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!
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
- 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.
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 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.
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. 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 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.
Douglas
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.
Kristen Chidsey
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!
Claudia Lamascolo
we are huge rice fans and when I made this dish everyone raved about it will definitely make it again!
Kristen Chidsey
I love hearing that Claudia! Thank you for sharing!
Kelly Anthony
This is such a yummy change of pace! I had never thought of combining red beans and Mexican flavors, but what a perfect combo!
Kristen Chidsey
So glad you enjoyed Kelly!
Teri
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.
Kristen Chidsey
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.
Teri
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
Kristen Chidsey
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 🙂
Theresa Noyes
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
I hope you find success with that Theresa and that you find many more recipes to enjoy here 🙂
Hyacinth
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!
Kristen Chidsey
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.
Omar Rahoman
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?
Kristen Chidsey
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.
Omar Rahoman
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.
Kristen Chidsey
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 🙂
Evelyn
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.
Kristen Chidsey
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.
Lucy
Super easy and delicious !!
Kristen Chidsey
And easy and delicious are a must for busy nights!
lisa miler
Hi,
How much is in one serving?
Kristen Chidsey
It will be about 1.5-2 cups after cooked 🙂 I hope you enjoy
Sharice Enis
Does this work with long grain brown rice? I missed that it said short grain in the recipe.
Kristen Chidsey
Yes, but the time would be better set at 22 minutes for long grain brown rice. But it should be okay this time 🙂
Sharice Enis
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!
Kristen Chidsey
I bet the 22 minutes will help! It is still crucial to rinse rice (just give it a good shake dry in the colander.)