Instant Pot Rice and Beans - With Dried Beans

Instant Pot Side DishesInstant Pot Vegetarian RecipesVegetarian

By Kristen Chidsey

4.64 from 55 votes

Updated Apr 27, 2024

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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!

White bowl filled with Instant Pot brown rice and red beans with Mexican seasonings.

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

Ingredients for Rice and Beans labeled on counter.
  • 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

If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using 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.

  1. Sauté Onions and Peppers (Optional). Starting this recipe for Instant Pot Rice and Beans by sautéing 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.
  1. Deglaze Inner Pot. Any time you use the sauté 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.
  1. Rinse 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.
  2. 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.
  1. 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.

Tip: 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. 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.

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

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.

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4.64 from 55 votes

Instant Pot Rice and Beans

By: Kristen Chidsey
Servings: 8
Prep: 5 minutes
Cook: 35 minutes
Total: 1 hour
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Instant Pot Rice and Beans made with dried beans in white bowl topped with cheese, sour cream, and cilantro.
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!

Video

Ingredients 

  • ½ tablespoon extra virgin 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 Homemade Taco Seasoning, or store-bought taco seasoning
  • cheese, sour cream, cilantro for serving, optional
US Customary - Metric

Instructions 

  • Turn the Instant Pot to saute by hitting the saute function, add ½ tablespoon extra virgin olive oil, and let heat briefly. Once heated, add in 1 small yellow onion (minced) and 1 medium yellow, green, or red bell pepper (diced) and saute for 2-3 minutes until they are just beginning to soften up. Add 1 teaspoon minced 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 2 cups low-sodium or salt-free chicken or vegetable broth and be sure to scrape up any browned bits off the bottom of the inner pot. Stir in 3 cups water.
    Top down view of instant pot after deglazing pan with water.
  • To the liquid add in 1 cup dried small red or pinto beans (rinsed) and then top with 2 cups long-grain brown rice (rinsed).
    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 1 cup salsa and 1 tablespoon Homemade Taco Seasoning 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

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. 
***Old dried beans may take longer to cook and never fully soften.*** It is best to use dried beans within 6 months of purchasing and ALWAYS check the expiration date--even recently purchased beans may have been in storage for a while.
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: 285kcalCarbohydrates: 56gProtein: 9gFat: 2gSodium: 494mgPotassium: 559mgFiber: 6gSugar: 2gVitamin A: 310IUVitamin C: 2.9mgCalcium: 48mgIron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @amindfullmom or tag #amindfullmom!

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

About Kristen Chidsey

Kristen is a wife, busy mom of two, and creator of A Mind "Full" Mom. From breakfast to dinner to dessert, it is her passion to share tried-and-true recipes that are big on flavor, made with easy-to-find ingredients, and family-approved!

Read More About Me

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107 Comments

  1. 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

  2. 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

    1. 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

      1. 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

      2. 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 🙂

      3. 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 : )

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

  3. 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

    1. 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

  4. 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

    1. 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

      1. 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.

      2. 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 🙂

  5. 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

    1. 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