by Olena

Instant Pot Rice and Beans

Olena Osipov
4.9 from 110 votes

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 Rice and Beans

Pressure Cooker Beans and Rice

OK, this healthy Instant Pot rice and beans recipe is a weeknight dinner saver! Black beans and brown rice 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.

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. Check out my Instant Pot guide for more tips and tricks. And if you still don’t have this magic appliance, see which Instant Pot to buy in my humble opinion.

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

Instant Pot Rice and Beans inside electric pressure cooker

What Are Instant Pot Beans and Rice Ingredients?

This delicious Mexican dinner consists of mostly pantry ingredients:

  • Brown rice
  • Dried black beans
  • Canned diced tomatoes
  • Onion
  • Spices: cumin, chili and garlic powders and salt.
  • Cilantro

diced tomatoes, black beans, onion, brown rice, spices

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. We do not eat white rice. I simply won’t be able to tell you what to do. 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 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 change in the first one. And as for the second point, it’s hard to tell. So for the sake of convenience, I love this recipe! You know, life is not always black and white.

Can I use red kidney 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 black beans. I still haven’t found the perfect ratio of water and time. 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”. Small pieces of 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, I will not judge you.:)

Can I use tomato sauce instead of diced tomatoes?

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

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.

How to Make Instant Pot Black Beans and Rice

how to make Instant Pot Rice and Beans step by step

1. Add All Ingredients to the Instant Pot

  1. It is super important to add ingredients in the following order: onion, brown rice, black beans, water, 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 and press Pressure Cooking on High 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 vegan rice and beans.
  • Release pressure using Quick Release method by turning valve to Venting and open the lid.

High altitude adjustment: If you live at altitude 2000 ft and above, cook 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 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 Release where 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 black beans and rice 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!

What to Serve Rice and Beans With?

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

More Rice and Beans Recipes

More Healthy Instant Pot Recipes

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instant pot rice and beans

Instant Pot Rice and Beans (No Soaking)

You can make Instant Pot Rice and Beans recipe tonight! With dried black beans, no soaking, no sauteing, in 30 minutes flat. Bam!
4.91 from 110 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 6 servings
Calories: 385kcal
Author: Olena Osipov

Ingredients

  • 2 cups brown rice rinsed
  • 1 cup dried black beans rinsed
  • 1 large onion chopped
  • 4 cups water or low sodium broth
  • 1 1/2 tbsp cumin
  • 1 tbsp garlic powder
  • 2 tsp chili powder
  • 1 1/4 tsp salt
  • 28 oz can diced tomatoes low sodium
  • 1 bunch cilantro chopped
  • Hot sauce optional

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 Cooking on High 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.

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. 

      Video

      Notes

      • Can I use white rice? No. White rice and brown rice require different amount of liquid and cooking time.
      • Do I have to soak the beans? No.
      • Can I use red kidney or pinto beans? No. Believe it or not pinto and red beans take longer to cook in a pressure cooker. I do not recommend to use other kind of beans besides black beans.
      • 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. Small pieces of 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, I will not judge you.:)
      • Can I use tomato sauce instead of diced tomatoes? No, sorry. It will probably instigate a "burn" message.
      • 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 | Potassium: 740mg | Fiber: 9g | Sugar: 5g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg
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      Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

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      olena osipov in the studio

      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      What You Will Find Here

      Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

      A Little More About Me

      Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

      262 comments on “Instant Pot Rice and Beans

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        1. I am trying to remember with my IP experiments, I believe white small beans I buy, like navy, cook fast like small black beans…So, I say yes 95% you can. 🙂

      1. 5 stars
        My body loves real food. I’m mostly vegetarian so this dish is great to eat on all week. Yummy and fast and easy to prep especially because I don’t have to soak the beans. I love that it uses brown rice. My flatter stomach loves it too

        1. I have not tested, so can’t recommend it as it would need different liquids amount and time etc.. Rice tends to get mushy and tomato sauce burns in slow cooker if you overcook it even by bit.

        1. I recommend using your instant pot to reheat. Pressure cook on High from frozen (don’t forget to add water) for 22 minutes with Quick Release. Hope that helps Desiree!

      2. 5 stars
        This is a great recipe. So yummy!! I browned up some ground beef and added it afterwards.
        Now I’m going to make with chicken.

