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    Home » Recipes

    Vegan Instant Pot Tex-Mex Rice

    Published: Apr 2, 2020 · Modified: Sep 15, 2022 by Larisha Bernard · This post may contain affiliate links · 22 Comments

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    This Vegan Instant pot Tex-Mex rice is a super easy vegan instant pot dinner that you’ve been craving. Comes together in just minutes!  Gluten free, oil free option, top 8 allergen free! 

    A bowl of Instant Pot Tex Mex vegan rice.

    Dinner sometimes is super hard to figure out.  You feel like you’ve had all the same things.  You don’t have a lot of time. Whatever the reason is, it’s just hard sometimes.  This Vegan Instant Pot Tex-Mex Rice is here to save the day.

    It all comes together in just minutes and can easily be prepared ahead of time.  It’s great as a dinner, but it could totally serve as a side dish as well.

    This recipe is vegan/plant based. But it’s also completely gluten free, we share below an oil free option, and there are no Top 8 allergens in this vegan dinner recipe. 

    We originally were inspired to make this when we first went vegan using ; this recipe; however, over time, we’ve turned it into one of our favorite dishes by adding our own twists and turns into it. 

    Our kids even request this one, so you know it’s a hit! 

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    What ingredients do you need for Vegan Instant pot Tex-Mex rice?

    • Olive oil (sub for veg stock if oil free)
    • Brown rice (we use basmati) 
    • Red bell pepper
    • Red onion
    • Garlic cloves
    • Vegetable Stock
    • Fire roasted tomatoes 
    • Black Beans
    • Corn
    • Cumin
    • Taco Seasoning
    • Limes

    Is this instant pot Mexican rice spicy?

    We do not think this is spicy at all; however, everyone’s taste buds will be different.  

    We have put in 2 tablespoons of a spicy salsa to add more heat, if you would like to make this spicier. You could also add 2 tablespoons of diced jalapeños too. 

    We prefer to make the recipe as is and add jalapeños on top so that people (i.e., our kids) don’t think it’s too spicy and we can adjust the levels on our own. 

    Vegan instant pot tex-mex rice in a white bowl.

    How do you make Vegan Instant pot Tex-Mex rice?

    We love easy recipes and this is one of them.  The hardest thing is chopping all your vegetables.  You are going to start there. 

    Once you have all the vegetables prepared, it’s time to start working on your meal. 

    Start by turning your instant pot onto Saute method and add in your olive oil (or veg stock is avoiding oil. Once hot, add in your uncooked rice and stir often so it doesn’t burn until toast, about 3 minutes. 

    Then, add in your onions and peppers, cooking 3 minutes or until translucent.  Throw in the garlic and sauted for 1 minute. 

    Turn off saute method.  Add in your cumin and taco seasoning. Stir together.  Then, in with your vegetable stock, tomatoes, corn and beans.  Stir together again. 

    Put your instant pot lid onto the body and close the lid.  Make sure that the pressure valve is sealed. 

    Then, press manual and cook on high pressure for 25 minutes. When the time goes off, let the pressure release via Quick Release.  *If you are not sure about this, please read your manual. 

    Let the lid stay on for 10 minutes before serving.  Stir everything together serve with tacos, tortilla chips, or even lettuce cups.

    Add lime juice on top before serving.

    Do I have to make this Vegan Mexican rice in the Instant Pot?

    You do not!   While this is the preferred method because of the easy prep and not standing over the stove, you can make this on the stove. 

    You want to make your rice first according to the package instructions on your rice. Use the vegetable stock instead of water. Depending on your package you may need to increase or decrease the amount of stock called for in the recipe.

    While that is cooking, chop your vegetables. 

    Then, proceed with the recipe in a large skillet by sautéing the vegetables, adding in the seasoning, and the tomatoes, beans, and corn.  Once your rice is done add that in and stir to combine. 

    You add the vegetable stock in while making the rice and not in with skillet ingredients. Add a splash of stock if needed while cooking on the skillet.

