Instant Pot Black Beans And Rice
User Reviews
5
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Prep Time
8 mins
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Cook Time
30 mins
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Total Time
38 mins
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Servings
8
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Calories
257 kcal
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Course
Main Course
Instant Pot Black Beans And Rice
Description
The Instant Pot Black Beans And Rice recipe begins by sautéing diced onion in olive oil in the Instant Pot. After softening, frozen garlic is stirred in, followed by diced zucchini and yellow bell pepper. Brown rice, vegetable stock, and half the seasonings are added, ensuring the rice is submerged. The pressure cook setting cooks the mixture for 18 minutes with a natural release.
Once pressure is released, drained black beans and remaining seasoning are stirred in to finish. The dish combines tender brown rice with softened vegetables and flavorful beans. The seasoning and smoked paprika contribute a balanced, mildly smoky taste, while the fresh vegetables add texture and moisture.
This recipe serves well as a standalone meal or as a side dish alongside other proteins. It stores well refrigerated and can be frozen in portions for later. Adjust seasonings or add jalapeño slices for spicier variations. Pressing down the rice before sealing the pot helps prevent hardened grains.
Ingredients
- 480 ml brown rice
- 600 ml vegetable stock
- 1 white onion medium
- 1 zucchini medium
- 1 Tbsp extra virgin olive oil
- 1 yellow bell pepper
- 1 black beans canned, drained
- 1 Tbsp Mexican seasoning
- 2 Tsp paprika sweet
- salt
- black pepper
- jalapeño optional, sliced
- 2 tsp garlic frozen
Kitchen Gadgets
- Instant Pot
Instructions
- Peel and dice an onion and sauté it in the instant pot with extra virgin olive oil until it is soft. Then hit cancel and stir in frozen garlic and mix well.
- Prep any veggies that you are adding. We diced a zucchini and a yellow pepper and then added them to the instant pot and stirred.
- Next add in brown rice, veggie stock and half of your seasoning.
- Make sure you mix well and press down any bits of brown rice from the top.
- Then place the lid on the instant pot, set the valve to sealing. Pressure cook for 18 minutes followed by a 5 minute natural pressure release.
- After releasing pressure, stir in your drained black beans and the rest of the seasoning. If adding frozen sweetcorn or peas, then stir this in too before serving.
Notes
- Press down the rice before sealing the Instant Pot lid to prevent any rice from drying out on top.
- This recipe makes a good portion; leftovers can be refrigerated for up to 3 days or frozen for later use.
- Customize the spice level by adding sliced jalapeños when adding other vegetables.
- The recipe allows for extra seasoning additions to suit personal taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 306mg | 13% |
| Potassium | 312mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 516IU | 10% |
| Vitamin C | 33mg | 37% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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