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!
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!
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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
- 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.
- Layer ingredients. Add the remaining ingredients to the pot: vegetable broth, fire roasted tomatoes with juices, seasonings, black beans, brown rice. Don’t stir!
- 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.
- Stir everything together. Taste for seasonings and enjoy!
All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot
No. This recipe won’t work with canned beans because they need less time to cook and less liquid.
No. White rice cooks much more quickly than brown rice and requires a different liquid amount so it won’t work in this recipe.
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.
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). 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.
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.
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:
- Deglaze the pot: Always deglaze the pot with a bit of vegetable broth to make sure that no onions are stuck on.
- 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.
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 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.
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