high pressure, setting timer for 8 minutes. When timer goes off, use quick release. Carefully remove lid. Stir in beans and cilantro. For this picture I did forget the cilantro, but if you like cilantro it does make this dish extra nice!