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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Santa Fe Beans And Rice

6.0

1 ½ cups long grain brown rice

1 ¾ cups water

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, rinsed and drained

1 (8 oz) can tomato sauce

½ cup picante sauce (I used mild)

2 Tbsp taco seasoning (I make my own homemade taco seasoning)

1 tsp salt

½ tsp pepper

Optional: 1 ½ lbs boneless, skinless chicken thighs or breasts

Grated cheddar, for serving

1 cup sour cream

¼ cup chopped cilantro

1 tsp lime zest

2 tsp lime juice

½ tsp kosher salt

2 garlic cloves, minced

Add the rice and water into the pot. Then layer the kidney beans, black beans, corn, tomato sauce, picante sauce, taco seasoning, salt and pepper on top. Don’t stir.
If desired, place chicken on top of mixture.
Cover and secure the lid. Make sure valve is on sealing. Set the manual/pressure cook button to 20 minutes.
Allow the pressure to release naturally for at least 10 minutes. Move valve to venting. Remove the lid.
Cut up chicken and then stir it back in to the pot.
Make the garlic lime sour cream by stirring together sour cream, cilantro, lime zest, lime juice, kosher salt and garlic cloves.
Serve rice and beans with a dollop of the sour cream on top. Sprinkle with grated cheddar, if desired. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Dish

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 88 weeks ago

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