For those moments when the clock is ticking, and hunger is calling, this Instant Pot Mexican Shrimp Rice and Beans one-pot wonder is here to rescue your taste buds. With a harmonious blend of succulent shrimp, mixed vegetables, rice, and Mexican seasonings, this dish embodies quick and easy satisfaction in under 30 minutes.
Effortless Efficiency with instant Pot Magic
The genius of this recipe extends to its adaptability – a perfect canvas to showcase your creativity. Utilize the **Instant Pot**’s efficiency to streamline the cooking process. Simply toss in the wholesome ingredients, set it, and let the magic unfold. The result? A delectable feast with minimal effort, perfect for those on-the-go days or when simplicity is key.
Versatility at Its Finest: Instant Pot Mexican Shrimp Rice and Beans
What makes this dish truly versatile is its ability to cater to diverse tastes. Whether you’re a seafood enthusiast or prefer poultry or meat, the protein choice is yours. Swap the shrimp for chicken, beef, or your favorite protein to keep things exciting for your taste buds.
Meal Prep Champion: Instant Pot Mexican Shrimp Rice and Beans
Not just a time-saver, but also a meal prep champion. Ideal for packing wholesome lunches for the kids or preparing ahead for the week, this recipe effortlessly combines convenience with flavor.
Innovating in the Kitchen with Instant Pot Technology
Crafted with the latest **Instant Pot** model, this dish showcases its innovative pressure release technology. Experience less mess and a quieter cooking process, making your kitchen endeavors even more enjoyable with the new instant pot whisper quiet model that i have been waiting for a long time. you can check my feedback on it on my instagram post here!
If you’re seeking a delightful escape from the daily cooking chaos, give this dish a try. and make sure you try my other one pot meals recipes, and less than 30 minutes recipe , my other instant pot or smart pot recipes in general .
Instant Pot Mexican Shrimp Rice and Beans
Ingredients
- 500 g shrimp cleaned
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion 1onion
- 1 cup chopped pepper red or orange
- 3 cloves garlic chopped
- ½ cup chopped cilantro I used frozen (see notes if fresh)
- 1 cup corn see notes
- 1 cup white basmati rice rinsed and drained well
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon paprika
- ½ teaspoon cumin powder
- 1 cup chicken stock
- 1 cup cooked black beans refer notes
- 2 teaspoons lime 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.