Ingredients
Scale
- 1 tablespoon canola oil (affiliate)
- 1 small onion, minced
- 1 cup long grain white rice
- 1 1⁄2 cups vegetable, chicken, or beef broth
- 1⁄2 cup salsa (affiliate)
- 1 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1 15oz can black beans (affiliate)
- 1 15 oz can refried beans
- 1 cup frozen corn
- 1 cup shredded mexican cheese
Toppings
- cilantro, salsa (affiliate), sour cream, green onions, shredded cheese
Instructions
- Saute onion in oil inside pressure cooker on saute setting for 2-3 minutes.
- Add rice and saute for another minute.
- Add broth, salsa, salt, and pepper – stir and set to high pressure for 4 minutes.
- When time is up, let pressure naturally release for 5 minutes, then release remaining pressure.
- Remove half of rice from pressure cooker and begin by layering half of the black beans on top of the rice in the pressure cooker.
- Then, add half of the refried beans, half of the frozen corn, and half of the cheese.
- Pour remaining rice back into pressure cooker, then repeat layers of black beans, refried beans, corn, and remaining cheese.
- Put lid back on pressure cooker and let sit on the warm setting for 5 minutes until cheese is melted and corn is cooked.
- Serve with chopped cilantro and extra salsa.
- Prep Time: 5 mins
- Cook Time: 25 mins