You can make Instant Pot Rice and Beans recipe tonight! With dried black beans, no soaking, no sauteing, in 30 minutes flat. Bam!

Instant Pot chicken and rice and Instant Pot chili are other favorite rice, bean recipes around here.

Instant Pot rice and beans garnished with cilantro and green onion and served on white plate.

Pressure Cooker Beans and Rice

OK, this healthy Instant Pot rice and beans recipe is a weeknight dinner saver! It’s like Instant Pot black beans meet Instant Pot brown rice and cook together in one pot in 22 minutes.

There is barely any chopping required and I will “slap your hands” if you soak the beans. Just like with Instant Pot baked beans, I repeat, you do not need to soak!

And don’t even think about sauteing the onion. Food cooked under pressure comes out more flavorful than cooked on the stovetop. Sauteing is not necessary with Instant Pot, in most cases.

Just like you can cook chicken, rice and beans at same time when making chicken burritos.

Are you ready to have healthy dinner on the table in 30 minutes?! P.S. Browse all healthy healthy Instant Pot recipes.

Instant Pot rice and beans inside electric pressure cooker with a spoon.

Instant Pot Beans and Rice Ingredients

This delicious Mexican inspired Instant Pot black beans and rice consists of simple ingredients, mostly pantry staples similar to Instant Pot white chicken chili:

  • Brown rice
  • Dry black beans
  • Canned diced tomatoes
  • Onion
  • Spices: Cumin, chili powder, garlic powder and salt.
  • Fresh cilantro
Brown rice, dried black beans, canned diced tomatoes, onion, cumin, garlic powder, chili powder.

How to Make Instant Pot Rice and Beans

1. Add All Ingredients to the Instant Pot

  1. It is super important to add Instant Pot rice and beans ingredients in the following order to the bottom of the pot: onion, brown rice, black beans, water or vegetable broth, cumin, garlic powder, chili powder, salt and diced tomatoes.
  2. Do not change.
  3. Do not stir.

2. Cook for 22-25 Minutes

  • Close the lid, turn pressure vent to Sealing position and press Pressure Cook on High pressure for 22 minutes.
  • Instant Pot will take about 10 minutes to come to pressure.
  • You can chop cilantro or make cucumber and tomato salad in the meanwhile. It goes amazing with this Instant Pot rice and beans.
  • Release pressure using Quick Release method by turning valve to Venting and open the lid.

Recipe Tip

High altitude adjustment: If you live at altitude 2000 ft and above, cook rice and beans in Instant Pot for 25 minutes and use Natural Release.

What If Rice Came Out Mushy or Crunchy?

When it comes to rice cooked in a pressure cooker, it’s a little bit of trial and error method for everyone. Sometimes different varieties of brown rice cook differently. Also rice could be old.

I always use long grain brown rice and buy one brand. Last time my husband bought different brand and it needed maybe 1 more minute cooking. Once you find “your rice” you will know how long it cooks and you can add extra minutes.

If your rice comes out crunchy: Stir, close the lid and let it sit for 20 minutes. It will get there. Also, next time cook Instant Pot rice and beans for 25 minutes and let pressure come down on its own. It could be the altitude or rice and beans brand.

Unfortunately, you can’t re-close the lid, cook for extra 2 minutes and say that’ your new cooking time. You have to try recipe from scratch again to find your rice cooking time.

If your rice comes out mushy: Cook a few minutes less next time. Easy-peasy.

Can I use Natural Release?

You can use Natural Pressure Release where remaining pressure subsides on its own. You can pre-program this recipe and dinner can wait for you on the counter when you get home. Since Instant Pot keeps cooking while releasing pressure slowly, consistency might be a bit more soft. Which is not a big deal. It’s a hearty recipe anyways.

3. Add Cilantro and Stir

  • Stir gently. Don’t “attack” Instant Pot rice and beans recipe with a wooden spoon at 100 miles per hour. Husbands are known for that. Stir gently.
  • I see some liquid. My beans are “dry”. Don’t panic, just stir. Stirring should take care of extra liquid. If beans or rice is a teeny weeny crunchy, close the lid and let sit for 10 minutes. It will get there.
  • Don’t forget to add a small bunch of finely chopped cilantro. It changes everything!
Collage of how to make Instant Pot rice and beans step by step.

FAQs and Substitutions

Cooking in a pressure cooker is a trial and error method. I test Instant Pot recipes thoroughly because different kinds of rice or beans require different cooking times, for example. For best results, I recommend to follow the recipe.

Below I hope to cover all possible questions about variations and substitutions for Instant Pot rice and beans recipe.

Can I use white rice?

No. White rice and brown rice require different amount of liquid and cooking time. Also brown rice is more nutritious containing the bran. It is so nutty and hearty. Why don’t you give it a try? Might take a few times to get used to but health benefits will be well worth it.

Do I have to soak the beans?

No. The beauty of Instant Pot is that dry beans don’t have to be soaked. There is a popular belief that soaking makes beans less gassy and more nutritious. I honestly didn’t notice any difference.

