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.
I just made this with 2 pieced chicken breasts and it turned out great. Added only 3 minutes on to the cooking time and everything came out nice and soft.
Any reason I couldn’t use cubed pork chops next time instead of chicken in order to save a little money? Any potential issues you can think of with this?
Thanks!
So happy you enjoyed this and thank you for letting us know how the chicken went with it! It has not been tested/made with cubed pork before, but definitely let us know how it goes!
Excellent. Perfect ratios.
So glad you enjoyed it Nancy!
This is absolutely delicious! Thank you for the recipe. I plan on freeze drying the leftovers. Here at 5000 ft elevation I had to cook it for 35 minutes.
Thank you for letting us know on that elevation Lucinda! So glad you enjoyed it!
Great recipe, easy peasy, fast and convenient. Can be used in so many different ways. Easy to tweak it so your liking with spices and herbs and makes a great side dish, or it can be converted to a main dish too. My husband eats meat. I don’t, so I make the basic dish, and then add some meat to his, and we are both happy! Love that it can be frozen for up to 3 months. This will be one of my new favorite recipes for sure!
So glad you enjoyed it and found a meal that you both can enjoy!
I halved the recipe as I wanted a smaller amount. It turned out perfect and was very tasty, thanks!
So glad you enjoyed it!
This recipe is sheer Perfection! I used brown basmati rice and the texture is spot on.
I found a great substitute for fresh cilantro: I added a tablespoon of coriander chutney. I get it from the local Indian grocer and it keeps the fresh bite of cilantro in it. It also adds a slightly spicy and acidic pop due to the vinegar and serrano chile in the chutney.
I foresee this being a staple in my meal rotation!
That chutney sounds like an amazing addition! So glad you enjoyed it Cara!
How much water/stock?
4 cups water or stock per recipe directions 🙂
Mine beans came out crunchy and I followed the high altitude instructions to a T. I will try to let them cook longer as this recipe was so delicious, even with the slight crunch. It was uneven though, the crunch factor. I’d always read not to cook beans with tomatoes.
Sometimes brand of beans can be a bit different and cooking time may need to be adjusted. You may want to try 28 minutes next time with a 10-15 minute natural release, this has worked well with many others!
I think the cooking time may need adjusting. My beans came out very crunchy. I really wanted this to work but I think if I try anything with dried beans again it needs to be cooked separately first.
Hi! Sometimes brand of beans can be a bit different and cooking time may need to be adjusted. You may want to try 28 minutes next time with a 10-15 minute natural release.
Followed this recipe to the letter. Not at high elevation, and I used pretty standard rice and beans. Rice is Lundberg Long Grain Brown and the beans were NuPak, for anyone in Canada.
Opened the instant pot to reveal a very saucy situation, stirred the rice and beans up from the bottom and tested the firmness, rice still crunchy and beans unpleasantly hard. It was also incredibly soupy, not like the rice and beans I’m used to.
So, I popped the lid back on and cooked under pressure for 6 more minutes. Waited for 10 minutes natural release.
Came out with the rice fully cooked but the beans still hard. Edible, but not delicious. Ate it anyway because we couldn’t wait another hour to cook it on the stove.
Sorry, this is a thumbs down from me!
I am sorry to hear this recipe didn’t work for you! Firmness of rice is a personal preference, for next time add a few minutes and rice will be very soft. I prefer it al dente. As for beans, I do think NuPak brand was the issue or the age of their beans. I would not buy this brand myself. I am in Canada too and PC organics never fails me and other reputable brands. Also with pressure cooking, closing the lid and adding few extra minutes of cook time wouldn’t work the same as on the stovetop. It seems like your personal taste preference would be a longer cook time from the beginning.