Pressure Cooker Tex Mex Rice


We are always making some version of Mexican rice on taco Tuesday & this new recipe using a pressure cooker makes taco night a lot easier! This Tex Mex Rice made in the 10 QT CrockPot Express Easy Steam Release Pressure Cooker is so delicious and is the best compliment to tacos.

This dish is perfect when you have limited ingredients because you can use any veggies and beans that you have on your counter, in your fridge/freezer or in your pantry! We have an option for brown or white rice and the dish will cook the same with any veggies/beans you choose, so it’s perfect for this uncertain time when we may be running low on certain ingredients.

We LOVE how perfect this rice dish cooks in the 10 QT CrockPot Express Easy Steam Release Pressure Cooker. It cooks quickly and smells so good while doing so! Plus, the rice turns out extra fluffy and delicious. 

We are always cooking taco night for a large crew, so naturally need to make a lot of rice! This pressure cooker is large and when we double up this recipe there is plenty to feed our large family. We love how we can cook plenty of rice to serve a crowd. Plus, the ease of use makes it a no brainer! Get yours here!

Post sponsored by the Crock-Pot® brand but all opinions are our own.

Pressure Cooker Tex Mex Rice

This dish is perfect when you have limited ingredients and need to use your pantry staples!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course dinner
Cuisine Mexican
Servings 4 people


  • Pressure cooker


  • 2 tbsp olive oil can sub canola oil, vegetable oil, vegan butter (anything you have!)
  • 2 cloves minced garlic
  • 1/2 cup diced red onion can sub for any onion or shallot
  • 1 cup corn, drained and rinsed if canned can be frozen or canned
  • 1/2 cup diced bell pepper can sub for sweet potato, mushroom or anything you have!
  • 1 cup brown rice (medium or long grain), rinsed & thoroughly drained if subbing white rice, cook for 25 minutes instead of 30
  • 3/4 cup water
  • 1 (14.5 oz) can diced tomatoes 1 1/2 cups of salsa would work too! Could also add a can of green chilis here if you want a kick.
  • 2 tbsp vegan taco seasoning or make your own*
  • 1 can black beans, drained and rinsed can sub for any beans in your pantry
  • salt to taste


  • Turn the pressure cooker on the sauté setting on low heat for 6 minutes to allow it to preheat (make sure to let it pre-heat before adding any ingredients).
  • While preheating, prepare your garlic and chopped veggies.
  • Once it is preheated and the timer starts, stir in the oil, garlic, onion, corn, bell pepper, and rice. Sauté with the lid off, stirring often (every minute or so), making sure the rice doesn't burn.
  • Stir in the water, tomatoes, and taco seasoning. Put the lid on and change to the rice setting on high (make sure the steam is set to closed). Cook for 30 minutes (25 if you're using white rice).
  • Once it's done cooking, twist open the steamer and let it sit with the lid on for at least 5 minutes.
  • Open and stir in black beans. Add salt to taste.


If you do not have taco seasoning on hand, add the following spices to make your own (use what you have, it will turn out delicious with any combo of the following): 3/4 tbsp chili powder, 1 1/2 tsp ground cumin, 1 tsp paprika (smoked would work too), 1/2 tsp garlic powder, 1/8 tsp onion powder, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp ground black pepper, Red pepper flakes/cayenne pepper to taste (will add a bit of a kick). Add more or less to taste. 
Keyword dinner, mexican, pressurecooker, rice, vegan

Related Posts

    • Hilary Lustig
    • May 27, 2020

    What do you mean by 1 can? 8 oz? 16 oz

      • Six Vegan Sisters
      • May 28, 2020

      1 14.5oz can – we have updated the recipe to clarify.

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