You are going to love this recipe for Instant Pot Rice and Beans! Made with brown rice, dried beans, and a perfect combination of seasonings, pressure cooker rice and beans is an easy, cheap recipe that delivers on flavor!
Not only does this recipe for rice and beans make a delicious and hearty meatless meal, but it is also a great side dish for dishes like Beef Tacos or Chicken Tacos.
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, making this meal INCREDIBLY economical.
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 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 cooking 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 are completely optional. If you have picky eaters, simply omit them.
- Liquid: Use a combination of water, and low-sodium or salt-free broth to cook the rice and beans. I often use just water to keep this dish really affordable.
- Seasonings: While this recipe calls for using Taco Seasoning, feel free to change it up and use Cajun Seasoning for a twist of flavor.
- 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. Use homemade salsa or your favorite jarred salsa.
How to Make Instant Pot Rice and Beans
Step One: Saute Onions and Peppers (Optional)
Starting this recipe for Instant Pot Rice and Beans by sauteeing onions and peppers adds a nice flavor, much like it does in my recipe for Instant Pot Spanish Rice. However, you can omit the onions and peppers, making this dish even FASTER to prepare and perfect for picky eaters.
- Turn the instant pot to saute, add in a bit of oil, and let it heat briefly.
- Add in the onions, and peppers and saute for 2-3 minutes or until onions begin to soften.
- Once the onion has softened, turn the Instant Pot OFF by hitting cancel.
Step Two: Deglaze Inner Pot
Any time you use the saute function, you must deglaze the inner pot to prevent a burn notice. NEVER skip this step!
- Pour in a bit of the water called for in the recipe, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot. This is crucial to preventing a burn notice!
Step Three: Layer Ingredients
- Add the remaining broth/water to the inner pot.
- Add the rinsed dried beans to the inner pot.
- Finally, add the rinsed rice and gently push the rice down if needed, until just submerged in the liquid.
Step Four: Pressure Cook
- Close the instant pot and be sure the vent knob is sealed.
- Cook on HIGH PRESSURE for 25 minutes. Do NOT use the Rice function, as it typically defaults to low pressure.
- After the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. This is CRITICAL for the rice and beans to be done and to absorb all the liquid.
Step Five: Season
Remember we did not add salt to our rice and beans before COOKING, as salt can interfere with the cooking time. You want to add salt to the beans after pressure cooking to keep the beans nice and soft.
- Once the pressure has been released, open up the inner pot and add in the taco seasoning and salsa.
- Use a fork to fluff the rice and mix the rice into the beans. Using a fork will help keep the rice nice and fluffy.
- Place the lid back on the pressure cooker for a few minutes, just to let the salsa warm through.
Serving Suggestions
Instant Pot Rice and Beans make an obvious side dish for main entrees like Pork Carnitas, Steak Fajitas, Honey Lime Fajitas, or Shrimp Tacos, but it is also great served in the following ways:
- Serve it as a meatless entree and with a side of cheese, sour cream, and pickled jalapenos.
- Roll up ⅓ to ½ cup of the rice and bean mixture in a flour tortilla with a scoop of guacamole and cheese.
- Serve the rice and beans 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 it!
Instant Pot Rice and Beans
Ingredients
- ½ tablespoon olive oil
- 1 onion minced
- 1 yellow, green, or red pepper seeded and diced
- 1 teaspoon minced garlic
- 2 cups brown rice rinsed well and drained
- 1 cup dried red or pinto beans rinsed and sorted
- 3 cups low-sodium or salt-free 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, add in oil, and let heat briefly.
- Once heated, add in the minced onions and diced peppers and saute for 2-3 minutes until they are just beginning to soften up. Add in garlic and saute for 30 seconds longer. Turn off the saute function by hitting cancel.
- Add in ½ cup of water and be sure to scrape up any browned bits off the bottom of the inner pot.
- Add in the remaining water and broth. Add the rinsed dried beans to the liquid and top with the rinsed rice. If needed, gently push the rice down with a spoon to just submerge the rice. DO NOT STIR! Place the lid on Instant Pot and be sure the venting knob is closed.
- Cook on High Pressure for 25 minutes. Hit manual or pressure cook and use the +/- buttons to adjust until the screen read 25.
- Once cook time has elapsed, let the pressure release naturally.
- After the pressure has fully released, open the lid. Add in the taco seasoning and salsa, and use a fork to fluff the rice and stir in the salsa and seasonings. Place the lid back on the pressure cooker to let the ingredients warm through for just a few minutes.
- Serve with desired toppings.
Equipment Needed
Notes
- Be sure to use 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 or pinto beans work best in this rice and beans. Other beans may have various cook times.
