You are going to love this Instant Pot Red Beans and Rice! It is the EASIEST way to prepare red beans and rice! Made with brown rice, dried beans, and a perfect combination of seasonings this pressure cooker Mexican Rice and Beans is a perfect vegetarian entree, filling for a burrito, or side dish.
Not only does this recipe for rice and beans make a delicious hearty meatless meal, but it is also a great side dish for Beef Tacos or Chicken Tacos. It also makes a great filling for burritos or base for burrito bowls.
Rice and Beans make the perfect side dish to any Mexican or Tex Mex meal. In fact, I often find myself making a meal out of my rice and beans.
And thanks to the Instant Pot, rice and beans just got a whole lot easier to make!
Plus, you can use DRIED BEANS for this recipe–which makes this meal INCREDIBLY economical and a perfect recipe for pantry staples!
The trick to cooking dried beans with rice is to season the dish AFTER it pressure cooks. Salt can inhibit dried beans ability to soften, so by seasoning after cook time, the beans will soften perfectly in the time it takes for the rice to cook.
Key Ingredients
- Rice: If you are cooking the rice with dried beans, you MUST use short grain brown rice. If you have white rice, you will need to either separately prepare the dried beans in the instant pot or use canned beans. Follow the modifications for this recipe listed in the recipe card, as the cook time and amounts of liquid will change.
- Beans: If using dried beans, pinto or small red beans work best. If you are using canned beans, any variety you like will work.
- Peppers and Onions: Adding peppers and onions is completely optional. If you have picky eaters, simply omit them. If you only have frozen peppers and onions on hand, use those (just defrost first).
- Liquid: Use water chicken or vegetable broth to cook the rice and beans.
- Seasoning: I often use Taco Seasoning for a Tex-Mex rice and beans recipe, but you can use Cajun Seasoning for a twist.
- Salsa: Salsa adds so much flavor to this simple dish and because we are adding it AFTER the bean and rice have cooked, it is a much better choice than diced tomatoes, which need to be cooked for the best flavor.
How to Make Instant Pot Rice and Beans
Step One: Saute Onions and Peppers
- Turn instant pot to saute and allow to heat.
- Add in 1-2 teaspoons of oil and heat.
- Add in onions, and peppers saute for 2-3 minutes or until onions begin to soften.
- Turn Instant Pot OFF.
Pro Tip: If you have picky eaters, just omit this step and make rice and beans without peppers and onions!
Step Two: Add in Liquid
- Pour in water or stock into Instant Pot and scrape up any browned bits off the bottom of the inner pot.
Step Three: Cook Rice and Beans
- Add in dried beans to inner pot.
- Next add in rinsed rice. RINSING your rice before adding the pressure cooker helps the rice to not stick to bottom or pressure cooker and fluff up correctly.
- Gently push down rice until just submerged in the liquid.
- Close instant pot and be sure vent knob is sealed.
- Cook on HIGH PRESSURE for 24 minutes. Do NOT use the Rice function, as it typically defaults to low pressure.
- Let pressure release naturally–CRITICAL for the rice and beans to be done and to absorb all the liquid.
Step Four: Add in seasonings
- Add salsa and taco seasoning to the rice and beans and fluff with a fork to combine.
- Put lid back on the pressure cooker and let the mixture warm through.
- Serve as desired.
How to Serve Red Beans and Rice
Mexican Rice and Beans makes an obvious side dish for main entrees like Pork Carnitas, Steak Fajitas, Honey Lime Fajitas or Shrimp Tacos, but it also great served in the following ways:
- As a Meatless/Vegetarian Main Course
- Rolled Up in a Burrito
- As the base of a Burrito Bowl
- Served with fried eggs for a Mexican Style Breakfast
- Tossed with chopped romaine, fresh tomatoes, and avocado slices for a quick Taco Salad.
More Instant Pot Staple Recipes
- Instant Pot Brown Rice
- Instant Pot Baked Potatoes
- Instant Pot Beef Stew
- Instant Pot Rotisserie Chicken
- Instant Pot Yogurt
Whether you are looking for a simple meal to make from pantry staples, or a hearty meatless meal–this Instant Pot Red Beans and Rice is a great recipe to try. I hope you enjoy!
Instant Pot Rice and Beans
Ingredients
- 1/2 tablespoon avocado oil or olive/canola oil
- 1 onion diced
- 1 yellow, green, or red pepper diced
- 1 teaspoon minced garlic
- 2 cups short grain brown rice rinsed well and drained
- 1 cup dried red beans or pinto beans
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 cup salsa
- 1 tablespoon taco seasoning
- cheese, sour cream, cilantro for serving
Instructions
- Turn Instant Pot to saute mode on high and allow to heat up.
- Once heated, add in oil, onions, and peppers and saute for 2-3 minutes until just beginning to soften up. Add in garlic and saute for 30 seconds longer. Turn Instant Pot to OFF.
- Add in stock and be sure to scrape up any browned bits off bottom of inner pot.
