Discover quick bliss with our Instant Pot Mexican Shrimp Rice and Beans! Effortless, flavorful, and ready in under 30 minutes
Servings 6servings
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Ingredients
500gshrimp cleaned
2tablespoonsvegetable oil
1/2cupchopped onion1onion
1cupchopped pepperred or orange
3clovesgarlicchopped
½cupchopped cilantroI used frozen (see notes if fresh)
1cupcornsee notes
1cupwhite basmati ricerinsed and drained well
1teaspoonsalt
1teaspoonsmoked paprika
½teaspoonpaprika
½teaspooncumin powder
1cupchicken stock
1cupcooked black beansrefer notes
2teaspoonslime juice
for serving:
Guacamole
Shredded cheddar cheese or Mexican cheese
Sour cream
pico de gallo or salsa
jalapeno slices
lime wedges
chopped cilantro
Instructions
Heat Instant pot to saute mode. When hot, add 1 tbsp vegetable oil followed by the shrimps. Cook in one layer in batches if needed until pink (3/4 cooked),
Remove from pot add the remaining oil and add the chopped onion and pepper . Saute for 2-3 minutes, until onion begins to get translucent.add the chopped cilantro and garlic and cook until fragrant.
Stir in the rice,corn,and seasonings and saute for one minute to toast the spices and rice.
Add chicken stock, give a good stir. Scrape sides, add the shrimp on top. close Instant pot, lock lid, set valve to sealing, press cancel.
Cooking Method-1 : this my favourite way to cook, as it is fast and take less time to come to pressure. I select high pressure on high mode, for 3 minutes and after the 3 minutes I let it sit for 5 min than release any remaining pressure, before open the lid to add the remaining ingredients.
Cooking Method-2: Select rice mode/less function (This is an automatic setting white rice and mine took 8 minutes). When cook time is done, let the Instant pot be in warm mode for 5 minutes. When 5 minutes is done, turn valve to vent and let pressure release.
Press cancel and open lid. Stir in cooked black beans and lime juice.
To serve, spoon some rice into serving dishes and top with the shrimp if not mix with the rice than add some guacamole, shredded cheddar, pico de gallo or salsa, sour cream, chopped fresh cilantro and jalapeño slices.
Notes
If using fresh cilantro not frozen add it to the end with lime juice and black beans
If using frozen corn, defrosted first , I used Canned
I used cooked frozen black beans and I defrosted before hand. If using directly from frozen add with the corn before closing the pot. If using normal cooked can drain and add after cooking with the lime juice
this recipe is perfect for meal prep: it stay good up to 5 days in the fridge.
you can switch the shrimp to any kind of protein you like, chicken or beef.