Instant Pot Rice and Beans

This dump and cook Instant Pot Rice and Beans recipe is exactly what I need after a long day. It’s so easy to make with rice, beans, spices, and tomatoes, and it turns into a hearty main or side dish. I just add everything to the pot, let it cook, and in less than 30 minutes, I have lunch or dinner ready to enjoy with my family.

As you can tell, the heart of this recipe is the black beans. They pair perfectly with the rice, adding a rich taste that makes this a complete meal. I’ve made this recipe countless times in the Instant Pot, but over time, I also started making a slow cooker rice and beans version. That one uses taco seasoning and arborio rice, and I have to say, it has a completely different flavor that I think you’ll really enjoy once you try it.

Making this rice and beans in the Instant Pot is a set and forget situation. It cooks in minutes using ingredients you probably already have in your kitchen, and that’s what sets it apart from so many other recipes out there. It’s also really versatile, and you can easily make it your own, I’ll share some variation ideas further down in the post.

Why you will love this recipe

• Simple ingredients, big comfort: I use pantry staples like white rice, black beans, diced tomatoes, and spices to make a satisfying meal I can put on the table for my family any day of the week.
• Set it and walk away: This recipe is a lifesaver on busy days, I just add everything to the Instant Pot, close the lid, and let it do the work while I get other things done.
• A full meal or the perfect side: It’s hearty enough to be the main dish but also works great next to grilled chicken, tacos, or roasted veggies when I want to add something filling to the plate.
• Budget-friendly: My recipe uses affordable ingredients and it makes enough to feed the whole family without stretching the grocery bill.

What you will need

• Red onion: I chop one large red onion for extra flavor right at the base of the dish.
• Rice: I rinse white or brown rice to keep it from getting sticky as it cooks.
• Black beans: I use dried black beans, but you can use your favorite kind.
• Water or broth: I pour in cold water or broth, depending on what I have, for the cooking liquid.
• Diced tomatoes: I like using low-sodium canned tomatoes without too much salt.
• Jalapeño: I chop one jalapeño to give it a little kick, but it’s easy to leave out too.
• Spices: I add cumin, garlic powder, chili powder, oregano, salt, and fresh cilantro to give the whole dish a well-seasoned taste.
• Hot sauce: This is optional, but sometimes I add a little hot sauce if I want it spicier.

How to make

1. Layer the ingredients: I add the chopped onion, rice, black beans, water, cumin, garlic powder, chili powder, paprika, salt, jalapeño, and diced tomatoes to the Instant Pot in that exact order. I don’t stir, just gently press everything down with a spoon so it’s spread out evenly.

2. Set the Instant Pot: I close the lid, turn the pressure valve to Sealing on older models, and press Pressure Cook or Manual on High for 22 minutes.

3. Release: After cooking, I turn the valve to Vent for a quick release and carefully open the lid once the pressure is fully released.

4. Finish and serve: I add the chopped cilantro and stir gently. If the rice and beans are too thin or a little crunchy, I close the lid and let it sit for another 10 minutes. Then I serve it right away, sometimes with a little hot sauce on the side.

Expert tip

Layer, don’t stir it

One tip I never skip when making this Instant Pot Rice and Beans is layering the ingredients in the right order and not stirring them. I know it might seem a little odd not to mix everything together, but from experience, I’ve learned it keeps the rice from sticking, helps everything cook evenly, and prevents those frustrating burn warnings.

More tips to consider:

• The cook time might change a bit depending on the size and brand of your Instant Pot. I always keep an eye the first time I try a new one.
• I like to spritz the bottom of the pot with a little olive oil spray. It helps keep the rice from sticking as it cooks.
• If I’m using canned beans instead of dried, I make sure to drain and rinse them well. Too much liquid can throw off the texture.
• After cooking, I fluff the rice and beans gently with a fork. This keeps the texture light and prevents it from getting too dense.

Recipe variations and add-ins

• Try pinto beans: I’ve also made it with 1 cup of pinto beans, and it turns out just as tasty. You can use whatever beans you like best.
• Turn up heat: If I want more heat, I sprinkle in about ½ teaspoon of red pepper flakes or add a little Cajun seasoning.
• Creamy coconut twist: For a creamier version, I swap the water for 4 cups of coconut milk. It changes the flavor and makes it really smooth and rich.
• Flavor boost: I toss in 1 or 2 bay leaves before cooking when I want to add a little depth to the flavor. Just remember to take them out before serving.
• Taco vibes: Sometimes I mix in 1 tablespoon of taco seasoning for a more Mexican-inspired flavor. It’s great when we’re serving it with tacos or burritos.

Serving suggestions

Keeping meals simple is a must when I’ve been running errands all day and come home tired. That’s when I just top this rice and beans with some fresh homemade salsa and a little guacamole, easy and so good. And when I have leftovers, I turn them into a quick rice bowl with my slow cooker pork carnitas.

I also love serving this rice and beans as a filling side next to something like my chicken enchiladas or even a warm bowl of chicken tortilla soup. It’s also great tucked into a burrito or served with some grilled veggies for an easy lunch for the kids.

How to store leftovers

• Fridge: I store any leftovers in an airtight container and keep them in the fridge for up to five days.
• Freeze: I also freeze portions in a freezer-safe bag or container, and they hold up well for up to six months.
• Thaw: When I’m ready to use them, I thaw the portions overnight in the fridge.
• Reheat: I reheat in the microwave or warm everything in a pot on the stove until heated through.

Frequently asked questions

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