      3. 5 stars
        Followed the recipe as shown but the beans were still hard, Closed the lid and gave it 15 minutes
        more but the bean were still hard, Put the IP on saute and returned 25 min later and the beans
        were softer but still crunchy, After heating a bowl in the micro wave the beans got softer with
        each time I heated a bowl. I like the recipe and will try it again soon. Any advice would be appreciated.
        Thanks Olena.
        I have tried several recipes and found them to excellent, Keep them coming.

      4. I need help. I love this recipe but the time does not translate well. live at 3000′ and the 22 min. time give me crunchy rice and chunky black beans. I have increased the warming and finally about 1 1/2 hrs. later, it is ok to eat. Any ideas about how to adjust the initial time for altitude.

      5. 5 stars
        As an 81 year old vegetarian bachelor who HATES to cook, this is now my go-to absolute favorite! So easy. So very tasty. Beans and rice are a staple of a vegetarian diet. I’ve never tried a recipe that was as good as this. Thank you!

      6. 4 stars
        yum!!!! used Rotella chili spiced tomatoes and spicy tomatoes sauce as it was what I had on hand…it was perfect. We enjoyed this and will definitely be making it again. thank you!

      7. 5 stars
        Making my second batch of this wonderful dish. I throw in ground turkey after it’s done just extra protein. On restricted diet which all these ingredients are compliant and such great flavor. Only change is Rotel diced tomatoes with chilies for extra punch.

      8. 5 stars
        Thanks so much for the delicious recipe! I made it in my Instant Pot Duo Mini (3qt) and it worked great! It just fit to the 3/4 line. I left it on after the 22 minutes for another 15 minutes before releasing pressure (got busy and forgot about it) but it was still great!

      9. 4 stars
        Okay, cooked it as half recipe with smoked sausage. Was delicious but it was a bit too spicy for my taste. I’ll reduce the chile next time. Also, I had to cook it about 10 more minutes for the beans to stop being crunchy. (maybe an altitude problem?) I live in Mexico and had to go to three stores for brown rice! I have enough now to last me for years! Tonight I’m going to try the tomato/cucumber salad you mentioned. Sounds yummy.

      10. 5 stars
        I don’t usually leave comments on recipes, but since we’ve used this recipe at least 20 times since I found it, it seems like I really have to!

        A couple of times the beans were still a bit crunchy. Another minute or 2 of pressure worked (with a bit more liquid if needed). Other times they aren’t at all. I tend to let it sit for about 5 minutes after the pressure is off before releasing pressure, that seems to solve the problem.

        Have made a 1 1/2 times batch (have an 8 qt. pot), once got a burn message, other times have been fine.

        I double all the spices except salt. Only use the cilantro if I have it on hand.

        We’ve made it as a good meal for a crowd (back when you could have crowds!), often with one batch with meat (either a pound of skinless, boneless chicken or sausage or a combo of both), one without. Served with a choice of toppings like guacamole or avocado slices, chopped scallions, chopped olives, cilantro, sour cream, cheese…

      11. It’s just me here and I’m going to try doing 1/2 recipe in 6 qt. pot. Also, wondering if I could add some slices of smoked sausage in it?

      12. 5 stars
        I am an Instant Pot novice, and I was able to make this great recipe! My kids loved it, and it also has adult-pleasing flavor complexity. Thanks so much.

      13. 5 stars
        OMG! That was REALLY good. Thanks for the great recipe!

        I have the 3qt IP, so I halved the recipe and it turned out perfectly. And because I’m on solar, I did high pressure for 18 minutes with natural release.

      14. 5 stars
        Five stars for the taste, a very good blend of flavors. I used fresh cumin, roasted and ground just for this recipe. And I used one can of coconut milk (13.5 oz) and reduced the broth with that amount. I don’t know about my black beans, but they were still crunchy, not well done. I added another 8 mins of pressure cooking which was better. I use a Duo Mini and it’s too small to fit all ingredients, so I stopped at half of the can of tomatoes and carefully removed a ladle of ingredients scooped out vertically. Maybe this all contributed to my “bean failure” so next time I will better calculate and adjust the amounts beforehand. And I am going to use frijoles roja de seda that I hope are fresher than my black beans. Thanks for the great recipe.

        1. For 3 quart pot you need to cut all ingredients in half and keep same cook time. I also wouldn’t sub water with coconut milk that’s why your beans didn’t finish cooking. You can add milk in addition how much pot will fit. Enjoy!

      15. 5 stars
        This recipe was fabulous. I used a ready made chicken stock and one of my tins of tomatoes had Mexican seasoning. I didn’t add the chilli as I worried the kids wouldn’t eat it. I made this in my crockpot pressure cooker and gave added an extra couple of minutes as it always seem to not cook as fast as the Instant Pot. I then forgot to check when it was finished pressure cooking so it sat there for 15 minutes before release. Turned out perfect. Added Mexican spice and sour cream for my husband and I. Дякую від Австралії!!

