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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!
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
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.
- 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.
- 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.
- 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.
- 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.
- 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.
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
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
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.)
- 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.
- 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).
- 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 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.
- Serve with desired toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and updated in 2023.
The rice is delicious. The beans were under cooked, and hard. I followed the recipe, in a 6-qt pot. Help?
Hi Beth! I am sorry the beans did not soften for you. It may have been that they were older or that your stock had a lot of sodium in it, which can interfere with the beans softening. Also, be sure to not add the taco seasoning or salsa until AFTER cook time has elapsed.
Tastes amazing, I used brown basmati rice and dried red beans. Rice cooked perfectly, red beans are slightly al dente, which we prefer. Only thing is I drained the water/chicken broth because there was so much liquid left, probably 2-3 cups of liquid that didn't absorb. Cooked on manual high for 24 minutes and 10 minute release. Can't imagine that basmati vs long grain would make that much difference? Will do again, but try with 2 cups less liquid.
Hi Sandi! I am so glad you enjoyed the flavor and results. I have not had issues with liquid left. Let us know how it goes with less liquid.
Hi!! Just finished making and it smells wonderful!! Followed recipe exactly, but my rice is mushy!! And ideas why!! Thanks!! Would love to make again!!
Hi Cyrena! I hope you are still able to enjoy the flavors. Were your beans dry or soaked or canned? The extra water accounts for using dried beans. If you used dried beans and your rice was still mushy, try decreasing the water by 2 tablespoons to 1/4 cup the next time you make it.
Tasty!!! I will definitely make it again but I’ll use canned beans or soaked dry. For some reason the red beans I used didn’t cook fully. Also, I am just wondering how long it takes your IP to naturally release when you cook this. I waited 27 minutes before it was ready. Which actually was great for me bc the husband was late coming home so dinner was hot when he got here!!! 🙂
Hi Tara! It may have been the brand of red beans or the age of beans, but using soaked/canned in the future will prevent that issue. As for time to release, it can take that long, but after 15 minutes, you are safe to do a quick release if you want to eat 🙂
I just made this but only had 2 cups of chicken stock so I used 4 cups of water. It turned out okay but there is so much rice! Can I freeze this? I think it’s a little bland but probably because I used 4 cups of water.
Hi Jo! This freezes beautifully for up to 2-3 months. I would add some salsa or extra taco seasoning when serving to account for the lack of flavor from the water.
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!