By: Denise Bustard75 Comments
Posted: 8/17/21Updated: 8/17/21
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These instant Pot fiesta rice bowls are a vegetarian, gluten-free recipe that works great for meal prep! Just dump it all in the Instant Pot, press the button, and you're done!
Recipes like this Instant Pot Cajun rice and sausage and these Moroccan Instant Pot lentils are life savers on busy week days - there is something so satisfying about dumping a bunch of ingredients into the Instant Pot and letting it work it's magic. These Instant Pot fiesta rice bowls are another dump and go meal to add to your meal prep rotation!
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These fiesta rice bowls are made with all the delicious ingredients of a vegetarian burrito, but deconstructed into a meal prep bowl. Made with pantry staples such as basmati rice, black beans, corn, peppers, tomatoes and taco seasoning, these rice bowls are loaded with veggies, and get a ton of flavor while cooking.
This is meal prep at it's easiest - just dump all the ingredients in the instant pot and pressure cook - no sautéing required! Best of all, for about 15 minutes of active cooking time, you get six lunch portions, and you can freeze some for later!
Don't forget to pin this post to save it for later!
Reasons you'll ♡ this recipe
- it's packed with delicious flavors from the taco seasoning and green chilies
- you can meal prep this recipe as a freezer Instant Pot meal, or by portioning out leftovers in meal prep containers
- there's a ton of veggies involved, and each serving packs 18 g of vegetarian protein
Recipe video
Watch the video below to see exactly how I prepped these fiesta rice bowls. They are so easy! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- Taco seasoning - taco seasoning adds a ton of flavor to the veggies and rice as this recipe is cooking. Make a batch of homemade taco seasoning, or purchase store-bought for a time saving shortcut.
- Black beans - you can use canned black beans, or make batch of Instant Pot black beans.
- Green chilies - add a ton of flavor, but they are not spicy! You can purchase canned and diced green chilies at the grocery store.
- Vegetables - red and yellow bell peppers, fresh tomatoes, corn, and red onion cook up perfectly in this fiesta rice bowl. Note: I recommend using fresh diced tomatoes (not canned) to help prevent burning. See section below for how to avoid the burn warning when cooking this recipe in the Instant Pot.
- Cheese- mozzarella cheese orMonterey Jack works perfectly in this recipe
- Rice - basmati rice is our go-to for this recipe; other types of long grain white rice should also work. Short grain rice, instant rice, brown rice and wild rice will not work in this recipe, as they require different cook times.
Step by step instructions
1. Assemble ingredients - add all ingredients (except for tomatoes) into the stainless steel inner pot of an Instant Pot (6 quart): rice, onion, peppers, corn, black beans, chiles, taco seasoning and water. Stir to combine, then add the diced tomatoes on top (do not stir). Put the lid on and set valve to 'sealing'.
Important note - it's important to place the tomatoes on top of the rest of the ingredients to avoid a burn warning- find more tips below!
2. Pressure cook - Place the lid on the Instant Pot, set the valve to 'sealing', and pressure cook on high for 3 minutes. Allow for a full natural pressure release (takes around 15 minutes).
3. Add cheese - remove the lid and stir in 1 cup of the cheese. Sprinkle the top of the rice with the remaining ½ cup cheese and put the lid back on for a few minutes until the cheese is melted.
4. Serve - with your choice of suggested toppings such as guacamole, cilantro, and salsa.
How to avoid the burn warning
Unfortunately, a number of readers have reported back that they had a burn warning when trying to cook this recipe. While I've tested it 6 times and never had this issue myself, I wanted to outline a few tips to help avoid the burn warning.
Why the burn warning occurs
A burn warning occurs when food gets burnt on the bottom of the Instant Pot. Tomatoes are notorious for causing a burn warning in Instant Pot recipes - especially canned tomatoes.
Tips to avoid burning
- Old versus new models- this recipe was developed in an older Instant Pot model, which is less sensitive to the burn warning than newer models.
- Add tomatoes last- tomatoes are notorious for triggering the burn warning, which is why we add them last and do not stir them into the rice.
- Follow the recipe precisely- make ingredient swaps and substitutions at your own risk. This recipe seems to be very sensitive to small changes in liquids.
Topping variations
These fiesta rice bowls are delicious as-is, but the toppings really take them to the next level. A few topping variations you might consider are:
- extra cheese
- avocado (see how to cut an avocado (and not your hand) here!)
- fresh tomatoes
- cilantro
- a fresh squeeze of lime
- green or red onion
- guacamole
- salsa
- greek yogurt
FAQ
Will this recipe work in an 8 quart model?
Yes, I have tested these fiesta rice bowls in my 8 quart model Instant Pot and it works! If you want to play it safe, you might want to 1.5 x the recipe to meet the 1.5 cup minimum liquid requirement for the 8 quart model.
Can I swap the rice for quinoa?
