You are going to love this cheap and easy recipe for Instant Pot Rice and Beans! Made with dried red beans, rice, and a perfect combination of seasonings, the pressure cooker pot works magic to deliver a wholesome, meal with affordable pantry staples!
When it comes to hard-boiled eggs, homemade yogurt, making fluffy rice, and cooking dried beans, the Instant Pot reigns supreme. I can rely on it to deliver everyday staples with precision and ease.
And when you can combine two of those staples to create a cheap and easy meal or side dish, that is what I call winning!
Not to be confused with my Cajun-style recipe for Instant Pot Red Beans and Rice. this recipe for Instant Pot Rice and Beans is made with Tex-Mex Seasoning. Whether served as a side dish for beef tacos or used as the filling in bean burritos, you will love just how cheap, easy, and flavorful this recipe is for dried beans and rice!
Reasons to Love Instant Pot Rice & Beans
- No Soaking Required. Just as I have shown in my recipe for Instant Pot Dried Beans, there is no need to soak your dried beans before pressure cooking them.
- Perfect Results. The pressure cooker cooks and softens the beans as the rice cooks, resulting in plump and tender beans and nutty, chewy rice.
- Cheap Recipe. Using dried beans, rice, and minimal fresh ingredients, Instant Pot Rice and Beans is seriously one of the most economical recipes out there.
Notes on Ingredients & Equipment
- Rice: For your rice to not be overcooked in the time it takes the beans to soften, you must use long-grain brown rice for this recipe.
- Beans: Use dried pinto or small red beans for the best results. Black beans and kidney beans take a bit too long to cook to work in this recipe.
- Peppers and Onions: Adding peppers and onions to your rice and beans is completely optional. It takes a few extra minutes to saute them, but it does add a nice flavor to the overall dish.
- Liquid: Use a combination of water and low-sodium or salt-free chicken or vegetable broth to cook the rice and beans. I often use just water to keep this dish economical.
- Seasonings: To give these rice and beans a Tex-Mex flavor, I use a blend of spices to replicate Taco Seasoning. Cajun Seasoning or Jerk Seasoning is a great alternative. Just be sure to season your rice and beans AFTER pressure cooking, as salt can interfere with the beans' ability to soften.
- Salsa: Salsa adds so much flavor to this simple dish, as it is already packed full of flavor. 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.
Flavor Modifications
- Cajun Instant Pot Red Beans and Rice: Use dried red beans and brown rice, and add a dried bay leaf to the mixture when pressure cooking. After cooking, remove the bay leaf and add 1 tablespoon of Cajun Seasoning and 2 teaspoons of hot sauce. Feel free to add in cooked, diced andouille sausage as well. For an authentic recipe follow my recipe for Instant Pot Red Beans and Rice, in with the red bean stew is made separately from the rice.
- Jamaican Instant Pot Red Beans and Rice: Use dried red beans and brown rice, and add 3 sprigs of fresh thyme leaves and 1 scotch bonnet pepper, cut in half to the mixture when pressure cooking. After cooking, remove the pepper and thyme and add 1 tablespoon of Jamaican Jerk Seasoning to the rice.
How to Make Instant Pot Rice and Beans
While this is an incredibly simple recipe, if you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with How to Use an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
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.
Step Two: Deglaze the Inner Pot
Any time you use the saute function, you must deglaze the inner pot to prevent a burn notice. NEVER skip this step! To deglaze the pot, 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.
Step Three: Rinse the Rice and Beans
It is really important to rinse both the rice and beans before pressure cooking them. Rinsing the rice removes the excess starch on the surface of the grains and helps the grains remain separate. Rinsing the beans will remove dust and dirt. It is a good idea to quickly sort through the beans as well as to look for any rocks.
Step Four: Pressure Cook
Once the rice, beans, and liquid have been added to the inner pot, pressure cook on high for 25 minutes. The most important thing to remember is to allow the pressure to release on its own for AT LEAST 15 minutes after pressure cooking. This will help the beans continue to soften and the rice to remain fluffy. Don't be alarmed to see the beans on top of the rice when you open the inner pot. It is natural for them to float up to the top of the mixture as they cook.
Step Five: Season
Because we did not add salt to our rice and beans before COOKING, as salt can interfere with the cooking time, you will need to season the rice and beans after pressure cooking. I like to add salsa and taco seasoning for a Tex-Mex version, but you can season as desired.
