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.
Howard LeCover
Do you have the instructions if we don’t have an instant pot? Crock pot, stove top?
Rosa
Hi Howard, you can certainly make this dish on stove top, but I suggest cooking your beans and rice separately since the beans will take longer to cook this way.
I’d try the following: Soak your beans and then boil them on stove top until tender, usually anywhere from 60-90 minutes, and drain. (Or use canned beans)
Use a rice cooker or stove top to cook your rice with all the seasoning and tomato paste listed in the recipe, using 2 cups of broth. Then stir the cooked or canned beans into the rice.
julie
I’m new to the Instant Pot and am excited about this dish. My Instant Pot table says that soaked black beans only need 6-8 minutes, though, and this recipe says it should be set for 30 minutes?! Won’t my beans turn to mush??
Rosa
Hi Julie, I like my beans soft, but if you prefer firmer beans, you skip the soak time but keep the cook time the same in order for the rice to cook well. Hope you enjoy. 🙂
Jennifer
Can I use a can of black beans and drain them?
rosa
Hi Jennifer, canned beans will not withstand the long cook time here. So I’d suggest cooking the rice separately first, and then mix the drained beans in.
Selina
I’ve made this recipe for my family many times and we all enjoy it 😋
Have you ever tried it with wild rice? I ran out of brown rice and was wondering if I use wild rice, would you recommend adding more water and/or time to the Instant Pot?
rosa
Hi Selina, so glad to hear that! I’d keep the water/broth and cook time the same with wild rice. Enjoy 🙂
Leslie
Brown (rice, pasta, bread, etc.) can’t be eaten in our home so I would have to make this with white rice. Can I make this with white rice as is without the rice going super mushy or do you suggest I make the white rice separate and then stir it in? Thanks
rosa
Hi Leslie, yes I would suggest making white rice separately to avoid over cooking it. You can follow the recipe for the beans and then stir in the rice, and close the IP lid for a minute or two so the flavours blend nicely. Hope you enjoy!
Leslie
Thanks for the quick reply Rosa. I am guessing that I would also reduce the broth in the IP by one cup – being the amount needed for the rice – or should I reduce it further?
rosa
Yes absolutely reduce 1 cup of broth. Sorry I didn’t mention that. Also, if you have a little moisture left at the end of cooking, not to worry. Just stir the rice in and close the lid for a few extra minutes. The rice will absorb some moisture and flavour. 🙂
Leslie
I think this will be dinner one night this week.
With our new food guide coming out (Canadian here), I’m trying to eat more plant based meals as the new guide suggests. Am just wandering through your site for ideas.
rosa
Awesome, hope everyone enjoys! We’re Canadian too and trying our best to enjoy more plant based meals as well. Hope you get a ton of great ideas! 🙂
Jean
This is going to sound crazy but, I don’t have an instant pot. Can you suggest how I can make this yummy dish another way ?
rosa
Hi Jean, not crazy at all, although I totally recommend it for the ease of hands off cooking. 🙂
You can definitely still enjoy this yummy recipe without it though. To cook your rice use a rice cooker or pot on the stove top. Use all the seasonings and tomato paste listed in the recipe, but only 2 cups of water or broth. (Or the recommended amount of liquid on the packaging of the rice you’re using, as this may vary according to brand.) Then I’d add in cooked or canned black beans at the end and mix well.
Unfortunately, (although I haven’t tried) I don’t think these will cook well together on stove top in one pot, or you may end up with mushy rice since dry beans take a while to cook. Hope that helps!
Sonia
I am in love with my instant pot and try to make different recipes everyday! This is perfect as I am a vegetarian.. can’t wait to try this 😉
rosa
Thanks Sonia, hope you enjoy!
rebecca
what a great IP recipe! love all the flavors in this dish
rosa
Thanks so much Rebecca. Glad you enjoyed.
Lucie
Mmmm I’ll be soaking my beans today and making this tomorrow in my IP! Looks and sounds so yummy!! And easy to make!
rosa
Thanks Lucie, enjoy! 🙂
Jen
Not only does this have so much flavor but it’s very budget friendly. Love it!
rosa
Thanks so much Jen. It’s already a family favourite!