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    Instant Pot Rice and Beans - With Dried Beans

    Instant Pot Side Dishes Instant Pot Vegetarian Recipes Vegetarian Recipes October 25, 2023 | By Kristen Chidsey | 97 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    You are going to love this cheap and easy recipe for Instant Pot Rice and Beans! Made with brown rice, dried beans, and a perfect combination of seasonings, the pressure cooker pot works its magic to deliver a wholesome, flavorful, affordable meal.

    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!

    Bowl of rice and beans sitting next to instant pot.


    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!

    This recipe for Instant Pot Rice and Beans couldn't be easier to make. 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

    Ingredients for Rice and Beans labeled on counter.
    • Rice: In order 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 really 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.
    • 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.

    Inner pot with red pepper and onions sauteed in a bit of oil.

    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.

    Top down view of instant pot after deglazing pan with water.

    Step Three: Rinse the Rice and Beans

    It is really important to rinse both the rice and beans prior to 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.

    Top down view of Instant Pot after pressure has been released and lid opened.

    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.

    Rice and beans inside the inner pot Instant Pot.

    Serving Suggestions

    Instant Pot 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. 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 â…“ 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

    Do dried beans have to be soaked?

    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.

    Can I soak my beans first?

    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.

    Can I use white rice for this recipe?

    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.

    Can I prepare this recipe using canned beans?

    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. 

    Do I have to wait until after pressure cooking to add the seasonings?

    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.

    Bowl of rice and beans sitting next to instant pot.

    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!
    4.69 from 51 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 285kcal
    Author: Kristen Chidsey

    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
    Prevents your screen from going dark while preparing the recipe.

    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.)
      Inner pot with red pepper and onions sauteed in a bit of oil.
    • Add in ½ cup of water and be sure to scrape up any browned bits off the bottom of the inner pot.
      Top down view of instant pot after deglazing pan with water.
    • Add in the remaining water and broth. Add the rinsed dried beans to the liquid and top with the rinsed rice.
      Top down view of rice and beans in inner pot before pressure cooking.
    • 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.
      Top down view of Instant Pot after pressure has been released and lid opened.
    • 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.
      Cooked red beans and rice inside instant pot after fluffing with a fork.
    • Serve with desired toppings. 

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Rice: When using dried beans, you MUST use brown rice (not instant rice or white rice) for this recipe to work. 
    Dried Beans: Small red beans or pinto beans work best in this rice and beans. Other beans may have various cook times. 
    Modifications for using White Rice: Place 2 cups of rinsed long-grain white rice in the pressure cooker with 2 cups of water or broth and ½ tablespoon of taco seasoning. Set the cooking time to 3 minutes on high pressure. Once the cooking time has elapsed, allow pressure to release naturally. Then open the instant pot and stir in 2-4 cups of cooked beans and 1 cup of salsa. Let warm through and then serve as desired. 
    Using Canned Beans: 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 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  1 cup of salsa, and 2-4 cups of canned beans that have been drained and rinsed. 
    Using Soaked Beans: 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.
    Storage: Rice and beans can be stored in an airtight container in the refrigerator for 4-5 days and can be frozen in a freezer-safe container for up to 3 months.  To reheat, defrost if needed overnight in the fridge, transfer the rice and beans to a heat-safe dish, add a splash of water or stock, and heat in the microwave for 1-2 minutes per serving, or use the pot- in- pot method and reheat on high pressure for 2 minutes. 
    Be sure to check out my cooking modifications for higher elevation if needed. 

    Nutrition

    Calories: 285kcal | Carbohydrates: 56g | Protein: 9g | Fat: 2g | Sodium: 494mg | Potassium: 559mg | Fiber: 6g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 2.9mg | Calcium: 48mg | Iron: 2.6mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2018 and updated in 2023.

    « Easy Turkey Swedish Meatballs
    Instant Pot Smoked Sausage and Potatoes with Green Beans »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Douglas

      April 04, 2020 at 10:14 pm

      4 stars
      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.

      Reply
      • Kristen Chidsey

        April 05, 2020 at 8:32 am

        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!

