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Home » Mexican » Instant Pot Enchilada Rice

Instant Pot Enchilada Rice

Published: January 30, 2020. Modified: July 7, 2021 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

11.6K shares
Jump to Recipe

Quick, easy, flavorful, filling and cheesy Instant Pot Enchilada Rice gets done in less than 30 minutes. Perfect for a busy weeknight meal or to feed a crowd on a budget!

Enchilada Rice made in instant pot, top angle
Jump to:
  • Why I love this recipe?
  • Ingredients required for this recipe –
  • How to make Instant Pot Enchilada Rice? Step by step process –
  • Some important tips and notes to consider while making this recipe –
  • Hungry for more One-pot Recipes?
  • Instant Pot Enchilada Rice
  • Video

Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click Here.

Are you looking for a one-pot delicious side dish for upcoming game-night?

This Instant Pot Enchilada Rice Casserole is the perfect crowd-pleasing dish to make! Everyone will want the recipe when you tell them how quick and easy it is to make.

The easiest recipe you will ever make. Just throw everything into an instant pot and you’re set!

I love easy recipes for parties, potlucks or even for weeknight dinner. 

I prefer recipes that are mostly hands-off (Instant Pot has been great for that!). Enchilada Rice in Instant Pot is one of them.

Add the ingredients to the Instant Pot, pressure cook, stir in some cheese at the end, and you have a rich, hearty dish ready in no time. 

If you don’t have an Instant Pot yet, see the recipe card notes for a stovetop version.

Why I love this recipe?

Because it’s

  • One-pot
  • Healthy – Loaded with plant-based protein, carbohydrates, fiber, and nutrients.
  • Easy – Requires only a handful of ingredients and less than 30 minutes.
  • Delicious and filling
  • Perfect for busy weeknights
  • Crowd pleaser
  • Perfect for game nights
  • Packed with flavors
Enchilada Rice in white bowl topped with avocado, tortilla chips and lemon wedges on the sides

This instant pot enchilada rice is my family’s new favorite one-pot meal.

Do you guys like enchiladas?

My family loves enchiladas. That too only homemade. We don’t like restaurants enchilada much. The reason is that they are way too cheesy for our liking and somehow we never liked their sauce.

Our favorite types of enchilada are homemade Roasted veggie enchilada,  Enchilada casserole made in instant pot with red sauce and enchilada casserole with a green sauce made in the oven.

When we crave for enchiladas, but don’t have enough time, and want the flavors of an enchilada in an easy way, I make enchilada rice.

Ingredients required for this recipe –

  • Long grain white rice
  • Green enchilada sauce
  • Red enchilada sauce
  • Black beans
  • Corn
  • Bell peppers
  • Jalapenos
  • Onion
  • Garlic
  • Oil
  • Cheese
  • Taco seasoning
  • Salt
  • Water
  • Avocado, cilantro, tortilla chips and lime for toppings
pre measured ingredients for making instant pot enchilada rice

How to make Instant Pot Enchilada Rice? Step by step process –

Turn on the saute button in an instant pot. Once it displays hot, add the oil to the pot.

Now add garlic, onion and bell peppers, saute for a minute, you don’t want them browned.

Then add water to the pot. Make sure there’s nothing stuck at the bottom.

sauteing garlic, onion and bell peppers in oil in instant pot

Add all the remaining ingredients – corn, rice, beans, taco seasoning, salt, jalapenos, red sauce, and green sauce. Do not stir

Adding corn, beans, jalapenos, rice, salt, Meican seasoning, red and green enchilada sauce in instant pot

Close the pot with its lid. Press the manual/ pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position.

Let the pressure release naturally for 5 minutes and then quickly release the remaining pressure.

Open the pot and add in the cheese and close the pot with a glass lid for a couple of minutes until the cheese melts.

Adding cheese in Mexican rice

Stir the melted cheese with the rice.

Top enchilada rice with cilantro, avocado, and serve with tortilla chips and lime wedges. Yum!

Meican rice in white bowl with spoon and topped it up with avocado, chips and cilantro.

Some important tips and notes to consider while making this recipe –

1. Red and green enchilada sauce –

The most important ingredient to make Instant pot enchilada rice is – use good enchilada sauce!

Because the flavors and aroma really depend on the sauce.