- Add in water and then beans. Then add rice and gently push down with a spoon to just submerge rice. DO NOT STIR! Put the lid on Instant Pot.
- Cook on High Pressure for 24 minutes. Hit manual or pressure cook and use the +/- buttons to adjust until the screen read 24.
- Once cook time has elapsed, let pressure release naturally.
- Open the lid and use a fork to fluff the rice. Stir in taco seasoning and salsa. Place lid back on pressure cooker to let ingredients warm through. Serve with desired toppings.
Equipment Needed
Notes
- Be sure to use short grain brown rice (not instant rice or white rice) for this recipe if using dried beans.
- It is CRUCIAL to rinse your rice--this helps remove excess starch that can cause a burn warning.
- Red beans and pinto beans work best in this rice and beans. Other beans may have various cook times.
- Rice and beans will keep in your fridge 4-5 days. To reheat, add a splash of water or stock and heat in microwave for 1-2 minutes per serving or use pot in pot method and reheat on high pressure for 2 minutes.
- Using White Rice: Place 2 cups of white rice in the pressure cooker with 2 cups of water/stock and 1/2 tablespoon taco seasoning. Set cook time to 3 minutes on high pressure. Once cook time has elapsed and pressure has been released naturally, open instant pot and stir in 2-4 cups of cooked beans and 1 cup of salsa.
- Using Canned Beans: If you want to make this recipe using canned beans, cook the rice using a 1:1 ratio (2 cups rice, 2 cups liquid). Once rice has been cooked and pressure has been released, open instant pot and stir in 1/2 tablespoon taco seasoning, 1 cup of salsa and 2-4 cups of canned beans that have been rinsed.
- If you like your beans REALLY soft, soak the dried beans for 12 hours, or overnight. Drain and rinse. Cook time will remain the same, but you will only need 4 cups of total liquid instead of 6 cups.
- White Rice and Dried Beans: You must cook your beans and rice seperately. Cook dried beans in the Instant Pot and then prepare your rice using the directions for white rice.
- Be sure to check out my cooking modifications for higher elevation if needed.
This post was originally published in 2018, but has since been updated with a new video and tips.
Just finished making this, left out the bell peppers due picky people (not myself. Lol). I think i did something wrong. Followed all the directions, rinsed my rice, etc. I am a seasoned cook but on this attempt my short grain brown rice was mush amd the red beans were al dente. Put 1/4 water in for 5 minutes seemed to help. I am using a crock pot brand pressure cooker.
Hi Douglas! I am glad you enjoyed the flavor. It may be that your pressure cooker cooks a bit differently (all units are a bit different just like ovens). You can try cooking for 5 minutes longer in the future, or since you prefer your rice a bit more toothsome, soak your beans overnight and then use cut the cooking liquid to only 4 cups total liquid instead of water. Also, it may have also been that your stock was overly salty and your beans had been a bit older–that can cause them to not cook as easy. ). Hope that helps!
we are huge rice fans and when I made this dish everyone raved about it will definitely make it again!
I love hearing that Claudia! Thank you for sharing!
This is such a yummy change of pace! I had never thought of combining red beans and Mexican flavors, but what a perfect combo!
So glad you enjoyed Kelly!
Just removed the lid. Looks great, rice ( used long grain brown rice). As you recommended I timed it the 22 minutes. The beans were very al dente, too much. So, fluffed the rice and added the salsa and seasoning, flavor is great. I’m giving it 5 more minutes ?? Will see how it works out. Thank you for your recipe.
Hi Teri! The cook time was for 24 minutes to cook the beans through, that may have been part of the issue. I would add in 1/2 cup to 3/4 cup water and cook for an additional 3-5 minutes. I hope that works out.
I will make this, it’s very tasty. The beans were still under but next time I”‘ll cook rice and beans separately and combine. With the added time the brown rice was a little over. All in all Love your recipe. Thank you
Hi Teri! I am so glad you are enjoying my recipes. Another thing that may help is to soak your beans overnight and then cook with rice, but only add in 4 cups of stock, not 6. Or as you stated, make separately 🙂
thanks Kristen, I will soak the beans and note to add 4 cups stock. I would rather use the one pot method and I’m confident this will be my go to for rice and beans. I will be looking through your recipes for more good ideas for my InstaPot. my kitchen keeps me busy : )
I hope you find success with that Theresa and that you find many more recipes to enjoy here 🙂
Hi there- I am trying to make this with straight up White Rice and dried Pinto Beans. Can you please let me know what conversions I would need to make. Do I need to cook either in advance or can I combine raw and just adjust the time?
Your recipe sounds totally amazing and I am eager to try this out! Much appreciated!
Hi Hyacinth! White Rice and dried beans have drastically different cook times. I would first cook your pinto beans using my dried beans recipe and then cook them with the seasonings and white rice for 3 minutes on high pressure.
Hey, I’ve been making this recipe for a while and it tastes really good.
