You can make Instant Pot Rice and Beans recipe tonight! With dried black beans, no soaking and no sauteing. I have re-tested and updated the recipe in May 2023 as some readers have reported beans were not fully cooked.
Instant Pot chicken and rice and Instant Pot chili are other favorite rice and bean recipes.
Table of Contents
- Instant Pot Beans and Rice
- Ingredients for Instant Pot Rice and Beans
- How to Make Instant Pot Rice and Beans
- 1. Add All Ingredients to the Instant Pot
- 2. Cook for 25-30 Minutes
- 3. Add Cilantro and Stir
- FAQs and Substitutions
- What to Serve Instant Pot Rice and Beans With?
- How to Make a Freezer Meal
- More Rice and Beans Recipes to Try
- More Instant Pot Recipes to Try
- Instant Pot Rice and Beans Recipe
Instant Pot 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 under 40 minutes.
There is barely any chopping required and no soaking of dried beans is necessary with this Instant Pot beans and rice recipe. Just like with Instant Pot baked beans, I repeat, you do not need to 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 many Instant Pot recipes.
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 40 minutes?!
Ingredients for Instant Pot Rice and Beans
This delicious Mexican inspired Instant Pot rice and beans recipe consists of simple ingredients, mostly pantry staples similar to Instant Pot white chicken chili:
- Brown rice
- Dry black beans
- Canned diced tomatoes
- Onion
- Vegetable broth or water
- Spices: Cumin, chili powder, garlic powder and salt.
- Fresh cilantro and green onion (optional)
How to Make Instant Pot Rice and Beans
1. Add All Ingredients to the Instant Pot
- It is super important to add Instant Pot rice and beans ingredients in the following order to the bottom of the Instant Pot: onion, brown rice, black beans, water or vegetable broth, cumin, garlic powder, chili powder, salt and diced tomatoes.
- Do not change.
- Do not stir.
2. Cook for 25-30 Minutes
- Close the lid, turn pressure vent to Sealing position and press Pressure Cook on High pressure or Manual for 25 minutes – if you have 8 quart Instant Pot, 30 minutes – if you use 6 quart Instant Pot.
- 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.
- After wait 10 minutes and release remaining pressure using Quick Release method by turning valve to Venting and open the lid.
Update
Recipe retested in May 2023: I have originally cooked this recipe in my 8 quart Instant Pot for 22 minutes and quick release, at a sea level. A few readers reported beans were not cooked. I just re-tested the recipe in my 6 quart Instant Pot and it needs 30 minutes cook time with preferably 10 minutes Natural Release. Larger pot cooks food faster because it takes longer to come to pressure. If you live at altitude 2000 feet and above, maybe cook rice and beans in Instant Pot for 30-35 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 30-35 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!
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.
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.
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!
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, Instant Pot red kidney beans and Instant Pot refried beans. Black beans cook the fastest out of all beans. Making Instant Pot rice and beans together a reality.
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?!
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!
No, sorry. It will probably instigate a “burn notice”.
Cut ingredients in half but keep same cooking time.
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 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.
- Baked chicken breast – lean juicy protein on a side.
- Oven baked chicken thighs – affordable chicken never tasted so good!
- Cucumber and tomato salad – we love the pairing of hearty rice and beans with cool and fresh veggie salad.
- Guacamole – classic, only 5 ingredients, so easy and so much flavor (there is a trick)!
- Air fryer nachos: As a healthy side dish to or even loaded on these cheese air fried nachos!
- Steamed vegetables – Adding vegetables makes these into healthy burrito bowls!
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 25-30 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 meals. I’m obsessed!
More Rice and Beans Recipes to Try
- Instant Pot long grain white rice
- Instant Pot jasmine rice
- Instant Pot basmati rice
- Instant Pot coconut rice
- Instant Pot kidney beans
- Mexican rice and beans with zucchini – great for using up an abundance of zucchini.
More Instant Pot Recipes to Try
- Instant Pot refried beans – with dried beans.
- Instant Pot chicken fried rice – in one pot.
- Instant Pot cabbage rolls – same flavour but without hours spent in the kitchen. Genius!
- Instant Pot chicken wild rice soup – delicious creamy soup without cream!
- Instant Pot jambalaya – one pot weeknight or Sunday dinner.
- Instant Pot mushroom risotto
- Instant Pot 15 bean soup
Instant Pot Rice and Beans
Equipment
Ingredients
- 1 large onion chopped
- 2 cups brown rice rinsed
- 1 cup dried black beans rinsed
- 4 cups water or low sodium broth
- 1 1/2 tablespoons cumin
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 1 1/4 teaspoons salt
- 28 ounces can diced tomatoes low sodium
- 1 bunch cilantro finely chopped
- 1/2 cup green onion finely chopped (optional)
- 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 Cook on High or Manual button for 25 minutes – if you have 8 quart Instant Pot, 30 minutes – if you use 6 quart Instant Pot.
- After Instant Pot has finished cooking, wait 10 minutes and release remaining 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 to allow pressure subside on its own.
- Add cilantro and green onion (if using) and gently stir. If rice and beans are a bit liquidy or tiny bit crunchy, close the lid and let them sit for 10-20 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 cucumber and tomato salad or guacamole.
Video
Notes
- Recipe retested in May 2023: I have originally cooked this recipe in my 8 quart Instant Pot for 22 minutes and quick release, at a sea level. A few readers have reported that beans were not cooked. I just re-tested the recipe in my 6 quart Instant Pot and it needs 30 minutes cook time with preferably 10 minutes Natural Release. If you live at altitude 2000 feet and above, maybe cook rice and beans in Instant Pot for 30-35 minutes and use Natural Release. Extra time won’t hurt the recipe.
- 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 25-30 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 30-35 minutes and let pressure come down on its own. It could be the altitude or rice and beans brand.
Hi Olena,
Can I use white beans in this recipe?
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. 🙂
Looks amazing! If I make a 1 1/2 batch long should I set the timer for the instant pot?
I would add 3 minutes.
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
Thanks for sharing Emily!
Can you make this in a slow cooker instead of IP?
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.
What would be the best way to reheat if I freeze a batch?
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!
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.
Should I add the chicken raw or cooked? What kind of low sodium broth – vegatable, chicken, or beef?
Hi Keith. You can add the chicken raw. Any type of low sodium broth will work!
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.
Hi Robert. Must be your altitude. Cook for 25 minutes and let pressure come down on its own. Should be good!
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.
Hi Richard. Cook for 25 minutes and let pressure come down on its own. Should be good!
This has become a staple in our house. Quick easy and delicious.