      16. 5 stars
        Used frozen chopped onion and a can of fire roasted diced tomatoes. 22 minute cook time, let it sit about 5 minutes before quick release.

        Turned out great! Wrapped in tortillas and stored in the fridge for quick lunch/dinner during the week. Air fry at 350 for about 8 minutes to reheat and give it a nice crispy shell.

        Will be making this again. Thanks!

      17. 5 stars
        Great recipe. I could eat like this every day. I didn’t have dry beans so used one can black beans, reduced broth to 2 cups, cook time 24 min + 10 min natural release, and the rice was perfect.

        Following natural release, I stirred in 1 chopped red pepper and 1 chopped yellow squash, and set the lid back on (no power) for about 10 min. Extra veggies were hot but still firm, perfect addition for extra nutrition.

        Topped with sour cream and sliced avocado. YUM!

      18. 5 stars
        Loved this! I used it for filling to make a burrito and added lettuce, salsa, sour cream, tex mex cheese, green onions… Would make a great burrito bowl salad too! So easy!

      19. 5 stars
        This is my new favorite recipe! Better than any rice and beans I’ve tried making before- and I always made them separately, sometimes cooking my beans down for over a day! This dish is full of flavor (I used 4 cloves of garlic instead of powder) and both the rice and beans came out in perfect form! Thanks!

      20. 5 stars
        There’s only two of us and as much as we enjoyed this the first time I made it, there was a whole lot left over. I’ve seen your info on freezing before cooking, but what about after?

        1. Sure thing. Freeze in an airtight container for up to 3 months – it freezes beautifully. Thaw on a counter or fridge overnight. Glad you liked it!

      21. Olena,

        I love your healthy recipes. I tried the Alfredo Chicken. It was DElicious! I’d like to try the Black Beans and Rice. Can I use quick cooking rice in this recipe?

      22. Making this recipe has I am writing this review. I followed your instructions exactly and I ha e the same instapot as shown in your video I am getting a burn error??.
        So I canceled out and stirred the pot the rice was sticking to the bottom. I reset the IP for 15 mins and after it came to pressure getting same
        Warning I will update after tasting lol

        1. Odd… If you are getting Burn, it’s better not to stir. It just wouldn’t help. I would just leave it alone after it came to pressure, Cancel and let it sit like that for time listed in teh recipe plus maybe 10 more mins. I honestly don’t understand why you would get a Burn in this one…Are you sure you measure liquid properly and added tomatoes on top? It it burns right before coming to pressure means no water but it wouldn’t be all absorbed by rice in such a short amount of time. Sounds like not enough liquid…

      23. 4 stars
        this was good, except mine still came out on the liquidy side, but that’s a risk you take with the instant pot learning the dry to wet ratios. i also used up whatever broth i had in the fridge, a cup of vegetable broth, a cup of chicken and the rest water. it’s a great way to spice up your brown rice. i ate this on the side of a grilled stuffed trout and avocado. will definitely make again!

      24. 5 stars
        Thank you SO much for this fun recipe! I especially liked this: Stir gently. Don’t attack Instant Pot black beans and rice recipe with a wooden spoon at 100 miles per hour. Husbands are known for that. Stir gently.

        Thanks and I will be back!

        Catherine

      25. 5 stars
        Great recipe! A big hit with the teens. Made a station with this dish plus a bowl of shredded taco chicken (Safeway bbq chicken shredded with taco seasoning), pico de gallo, salsa and sour cream, taco chips and soft tortillas. Everyone made their own dish. Made a great evening. Note: the rice was a tiny bit crunchy but after adding 1/2 cup water and 10 minutes on “keep warm” it was perfect.

      26. 5 stars
        Love this recipe, I cut it in half and it’s still enough for a couple of days for my husband and I . I serve it with corn tortillas a little shredded cheese and yogurt. Then I will serve it as a salad, and I could just eat it right out of the pot! ( husband did not realize there was no meat!)

      27. I followed directions to the T and it wasn’t even close to being done .. beans still hard as well as the rice ?? measured everything ?
        A brand new Istant Pot !

        1. Hi Patti. Let’s troubleshoot. A few things could go wrong. Was there any liquid? “Not close to be done” means half done or in original state or al dente? Did you see IP come to pressure and did you release pressure and a lot of steam was coming out? You can also send me a pic on Instagram @ifoodreal how it looks if you wish.