    Can I prep this Vegan Instant pot Tex-Mex rice ahead?

    Yes!  This can be made ahead of time.  In fact, if you store it in an air tight container, this can be stored for up to 7 days.  It’s absolutely perfect for those of you who meal prep. 

    A hand holding a bowl of vegan instant pot tex-mex rice.

    Do I have to use brown rice?

    You do not have to use brown rice.  However, if you do use white rice in this recipe, you need to reduce the time to 10 minutes on manual instead of 25. 

    Can this be Top 8 Allergy Friendly Instant pot Tex-Mex rice?

    This recipe as written is already Top 8 Allergen Friendly; however, it’s important to know that you should always double check your ingredients.  For example, some taco seasoning have wheat or even dairy in them, so just double check. 

    Also, if you are corn free, you can just omit the corn in this recipe. 

    Chorizo vegan burrito bowl.

    What are other vegan dinner ideas I should try?

    If you love this easy dairy free dinner recipe, you may be wondering what other dairy free dinner ideas we have. Here are some ideas we have (all are vegan): 

    • Dairy Free Taco Casserole
    • Dairy Free Pizza
    • Vegan Italian Meatballs
    • Dairy Free Alfredo 
    • Dairy Free Nachos
    • Easy Dairy Free Spinach & Walnut Pesto 

    Pin this Vegan Instant Pot Tex-Mex Rice for later :

    The words tex-mex vegan rice overlayed across a bowl of the dish.
    A bowl of Instant Pot Tex Mex vegan rice.
    Print Recipe
    4.94 from 15 votes

    Vegan Instant Pot Tex-Mex Rice

    This Vegan Instant pot Tex-Mex rice is a super easy vegan instant pot dinner that you've been craving. Comes together in just minutes!  Gluten free, oil free option, top 8 allergen free! 
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Main Course, Side Dish
    Cuisine: American, Mexican
    Servings: 8 servings
    Calories: 236kcal
    Author: Larisha Bernard

    Ingredients

    • 2 tablespoon olive oil (sub for veg stock if oil free)
    • 1 cup Brown Basmati Rice
    • 1 Red Bell Pepper, diced
    • 1 Red Onion, diced
    • 4 Garlic cloves, minced
    • 1 teaspoon Cumin
    • 1 ½ tablespoon Taco Seasoning
    • 1 ½ cups Vegetable Stock
    • 14.5 oz can of Fire Roasted Tomatoes
    • 14.5 oz can of Black Beans, drained and rinsed
    • 14.5 oz can of Corn, drained and rinsed
    • Limes
    • Cilantro, optional

    Instructions

    • Chop the red pepper, onions, and garlic.
    • Turn instant pot onto Saute method.
    • Add in your olive oil (or veg stock is avoiding oil). Once hot, add in your rice and toast for 3 minutes. Stirring often so it doesn't burn on the bottom.
    • Add in your onions and peppers, stirring often and cooking 3 minutes or until translucent. 
    • Add garlic and saute for 1 minute. 
    • Turn off saute method. 
    • Add cumin and taco seasoning. Stir together. 
    • Add vegetable stock, tomatoes, corn and beans.  Stir together again.
    • Put on instant pot lid and make sure that the pressure valve is sealed. 
    • Press manual and cook on high pressure for 25 minutes. When the time goes off, let the pressure release via Quick Release.  *If you are not sure about this, please read your manual. 
    • Let the lid stay on for 10 minutes before serving. 
    • Stir everything together serve with tacos, tortilla chips, or even lettuce cups.
    • Add lime juice on top before serving.
    • Top with cilantro if desired.
    • Serve with tortilla chips or hard or soft shells.

    Video

    Notes

    *See post for notes about Top 8 Allergies.
    **Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
    **Stove Top method written in post.
     

    Nutrition

    Serving: 1serving | Calories: 236kcal | Carbohydrates: 42g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 348mg | Fiber: 6g | Sugar: 5g | Vitamin A: 946IU | Vitamin C: 24mg | Calcium: 41mg | Iron: 2mg

    Let’s see your creations!
    Share to Instagram and tag us @makeitdairyfree so we can see and share it!

