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!
Main ingredients
- 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
Recipe FAQ
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 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.
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.
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:
- 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.
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.
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Instant Pot Black Beans and Rice
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
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- 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.
- 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).
- 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.
- 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.
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Karen
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!
Cassidy Reeser
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.
Sharise Cunningham
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.
Carol Marden
Delish. Followed instructions to a tee but threw in Italian spaghetti herbs. I washed beans and rice but no soaking.
Dawn
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!
Cassidy Reeser
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.
Courtney
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.
Lauren B.
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!
Cassidy Reeser
The cook time stays the same. You might notice it comes to pressure a little more quickly since you're using less liquid. 🙂
Rachel
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.
Cassidy Reeser
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!
Kelsey
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.
Jeri
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.
Cassidy Reeser
I'm so glad you both liked it, thanks for the review!
Becca
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.
Leah
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. 🙂
Sue
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.