        Reply
    2. Claudia Lamascolo

      March 26, 2020 at 8:15 am

      5 stars
      we are huge rice fans and when I made this dish everyone raved about it will definitely make it again!

      Reply
      • Kristen Chidsey

        March 26, 2020 at 1:31 pm

        I love hearing that Claudia! Thank you for sharing!

        Reply
    3. Kelly Anthony

      March 26, 2020 at 8:12 am

      5 stars
      This is such a yummy change of pace! I had never thought of combining red beans and Mexican flavors, but what a perfect combo!

      Reply
      • Kristen Chidsey

        March 26, 2020 at 1:31 pm

        So glad you enjoyed Kelly!

        Reply
    4. Teri

      March 19, 2020 at 3:11 pm

      5 stars
      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.

      Reply
      • Kristen Chidsey

        March 19, 2020 at 4:14 pm

        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.

        Reply
        • Teri

          March 19, 2020 at 6:33 pm

          5 stars
          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

          Reply
          • Kristen Chidsey

            March 20, 2020 at 9:19 am

            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 🙂

            Reply
            • Theresa Noyes

              March 20, 2020 at 2:05 pm

              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 : )

            • Kristen Chidsey

              March 20, 2020 at 2:37 pm

              I hope you find success with that Theresa and that you find many more recipes to enjoy here 🙂

    5. Hyacinth

      March 15, 2020 at 3:40 pm

      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!

      Reply
      • Kristen Chidsey

        March 15, 2020 at 8:17 pm

        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.

        Reply
    6. Omar Rahoman

      February 14, 2020 at 7:25 pm

      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?

      Reply
      • Kristen Chidsey

        February 15, 2020 at 8:01 am

        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.

        Reply
        • Omar Rahoman

          March 02, 2020 at 8:34 am

          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.

          Reply
          • Kristen Chidsey

            March 02, 2020 at 9:13 am

            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 🙂

            Reply
    7. Evelyn

      November 01, 2019 at 8:34 pm

      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.

      Reply
      • Kristen Chidsey

        November 02, 2019 at 8:16 am

        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.

        Reply
    8. Lucy

      October 19, 2019 at 6:31 pm

      5 stars
      Super easy and delicious !!

      Reply
      • Kristen Chidsey

        October 20, 2019 at 8:24 am

        And easy and delicious are a must for busy nights!

        Reply
    9. lisa miler

      October 18, 2019 at 1:46 pm

      Hi,
      How much is in one serving?

      Reply
      • Kristen Chidsey

        October 18, 2019 at 3:08 pm

        It will be about 1.5-2 cups after cooked 🙂 I hope you enjoy

        Reply
    10. Sharice Enis

      September 26, 2019 at 5:04 pm

      Does this work with long grain brown rice? I missed that it said short grain in the recipe.

      Reply
      • Kristen Chidsey

        September 26, 2019 at 7:23 pm

        Yes, but the time would be better set at 22 minutes for long grain brown rice. But it should be okay this time 🙂

        Reply
        • Sharice Enis

          September 26, 2019 at 8:16 pm

          5 stars
          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!

          Reply
          • Kristen Chidsey

            September 27, 2019 at 6:46 am

            I bet the 22 minutes will help! It is still crucial to rinse rice (just give it a good shake dry in the colander.)

            Reply
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    You are going to love this cheap and easy recipe for Instant Pot Rice and Beans! Made with brown rice, dried beans, and a perfect combination of seasonings, the pressure cooker pot works its magic to deliver a wholesome, flavorful, affordable meal.

    Meet Kristen

    Kristen Chidsey with apron on in front of vegetables in kitchen.

    Hi! I'm Kristen. It is my honor and passion to share easy, wholesome recipes with you to in turn share your loved ones. These tried and true recipes will help you make delicious, family-friendly meals without stress! Read more

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    You are going to love this cheap and easy recipe for Instant Pot Rice and Beans! Made with brown rice, dried beans, and a perfect combination of seasonings, the pressure cooker pot works its magic to deliver a wholesome, flavorful, affordable meal.

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