          1. I had the same issue and I’m wondering now if you set the pressure cooker setting to normal or more? I set it to normal, pressure on high and 22 mins time and it wasn’t all the way done (still a little hard). I added 4 cups of water and it seemed a little liquidy after the 22 mins. I left it for an additional 10 min, still hard. After I tried pressure cooking some more, I got the burn error (probably the beans and rice are too thick).

            1. Hey Sarah. Could be for a variety of reasons – type of rice, elevation, older beans etc. next time cook for 25 mins and let pressure come down naturally. It should make a difference. If overcooked, do 22 mins and let pressure come down on its own – don’t do quick release. Opening and reclosing and cooking more doesn’t work the same with IP like on the stove.

        1. Yes, you can freeze this 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.

          1. I haven’t tried the recipe yet, but I’m wondering about the direction that says to add the ingredients in a particular order and don’t mess with it, but won’t it get all mixed up by putting it in the zipper bag and then dumping it in the IP later? Help.

            1. No, it’s fine. If you just open the bag, dump ingredients and tomatoes are on top, it will be good enough. Add ingredients to the bag and don’t mix.

      28. If I wanted to use 1 cup of rice instead of 2, do you have any suggestions? Maybe less water or less time? Thank you.

      29. 5 stars
        My recommendations (after making it once): Cook it for 25 minutes (I did 22 and it needed to sit for an extra 10-15), go easy on the cilantro (we like cilantro but it could have used less), and enjoy!! This was really good! And bonus for me, it’s ZERO points on WW Purple!!

      30. 5 stars
        This is the second recipe I tried in my IP and it was a huge hit with my family. Quick question, how big is a serving (ie. 1 cup, 1/2 cup…)? It must be 6 generous servings ?

        Can’t wait to try more of your recipes!

      31. 5 stars
        This was the best recipe. Hubby raved about it too. This is a keeper. Will definitely make again. The only thing I left out was the cilantro. I don’t really care for it. But everything else was great.

      32. 5 stars
        We made the beans and rice a couple of nights ago. Like every recipe from Olena that I’ve tried, it’s a winner! Inexpensive way to serve a tasty, nutritious meal in a short amount of time without a lot of fuss. Olena’s recipes are so easy to follow or adjust if necessary. Next time I make the beans & rice, I will try more beans and less rice. I don’t have diced tomatoes so I used my homemade salsa and left out the seasonings. This dish will be on a frequent rotation! Keep up the great work, Olena!

      33. 5 stars
        I made this exactly by the recipe except I did not have low sodium canned tomatoes. I used regular and cut back a little on the added salt. I used low sodium chicken broth. Very good, very easy. Best beans and rice recipe I have tried in my instant pot. Thanks, Olena!

      34. 5 stars
        This was the first thing I tried in my new instant pot, and I am completely new to using the instant pot. It came out perfectly, and tasted really good. No problems whatsoever!

      35. During this time, I only have short grain brown rice. Do you know what adjustments might be necessary? Also, this is my first time stopping by your blog, I’ll be back! Love your no muss, no fuss, a little bit of spicy spunk approach! 🙂

        1. 🙂 No adjustments necessary. Short grain rice will come out more mushy just FYI, not a big deal for me – no muss, no fuss. 🙂 Enjoy and can’t wait to hear about recipes you try.:)

      36. The dish wasn’t done after the 22 minutes on high. The beans were hard, and the rice very chewy. I did another 5 min on high with 15 min natural release, and still not done. So, I did another 5 min on high with another 15 min natural release, and the beans were just done enough – wouldn’t hurt to be more done. I added another half cup of hot water each time I did another 5 min. I have an Instant Pot Ultra with altitude compensation set for our not all that high 2500 ft elevation in Asheville, NC. Otherwise, pretty decent dish!

        1. It might be the altitude or particular rice and beans. Mine are doen as per video every time – but I am at a sea level. Try 27 mins next time from start to finish. Opening and reclosing and adding 5 mins each time – it won’t work the same cause original pressure level is disturbed. Nature of Instant Pot. Good luck!

      37. Is there a way to make this not in an Instapot? This looks like the best rice and beans I’ve ever seen, but don’t have an Instapot.

        1. Yes. Use canned beans, saute onion and spices, then add 2 cups broth instead of 4, rice and tomatoes and simmer for 30-40 mins covered. Stir once and might need to add more liquid or cook shorter or longer.

