A simple Instant Pot rice and beans dish that’s filled with flavour and easy to make. Just dump all the ingredients, and dinner will practically cook itself. This versatile dish is filling, wholesome, delicious, and satisfying.
This recipe was originally published in March 2019. It has been updated for content and photos.
This delicious rice recipe is perfect for lazy days using pantry staples, and very little effort. Serve it as a main course, burrito bowl, or a side dish.
If you don’t have an Instant Pot, try our stovetop rice and beans.
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Why you’ll love this dish
- It’s filling and satisfying, yet low in calories and fat. Always a huge win! By keeping this oil-free and free from other saturated fats, this dish is a heart-healthy choice.
- VERY simple to prepare. No peeling, chopping, slicing, and virtually no prep required. Just dump and go!
- Allergen-friendly. Not only is this dish vegetarian, vegan, and suitable for a WFPB (whole food plant-based) diet, but it’s also gluten-free, soy-free, and nut-free.
- Budget-friendly and made using easily accessible pantry ingredients.
Ingredients
Here’s everything you’ll need to make this delicious Instant Pot rice and beans recipe.
- Black beans: Use dried beans that have been rinsed and soaked in fresh water for 6-8 hours (or overnight). If you’ve forgotten to soak the beans, see my quick soak method in the notes of the recipe card below.
- Rice: Choose brown rice in either short grain or long grain. I like brown basmati rice.
- Broth: Choose a flavourful broth. I use our homemade bouillon powder.
- Spices: I’m using a mix of chili powder, garlic powder, cumin, paprika, onion powder, and salt. Feel free to adjust to your taste.
Instructions
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to your Instant Pot, stir, and pressure cook on high for 30 minutes.
Let the pot naturally release for 10 minutes before flipping the pressure release valve.
Serve as is, or garnished with your favourite toppings.
Topping Suggestions
So many options! Here are some great topping ideas for you.
- Diced tomatoes, white onion, sliced avocado.
- Fresh herbs like cilantro, dill, or parsley.
- Cashew cream, sour cream, guacamole, or a squeeze of fresh lime juice.
Variations + Substitutions
This easy Instant Pot recipe is simple with minimal ingredients. However, you may add more ingredients if you’d like. Here are some suggestions:
- Frozen corn kernels or peas.
- Chopped onion, celery, carrots, and/or bell pepper.
- Add heat with diced jalapeno, hot sauce, or cayenne pepper.
- Increase the flavour with more spices such as oregano, cajun seasoning, smoked paprika, and/or bay leaves.
Swap up the beans if you’d like and try pinto beans, red kidney beans, or cannellini beans to replace the black beans. Just don’t use canned beans or they will overcook.
Equipment
I use a 6-quart Instant Pot to make this rice and beans dish.
If you don’t have an Instant Pot, you may also make rice and beans on the stovetop using this method.
Storage
Your Instant Pot rice and beans will keep refrigerated for 3 days. You may reheat the leftovers in a pan on the stovetop, adding some water or broth to loosen, if needed.
Repurposing leftovers
Turn your leftovers into a taco casserole by adding your rice and beans to the base of a casserole dish with some taco seasoning. Then add tortilla chips, olives, jalapenos, and/or corn. Finally, top it with mozzarella cheese and bake in your oven until melted.
Expert Tips
- For firmer beans skip the soaking. For softer, melt-in-your-mouth beans, soak them overnight, or for 6-8 hours.
- If you’ve forgotten to soak your beans use this quick soak method. Add the beans to a pot and cover with water leaving at least 2-3 inches of water above the beans. Place the lid on the pot, bring it to a boil on your stovetop, then remove it from the heat, and soak for 1 hour.
More delicious pressure cooker recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup dry/uncooked black beans soaked overnight
- 1 cup brown rice
- 4 cups low sodium vegetable broth
- 5 ounce can tomato paste
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt or to taste
Optional Toppings
- diced tomato, sliced avocado, cilantro, lime juice, salsa, guacamole, cashew cream
Instructions
- Add the drained beans and all remaining ingredients to your Instant Pot. Stir to combine, then close the lid, ensuring the valve is set to the sealing position. Set to high pressure for 30 minutes. (It will take about 10-15 minutes to build pressure before counting down.) Let it naturally release for 10 minutes, and then quick release any remaining pressure.
- Serve with your favourite toppings.
Notes
- For firmer beans skip the soaking. For softer, melt-in-your-mouth beans, soak them overnight, or for 6-8 hours.
- If you’ve forgotten to soak your beans use this quick soak method. Add the beans to a pot and cover with water leaving at least 2-3 inches of water above the beans. Place the lid on the pot, bring it to a boil on your stovetop, then remove it from the heat, and soak for 1 hour.
Jackie says
Simple, quick with the instant pot and loved by the family!
thank you
Rosa says
You’re most welcome, Jackie! 🙂
SUE says
Simple and quick!! Thanks for this tasty recipe
Rosa says
My pleasure, Sue!
Sue says
Thanks Rosa!! 🙂
Brianna says
I’ve come back to this recipe so many times that it’s transcribed in my recipe box. It’s easy and flavourful and I almost always have the ingredients at hand. The limited active time is especially great as a busy family. I have made the leftovers into a sort of black bean soup, sometimes even freezing a portion to have a hearty soup at the drop of a hat.
Rosa says
Thanks so much for the review, Brianna. Thrilled you’ve been enjoying it. 🙂
Debbie says
Hi Rosa, due to shortages locally, I can not find brown rice, however I do have Short Grain Brown Rice (not Arborio) or a Wild Rice Blend. What is your opinion on using either in lieu of brown rice? Thank you.
Rosa says
Hi Debbie, the short grain brown rice should be fine. Enjoy. 🙂
Debbie says
Thank you, have it cooking and it smells divine. Looking forward to having it with a side of cornbread, salsa and cheddar cheeze on top. I added half of jalapeño pepper because it’s cold and snowy and I need the heat. Thanks again.
Kristi says
This was a really nice, comforting recipe! The flavors were perfect and it was easy to put together.
Rosa says
Oh yay! Thrilled you enjoyed Kristi. Thanks very much for taking the time to leave a review. 🙂
Erika Elliott says
This was really tasty!
I added a bit more salt and a tiny bit of sugar at the end. Mine came out with a bit too much sauce so will reduce to 3-1/2 cups veggie broth next time.
Thanks for the recipe! Will be making this regularly 🙂
Rosa says
My pleasure Erika. So happy you enjoyed. 🙂
Sherry Parker says
Could I substitute quinoa for the rice?
Rosa says
Hi Sherry, you can, but since quinoa has a much faster cook time, you’d cook it separately from the beans. Hope you enjoy!