For this recipe, I have used store-bought sauce. My favorite brand is Old El Pasos green and red enchilada sauce (Not sponsored, just love them).

2. Rice – Choose long-grain white rice. I have used Basmati rice.

3. Cheese –  You can use any cheese of your liking and feel free to add as much cheese as you like.

4. Black beans – Make sure to drain the beans well if you are using the canned variety.

5. Substitutes for white rice – You can cook this recipe with brown rice or quinoa too.

  • For brown rice – Add one more cup of water and cook this for 22 minutes at high pressure with natural pressure release.
  • For quinoa – just replace the rice with quinoa, everything else will remain the same.

6. This can be made vegan too – Skip the regular cheese at the end and use vegan cheese. Or simply skip the cheese. It will be still so good!

7. This rice freezes well – I would not stir in the cheese at the end if I want to freeze it. Let the enchilada rice cool down,  place in an individual portion in an airtight container and freeze them. They stay fresh up to a month.

Thaw them at room temperature for about an hour or two and heat in the microwave or on the stovetop. Stir in cheese at the time of re-heating your portion.

8. Spice Level – This enchilada rice is medium spiced. To make it spicier, add more jalapenos, use hot enchilada sauce in place of the medium. Or to make it mild, skip the jalapenos and use mild enchilada sauce.

9. Serving suggestions – Serve this with sour cream, tortilla chips, lime wedges, cilantro, and diced avocados. Or place in the middle of tortillas, add salsa, sour cream, guacamole, lettuce, and some more cheese, and make a burrito. Yum!

10. The texture of this rice – Unlike Mexican green rice(Arroz Verde), the rice granules in this enchilada rice recipe won’t be separated.

At the same time, they will be saucy and even more appetizing. The enchilada sauce blends in so well with the rice to make it juicier.

In short, this recipe would make your game day celebration or even a simple meal come alive.

11. Do Not stir – Once onion, garlic and bell peppers are sautéed, add all ingredients one by one WITHOUT stirring.

12. Stovetop version – To make this recipe on stovetop, follow instructions until sauteing the garlic, onion, and bell peppers on medium heat.

Then add all ingredients – water, rice, black beans, corn, taco seasoning, salt, green, and red enchilada sauce, and stir.

Cover the pot with a lid and cook on medium heat for 10 to 15 minutes or until the rice is done.

Remove lid and add in the cilantro and cheese. Mix until the cheese melts. Serve with avocado and chips!

Close up photo of instant pot enchilada rice

Hungry for more One-pot Recipes?

Instant Pot Gnocchi Soup

Vegetable barley Soup

Goulash

Quinoa Pilaf

Stuffed pepper soup

★ Have you tried this recipe? We’ll love your feedback, Please click on the stars in the recipe card below to rate and leave your feedback in the comment box below.

Subscribe to our YouTube Channel for tasty and easy video recipes.

Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Enchilada Rice in white bowl topped with avocado, tortilla chips and lemon wedges on the sides
Print
4.76 from 81 votes

Instant Pot Enchilada Rice

Quick, easy, flavorful, filling and cheesy Instant Pot Enchilada Rice gets done in less than 30 minutes. Perfect for a busy weeknight meal and to feed a crowd on a budget.
Course Side Dish
Cuisine Mexican
Keyword Enchilada Rice, instant pot enchilada rice
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 543kcal
Author Dhwani
Prevent your screen from going dark

Ingredients

  • 1 cup – Long grain White rice (I used Basmati – Washed and drained)
  • ½ cup – Green enchilada sauce
  • 1 cup – red enchilada sauce
  • 15 oz – Black beans I have used canned, drained it completely
  • ¾ cup – Corn i have used frozen, fresh works fine too
  • 1 cup – Bell peppers
  • ¼ cup – Jalapenos Chopped and deseeded
  • ¾ cup – Onion
  • 1 teaspoon – Garlic grated
  • 1 tablespoon – Oil
  • 1 cup – grated Cheese
  • 2 teaspoon – taco seasoning
  • Salt to taste
  • 1 cup – Water
  • Avocado, cilantro, and lime for toppings
  • Tortilla chips

Instructions

  • Turn on the saute button in an instant pot. Once it displays hot, add the oil to the pot.
  • Now add garlic, onion and bell peppers, saute for a minute, you don’t want them browned.
  • Then add water to the pot. Make sure there’s nothing stuck at the bottom.
  • Add all the remaining ingredients – corn, rice, beans, taco seasoning, salt, jalapenos, red sauce, and green sauce. Do not stir but press slightly so that rice is under the liquid.
  • Close the pot with its lid. Press the manual/ pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position.
  • Let the pressure release naturally for 5 minutes and then quickly release the remaining pressure.
  • Open the pot and add in the cheese and close the pot with a glass lid for a couple of minutes until the cheese melts.
  • Stir the melted cheese with the rice.
  • Top enchilada rice with cilantro, avocado, and serve with tortilla chips and lime wedges. Yum!

