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    Home » Recipes » Dinner Recipes

    Instant Pot Black Beans and Rice

    Published: Jan 20, 2021 by Cassidy Reeser · This post may contain affiliate links.

    40.9K shares
    • 356
    jump to recipe

    This healthy instant pot recipe is made with brown rice and dry black beans in just an hour. It's perfect for a week of meal prep or a last-minute dinner!

    Side view of bowl of rice and beans topped with sour cream, salsa and a lime wedge.

    It's easy to make rice and beans in the Instant Pot using just brown rice and dry black beans, no soaking required! This recipe is really easy to customize and is perfect for weeknight meals.

    Why this recipe works

    • Diet friendly: Vegan, vegetarian and gluten-free
    • No soaking required: Rice and beans cook at the same time and the beans don't have to soaked
    • Fix it and forget it: Move aside stove-top rice and beans, this recipe requires minimal active time and cooks while you attend to other things
    • Versatile: Use as a filling in tacos, burritos, burrito bowls… or just eat the rice and beans on their own piled high with your favorite toppings!
    Table of Contents hide
    1 Why this recipe works
    2 Main ingredients
    3 Step by step instructions
    4 Recipe FAQ
    5 Troubleshooting
    6 Serving ideas
    7 Looking for more easy recipes?
    8 Instant Pot Black Beans and Rice

    Main ingredients

    Ingredients in separate containers with name labels.
    • Black beans: We are using dry, unsoaked black beans. See the FAQ below for more bean options.
    • Brown rice: Choose long grain brown rice.
    • Fire-roasted diced tomatoes: Some readers prefer to avoid cooking tomatoes with dry beans because it's said that the acid in the tomatoes can cause beans to cook more slowly. I haven't run into this problem, so I add the tomatoes with juices right in with the other ingredients.
    • Vegetable broth: You can always use water in a pinch, but the broth adds a lot of flavor. I use reduced sodium vegetable broth to control the saltiness.

    The full ingredient list can be found below in the recipe card.

    Step by step instructions

    Three images showing steps to make rice and beans.
    1. Sauté onions. I recommend sautéing the onions because browned onions are always delicious. If you're in a hurry you can actually skip this step and just add the onions straight to the pot without the oil. Always deglaze the pot with a bit of vegetable broth to make sure that no onions are stuck on.
    2. Layer ingredients. Add the remaining ingredients to the pot: vegetable broth, fire roasted tomatoes with juices, seasonings, black beans, brown rice. Don't stir!
    3. Set to high pressure for 28 minutes. Let pressure release naturally. Once the pressure has released (the floating pin will be dropped down) you can remove the lid.
    4. Stir everything together. Taste for seasonings and enjoy!

    All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot

    Overhead view of bowl filled with rice and beans.

    Recipe FAQ

    Can I use canned beans?

    No. This recipe won't work with canned beans because they need less time to cook and less liquid.

    Can I use white rice?

    No. White rice cooks much more quickly than brown rice and requires a different liquid amount so it won't work in this recipe.

    Can I use another type of bean?

    You can try this recipe with pinto beans or red beans because they are a similar size as black beans. Kidney beans and chickpeas will take longer to cook so I don't recommend using them. I do have an Instant Pot red beans and rice recipe if you're looking for something other than black beans.

    Can I soak the beans?

    Yes! I recommend soaking the beans for at least 8 hours or overnight. Reduce the cooking time to 22 minutes (that's how long it takes to cook brown rice). You don't have to pre-soak the beans and I never do, but I know that some people prefer to do it to make the beans softer.

    Leftovers and freezing

    Keep leftovers refrigerated in a closed container for 3-4 days. The rice and beans can be frozen on their own for up to 3 months.

    Rice and beans in instant pot.

    Troubleshooting

    The burn notice is a common culprit in pressure cooker recipes. It usually happens because food is stuck to the bottom of the pot. Tips to avoid the dreaded burn notice:

    1. Deglaze the pot: Always deglaze the pot with a bit of vegetable broth to make sure that no onions are stuck on.
    2. Layer ingredients and don't stir. The original version of this recipe did not layer ingredients, but over the years I've found that doing this helps everything cook better.

    My beans aren't cooked all the way through!

    As annoying as it can be, every so often I'll get a bag of beans that just take longer to cook. If this happens, don't worry!

    Just pop the lid back on, seal the vent and add an extra 2 minutes. Once the time is up you can do a quick pressure release.

    Two bowls of rice and beans with Instant Pot in the background.

    Serving ideas

    My favorite way is to enjoy on its own topped with salsa, a dollop of sour cream, and crunched tortilla chips. It also works well as a taco filling.

    You can also use it as a tortilla chip dip for a party appetizer!

    To make freezer burritos: I love making burritos and freezing those for a grab-and-go meal. Add about 1 cup of rice and beans to one large tortilla then wrap into a burrito. Wrap in foil and freeze for up to 3 months. To reheat, remove foil and place on a plate. Microwave for 4-5 minutes, flipping halfway through.