But it’s too mushy for my liking.
I’m using long grain brown rice and dry beans.
I soak the beans for ~24 hours and I put in 4 cups of vegetable broth and cook for 24 minutes.
Would you recommend something different?
Hi Omar! First, I am glad you enjoy the flavor. As for why your dish is mushy, because your beans have been soaked, they will not absorb as much liquid and the beans would only need to cook for 15 minutes after a 24 hour soak, but the rice still needs 24 minutes. I have not experimented with how much liquid you would need for soaked beans for this recipe, but based on other recipes I have played with, my gut says it would be 2.5 cups or 3 cups of stock. You can also simply cook your beans separate and then add to the seasoned rice. For rice you would only need a 1:1 ratio. So 2 cups rice to 2 cups stock. Hope that helps.
Hey I did that and it came out much better; thank you.
If I wanted to make a double batch I would just double all the ingredients but would I keep the time the same?
Thank you.
I am so glad that helped Omar 🙂 You can make a double batch, but please be sure to not overfill more than 2/3rd of the way full and let pressure release naturally all the way 🙂
Just Bought a brand new Instant Pot DUO 80 8 qt Brand new at Goodwill for $35. I’m so excited I made chicken breast came out delicious. Now making rice but it beep and said burn so I cancel and check.. rice not burn so I continue cooking it and again it says burn. I don’t understand the instructions to make rice. How would I know it’s done would the pot beep when all done? Thank you for any feedback.
Hi Evelyn! The DUO 8 Quart is more prone to get false burn messages. You need to make sure your seal is fully put on your lid and the vent knob is pointed towards sealed. If it was not, it would have evaporated out some of the water needed. For this recipe, also be sure to scrape off the bottom of the inner pot after sauteing the onion and garlic. Once you set cook time it will take a few minutes to come to pressure. Then the cook time will cook backwards until it is finished cooking. Then you need to let the pressure release naturally (the float valve will float down) and you can open the lid and enjoy.
Super easy and delicious !!
And easy and delicious are a must for busy nights!
Hi,
How much is in one serving?
It will be about 1.5-2 cups after cooked 🙂 I hope you enjoy
Does this work with long grain brown rice? I missed that it said short grain in the recipe.
Yes, but the time would be better set at 22 minutes for long grain brown rice. But it should be okay this time 🙂
Good to know! I just decided to go for it and 24 minutes was ok but not perfect. Perhaps I had some excess water from rinsing the rice. Next time I will try 22 minutes. This is definitely going in our rotation my toddler loved it!
I bet the 22 minutes will help! It is still crucial to rinse rice (just give it a good shake dry in the colander.)
Turned out great! Thanks!
Thank you Becky! So glad you enjoyed!
Hi! Can you make it with Basmati rice and if so, how should I adjust the time for cooking? Also, if I soak the beans then should I reduce my cooking time and liquid? I have pinto and kidney on hand ( I think they are kidney, but they can be red – I can’t tell them apart despite googling) Thanks
Hi Olga! Basmati white rice takes 3 minutes on high pressure so you definitely want to use with canned beans. Or cook your dried beans first then cook rice and beans together. If you soak your beans, I find you can take off 10 minutes of the cook time. Sometimes half the cook time, but personally I find 10 minutes off total time is best. Hope that helps
Hi, I have a quick question. How much liquid would you recommend if I am using canned beans and brown rice? I know you said 2 cups with canned beans and white rice. Does this change if I have brown rice? Thanks! Can’t wait to try this in burrito bowls!
Hi Shruti! The amount of water does not change, just the timing. I find it takes 24 minutes to cook brown rice and 10-15 minutes for pressure to release. I hope you enjoy!
Made this and it was the best rice and beans we’ve ever had. I used long grain brown rice (rinsed it) and I soaked black beans for 6 hours and it came out perfect following all the other directions with the 25 minutes on regular high pressure in an Instant Pot.
Oh I love hearing how much you enjoyed this recipe Cameron! I hope you find more recipes to enjoy here. Take care.
I only had white rice on hand so I decided to cook it separately. Even though I reduced the liquid I still had a lot of extra in the pot. I am going to use that to make a bean soup today for lunch with the leftover beans and a can of beans.
Soaking beans is an important step for the nutrition of them. All seeds are naturally coated with phytonutrients. They prevent sprouting in storage but are an antinutrient. Soaking beans, rice etc. Breaks them down and also makes them more nutritious. It is an important step for those reasons.
I will be adding this recipe to my rotation as it is delicious and diverse. My nephue was over for supper. He said “I don’t like beans but I will take a little.” He had seconds.
Hi Debbie! I am glad you and your nephew enjoyed. If you already soaked your beans, you won’t need as much liquid–hence your extra liquid. I would only use 2 cups stock.
Hi Kristen,
If I’m using white rice and canned beans, do I set the timer for 24 minutes ?
Hi Erica! For canned beans with white rice, you only need to cook on High Pressure for 3 minutes.