Video

Notes

Update :- By mistake, in the recipe video above, I have mentioned ITALIAN SEASONING instead of TACO SEASONING. Please ignore it. Use taco seasoning as per the written recipe. Sorry for inconvenience. 
Red and green enchilada sauce – A most important ingredient to make Instant pot enchilada rice is – use good enchilada sauce!
Because the flavors and aroma really depend on the sauce.
For this recipe, I have used store-bought sauce. My favorite brand is Old El Pasos green and red enchilada sauce (Not sponsored, just love them).
Rice – Choose long-grain white rice. I have used Basmati rice. Make sure to rinse the rice well with 2 to 3 waters and drain the excess water and keep it aside.
Cheese – You can use any cheese of your liking and feel free to add as much cheese as you like.
Black beans – Make sure to drain the beans well if you are using the canned variety.
White rice alternatives – You can cook this recipe with brown rice or quinoa too.
  • For brown rice – Add one more cup of water and cook this for 22 minutes at high pressure with natural pressure release.
  • For quinoa – just replace the rice with quinoa, everything else will remain the same.
This can be made vegan too. Skip the regular cheese at the end and use vegan cheese. Or simply skip the cheese. It will be still so good!
Freezes well. I would not stir in the cheese at the end if I want to freeze it. Let the enchilada rice cool down, place in an individual portion in an airtight container and freeze them. They stay fresh up to a month. Thaw them at room temperature for about an hour or two and heat in the microwave or on the stovetop. Stir in cheese at the time of re-heating your portion.
Spice Level – This enchilada rice is medium spiced. To make it spicier, add more jalapenos, use hot enchilada sauce in place of the medium. Or to make it mild, skip the jalapenos and use mild enchilada sauce.
Serving suggestions – Serve this with sour cream, tortilla chips, lime wedges, cilantro, and diced avocados. Or place in the middle of tortillas, add salsa, sour cream, guacamole, lettuce, and some more cheese, and make a burrito. Yum!
The texture of this recipe – Unlike Mexican green rice, the rice granules in this enchilada rice recipe won’t be separated.
At the same time, they will be juicier and even more appetizing. The enchilada sauce blends in so well with the rice to make it juicier.
In short, this recipe would make your game day celebration or even a simple meal come alive.
Do Not stir – Once onion, garlic and bell peppers are sautéed. add all ingredients one by one WITHOUT stirring.

Stovetop version –

  • To make this recipe on stovetop, follow instructions until sauteing the garlic, onion, and bell peppers on medium heat.
  • Then add all ingredients – water, rice, black beans, corn, taco seasoning, salt, green, and red enchilada sauce, and stir.
  • Cover the pot with a lid and cook on medium heat for 10 to 15 minutes or until the rice is done.
  • Remove lid and add in the cilantro and cheese. Mix until the cheese melts. Serve with avocado and chips!

Nutrition

Serving: 1Person | Calories: 543kcal | Carbohydrates: 82g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 969mg | Potassium: 658mg | Fiber: 14g | Sugar: 11g | Vitamin A: 2186IU | Vitamin C: 60mg | Calcium: 255mg | Iron: 4mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm regards,

Dhwani.

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Reader Interactions

Comments

  1. Holly says

    January 31, 2020 at 5:32 pm

    5 stars
    I ended up making my own enchilada sauce to use in the recipe, but otherwise followed it to a “T” and it came out so good!! Full of flavor and dish.

    Reply
    • Dhwani Mehta says

      January 31, 2020 at 6:07 pm

      Thanks a lot for trying and sharing your feedback!

      Reply
    • Anita says

      February 03, 2020 at 2:42 pm

      Can you share the recipe to make your own enchilada sauce?