∗ important to remember ∗
Use a fork to fluff the rice and beans and mix in the added seasonings. This will keep your rice nice and fluffy, instead of mushy.
Serving Suggestions
Instant Pot Rice and Beans make the perfect side dish to any Mexican or Tex-Mex meal. I often find myself making a meal out of my rice and beans. There are truly endless ways to serve this dish! Below are a few of my favorites.
- Instant Pot Rice and Beans make an obvious side dish to dishes like Chicken Enchiladas Pork Carnitas, Instant Pot Steak Fajitas, Honey Lime Chicken Fajitas, Beef Tacos, or Shrimp Tacos.
- Serve the rice and beans as a healthy, hearty, meatless meal. You can add additional flavor by topping it with shredded 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 Tex-Mex-style breakfast.
- Instead of using meat, toss the rice and beans with chopped romaine, fresh tomatoes, and avocado slices for a quick Taco Salad.
Storage & Reheating Instructions
- Refrigerate: Allow the rice and beans to cool slightly and then transfer them to an airtight container. Store in the refrigerator for 3-4 days.
- Freeze: Allow the rice and beans to cool slightly and then transfer them in 1-2 cup portions to a freezer-safe bag or container. Refrigerate until fully cooled and then transfer to the freezer where they will keep for up to 3 months.
- Reheat: If needed, defrost in the refrigerator overnight. Place the rice into a heat-safe dish, add a splash of water, and cover with a damp paper towel or napkin. Heat in 30-second intervals until heated through. Fluff with a fork and serve.
FAQs on Pressure Cooker Rice and Beans
No, there is no need to soak beans before pressure cooking. Many people state that soaking the beans aids in digestion, but I have not noticed any difference.
Absolutely! Place your dried beans in a large bowl and cover with cold water. Soak the dried beans for 12 hours, or overnight. When ready to prepare this recipe, drain and rinse the soaked beans. Proceed with the recipe as directed, reducing the liquid from 5 cups to 3 cups. The cooking time will remain the same.
If you want to use white rice to prepare Instant Pot Rice and Beans, 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.
Yes. If you want to make this recipe using canned beans, combine 2 cups of rinsed rice with 2 cups of broth or water with ½ tablespoon of taco seasoning in the inner pot. Cook on high pressure for 22 minutes for long-grain brown rice, and 3 minutes for long-grain white rice. Once the rice has been cooked and pressure has been released naturally, open the instant pot and stir in 1 cup of salsa, and 2-4 cups of canned beans that have been drained and rinsed.
Yes. 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 cooking, the beans will soften perfectly in the time it takes for the rice to cook.
More Instant Pot Rice Recipes
- Instant Pot Brown Rice
- Instant Pot Chicken and Rice
- Instant Pot Rice Pilaf
- Instant Pot Cilantro Lime Rice
- Instant Pot Spanish Rice
- Instant Pot Jambalaya
- Instant Pot Jasmine Rice
If you gave this recipe for Instant Pot Rice and Beans a try, I would love for you to leave a comment and review below.
Instant Pot Rice and Beans
Ingredients
- ½ tablespoon olive oil
- 1 small yellow onion minced
- 1 medium yellow, green, or red bell pepper seeded and diced
- 1 teaspoon minced garlic
- 2 cups long-grain brown rice rinsed well and drained
- 1 cup dried small red or pinto beans rinsed and sorted
- 2 cups low-sodium or salt-free chicken or vegetable broth
- 3 cups water
- 1 cup salsa
- 1 tablespoon taco seasoning
- cheese, sour cream, cilantro for serving optional
Instructions
- Turn the Instant Pot to saute by hitting the saute function, 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. (Feel free to skip this step if you are not wanting to add peppers or onions to the recipe.)
- 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.
- Place the lid on Instant Pot and be sure the venting knob is closed or the lid is locked. Cook on High Pressure for 25 minutes. Hit the manual or pressure cook button and use the +/- buttons to adjust until the screen reads 25.
- Once cook time has elapsed, let the pressure release naturally, or for at least 15 minutes.
- 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
Nutrition
This post was originally published in 2018 and updated in 2023.
Debbie
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.
Kristen Chidsey
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.
Erica
Hi Kristen,
If I’m using white rice and canned beans, do I set the timer for 24 minutes ?
