Instant Pot Rice and Beans: This 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.
Oh yes, I am coming at you with another Mexican recipe.
Why, because you guys LOVE easy Mexican recipes like 15 Minute Black Bean Tacos, 3 Ingredient Taco Meat and Mexican Lasagna, and are always asking for more.
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That is why I just have to share this easy Mexican style rice and beans recipe with you. Whether looking for a quick side dish or a hearty meatless meal, I suggest you grab a Pina Colada and make this rice and beans recipe ASAP.
Instant Pot Rice and Beans
It could not be easier to make beans and rice in the instant pot. And I need to mention, because you are using your pressure cooker, you can use dried beans, which makes this meal INCREDIBLY economical. Have you seen how cheap dried beans are? Not to mention they don’t have any added sugars, salts, or calcium chloride, so you are in charge of what you eat!
So yes, Instant Pot Beans and Rice is a perfect frugal one pot meal OR side dish. And you all know how much I LOVE one pot meals that your entire family will eat, so this is ONE easy Instant Pot recipe that you will be making again and again.
Can you used canned beans in Pressure Cooker Rice and Beans?
Absolutely! Feel free to use 2 (15 ounce) cans of rinsed and drained beans in this recipe. The cook time will remain the same. Keep in mind that your beans may get a bit soft, but they will not turn to mush!
Use any canned beans you like, but I recommend red beans, pinto beans, black beans or kidney beans if using canned beans for this rice and bean recipe.
Can you use white rice for Instant Pot Rice and Beans?
You can certainly use white rice for this Pressure Cooker Mexican Beans and Rice recipe, but you MUST used canned beans instead of dried beans. Dried beans take at least 25 minutes on high pressure to cook, white rice takes 3 minutes on high pressure to cook. The cook time is just too drastically different try to cook white rice and dried beans together.
What if I want to make Cajun Style Rice and Beans?
If you would like to have Cajun beans and rice, you can make a few changes to this recipe and easily have authentic tasting Cajun Style Rice and Beans.
- Instead of Taco Seasoning, use an equal amount of Cajun Seasoning.
- Instead of Salsa, use diced tomatoes with celery, onion and peppers.
- Stir in 1 teaspoon of hot sauce after cooking.
How to Serve Mexican Rice and Beans
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
A few notes on Pressure Cooker Mexican Rice and Beans Recipe
- You can pre-soak your dried beans overnight before making rice and beans, but that is completely not necessary. I like that with the pressure cooker, you don’t need to soak the beans and they still cook perfectly. However, if you like your beans very, very soft, you may want to pre-soak dried beans overnight.
- This recipe is written to cook on high pressure. Please DO NOT use the rice function on your pressure cooker. For most models, the default is low pressure, which on low pressure the beans and brown rice will not cook fully.
- Be sure to allow pressure to fully release naturally, so that the rice and beans will absorb any remaining liquid in the inner pot and cook fully.
- If you have picky eaters, leave out the onions and/or peppers.
- Feel free to use diced tomatoes with green chilies instead of salsa.
- 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.
- I have made this recipe with only 3 cups of water and it works–but the rice and beans are much drier. If you like “moist” rice and beans use the full 5 cups of liquid. Either variation works to cook the rice and beans.
How To Make Red Beans and Rice in the Pressure Cooker
NOTE: A few readers desired softer beans. I have included an updated recipe for just that (with the original recipe as well)
Instant Pot Rice and Beans
The easiest way to make Mexican rice and beans.
Ingredients
- 1/2 tablespoon avocado oil
- 1 onion diced
- 1 yellow or red pepper diced
- 1 teaspoon minced garlic
- 2 cups short grain brown rice
- 1 cup dried red beans
- 1 cup salsa
- 1 tablespoon taco seasoning
- 5 cups vegetable or chicken stock
- 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 1 minute longer.
-
Add in rice, beans, salsa, seasonings and stock, and stir. Put lid on Instant Pot. Cancel saute function and set to high pressure on manual (or pressure cook function) and set timer for 35 minutes.
-
Let pressure release naturally and then serve with desired toppings.
Recipe Notes
Be sure to use short grain brown rice (not instant rice or white rice) for this recipe if using dried beans.
Red beans, pinto beans, and black beans work in this recipe--kidney beans take a bit too long for this recipe.
Instead of salsa, feel free to use canned tomatoes with green chilies.
If using white rice and canned beans, cook on high pressure for 3 minutes.
I have made this recipe with only 3 cups of water/stock and it works--but the rice and beans are much drier. If you like "moist" rice and beans use full 5 cups of liquid. Either variation works to cook the rice and beans.
To Make Easy Mexican Beans and Rice, You May Need
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Susan says
This sounded SO good that I immediately went in my kitchen and started a pot for my lunches for the next few days! I have never before done that – usually I just file those recipes away for future use; but, your recipes are always so practical, tasty, inexpensive, and healthy! Thank you!