      Reply
      • Dhwani Mehta says

        February 04, 2020 at 8:28 am

        Hi Anita,
        I will try to share the enchilada sauce recipe soon. Thanks 🙂

        Reply
  2. Gina says

    February 02, 2020 at 11:09 am

    5 stars
    I made this with quinoa and just let it sit about 10 minutes after quick release with the top off to absorb excess liquid. I ate as its own dish (no chips) and topped it with a taco seasoned sour cream. I loved it! Only thing I’d probably do since I ate it as a main dish would be to add 2x the black beans just to up the fullness factor. Thanks for the recipe!!!

    Reply
    • Dhwani Mehta says

      February 03, 2020 at 10:25 am

      Thanks a lot for the feedback, Gina! 🙂

      Reply
  3. Kirti says

    February 04, 2020 at 8:24 am

    Your video says about adding Italian seasoning?!

    Reply
    • Dhwani Mehta says

      February 04, 2020 at 8:26 am

      Hi Kirti,
      I am really sorry dear. It’s a typo. I will correct it as soon as possible. Thanks 🙂

      Reply
  4. Sanjitha says

    February 04, 2020 at 1:27 pm

    Hi,
    It’s yummy and I will try soon. Can u say the brand of the enchilada sauce u have used here

    Reply
    • Dhwani Mehta says

      February 04, 2020 at 1:49 pm

      Hi Sanjitha!
      Thanks. I have used Old-El-Paso brand enchilada sauce. 😊

      Reply
  5. dipti says

    February 04, 2020 at 1:33 pm

    5 stars
    I step by step followed your instructons and viola! it turned out so good, loved by whole family! will definately make it again. thank you.

    Reply
    • Dhwani Mehta says

      February 04, 2020 at 1:48 pm

      Hi Dipti!
      So glad to hear that your family enjoyed this recipe. Thank you for trying and sharing your valuable feedback. Happy cooking!

      Reply
  6. Christine says

    February 09, 2020 at 7:53 am

    5 stars
    I made this recipe last week for my son who does meal prep. He loved it and actually asked me to make it again for him this week. He likes it really spicy so I added more jalapeños.

    Reply
    • Dhwani Mehta says

      February 09, 2020 at 5:25 pm

      Thanks for your valuable feedback, Christine!

      Reply
  7. Robin B PRITCHETT says

    February 09, 2020 at 3:21 pm

    Has anyone added chicken to this recipe? I was thinking I would sauté the chicken in the beginning with the garlic and onion, but not sure how much longer to cook after adding other ingredients. Thanks!

    Reply
    • LP says

      February 24, 2020 at 5:38 pm

      5 stars
      I made this tonight with about two pounds of cubed chicken breast that I sautéed with the peppers and onions. I keep the pressure cooking time the same. Came out perfect!

      Reply
      • Dhwani Mehta says

        February 24, 2020 at 5:50 pm

        Thanks a lot for the feedback 🙂

        Reply
  8. Sapna Mukherjee says

    February 10, 2020 at 2:27 pm

    5 stars
    I made this today and added browned ground turkey to the pot on top of the other ingredients before cooking to make it a main dish. It is tasty and looks beautiful!

    Reply
    • Linda says

      November 11, 2021 at 8:27 am

      So you added ground turkey last? And did you do the same amount of time?

      Reply
  9. Soniya Patel says

    February 12, 2020 at 6:09 pm

    5 stars
    Very easy and quick recipe . It Can be a quick meal for your family . Followed this recipe and turned out To be delicious Meal for the night . Thank you Dhwani for sharing recipe .

    Reply
    • Dhwani Mehta says

      February 12, 2020 at 7:59 pm

      Thanks a lot, Soniya for the feedback 🙂

      Reply
  10. Jas says

    March 08, 2020 at 4:15 pm

    Hi I only have red enchilada sauce… can I just do 1& 1/2 cups of the red? Will that work well for the taste?

    Reply
    • Dhwani Mehta says

      March 08, 2020 at 5:56 pm

      Hi, yes you can do that. It will work fine.

      Reply
  11. Lesia Hanks says

    March 23, 2020 at 12:14 pm

    I substituted green chilies for the jalapenos and I added chicken. Otherwise followed the recipe as it is. We loved it!

