Instant Pot Rice and Beans

4.66 from 47 votes

Made with brown rice, dried beans, and a perfect combination of seasonings this Instant Pot Rice and Beans recipe is a perfect vegetarian entree, filling for a burrito, or side dish.

Prep Time5 mins

Cook Time35 mins

Total Time1 hr

Course: Side Dish

Cuisine: Mexican

Servings:

Calories: 285kcal

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

Ingredients

½ tablespoon avocado oil or olive/canola oil
1 onion diced
1 yellow, green, or red pepper diced
1 teaspoon minced garlic
2 cups short grain brown rice rinsed well and drained
1 cup dried red beans or pinto beans
4 cups chicken or vegetable broth
2 cups water
1 cup salsa
1 tablespoon taco seasoning
cheese, sour cream, cilantro for serving

Instructions

Turn Instant Pot to saute mode on high and allow to heat up.
Once heated, add in oil, onions, and peppers and saute for 2-3 minutes until just beginning to soften up. Add in garlic and saute for 30 seconds longer. Turn Instant Pot to OFF.
Add in stock and be sure to scrape up any browned bits off the bottom of the inner pot.
Add in water and then beans. Then add rice and gently push down with a spoon to just submerge rice. DO NOT STIR! Put the lid on Instant Pot.
Cook on High Pressure for 24 minutes. Hit manual or pressure cook and use the +/- buttons to adjust until the screen read 24.
Once cook time has elapsed, let pressure release naturally.
Open the lid and use a fork to fluff the rice. Stir in taco seasoning and salsa. Place lid back on pressure cooker to let ingredients warm through. Serve with desired toppings.

Video

Notes

Be sure to use short grain brown rice (not instant rice or white rice) for this recipe if using dried beans.
It is CRUCIAL to rinse your rice--this helps remove excess starch that can cause a burn warning.
Red beans and pinto beans work best in this rice and beans. Other beans may have various cook times.
Rice and beans will keep in your fridge 4-5 days. To reheat, add a splash of water or stock and heat in microwave for 1-2 minutes per serving or use pot in pot method and reheat on high pressure for 2 minutes.
Using White Rice: Place 2 cups of white rice in the pressure cooker with 2 cups of water/stock and ½ tablespoon taco seasoning. Set cook time to 3 minutes on high pressure. Once cook time has elapsed and pressure has been released naturally, open instant pot and stir in 2-4 cups of cooked beans and 1 cup of salsa.
Using Canned Beans: If you want to make this recipe using canned beans, cook the rice using a 1:1 ratio (2 cups rice, 2 cups liquid). Once rice has been cooked and pressure has been released, open instant pot and stir in ½ tablespoon taco seasoning, 1 cup of salsa and 2-4 cups of canned beans that have been rinsed.
If you like your beans REALLY soft, soak the dried beans for 12 hours, or overnight. Drain and rinse. Cook time will remain the same, but you will only need 4 cups of total liquid instead of 6 cups.
White Rice and Dried Beans: You must cook your beans and rice seperately. Cook dried beans in the Instant Pot and then prepare your rice using the directions for white rice.
Be sure to check out my cooking modifications for higher elevation if needed.

Nutrition