      38. What adjustments need to be made to make it in an 8 quart? Most things I’ve tried so far end up with a burn warning (I’m assuming most recipes are written for 6 quart, though most don’t specify)

        1. No adjustments necessary. I have 6 and 8 quart and cooked this recipe many times in both. My recipes do not Burn and do not need adjustments. Enjoy!:)

      39. 5 stars
        I never leave reviews but I’ve come back to this page 4 times in the past few weeks. That’s how much I’ve made this recipe (My instant pot just turned off as I type). So many ways to eat this. One of my favorite has become to heat a pan and throw a tortilla on it place a layer of rice and beans, shred sharp cheddar cheese sprinkled on top to melt, and shredded lettuce once removed from heat and some avocado sliced. Fold in half and dinner is served. Thank you! Fantastic

      40. 5 stars
        I’ve never written a review before, however this was such a big hit at my house I have to! I can’t believe how much my husband and 6 year old loved it! And me too! I’m definitely making this one at least once a month! Thank you so much and good job on the recipe! ??

      41. 5 stars
        I’ve made this about once a week for the past two months, and I’ll be making it for a long time to come. Everything comes out perfect, and it’s so easy to just toss everything in.

      42. Can I use brown basmati rice for this recipe and if yes do I need to presoak or add more broth/time? I have a big bag of it kicking around. Thanks!!

      43. 5 stars
        So easy and so good. I cooked mine for 30 minutes because I didn’t want to chance the brown rice not being all the way done. It was perfect.

      44. 5 stars
        A keeper !
        Made this tonight and stuck to your instructions. We added shredded cheddar , sliced fresh jalapeños, sour cream and squeeze of like.

      45. 5 stars
        Came out perfect! I squeezed lime on the finished result. Thank you so much for this recipe. My family and I really enjoyed this meal. Love your recipes. 🙂

      46. 5 stars
        I made this yesterday with no major changes. Used “quick-cook” brown rice and the texture came out fine. The black beans were slightly crunchy, but not in a way that detracted from the dish. Dividing this dish into six portions makes for a very generous (and filling!) serving size, but it was perfect as a main course. Would recommend smaller portions if you’re using this as a side dish.
        Was surprised at how flavorful it was! Topped it with a dollop of sour cream and green onions, served steamed veggies on the side.

      47. 5 stars
        Today i am catching up on reviews:)
        I’ve made this recipe half a dozen times, with & without chicken. Great flavour, good leftovers and freezes well. Family thinks they hate cilantro but i use it anyways and no one complains. Good with a spoonful of yogurt and some green salsa. The huge bag of bl. beans I bought must be on the older side because they were too crunchy no matter how much longer i extended the cook time so I now do a quick-soak (shorter than usual, about 30 minutes?) beforehand.

      48. 5 stars
        Soooo yummy! I made this for some vegan vegitarians who came to visit. We served it on tostadas with avocado. Everyone raved! Thanks, Olena!

      49. 5 stars
        This is hands down the best black bean and rice recipe I have ever tasted. You can use it with any meat as a side dish or add the cooked meat to it for a main dish.
        It makes quite a lot. Wonderful and flavorful?

      50. 5 stars
        Perfect! Had to cook for 27 min and it turned out great! Used black rice instead of brown rice and added fresh lime juice at the end.

      51. 5 stars
        Perfection! My last two attempts at IP rice and beans were complete disappointments. This is absolutely delicious … didn’t change a thing. Thank you!!

      52. 4 stars
        Should the canned tomatoes be drained or not?

        I followed instructions correctly (besides the tomato confusion above, potentially) but it was very liquidy when finished. Resealed and pressure cooked on high for 8 more minutes and that helped. Needed maybe four times the salt and seasoning to finish.

        1. Not drained. As it says in the recipe and pics show, it is liquidy at first but let it sit and it becomes “normal”. 4 times the salt and spices? That just can’t be good for many reasons. You probably need to slowly reduce salting food to get your tastebuds used to recommended daily intake below 2000 mg. Just an idea. Be healthy!

      53. 5 stars
        Simply delicious! My daughter dislikes black beans and she had 4 helpings of this! Thank you Olena for taking the time to create such a wonderful, user friendly website to encourage others to healthier eating!

          1. 5 stars
            Love black beans, but hate having to soak them overnight and then cook them for over an hour. This recipe is amazing!! Has enough fiber, has all your essential amino acids for a vegetarian, no cholesterol, and best of all cooks so quick!!!