I bet that would work but I have not tried it. It would be the same liquid ratio, but a cook time of 1 min (plus full natural pressure release). The veggies should cook through in this time. Leave us a comment if you give it a try!
Can this recipe be made in the slow cooker or on the stove top?
I don't recommend cooking rice in the slow cooker, as it can end up mushy. However, you can cook this on the stovetop (see directions below, and in recipe card).
Stovetop directions
To prepare these fiesta rice bowls on the stovetop, the recipe will remain the same, with the exception of increasing the water to 2 cups.
- Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and allow to rest for an additional 10 minutes (do not take the lid off).
- After 10 minutes of resting, stir in the cheese and enjoy!
Meal Prep + Storage
Freezer Packs
Freezer packs are assembled ahead and frozen before cooking. That way on cook day all you need to do is dump the meal into the Instant Pot and press the button. No measuring!
- Assemble all ingredients in step 1 a large gallon size freezer bag or large meal prep container with date and cooking instructions.
- Freeze for up to 3 months uncooked in freezer.
- Thaw completely before cooking- the Instant Pot may not come to pressure if cooked from frozen.
- Cook as directed in the recipe card, and enjoy!
Favorite Freezer Containers
Our top picks for the best freezer containers to help your food stay fresh and free from freezer burn!From bags to soup storage to meal prep containers and more.
The Best Freezer Containers
Reheat meals (leftovers)
- Cool completely after cooking.
- Portion out into air tight meal prep containers, and store in the fridge for up to 4 days or freeze for up to 3 months.
- Thaw completely if frozen (overnight in the fridge), then reheat in the microwave until steaming hot.
- Add fresh toppings, and serve!
Favorite Meal Prep Containers
Our tried and true favorite meal prep containers and jars that will keep your food fresh, help you reheat it evenly, and withstand the test of time. No more wasting your money, these are the absolute best containers out there!
Keep reading
More Instant Pot meal prep recipes
- Instant Pot Ground Turkey Stuffed Peppers
- Instant Pot Chickpea Curry (Freezer; Vegan)
- Instant Pot Coconut Sweet Chili Chicken Stir Fry
- Instant Pot Quinoa Enchilada Casserole
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Fiesta Rice Bowls
4.38 from 29 votesPrep Time: 15 minutes mins
Cook Time: 3 minutes mins
Coming to pressure & natural pressure release: 30 minutes mins
Total Time: 48 minutes mins
Print Rate
These instant Pot fiesta rice bowls are a vegetarian, gluten-free recipe that works great for meal prep! Just dump it all in the Instant Pot, press the button, and you're done!
6
Ingredients
- 1 cup basmati rice see note 1
- 1 red onion diced
- 3 tomatoes chopped; see note 2
- 1 bell pepper diced
- 11 oz can of corn drained; 341 mL
- 18 oz can of black beans drained & rinsed; 541 mL
- 4.3 oz can green chiles 127mL
- 3 tablespoons taco seasoning
- 1 cup water 1 ½ cups (total) for 8 quart *see note 3
After cooking
- 1 ½ cups mozzarella cheese shredded
- fresh tomatoes, cilantro, guacamole, salsa or other toppings
Instructions
Assemble ingredients- add all ingredients (except for tomatoes) into the stainless steel inner pot of an Instant Pot (6 quart): rice, onion, peppers, corn, black beans, chiles, taco seasoning and water. Stir to combine, then add the diced tomatoes on top (do not stir). Put the lid on and set valve to 'sealing'.
Pressure cook- Place the lid on the Instant Pot, set the valve to 'sealing', and pressure cook on high for 3 minutes. Allow for a full natural pressure release (takes around 15 minutes).
Add cheese- remove the lid and stir in 1 cup of the cheese. Sprinkle the top of the rice with the remaining ½ cup cheese and put the lid back on for a few minutes until the cheese is melted.
Serve- with your choice of suggested toppings such as guacamole, cilantro, and salsa.
Tips:
1 - though this recipe has only been tested with basmati, any long grain white rice should work.
2- some readers have successfully used canned diced tomatoes, but we have not tested; if you use them, add last and do not stir into the rice.
3- this recipe has been tested in both a 6 quart, and 8 quart instant pot:
- For 6 quart: use 1 cup of water.
- For 8 quart: drag the serving size to 1.5 x of the recipe to meet the minimum liquid requirement of 1.5 cups of water
Stove Top Directions
To prepare these fiesta rice bowls on the stovetop, the recipe will remain the same, with the exception of increasing the water to 2 cups. Then, follow these directions:
- Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and allow to rest for an additional 10 minutes (do not take the lid off).
- After 10 minutes of resting, stir in the cheese and enjoy!
Freezer packs
- Assemble all ingredients in step 1 a large gallon size freezer bag or large meal prep container with date and cooking instructions.
- Freeze for up to 3 months uncooked in freezer.
- Thaw completely before cooking- the Instant Pot may not come to pressure if cooked from frozen.
- Cook as directed in the recipe card, and enjoy!