And as for the second point, it’s hard to tell. So for the sake of convenience, I love this recipe just like I love Instant Pot black bean soup that requires no soaking!

Can I use red kidney beans or pinto beans?

No. Believe it or not pinto and red beans take longer to cook in a pressure cooker. I was completely surprised by this discovery while test cooking Instant Pot black beans and Instant Pot refried beans. Black beans cook the fastest out of all beans. Making Instant Pot rice and beans together a reality.

Can I use canned beans?

No. I hate to be “the recipe Grinch” but it’s just the reality. Canned beans are already cooked. If we use canned beans, what is going to happen to all that liquid that gets soaked up by dried beans?!

Can I add chicken?

Yes. I finally said “yes”. Chicken breast or thighs added on top of rice will work. No other changes necessary. And if you decide to go with some sort of kielbasa one time, it’s delish!

Can I use tomato sauce instead of diced tomatoes?

No, sorry. It will probably instigate a “burn notice”.

What to do for 3 quart Instant Pot?

Cut ingredients in half but keep same cooking time.

Is this Instant Pot rice and beans mild enough for kids?

Yes. Here is the deal. It is flavorful enough but not overly pungent or spicy. You can add red pepper flakes before cooking or hot sauce after.

You can also substitute all spices with taco seasoning. Or add more spices to taste after Instant pot black beans and rice has finished cooking.

What to Serve Instant Pot Rice and Beans With?

Serve on its own with a dollop of sour cream, squeeze of fresh lime juice on top of the rice and tortilla chips.

Chopped tomatoes, cucumber and cilantro in a white bowl with a fork.

How to Make a Freezer Meal

Instant Pot rice and beans are perfect for meal prep. In a gallon size Ziplock bag, add all ingredients except water finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months.

Pressure cook beans and rice in Instant Pot on High pressure from frozen (don’t forget to add water) for 22 minutes with Quick Release.

Recipe Tip

For cooking in Instant Pot, it is important to finish with tomatoes on top to avoid “Burn”. Also check out my full list of 20 freezer prep meals. I’m obsessed!

More Rice and Beans Recipes

More Healthy Instant Pot Recipes

Instant Pot rice and beans garnished with cilantro and green onion and served on white plate.

Instant Pot Rice and Beans

You can make Instant Pot Rice and Beans recipe tonight! With dried black beans, no soaking, no sauteing, in 30 minutes flat. Bam!
4.93 from 230 votes
Servings 6 servings
Calories 385
Diet Vegan
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes

Ingredients 
 

Instructions 

  • In Instant Pot, add ingredients in the following order (do not change): onion, brown rice, black beans, water, cumin, garlic powder, chili powder, salt and diced tomatoes. Do not stir.
  • Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 22 minutes. If you live at altitude 2000 ft and above, cook for 25 minutes.
  • After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid. If you live at altitude 2000 ft and above, use Natural Release.
  • Add cilantro and gently stir. If rice and beans are a bit liquidy or tiny bit crunchy, close the lid and let them sit for 10 more minutes.
  • Serve warm with hot sauce if desired and our favourite addition – cucumber and tomato salad. We love the pairing of hearty rice and beans with cool and fresh veggie salad. Or easy guacamole.

Video

Notes

  • Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
  • Freezer Meal: In a gallon size Ziplock bag, add all ingredients except water finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High from frozen (don’t forget to add water) for 22 minutes with Quick Release. 
  • Can I use white rice? No. White rice and brown rice require different amount of liquid and cooking time.
  • Beans: Use black beans only, pinto and red beans take longer to cook. No need to soak. Do not use canned beans, liquid ratio will be off.
  • Can I add chicken? Yes. Small pieces of chicken breast or thighs added on top of rice will work. No other changes necessary. Kielbasa will too!
  • What to do for 3 quart Instant Pot? Cut ingredients in half but keep same cooking time.
  • If your rice and beans come out crunchy: Stir, close the lid and let it sit for 20 minutes. It should get there. Also, next time cook for 25 minutes and let pressure come down on its own. It could be the altitude or rice and beans brand.

Nutrition

Serving: 2cups | Calories: 385kcal | Carbohydrates: 77g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 533mg | Fiber: 9g | Sugar: 5g
Course: Dinner
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Great meal! Made this for the family and everyone loved it. Added a dollop of sour cream and sliced avocado before serving. I liked a little sirachi as well. Thanks for the recipe, followed exactly as you instructed and turned out perfect.

    1. Cooking time will remain same, pot will take longer to come to pressure. Be careful not to go over max fill line.

  2. 5 stars
    Loved and saved lol. I know typically the cooking time for beans for me in Alberta seemed a bit short, so increased to 35 mins with a 10 minute natural release and then quick release and its PERFECT. Tossed some shredded cheese on top and am chowing down. Thank you!!!!!!

  3. 5 stars
    I absolutely love this!! I put a sliced avocado on top right before serving. It was so easy and came out just perfect and so delicious!
    Wonderful!!

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