      54. 5 stars
        This recipe is so good! I’ve been looking for ways to incorporate more fiber into my diet, and this is delicious. I did throw in some chopped up bell peppers that I needed to use up. I have a big appetite and I can barely finish a full serving. Next time I think I’m going to do divide into 8 servings instead of 6. So filling and yummy! Thank you for the recipe!

          1. 5 stars
            Thank you! This was the first recipe I made in the IP and it was really good. The family thought so as well. I read some of the comments saying that the beans weren’t cooked through and I got worried. I decided to try cooking for 22 minutes as the recipe calls for and I let it NR for 15 minutes afterward. Perfect! Thanks again from Quebec, Canada!

      55. 5 stars
        So very easy, we appreciate this recipe. It is very good. I’ve made this several times and once layered the beans first then rice by mistake, getting ahead of myself. You are so right, it didn’t cook as well, so all your experimentation in providing the perfect instructions were spot on. Have already shared this with others That are new Instant Pot owners and intimidated by it. Thank you so much.

        1. Thanks so much for sharing, Deb. Glad it all worked. I test and re-test many times. I have 3 IPs going at same time sometimes haha. Eventually all intimidated and hungry people crack up and open the box haha.

      56. 4 stars
        I made this for the first time tonight and it was pretty good. There is certainly room to improve, though. I did a half batch and followed the recipe exactly, just half of each ingredient. My rice and beans were both a little al dente, though still quite edible. I even put the lid back on and waited an additional 10-15 minutes, which helped a little.
        Served with avacado, a side of salsa, and lime. Delicious.
        Lessons learned: cook an additional 2-3 minutes, and add more spice. I might also even the bean to rice ratio—I prefer more beans.
        Overall the meal was a success and my thanks go out to the author!

        1. I want to increase the amount of beans as well. I’m new to this instant pot world so I’m wondering if Ikeep it at 2 cups of rice and 2 cups of beans, do I need to increase the amount of liquid?

      57. 5 stars
        Thanks so much for such a great recipe! I’ve been excited to try this one since we first got our Instant Pot a couple of weeks ago. Tonight was the night! The dish came out great! So good to have such tasty vegan options available! We skimped a little on the cilantro… won’t do that again! Really adds to the flavor. I’m looking forward to trying this with the cucumber and tomato salad – sounds like a great combination!

      58. 5 stars
        This is a very versatile recipe. I use it to stuff vegetables, peppers, zucchini, by adding some grated cheese to the beans and rice.

      59. 4 stars
        I made this with *gasp* white rice and *double gasp* red kidney beans! Yes, it is possible, despite the angsty tone of the author. Just use 3 cups of water/broth instead of 4. Let it slow release for 10min then quick release.

        Please consider alternative options for your readers. Some people enjoy white rice.

        1. 5 stars
          Thank you so much for writing this comment. This seems like a delicious recipe, but I only have white rice in the house… I appreciate your display of adaptability

      60. 5 stars
        I made a few adjustments to use ingredients I had on hand such as a can of rotel diced tomatoes and green chilis plus a fresh chopped tomato. I also used roasted garlic I had available. I included red pepper flakes since we like a little spice in our dishes. I took care to keep the liquid proportions the same as the recipe and it turned out awesome! Hubby says to repeat this one. Thank you!

      61. 5 stars
        Comes out perfect as written. I prepared this recipe as written with no substitutions or additions. Thank you for posting this. I needed a quick recipe for a potluck I am attending this afternoon and this more than fit the bill.

        1. 5 stars
          Soooooo good! I put some local made kielbasa in it ( cooked it with the rice) served it with sour cream and cheese…..made the cucumber salad and it was a hit!!!
          Kids loved it, hubby loved it and we have plenty of leftovers for several lunches!

      62. 5 stars
        This was my first instant pot meal and everyone in my family enjoyed it! Thanks so much! I pretty much cooked it exactly according to instructions except that I added more of the spices and left out the salt. I love that this could be adapted to a very low sodium diet and still be flavorful. Also, exactly as described, it looked a little watery when I opened it, but as soon as I mxed it all up it was perfect.

      63. Thanks, Olena! My husband’s mom’s family is Ukranian. He’s a natural vegetarian (just doesn’t crave or want meat) so it’s nice to have fast, simple balanced veggie meals.

        Anne

      64. 5 stars
        Absolutely love this recipe. Quick, easy and delicious!!!! We like to garnish with sliced avocado. Great vegan recipe as a bonus!

