Instant Pot Enchilada Rice

Instant Pot Enchilada Rice is easy, healthy and delicious one pot wonder dish. Perfect for weeknight dinner and meal prep, this wholesome recipe is Vegetarian complete meal in a bowl. This is the easiest recipe I have ever made. Just throw everything in an instant pot and you are set

Rice – 1-1/4 Cup (Washed and drained)

Black Beans – 1/3 Cup (I used canned, drained it completely)

Green Bell Pepper – 1 (chopped)

Yellow Bell Pepper 1 (chopped)

Frozen corn kernels – 1/2 cup

Jalapeno Pepper – 3 (cut into rounds)

Onion – 1 (chopped)

Garlic - 1/2 tsp (finely chopped)

Salt – to taste

Taco Seasoning – 2 tsp

Red Enchilada Sauce - 3/4 cup

Fresh Coriander Leaves – a handful (chopped)

Mozzarella Cheese – ½ cup or to taste (shredded)

Oil – 1-1/2 tbsp

Fresh Coriander Leaves - Few (chopped)

Avocado, Chopped Coriander and Lemon - for topping

Turn on saute button in an instant pot. Once it displays hot add oil. When oil is hot add chopped onions, garlic, jalapeno and bell peppers. Saute it for 2 to 3 minutes.

Add the all ingredients - corn, black beans, taco seasoning, salt, enchilada sauce, 2 cups of water and rice. Mix lightly. Close the pot with its lid. Press the pressure cook/manual cook button and cook on high pressure for 4 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 chopped coriander leaves, shredded cheese and close the pot with a glass lid for couple of minutes so that cheese started melting. Stir the melted cheese and rice together.

Top enchilada rice with the chopped coriander leaves, lemon, avocado slices and serve.