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Instant Pot Rice and Beans
4.8 from 18 votes

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.

Prep Time
10 mins
Cook Time
22 mins
Additional Time
10 mins
Total Time
3 mins
Servings: 4 servings
Calories: 561 kcal
Course: Side Dish
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Close the lid, turn the pressure vent to Sealing on older models, and press Pressure Cook on High or Manual for 22 minutes.
  3. After Instant Pot has finished cooking, release pressure using the Quick Release method.
  4. Add chopped cilantro and gently stir.
  5. If the rice and beans are a bit liquidy or a bit crunchy, close the lid and let them sit for 10 more minutes.
  6. 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

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: 4 servings

Amount Per Serving

Calories 561

% 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.