      65. I tried it tonight with the exact recipe…. It looked a bit watery at first and then I turned the IP on to Sautee mode for an additional 3 to 4 mins for the water to dry up a bit, however, the bottom was a little burnt. The rice came out perfect and the taste was really yummy. We had it with jerk chicken and some sour cream. It was a nice combo and my family liked it. Just the black beans were a little chewy, but edible. I’ll try and soak the black beans in hot water for half an hour next time. I only added 1/2 a tsp of chilli powder coz my hubby can’t take any spice…. Also I forgot the cilantro… LoL…

      66. 5 stars
        Amazing, maybe cook a bit longer next time otherwise one of the best things I’ve eaten and such a healthy and cheap meal

      67. I followed the recipe except I used a medium onion and a small Italian pepper (~100 g). I used 4 cups of liquid. After 22 minutes and quick release, the end product was watery. Everything was cooked, although toward the chewier side for the rice. Should I have used less liquid or done natural release? Maybe I let the rice and beans stand for ~5 min in water as I was rinsing them, but the amount of excess water seemed surprising.

          1. Bottom left picture is actually my cooked rice and beans. Once I stirred with herbs, it became all normal consistency. I also think it was that extra pepper that gave it extra water. Cooked rice is like pasta – if you let it sit, it will absorb moisture. Next time it should come out perfect for you. 🙂

        1. Pepper adds a lot of water. You would be surprised how much under pressure – I was haha. So I would skip that next time or do Natural Release. And also add 3-4 more minutes to cooking time for softer rice with Quick Release. But if you have left to Natural Release I think it would be not watery. Sometimes IP needs a bit of tweaks depending on its size, altitude and type of beans and rice. 🙂

      68. 5 stars
        Made this tonight and it was delicious. I added a chopped up green pepper with the onion and fresh garlic in place of the ground. Then garnished with avocado and lime squeezes. Delicious and nutritious. Thank you for a great recipe.

      69. 5 stars
        Fabulous! Live your stringent don’t change a thing’ directions! This dish is perfect and freezes well. Easy to dress up at the table with salsa, avocado and other toppings. Thanks!

      70. 4 stars
        I did this exactly as instructed, but beans were still pretty hard while rice was on the edge of being overcooked. Next time, I’ll try putting in beans first, giving them 5 -10 minutes in the instant pot, then adding everything else. Other than that, tasted great and although the beans were a bit crunchy, they were just done enough that we could eat them. The only change I made was using chunky salsa instead of tomatoes for a bit of extra flavor

        1. I would soak them in a boiling water for 30 mins prior then. Might be that particular batch of beans, older or smth. I would buy different beans next time just out of curiosity. Glad you enjoyed the recipe.:)

      71. 5 stars
        The beans were just slightly undercooked so will add a minute or two next time….however, I ate this every day until it was gone so it was that good!! So happy to have a recipe that cooks both at once, just what I was looking for. Going to check out your other recipes right now, thanks!!!

      72. I think I made a few mistakes, it came out good but aldente. This likely happened because of the elevation in Colorado. I did 23 minutes and put the lid back on twice for 10 minutes. Also, I’m not sure I used the correct rice, there were 3 options at the store, short, long and jasmin brown. I went with the jasmine brown, would you suggest something the short or long brown?

        1. I think it’s just your elevation. Any browns rice is ok. Cook for let’s say 27 mins next time. To close the lid back on won’t do the same effect.

      73. 5 stars
        This was my first Instant Pot recipe and it turned out great! Family loved it and we had plenty of food. I just added some frozen chicken tenderloins to the pot, but otherwise I used the recipe as written. The chicken turned out very tender and it broke apart easily.

        Thanks!

      74. 5 stars
        I doubled this for my huge family and it worked out wonderfully! Everyone loved it! The leftovers tasted even better in my opinion.

        My only request is that you list the ingredients in the recipe the order they need to be put in the IP. Im on mobile and scrolled back and forth several times to make sure it didn’t mess it up.

      75. This sounds very good. However, I will soak the beans first. We live in Colorado, and I don’t know if that makes a difference, but if I don’t soak the beans overnight, they end up being very hard.

      76. 5 stars
        Super easy and deliciously comforting. I used 3 garlic cloves (rather than powder) added with the onion, and let steam release naturally. Topped with cheese. Yum.

      77. 5 stars
        Easy-peasy recipe! I used frozen chopped onions & a smidge of olive oil as the first layer. Are all your recipes this delicious?