    Reply
    • Dhwani Mehta says

      March 23, 2020 at 7:04 pm

      Glad to know, Lesia. Thanks.

      Reply
  12. Rose Light says

    May 05, 2020 at 7:51 pm

    5 stars
    I made this recipe tonight after coming across the recipe. It looked so good but I was nervous to try rice in my instant pot. I’m so glad I went for it. So easy and so good! My husband, daughter and I ate it all. No leftovers.

    Reply
    • Dhwani Mehta says

      May 07, 2020 at 12:12 pm

      So good to hear this. thanks for the feedback 🙂

      Reply
  13. Jenny says

    August 22, 2020 at 8:46 pm

    5 stars
    Hi. Would I be able to double the recipe and it not overfill the pot?

    Reply
    • Dhwani Mehta says

      August 25, 2020 at 6:33 pm

      Yes, Jenny!

      Reply
  14. Jennifer C says

    January 12, 2021 at 4:45 pm

    5 stars
    Thank you for this recipe. I made it tonight and it was delicious! I’ll definitely add this to my recipe box ☺️

    Reply
    • Dhwani Mehta says

      January 13, 2021 at 4:47 pm

      Thanks for the feedback! glad to know that you enjoyed it.

      Reply
  15. Shobha Aggarwal says

    January 13, 2021 at 10:03 pm

    5 stars
    Turned out fantastic!! I used Hatch enchilada sauce, basmati rice, canned beans and frozen corn, a lot like the author did. I did not use any jalapeños. It still had some heat from the enchilada sauce. Everyone loved it. Definitely worth adding to the weekly rotation!

    Reply
    • Dhwani Mehta says

      January 14, 2021 at 11:41 am

      Yayy…. Thanks for the feedback 🙂

      Reply
  16. Shaina says

    January 15, 2021 at 1:47 pm

    I wonder if it would be good with ground beef on top

    Reply
  17. Tabbetha says

    January 16, 2021 at 7:24 pm

    5 stars
    I made this tonight and it was delicious. Followed the recipe as written and served with avocado, sour cream, and tortilla chips. This recipe is a keeper. Thanks for sharing!

    Reply
    • Dhwani Mehta says

      January 19, 2021 at 3:19 pm

      Awesome. Thanks a lot.

      Reply
  18. Chri says

    January 19, 2021 at 6:49 pm

    5 stars
    Wow! This Enchilada rice was so awesome. I wish I could’ve added a photo but it was devoured before I could take a picture. Full of flavor, this will now be in my supper rotation! Thanks so much for sharing!

    Reply
    • Dhwani Mehta says

      January 19, 2021 at 6:56 pm

      Yayyy!!! Thank you for trying and sharing your feedback with us. So glad to know that you enjoyed this recipe. 🙂

      Reply
      • Pooja says

        January 29, 2021 at 4:18 pm

        Can I use homemade boiled beans rather than store bought ?

        Reply
        • Dhwani Mehta says

          January 31, 2021 at 4:33 pm

          Yes, you can.

          Reply
  19. Jane says

    January 20, 2021 at 5:40 pm

    Just made this with brown rice and wondering how long the NR should take as am already at 35 minutes?

    Reply
    • Dhwani Mehta says

      January 21, 2021 at 5:25 pm

      You can quick release after 20 minutes.

      Reply
  20. Deepika K says

    February 01, 2021 at 2:21 pm

    5 stars
    Loved loved loved it so much !! Made it twice already in less than a month and doubled the recipe both the times. I substituted rice for quinoa and end up getting burn message on my IP – scraped it well before adding quinoa and beans and did not mix it once I add quinoa but still got the burn message. Otherwise, super yum recipe. Thanks for sharing it !!

    Reply
  21. Deb D says

    February 13, 2021 at 10:58 pm

    5 stars
    ABSOLUTELY DELICIOUS recipe and easy to make! Thank you for sharing.