Kristen Chidsey says
Oh Susan that makes me so happy! I love hearing that you are inspired by my recipes! Enjoy!
Cheryl says
2 Questions:
Is long grain brown rice an equivalent substitute?
I have made brown rice with a 1:1.25 ratio of rice to liquid, so is the additional liquid enough for the beans?
Thanks!
Kristen Chidsey says
Hi Cheryl! Long brown rice actually takes 2 minutes less cooking time–but the beans need the full 25 minutes, so the rice will be just fine cooking at this time.
I always use a 1:1 ratio of water to rice in my IP, so I find the liquid to be more than enough. However, if you like your rice really moist–add in 1/2 cup to 1 cup more liquid (I would use half salsa and half water) Hope that helps!
Cheryl says
My concern was whether the beans had enough liquid in that recipe. It looks like the cup of salsa is the only liquid available for the beans since the rice needs the 2 cups of stock.
Kristen Chidsey says
Yes, Cheryl, I can understand your concern, however, the 2 1/2 cups liquid works every time for me in with this combo. I tried it with 3 cups and 4 cups, and there was excess liquid. However, as I stated, if you want more liquid/moisture in your rice and beans, increasing to 3 or 3 1/2 cups will still work. Hope that helps explain things.
Jeni says
Definitely not enough liquid. After reading the assurances that the liquid levels were fine, I made this exactly as written. It was so dry!!! I did a natural pressure release, and when I opened the lid there was no moisture. The rice was dry and the beans were mostly hard. I liked the idea and the seasonings were fine, but it definitely needs more liquid!!
Kristen Chidsey says
I am so sorry Jeni that this was dry for you. I have made this many times and we love it. The beans and rice are drier, but full of flavor and cooked perfectly. I hope you try it again, but next time increase the liquid to 3 cups. I will experiment with that today and post results.
Jeni says
Thank you! I am definitely going to give this another try with more liquid, because it is easy, healthy, and the seasonings were great.
Kristen Chidsey says
I am so glad to hear that. I will keep you posted when I experiment later this week too.
Kristen Chidsey says
Hi Jenny! So I am here to report that 3 cups liquid works perfectly and the rice is very “moist” and beans plumper than with 2 cups. My family had no preference either way, but I updated recipe to include BOTH versions and results. Thank you so much for your insight. I want to make each recipe work best for each person
Kasey Schwartz says
Wow! I think this Instant Pot Rice and Beans sounds and LOOKS amazing! I think even my kids will love it!
Kristen Chidsey says
It is picky kid approved for sure Kasey 🙂
Nellie Tracy says
I love rice and beans and this seems like such a simple and delicious way to prepare them! Can’t wait to try it!
Kristen Chidsey says
Thanks Nellie! It is super fast and a family favorite.
Chuck says
I made this with 3 cups of liquid and the rice and beans were both too dry. In fact, both still had a very hard bite to them. I added 1/2 cup broth and gave it 5 more minutes. It was still too dry. I gave it another half cup, another five minutes and its finally ok. I think i started with 3.75 it may be ok, but 3 is still too dry to eat unless you like crunchy beans.
Kristen Chidsey says
Hi Chuck, I am so sorry you had issues with this recipe. I will be retesting tomorrow so that I can further trouble shoot for you. So sorry!
Ryan says
Hello!
Delicious recipe, but I got impatient after 17 minutes of natural release, so the beans were still a little chewy. How long is “naturally”?
Thanks!
Kristen Chidsey says
HA! I understand impatience Ryan! Rice and Beans take the longest for pressure to release in the Instant Pot. It may take up to 25-30 minutes. My NPR is about 20 minutes for this recipe for me. If you want your beans SUPER soft, you can soak prior to cooking this recipe or add an additional 1/2 cup liquid and extra 5 minutes of cook time.
Kathleen Birrell says
hello, did you realize that your recipe calls for 5 cups of stock yet all of the comments are talking about putting 3 or 4 cups of stock in. I’m going to try it right now with 4 cups but just wanted to make sure you were aware of this error. Thank you very much
Kristen Chidsey says
Hi Kathleen, yes I am aware of this error. I have made the recipe many times with 4 cups of stock (as original recipe stated) However, I have found more people enjoy it with much more liquid. So after retesting, I suggest between 4 and 5 cups for cooking. Hope you enjoy! Sorry that was unclear, it is stated in notes, but can be easily overlooked.
Sally says
I have made this 3 times in 3 weeks, with a bit of adjusting each time. For whatever reason, the dried pinto beans were still a bit tough after 25 min, so I soaked them first. Perfect. I also added either a frozen hambone or 2-3 frozen thin pork chops. They both worked great! Thank you for this cheap but super delicious addition to my meal plan!
Kristen Chidsey says
Hi Sally, thank you for sharing your modifications. Pinto beans in the instant pot are firmer than canned beans, but the soaking tip is great. And love the idea of adding meat to it.