Black Beans and Rice (Instant Pot)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Pressure Time
25 mins
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Total Time
1 hr 5 mins
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Servings
8 Servings
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Calories
2679 kcal
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Course
Main Course
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Cuisine
Mexican
Black Beans and Rice (Instant Pot)
Description
The Black Beans and Rice recipe uses an Instant Pot to cook brown rice and dried black beans simultaneously with seasonings including cumin, chili powder, paprika, and oregano. It begins by sautéing onion and garlic, then building flavor with spices before adding vegetable broth, water, rice, and beans to pressure cook. Post-cooking, lime juice is stirred in, and the mixture is fluffed for serving. The accompanying avocado salsa combines chopped avocado, tomato, cilantro, minced jalapeno, and lime juice, seasoned lightly with salt, offering a fresh and creamy contrast to the cooked beans and rice.
The combination delivers a filling, savory dish with a mix of soft cooked grains and legumes offset by the bright, chunky salsa. This recipe works well as a main or side dish and leverages the Instant Pot for time-effective cooking of ingredients that typically take longer to prepare.
Although nutritional information is provided elsewhere, it is recommended that users verify it independently. The recipe highlights handled dried beans rinsed and checked for stones, emphasizing good preparation practices for quality and safety.
Ingredients
The rice and beans:
- 2 teaspoons olive oil
- ½ yellow onion chopped, medium
- 4 garlic minced, cloves
- 2 teaspoon cumin ground
- 2 teaspoon chili powder
- 1 ½ teaspoon paprika
- 1 ½ teaspoon oregano dried
- ¾ teaspoon kosher salt
- 3 cups vegetable broth low sodium
- 3 cups water
- 1 ½ cup black beans rinsed & stones picked out, dried
- 1 ½ cup short grain brown rice
- lime juice juice of ½ lime
- salt to taste
- black pepper to taste
The Salsa:
- 2 avocado chopped, Hass variety
- lime juice of 1
- 2 tomato diced, medium
- 3 tablespoons cilantro minced
- 2 tablespoons jalapeno pepper seeds removed, minced
- ¼ teaspoon kosher salt
Instructions
The Rice and Beans:
- Set the Instant Pot to Saute mode and add the olive oil.
- Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
- Add the garlic, cumin, chili powder, paprika, oregano and salt. Cook for 30 seconds. Turn off the Instant Pot.
- Pour in the vegetable broth, water, dried black beans and rice, and stir.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure. Adjust the time to 30 minutes. The Instant Pot will take approximately 15 minutes to come to pressure.
- Let the pressure release naturally for 10 minutes, then release the pressure the rest of the way.
- Squeeze in the the lime juice, fluff the rice and beans with a fork and season to taste. Serve with the avocado salsa.
The Salsa:
- While the rice and beans are cooking, stir together the avocado, lime juice, tomato, cilantro, jalapeno and salt.
Notes
- Rinse and inspect dried black beans before use to remove any stones or debris.
- Fluff rice and beans with a fork after pressure cooking for best texture.
- Prepare the avocado salsa while the rice and beans cook to save time.
- Verify nutritional information independently as provided details are for guidance only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 2679 kcal
% Daily Value*
| Serving | 1Cup Rice & Beans + ¼ Cup Salsa | |
| Calories | 267.9kcal | 13% |
| Carbohydrates | 39.3g | 13% |
| Protein | 10.3g | 21% |
| Fat | 9g | 14% |
| Saturated Fat | 1.3g | 7% |
| Sodium | 322mg | 13% |
| Fiber | 10.6g | 42% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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