    Collage of Tex Mex vegan rice.

    This post was originally published on 9/4/2019 and updated on 4/2/2020.

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    Reader Interactions

    Comments

    1. Katie

      February 07, 2022 at 1:13 pm

      4 stars
      Loved how easy this recipe was to make! It did come out a little sweet though, do you think this could have come from the red bell peppers? I’m scratching my head on this one trying to figure it out…

      Reply
      • LarishaBernard

        February 08, 2022 at 9:43 pm

        OH man, not really sure. We have made this recipe probably over 100 times and I’d never say it was sweet.

        Reply
    2. Elias

      February 01, 2022 at 10:47 am

      5 stars
      Love to use this is crunch wraps!

      Reply
      • LarishaBernard

        February 02, 2022 at 9:34 pm

        Great idea!

        Reply
    3. Lory Y. Kitamura

      April 11, 2021 at 12:58 pm

      5 stars
      Tastes great & the brown basmati rice is cooked perfectly, but it is a little too wet. I thought I followed the measurements precisely. Next time I will add a little less veggie broth, Any suggestions?
      BTW ~ I used my 6 qt after all 👍🏼

      Reply
      • LarishaBernard

        April 13, 2021 at 8:21 pm

        Rice can be a little temperamental in an IP depending on brands. If you always use the same brand, I would recommend just reducing the time by a few minutes.

        Reply
    4. Lory Y. Kitamura

      April 08, 2021 at 7:37 pm

      Will this recipe work in a 3 qt InstantPot?

      Reply
      • LarishaBernard

        April 09, 2021 at 11:30 pm

        We haven’t tried , but as long as it’s not over the fill line, there shouldn’t be an issue

        Reply
    5. Mary

      January 20, 2021 at 10:11 am

      Love this in burritos!

      Reply
      • LarishaBernard

        January 20, 2021 at 8:03 pm

        So happy to hear

        Reply
    6. Carol Butler

      October 12, 2020 at 10:41 pm

      5 stars
      Simple, easy and delicious! Thanks for the recipe.

      Reply
      • LarishaBernard

        October 21, 2020 at 12:02 am

        We’re so excited that you loved the recipe! Thanks for taking time to leave a comment, we appreciate that so much!

        Reply
    7. Denise

      September 23, 2020 at 12:24 pm

      5 stars
      Hubby is not into rice and bean recipes since he doesn’t have a Latin American background like I do, but he loves this recipe, since all the ingredients come together perfectly.

      Thanks a bunch and have a nice day ;o))

      Reply
      • LarishaBernard

        October 09, 2020 at 8:43 am

        So happy to hear you loved the recipe and even your hubby. Thanks so much for taking time to leave a review, we appreciate that a lot. Have a great week!

        Reply
    8. Brenda

      July 23, 2020 at 8:48 pm

      5 stars
      We had this tonight and it was delicious!

      Reply
      • LarishaBernard

        July 28, 2020 at 9:48 pm

        We’re so happy to hear that. Thank you for taking the time to leave a comment. We appreciate it so much! Have a great day!

        Reply
    9. Bonnie

      September 08, 2019 at 12:03 pm

      Hello, do you cook the rice in the instant pot with the other ingredients or do you cook it separately?

      Reply
      • LarishaCampbell

        September 10, 2019 at 9:56 am

        Everything together in the instant pot

        Reply
    10. Danielle

      September 04, 2019 at 8:29 pm

      Am I correct to assume that the can of tomatoes and corn are the 14.5 Oz cans and not 28oz?

      Reply
      • LarishaCampbell

        September 05, 2019 at 10:30 pm

        Yes! I’ll update to clarify that, thanks! Sorry for any confusion!

        Reply
        • Danielle Boudouris

          September 08, 2019 at 8:09 am

          Thanks!!!!

        • LarishaCampbell

          September 10, 2019 at 9:55 am

          Welcome 🙂

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