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!
Servings: 8
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.
Video
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: 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