Kristen Chidsey
Hi Erica! For canned beans with white rice, you only need to cook on High Pressure for 3 minutes.
Holly
Oh my gosh is this recipe delicious!! We just got done eating it. We started by putting it in tortillas but it was so delicious that we ended up eating it was forks. I didn't have salsa so I used a can of diced tomatoes. Also didn't add the onion (one in our household hates onions) in with the rice and beans and instead whoever likes onions just sprinkled them raw across the top. I also had made some homemade cooked salsa which we drizzled across the top. Fabulous.
Kristen Chidsey
I am so glad you and your family enjoyed! And thank you for sharing your modifications--I love when you can take a recipe and make it your own!
PJ
Hi! Thank you for the recipe. I needed a quick rice a and beans recipe and found this. I used your instructions for the white rice, canned beans. I used 1 can pinto, 1 can black, 1 can fire roasted. I served it as a bowl with toppings. This made a quick dinner and yummy dinner for my husband and I with what I had on hand. With enough for leftovers to take for lunch. Will make again!
Kristen Chidsey
YAY! I love hearing that! So glad you shared your success.
Rae
I feel like an idiot but if I’m using white rice and canned beans you say to only cook for 3 minutes on high pressure instead of 35 min with brown rice and dry beans. Am I reading that correctly? I’m not very good at using the instant pot and still understand NOTHING about it. Thanks!
Kristen Chidsey
You are NOT an idiot--the Instant Pot can be overwhelming. You may want to read my Instant Pot 101 for some tips to help! But you did the recipe correctly, for white rice and canned beans it is 3 minutes on high pressure.
Debbie
Which is an amazing super fast nutritious meal.
Wesley Clifton
I have only one cup of brown rice, Do you have recommendations for downsizing this recipe?
Kristen Chidsey
Hi there! Simply cut the recipe in half and enjoy
Annalisa
Red beans are kidney beans! 🙁 I already put kidney beans in by the time I got to the bottom of the recipe where you clarify not to use kidney beans! Please include the types of beans that are acceptable in the recipe ingredients themselves please 🙂
Kristen Chidsey
Hi Annalisa, I am sorry for the confusion, but red beans are not the same as kidney beans. Red beans are smaller, but kidney beans will work--you may an extra 1/2 cup water and 10 minutes longer. I hope you can still enjoy!
Beth
I have a 3qt instapot and am totally new to it. Do I just Cut this in recipe in half? Also for the canned tomatoes with chili’s instead of salsa, what amount is that?
Kristen Chidsey
Hi Beth! It is typically not as easy as cutting recipes in half. You need to be sure that the recipe has at least 3/4 cup-1 cup liquid for your 3 quart instant pot. This recipe though can be cut in half. For the canned tomatoes, use a 10 ounce can.
Niru
Delicious and easy. I stuffed the rice/beans into peppers and baked.
Kristen Chidsey
Oh what a great idea to stuff peppers with this rice and beans! Thanks for the idea Niru!
Meg
I’m pretty new to the IP. Can I double this recipe in an 8qt pressure cooker and it work the same and need the same amount of time? Thank you!
Kristen Chidsey
Hi Meg! Yes, that will work. Just keep in mind it may take a bit longer to come to pressure. Enjoy!
Lexi
Hi there! Is there any way to add chicken in while this is cooking without messing up the cook on the rice and beans?
Kristen Chidsey
Hi Lexi! You can certainly add in chicken, just remember chicken cooks much faster than dried beans and brown rice. So I would use white rice, canned beans, and cubed chicken and cook for 3 minutes on high pressure. Enjoy!
Sally
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
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.
Ryan
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
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.
Nellie Tracy
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
Thanks Nellie! It is super fast and a family favorite.
Kasey Schwartz
Wow! I think this Instant Pot Rice and Beans sounds and LOOKS amazing! I think even my kids will love it!
Kristen Chidsey
It is picky kid approved for sure Kasey 🙂
Jeni
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
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 by 1 cup.
Jeni
Thank you! I am definitely going to give this another try with more liquid, because it is easy, healthy, and the seasonings were great.
Cheryl
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
Hi Cheryl! 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 Hope that helps!
Susan
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
Oh Susan that makes me so happy! I love hearing that you are inspired by my recipes! Enjoy!