Instant Pot Rice and Beans
User Reviews
4.8
18 reviews
Excellent
Instant Pot Rice and Beans
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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.
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Ingredients
- 1 red onion finely chopped, large
- 2 cups white rice or brown rice - rinsed and drained
- 1 cup black beans rinsed, dried
- 4 cups water or low sodium chicken broth
- 1 1/2 tablespoons cumin
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1 teaspoon salt or to taste
- 28 oz diced tomatoes optionally with gree peppers, canned
- 1 cilantro chopped, bunch
- 1 jalapeño deseeded and diced
Instructions
- Follow the exact order to add/layer the ingredients in the Instant Pot: onion, brown rice, black beans, water, cumin, garlic powder, chili powder, paprika, salt and jalapeno, diced tomatoes. Do not stir, just use a spoon to lightly press and distribute the mixture evenly.
- Close the lid, turn the pressure vent to Sealing on older models, and press Pressure Cook on High or Manual for 22 minutes.
- After Instant Pot has finished cooking, release pressure using the Quick Release method.
- Add chopped cilantro and gently stir.
- If the rice and beans are a bit liquidy or a bit crunchy, close the lid and let them sit for 10 more minutes.
- Serve warm with sour cream and guacamole.
Notes
- 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.
- 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.
Nutrition Information
Show Details
Calories
561kcal
(28%)
Carbohydrates
117g
(39%)
Protein
20g
(40%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
906mg
(38%)
Potassium
1313mg
(28%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
817IU
(16%)
Vitamin C
21mg
(23%)
Calcium
190mg
(19%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 117g | 39% |
| Protein | 20g | 40% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 906mg | 38% |
| Potassium | 1313mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 21mg | 23% |
| Calcium | 190mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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