Looking for a quick fix? This Instant Pot Rice and Beans Recipe is your new favorite!
Hey there, food lovers! If you’re in search of a meal that’s delicious, nutritious, and super easy to whip up, you’ve come to the right place. This Instant Pot Rice and Beans recipe checks all the boxes. It takes just a fraction of the time compared to traditional cooking methods, and you can customize it to your heart’s content.
Want to spice it up? Add some jalapeños or hot sauce. Want to keep it classic? Stick with the basics. Plus, it’s packed with protein and fiber, making it a crowd-pleaser for any health-conscious snacker. Grab your Instant Pot and let’s get cooking!
Serving and Pairing Suggestions
Serve your Instant Pot Rice and Beans hot, garnished with fresh cilantro and a squeeze of lime juice for an extra kick. It’s perfect as a standalone dish, or use it as a filling for burritos, taco bowls, or even as a side for grilled meats. Not sure what else to pair with this dish? Check out Vegan Tofu Scramble for a great breakfast option or Mediterranean Quinoa Salad to round out your meal. Or try out our Spicy Tofu Stir-Fry for a delicious dinner companion!
Tips and Notes
- Prep Ahead: Chop your veggies in advance. It’ll save you tons of time when you’re ready to cook.
- Customize Your Beans: Black beans, pinto beans, or kidney beans all work great! Use what you have.
- Go for Broth: Use vegetable broth instead of water for added flavor.
- Don’t Skip the Soak: If you’re using dry beans, soak them overnight to help them cook evenly.
- Make it a Meal: Add veggies like bell peppers and corn for a heartier dish.
Ready to dive into this easy meal? Don’t wait—grab the ingredients and let’s get started! Your Instant Pot Rice and Beans adventure awaits.
Instant Pot Rice and Beans
Equipment
- 1 Instant Pot
- 1 Measuring cups
- 1 Measuring spoons
- 1 Spoon for stirring
Ingredients
- 1 cup uncooked long-grain white rice (rinsed)
- 1 can - 15 oz black beans (rinsed and drained)
- 1 tablespoon olive oil - for sautéing
- 1 medium onion - diced
- 2 cloves garlic - minced
- 1 teaspoon cumin - ground
- 1/2 teaspoon smoked paprika - optional
- 1/4 teaspoon cayenne pepper - optional, adjust to taste
- 3 cups vegetable or chicken broth - or water
- 1 teaspoon salt - or to taste
- Black pepper - to taste
Instructions
- Turn the Instant Pot to the ‘Sauté’ function. Add olive oil and heat for 1 minute.
- Add diced onion and sauté until soft, about 3-4 minutes. Then add minced garlic and cook for another minute until fragrant.
- Add rinsed rice, black beans, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
- Pour in the broth and stir well to distribute evenly.
- Close the lid and set to ‘Sealing’. Program the Instant Pot to cook on ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
- Once time is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Fluff the rice and beans with a fork, serve hot, and enjoy!