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.
Just like my recipes for Instant Pot Brown Rice, Instant Pot Baked Potatoes, and Instant Pot Yogurt, this recipe for Instant Pot Rice and Beans is a staple at my house!
Thanks to the Instant Pot, Rice and Beans just got a whole lot easier (and cheaper) to make!
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. Making this recipe for Instant Pot Rice and Beans one of the easiest recipes ever!
The pressure cooker cooks and softens the beans as the rice cooks. The beans become plump and tender and the rice stays nutty and chewy. It is almost magical.
Whether you serve Instant Pot Rice and Beans as a side dish to Beef Tacos or Chicken Enchiladas or paired with a Healthy Pina Colada Smoothie for a meatless main course, you are going to be in awe of this simple dish.
- 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 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.
How to Make Instant Pot Rice and Beans
While this recipe is incredibly simple to make, 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.
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.
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.
Remember: Always rinse your rice and beans in a fine mesh strainer before cooking. Rinsing 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
- Place the lid on the pressure cooker and ensure the vent knob is sealed.
- Cook on HIGH PRESSURE for 25 minutes, using the manual or pressure cooker button. 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 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.
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 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.
FAQs on Pressure Cooker Rice and Beans
No, not when 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 cook time, 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
- ½ tablespoon olive oil
- 1 small onion minced
- 1 large yellow, green, or red 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
- Turn 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.
- 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 the manual or pressure cook button 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.
This post was originally published in 2018 and updated in 2023.
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.
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!
we are huge rice fans and when I made this dish everyone raved about it will definitely make it again!
I love hearing that Claudia! Thank you for sharing!
This is such a yummy change of pace! I had never thought of combining red beans and Mexican flavors, but what a perfect combo!
So glad you enjoyed Kelly!
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.
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.
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
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 🙂
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 : )
I hope you find success with that Theresa and that you find many more recipes to enjoy here 🙂
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!
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.
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?
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.
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?
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 🙂
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.
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.
Super easy and delicious !!
And easy and delicious are a must for busy nights!
How much is in one serving?
It will be about 1.5-2 cups after cooked 🙂 I hope you enjoy
Does this work with long grain brown rice? I missed that it said short grain in the recipe.
Yes, but the time would be better set at 22 minutes for long grain brown rice. But it should be okay this time 🙂
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!
I bet the 22 minutes will help! It is still crucial to rinse rice (just give it a good shake dry in the colander.)