    Looking for more easy recipes?

    • Instant Pot Black Beans
    • Instant Pot Red Lentil Curry with Sweet Potatoes
    • Instant Pot Quinoa Taco Salad
    • Vegetarian Black Bean Enchiladas

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Side view of bowl of rice and beans topped with sour cream, salsa and a lime wedge.
    Print Recipe
    4.60 from 98 votes

    Instant Pot Black Beans and Rice

    This healthy instant pot recipe is made with brown rice, dry black beans and taco seasonings in under an hour.
    Prep Time10 mins
    Cook Time28 mins
    Time to come to pressure and release35 mins
    Total Time1 hr 13 mins
    Servings: 6 servings (1.5 cups each)
    Author: Cassidy Reeser, MS, RD
    • My Go-To Chef's Knife
    • My Favorite Freezer-Friendly Storage Containers
    • Instant Pot DUO60 6 Qt

    Ingredients

    • 1 and ½ cups dry black beans rinsed
    • 1 and ½ cups dry brown rice rinsed
    • 1 tablespoon neutral oil
    • 1 medium red onion diced
    • ½ teaspoon table salt
    • 4 cups vegetable broth
    • 1 cup water
    • 15 ounce can diced fire roasted tomatoes with juices
    • 1 tablespoon chili powder
    • 2 teaspoons cumin
    • 1 teaspoon dry oregano
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper optional

    Instructions

    • Select the "sauté" button on the Instant Pot. Set to "normal" and adjust time to 7 minutes. Once the pot says "Hot", drizzle in 1 tablespoon of oil. Once hot, add diced onion. Sprinkle with ½ teaspoon salt. Sauté the onions until softened, stirring occasionally to prevent burning.
    • Deglaze the pot by adding ~¼ cup of the vegetable broth. Stir to remove any stuck on bits of onion. Add the rest of the vegetable broth and water. Add fire roasted tomatoes with juices, seasonings (chili powder, cumin, oregano, garlic powder, optional cayenne), black beans and brown rice. Don't stir.
    • Lock the pressure cooker lid in place and set the pressure release valve to "sealing". Cook on high pressure for 28 minutes. Once the cook time is done, let the pressure release naturally. This will take about 15 minutes. Once the pressure has released (the floating pin will be dropped down) you can remove the lid.
    • Test beans for doneness. Stir and taste for seasonings. Enjoy!

    Video

    Notes

        1. Can I use canned beans? No. This recipe won’t work with canned beans because they need less time to cook and less liquid.
        2. Can I use white rice? No. White rice cooks much more quickly than brown rice and requires a different liquid amount so it won’t work in this recipe.
        3. Can I use another type of bean? You can try this recipe with pinto beans or red beans because they are a similar size as black beans. Kidney beans and chickpeas will take longer to cook so I don’t recommend using them.
        4. Can I soak the beans? Yes! I recommend soaking the beans at least 8 hours or overnight. Reduce the cook time to 22 minutes (that’s how long it takes to cook brown rice).
        5. Leftovers and freezing Keep leftovers refrigerated in a closed container for 3-4 days. The rice and beans can be frozen on their own for up to 3 months.
        6. Beans aren't cooked through? Just pop the lid back on, seal the vent and cook for 2 minutes, adding more time as needed. Once the time is up you can do a quick pressure release.
    Check out my YouTube for the full step-by-step Instant Pot Rice and Beans video.
    This recipe was updated January 20th, 2021. The seasonings were doubled and the method slightly adjusted for more consistent results.

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    Serving: 6servings (1.5 cups each)Calories: 399kcalCarbohydrates: 75gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 333mgPotassium: 917mgFiber: 11gSugar: 4gVitamin A: 704IUVitamin C: 3mgCalcium: 118mgIron: 5mg

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    40.9K shares
    • 356

    Reader Interactions

    Comments

    1. Karen

      March 25, 2023 at 12:04 pm

      I love this. Thank you! I’ve been making this weekly and making the burritos and freezing them. I’ve been thinking about switching things up and doing Indian flavors. Maybe chick peas instead of black beans, and Indian spices instead of Mexican. Let me know if you have any recommendations!

      Reply
      • Cassidy Reeser

        March 27, 2023 at 9:20 am

        You're welcome! I think chickpeas would work well, but I'd recommend soaking them overnight first and cooking everything on high pressure for 23 minutes, then adjusting from there. I like to do pinto beans instead of black beans sometimes, but I keep about the same flavors. Smoked paprika or chipotle chili powder (a little spicy) or spices you can add to switch up the flavor.