- Rice and beans will keep in your fridge for 4-5 days. To reheat, add a splash of water or stock and heat in the 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 ½ tablespoon taco seasoning. Set cook time to 3 minutes on high pressure. Once cook time has elapsed and pressure has been released naturally, open the 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 the rice has been cooked and pressure has been released, open the instant pot and stir in ½ 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 3 cups of total liquid instead of 5 cups.
- White Rice and Dried Beans: You must cook your beans and rice separately. 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.
Nutrition
This post was originally published in 2018 but has since been updated with a new video and tips.
Jim
Thanks for this and all your recipes. I retired several years ago and, it turns out, I’ve taken to my new role as kitchen commander. Your recipes, tips and videos make me look like a rock star when the meals hit the table. I appreciate your efforts and commitment. You make life easier for me, and a lot of others, from reading through the comments.
Cheers!
Kristen Chidsey
Thanks so much Jim! I love hearing I am helping you to rock your kitchen!
Brian
Hi Kristen was curious how much a serving was of this?
Kristen Chidsey
Hi Brian! This recipe makes a total of 8 servings. Each serving is just shy of 2 cups.
Brian
Thank you Kristen!!!!
Tara Lyn
What kind of salsa do you recommend? I am going for eating all natural ingredients and I would have to buy salsa in a jar. Thank you.
Kristen Chidsey
Jarred salsa is actually best for this recipe so any jar you like works great. If you meant you don't care for jarred salsa (I look for an organic brand that has no additives), use fresh salsa chunky salsa from the refrigerated section or even homemade will work.
Joseph Pierce
We used organic refrigerated salsa works great.
Mark
I followed the recipe with a mix of vegetable and chicken stock and added slices of about 12 oz. chicken Cajun-style sausage and 6 oz. Italian turkey sausage on top. It was a big hit. (The turkey sausage was frozen, but it all cooked up fine.)
Andrea Honan
I have made this recipe two times. Both times, the liquid wasn't absorbed enough even after letting pressure release naturally for about twenty five minutes. I just put it back on high pressure for six minutes and then it's perfect. The flavor is great and it's a great side dish or stuffed into a burrito. I will surely make this again with the added cook time. Thanks!
Kristen Chidsey
Thanks for the feedback Andrea! I would worry the rice would be overcooked, but I am so happy to hear it is perfect for you.
Jennifer
Can you make this with long brown rice? Or what kind of adjustments would you do? Thanks 😊
Kristen Chidsey
Yes, for this particular recipe cook for 25 minutes.
Beth
The rice is delicious. The beans were under cooked, and hard. I followed the recipe, in a 6-qt pot. Help?
Kristen Chidsey
Hi Beth! I am sorry the beans did not soften for you. It may have been that they were older or that your stock had a lot of sodium in it, which can interfere with the beans softening. Also, be sure to not add the taco seasoning or salsa until AFTER cook time has elapsed.
Sandi
Tastes amazing, I used brown basmati rice and dried red beans. Rice cooked perfectly, red beans are slightly al dente, which we prefer. Only thing is I drained the water/chicken broth because there was so much liquid left, probably 2-3 cups of liquid that didn't absorb. Cooked on manual high for 24 minutes and 10 minute release. Can't imagine that basmati vs long grain would make that much difference? Will do again, but try with 2 cups less liquid.
Kristen Chidsey
Hi Sandi! I am so glad you enjoyed the flavor and results. I have not had issues with liquid left. Let us know how it goes with less liquid.
Cyrena
Hi!! Just finished making and it smells wonderful!! Followed recipe exactly, but my rice is mushy!! And ideas why!! Thanks!! Would love to make again!!
Kristen Chidsey
Hi Cyrena! I hope you are still able to enjoy the flavors. Were your beans dry or soaked or canned? The extra water accounts for using dried beans. If you used dried beans and your rice was still mushy, try decreasing the water by 2 tablespoons to 1/4 cup the next time you make it.
Tara
Tasty!!! I will definitely make it again but I’ll use canned beans or soaked dry. For some reason the red beans I used didn’t cook fully. Also, I am just wondering how long it takes your IP to naturally release when you cook this. I waited 27 minutes before it was ready. Which actually was great for me bc the husband was late coming home so dinner was hot when he got here!!! 🙂
Kristen Chidsey
Hi Tara! It may have been the brand of red beans or the age of beans, but using soaked/canned in the future will prevent that issue. As for time to release, it can take that long, but after 15 minutes, you are safe to do a quick release if you want to eat 🙂
Jo
I just made this but only had 2 cups of chicken stock so I used 4 cups of water. It turned out okay but there is so much rice! Can I freeze this? I think it’s a little bland but probably because I used 4 cups of water.
Kristen Chidsey
Hi Jo! This freezes beautifully for up to 2-3 months. I would add some salsa or extra taco seasoning when serving to account for the lack of flavor from the water.