Leftovers
- Cool completely after cooking.
- Portion out into air tight meal prep containers, and store in the fridge for up to 4 days or freeze for up to 3 months.
- Thaw completely if frozen (overnight in the fridge), then reheat in the microwave until steaming hot.
- Add fresh toppings, and serve!
Video
Nutrition Information
Serving: 1fiesta bowl, Calories: 379kcal, Carbohydrates: 61g, Protein: 18g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 22mg, Sodium: 285mg, Potassium: 644mg, Fiber: 10g, Sugar: 5g, Vitamin A: 955IU, Vitamin C: 13.2mg, Calcium: 183mg, Iron: 2.7mg
Author: Denise Bustard
Course: Dinner
Cuisine: Mexican
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
Leave a Comment
Julia says
Hello, I see that brown rice is not recommended due to different cooking times. I would prefer to use brown rice, though and plan to mix it in after cooking. Can you suggest a modification to make the recipe without rice? Should I reduce the amount of liquid?
Reply
Jasmine @ Sweet Peas & Saffron says
Hi Julia, we have not tested this recipe without the rice. I would be concerned that it could cause a burn warning in the IP due to the canned tomatoes - therefore wouldn't recommend leaving out the rice! 🙂
Reply
Kathleen says
I am looking for the stovetop directions but not seeing them. Am I missing them, Denise?!
Reply
Jasmine @ Sweet Peas & Saffron says
Hi Kathleen - thank you so much for pointing this out to us! We have updated the post and recipe cared to include the stovetop directions. We hope you enjoy!
Reply
Kathleen says
Thanks!
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Kathleen says
Just reporting back that it worked great, and will be repeating the recipe this week!
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Lauren Hadley says
I made this recipe for meal prep this week. And I had one taste and fell in love!! I love anything with the word FIESTA in it. I am so excited for meal prep this week and for lunch's. Perfect start to eating cleaner!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Lauren, so glad to hear that you loved this recipe! I have to agree - "fiesta" just makes it sound like a party in a bowl, doesn't it?! Enjoy your meal prep lunches this week, and thanks so much for taking the time to come back and leave a review.
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Kelly says
Tried this recipe a couple weeks ago. I love your recipes but this one didn’t go so well. I knew burning seemed to be an issue but decided to give it a shot anyway because who doesn’t want a fiesta in their face? I used fresh tomatoes and a 6qt instant pot but still had it burn straight to hell before reaching pressure. Oh well. I guess this one just isn’t for me. I’ll stick to all your other awesome concoctions.Reply
Jean-Marie says
Hi! Overall the recipe was okay but my mixture came out a little more watery than intended. I noticed that on your instagram post (which drew me in lol) the recipe calls for 1 cup water but on your blog it called for 1.5 cups of water. I used 1.5 cups and if I tried this again would probably only use 1. Just thought I'd share incase there was a mistake on instagram or blog.Reply
Denise Bustard says
Hi Jean-Marie, sorry for the discrepancy on the IG post versus the recipe, the recipe (1.5 cups) is the correct one. We had to increase the amount of liquid from the original recipe because many people had issues with the pot coming to pressure. The rice should not be coming out watery, and I'm confused as I just made this the other day and it was not at all watery. Anyway thank you for your feedback, sounds like we need to reformulate this recipe again. <3
Reply
Katie says
Favorite new recipe! Delicious!!!Reply
Denise Bustard says
Woo hoo! So happy to hear this, Katie! Thank you so much for taking time out of your day to come back and leave a review, I really appreciate it 🙂
Reply
Megann says
Made this tonight for my family using a 6qt Ninja Foodi. I have to say I was skeptical of the 3 minute cook time, but it was PERFECT! Came together so fast and so easily! We grilled some lime cilantro chicken and mixed it together. It was divine!
Reply
Denise Bustard says
Hi Megann! So happy to hear you enjoyed. Thanks so much for reporting back!
Reply
Jessica says
For the stove top method, the directions state to add 2 cups of water or stock. Is this in addition to the 1 and 1/2 cups of water in the ingredients list?
Reply
Denise Bustard says
Hi Jessica, sorry for the confusion! It's 2 cups total, not in addition to.
Reply
Rosalia Rohr says
Can I omit the chilles?
Reply
Denise says
Absolutely!
Reply
Christy H says
We loved this! I used a 6 qt Instant Pot , homemade taco seasoning with no cornstarch or other thickener, and one can of tomatoes, drained. Did not get a burn warning.Reply
Denise says
Hi Christy! Thank you so much for reporting back, I'm glad it worked well for you. Thanks so much for taking the time to leave a review 🙂
Reply
Karen says
We really enjoyed the fiesta rice bowls for lunch today with sour cream and salsa as toppings. I might live on the wild side and add some avocado with the leftovers tomorrow!Reply
Denise says
Hi Karen! So happy to hear you enjoyed them. Laughing at the 'wild side' comment 🙂
Reply
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