Instant Pot Rice and Beans
This classic hearty dish combines rice and beans, seasoned to perfection, and cooked quickly and effortlessly in an Instant Pot. Perfect for a satisfying meal any time of the day, it’s filling, nutritious, and truly comforting.
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!
Notes
For a vegetarian twist, you can use vegetable broth instead of water for cooking.
Feel free to add vegetables such as bell peppers or corn to enhance the flavor and nutrition.
Use canned beans to save time, or dried beans soaked overnight for a more authentic taste. Adjust the spice level by adding more or less cayenne pepper.