        1. 5 stars
          Absolutely perfect at 22 minutes. The second recipe I’ve cooked on my first pressure cooker, IP Duo Evo Plus purchased yesterday! How magic is it that beans can be like little pebbles and 22 minutes later (after getting to pressure) they’re part of a most yummy dish. You had me at cumin!

      78. 5 stars
        This was my first instant pot meal and it turned out great! I followed the instruction to a T and had no issues. Does it freeze well after being cooked?

      79. 5 stars
        I made this in the mini with out the tomatoes because I didn’t change the measurements.
        Came out great. Next time I’ll halve it with a 14 oz can of tomatoes.

        but the consistency of what I got was great.

      80. 5 stars
        Made this recipe and really enjoyed it! My only question is this…if I want to put more beans in…say 1.5 cups or even 2 cups to the same amount of rice…any idea of how to adjust the amount of liquid?

        1. I would try with extra 1/2 cup liquid. And see. If they are still too hard close the lid and let them sit longer. And next time add 3/4 cup water.

      81. 5 stars
        This has become one of my favorites! Tonight I made this into a “clean out the fridge” dish: added in a little riced cauliflower and chopped chicken sausage in with the rice & bean mix. After cooking & quick release, I mixed in 1 chopped zucchini and some frozen corn, sealed, and let it sit 10 minutes. The majority of my dinners are one-pot/one-bowl meals and this is perfect.

      82. 4 stars
        This recipe is so simple to make and so good to eat. It is even more delicious reheated. I heated leftovers in the microwave with a little shredded cheddar cheese, added a scoop of sour cream, and ate it with tortilla chips. Yummy! I am going to try it with a little lettuce and salsa next time.

      83. 5 stars
        Easy and delicious! I see in other comments that others have had some trouble getting the recipe to cook properly, but it worked perfectly for us — no Burn messages from the Instant Pot, and the dish was ready to eat when I quick-released and opened the pot. The cilantro and hot sauce adds some welcome additional flavor and heat (the recipe is kept intentionally mild for younger palates). It was a big hit with my wife and teenage daughter as well.

      84. 5 stars
        I made this for me and my mom and we loved it. I made it as the recipe calls for and I added 2 frozen chicken thighs on top. I let it natural release for about 15 minutes and it was amazing. I’ll make this again. YUM!!

      85. 5 stars
        Love this dish and recipe! This was my first Instant Pot dinner, and it came out great! I went rogue and added some diced green peppers. The extra water rendered required putting the top back on and letting the rice soak up all the juice for 15 more minutes. LIght stirring, and ready to serve! My daughter is a vegetarian, and just returned from college today, I wanted to make her something special and she loves beans and rice. This dish is so flavorful, it did not need any meat.

        The boyfriend asked if he could take a small container home, and I’m going to have some beans and rice topped with eggs tomorrow morning 🙂 A BIG HIT! THANK YOU, OLENA!!!

      86. 5 stars
        This was sooooo good. I made some guacamole and tomatillo sauce with it and added it on top! Super easy and super delicious! Thanks for this one!

      87. Am I supposed to drain the diced tomatoes? Made this last night and it turned out like SOUP! My first IP failure. We even left it closed for 30 min after stirring.

        1. You are not supposed to drain tomatoes. It was either your rice or not sealed properly Instant Pot. As you can see in my pictures my didn’t come out as soup at all. Here are my thoughts about rice and advice.

          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 try to add a few more minutes to cooking time next time. 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.

      88. 5 stars
        For two of us, I cut the recipe in half, cooked in a 3-quart IP. Didn’t have plain canned tomatoes so I used Rotel. Perfectly spiced. Neither the beans or rice were fully cooked. Let it sit the 10 minutes recommended and the rice was fine. Beans still a little crunchy. Will add 5 minutes to pressure time, and maybe let it slow release for another 5 before quick release? Great flavor! Served on a bed of mixed baby greens with a little sour cream on the side. YUMMY!

      89. 4 stars
        Hi, is there any way we can use this with a pressure cooker that is not an instapot and know how long to cook it? I have Wolfgang Puck instant cooker. I wish I knew how long to keep it on!

      90. 5 stars
        Easy and delicious. Served with shrimp. Just as described and followed the recipe exactly, no hand slapping needed here! Lol

      91. 5 stars
        Another great one, Olena. I love your presentation and rules!! I love it that there’s no sauteeing. I’ll throw the onion in chopped and raw! Instead of brown rice, I’ll try hull-less barley or farro. Or maybe I’ll buy brown rice! Your studio is looking gorgeous. GOOD LUCK!

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