        Reply
    2. Sharise Cunningham

      February 13, 2023 at 4:38 pm

      Very good flavor and easy to put together. Note that I used canned beans because that's what I had on hand, and contrary to the FAQ that it won't work, I happily disagree! But because of the note, I cut back cook time to 22min. Both rice (short grain) and beans were still perfect. Will be a new go-to.

      Reply
    3. Carol Marden

      January 16, 2023 at 8:50 pm

      Delish. Followed instructions to a tee but threw in Italian spaghetti herbs. I washed beans and rice but no soaking.

      Reply
    4. Dawn

      January 09, 2023 at 12:47 pm

      We've been making this recipe weekly for about 3 months now and pretty regularly for a year. It is a staple in my fridge at all times. It's so easy to make a meal on the go. If you follow instructions and your ingredients are fresh (not only beans, rices or spices.). It's DELISH! After making this 30+ times I can say that any variation in flavor or done-ness has to do with the ingredients used and not the recipe. For example...I just opened a new jar of Chili powder and more flavor. I used up old beans...crunchy at the other end (still edible though).
      My fav way to eat is in a little bowl with salsa and avacado (I'm vegan) and my husband likes it on street taco tortillas with a little cheese, pickled red onion and salsa.
      Thank you so much for this easy-peasy delish go-to for our family!

      Reply
      • Cassidy Reeser

        January 10, 2023 at 1:09 pm

        Thank you for the thoughtful review! We had a stint a couple of years ago where we made this weekly for freezer burritos. I'm glad you're finding it just as reliable.

        Reply
    5. Courtney

      December 08, 2022 at 1:01 pm

      Lacks flavor and beans aren’t done…wish I would’ve read others comments before I made mine. My beans aren’t old either…uggh.

      Reply
    6. Lauren B.

      July 26, 2022 at 9:39 am

      This recipe makes a ton of food, which is great! I was wondering, if I half the recipe, should I adjust the cooking time on the Instant Pot as well? Thanks!

      Reply
      • Cassidy Reeser

        July 26, 2022 at 11:36 am

        The cook time stays the same. You might notice it comes to pressure a little more quickly since you're using less liquid. 🙂

        Reply
    7. Rachel

      June 12, 2022 at 10:51 pm

      Why should I not stir? I've had recipes say to put rice on top and not stir, but then the rice is too dry and not cooked.

      Reply
      • Cassidy Reeser

        June 13, 2022 at 9:14 am

        Layering the ingredients in is a way to prevent the burn error. It has to do with how steam cooks the ingredients. If the rice is dry, there probably wasn't enough liquid in the recipe. I haven't had that problem with this recipe- hope that helps!

        Reply
    8. Kelsey

      March 18, 2022 at 4:56 pm

      Just wanted to advise others who are soaking their beans that I cooked for 22 minutes as per recipe, and then again for a few more minutes and found that they were still underdone. To be fair I did not natural release fully, but did let it go for 30 minutes.
      Also I found the recipe to be lacking in punch and flavour. Needs more somethin somethin.

      Reply
    9. Jeri

      February 28, 2022 at 6:28 pm

      This recipe turned out PERFECTLY! My picky grown son loves it. Tastes and textures have to be just right for him to like anything. All we did was add a little salt and so tasty.

      I soaked my beans for about 18 hours. I was very worried because I wasn’t sure about the amount of water given I soaked the beans. I cooked them for 23 min and only used 3 cups beef broth and 2 cups water.

      Thank you for this recipe which I will use over and over.

      Reply
      • Cassidy Reeser

        March 01, 2022 at 11:18 am

        I'm so glad you both liked it, thanks for the review!

        Reply
    10. Becca

      October 25, 2021 at 8:46 am

      This is great! When it first came out of my Instantpot I thought it was a bit bland and needed more salt. I added a bit more, but after sitting overnight the flavor is great. It makes a LOT, which is great for weekday meal prep. I am enjoying it with avocado and a few crushed tortilla chips on top for crunch. Think I'll also try adding a few pickled jalapenos for a bit of extra bite.

      Reply
    11. Leah

      September 16, 2021 at 10:58 pm

      Followed the recipe to the letter, but beans came out suuuper undercooked. Right amount of liquid, no stirring after the beans and rice go in, etc. The dried black beans I used are even from a local farmer, so it's not like they were especially old beans. I have to recommend to folks to definitely soak the beans first; it was a very frustrating time trying additional 10 minute increments and only having dinner ready after an additional hour of cycling through re-pressurizing, cooking, and depressurizing. Save yourself the headache and soak your beans!

      That all aside though, once it was finally done, it was a good flavor! I think if the beans had been soaked it would have been a super quick and easy way to have something both delicious and wholesome on the table. And nothing objectionable about it to picky eaters. 🙂

      Reply
    12. Sue

      June 22, 2021 at 4:39 pm

      I think your decor still needs some adjustment. Most black bean recipes for the IP call for 35 minutes or more. Beans were hard at 25 minutes. By 35, they were ok.

      Reply
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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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