    Reply
    • Dhwani Mehta says

      February 17, 2021 at 4:20 pm

      My pleasure. 🙂

      Reply
  22. IPnewbie says

    February 17, 2021 at 7:58 pm

    5 stars
    This recipe was so easy and so good. I was able to fit it in my Mini without having to modify quantities. The only change I made was I didn’t have enough red sauce so I increased the amount of green sauce accordingly. My kiddo ate her whole portion without complaints 🙂

    Reply
    • Dhwani Mehta says

      February 18, 2021 at 10:10 am

      So good to know! Thanks for the feedback 🙂

      Reply
  23. Hiral says

    February 23, 2021 at 1:05 pm

    5 stars
    This is a really great, simple recipe with delicious results! To add one more alternative to white rice, we substituted farro in this recipe and it worked extremely well – to the point where we probably will never the white rice version. 🙂 It’s delicious and very filling, but healthy enough to not feel guilty eating the whole thing.

    Reply
    • Dhwani Mehta says

      February 23, 2021 at 2:33 pm

      Thanks for the feedback Hiral. 🙂

      Reply
    • Hannah says

      February 27, 2021 at 9:32 pm

      How long did you cook the farro for? Same time? And for the recipe author, could I use white jasmine rice for this? It’s all I have on hand, but I have everything else!

      Reply
      • Dhwani Mehta says

        March 02, 2021 at 9:06 am

        1. Yes, same time.
        2. Yes, you can use Jasmine rice.

        Reply
  24. Cindy Papa says

    May 06, 2021 at 3:47 am

    5 stars
    Love this recipe and so did the guests at a Cinco de Mayo party! So easy to make and great flavor!
    Thank you for a great recipe!

    Reply
    • Dhwani Mehta says

      May 06, 2021 at 9:05 am

      Awesome. Thanks for the feedback 🙂

      Reply
  25. Nora says

    May 16, 2021 at 5:48 pm

    Anyone else have an issue with the pot not sealing? The first couple times I made this it sealed fine, but for the past 3 times now it doesn’t! Just starts counting down without ever coming to pressure. It comes to pressure with all other recipes, so pretty confused. Am I adding rice at the wrong time maybe?

    Reply
  26. T says

    December 04, 2021 at 12:42 pm

    Is this gluten free?

    Reply
  27. Gigi says

    January 06, 2022 at 6:53 pm

    Followed recipe but rice was still hard – any suggestions

    Reply
    • Dhwani Mehta says

      January 07, 2022 at 12:13 pm

      Next time, Increase the cooking time by 1 minute.

      Reply
  28. Nenita says

    January 08, 2022 at 12:13 pm

    Hi,
    I used brown rice and increased the water by a cup and then pressure cook it for 22 minutes and manual release. I added rotisserie chicken breast on the top of all the other ingredients since it is cooked already. Came out good. Thanks.

    Reply
    • Dhwani Mehta says

      January 10, 2022 at 2:17 pm

      So glad to know. Thanks 🙂

      Reply
  29. Judy says

    January 19, 2022 at 11:03 am

    5 stars
    OMG-This recipe is awesome-so easy & so much flavor. I did add cooked chicken at the end before the cheese. Love, love, love it.

    Reply
    • Dhwani Mehta says

      January 19, 2022 at 3:02 pm

      Glad to know. Thanks much.

      Reply
  30. Mary says

    April 14, 2022 at 1:15 pm

    Wondering if this would work with uncooked chicken breasts thrown on top and shredded into the mix at the end. It seems like the chicken would have plenty of time to cook through.

    Reply
  31. Vicki says

    April 17, 2022 at 6:21 am

    5 stars
    I’m so happy I found this recipe! It was delicious. I got a burn notice twice so I moved it to the stove. Could it be that I didn’t add the food in a certain order? It would be nice to have things listed in order to add to the instant pot. Thank you for sharing!

    Reply
  32. Jenna says

    May 10, 2022 at 3:54 pm

    If I double this do I need to increase cook time?

    Reply
    • Dhwani Mehta says

      May 10, 2022 at 4:18 pm

      No. You dont need to increase the time.

      Reply
  33. Jeanice Ball says

    January 30, 2023 at 6:50 pm

    4 stars
    It was very tasty, but I had problems with my instapot. I layered the ingredients and didn’t stir (and made sure I deglazed it before I added everything), but got 2 burn notices. I added a 1/2 cup water and tried again, but got the same notice. By then the rice was done so I just ate around the burned bottom. Should it have more water on the bottom with the onion & peppers?

    Reply
    • Dhwani Mehta says

      January 31, 2023 at 2:02 pm

      Yeah… Use some more water next time and see. This mostly happens in 8qt Instant pot. Did you make it in 8qt?

      Reply

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