This Instant Pot black beans and rice recipe is made with dry brown rice and dry black beans in just an hour. It includes options for soaking or not soaking black beans, and 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, dry black beans, and a handful of seasonings. The best part of this recipe is that the black beans don't need to be soaked before cooking in the Instant Pot.
I love making Instant Pot black beans on their own, but adding in brown rice is an easy way to make a balanced and inexpensive meal.
This tried and true recipe has been made hundreds of times and it's one of the best meal prep recipes on my blog. I love using the rice and bean filling in freezer burritos, as a side, or as a base for quick meals.
I love this recipe so much that I used this method as a template for Instant Pot Red Beans and Rice!
Reader review
★★★★★ "I made this recipe today. It is amazing. So versatile. Can be used as a side dish or as a filling for tacos or burritos." -Donna
Jump to:
Why this recipe works
- No soaking required: The brown rice and dry black beans cook at the same time in the Instant Pot. Unlike many recipes, the black beans do not need to be soaked overnight before cooking.
- Fix it and forget it: Move aside stove-top rice and beans, Instant Pot Black Beans and Rice requires only 10 minutes of active time, allowing you to fix it and forget it.
- Versatile: Use the black bean and rice filling in tacos, burritos, and burrito bowls… or just eat the rice and beans on their own piled high with your favorite toppings!
- Flavorful: A combination of Mexican-inspired seasonings like chili powder, oregano, and cumin creates a flavorful backbone for the rice and beans.
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.
- Seasonings: Cumin, oregano, chili powder, and garlic powder create a flavorful base. Adjust seasonings to taste.
Step by step instructions
Note: I tested Instant Pot Black Beans and Rice in a 6 qt DUO60 Instant Pot.
- Sauté onions. I recommend sautéing the onions instead of adding them straight to the Instant Pot because it adds extra flavor to the final dish. 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, and brown rice. Don't stir!
- Set to high pressure for 28 minutes. Let the pressure release naturally. Once the pressure has been released (the floating pin will be dropped down) you can remove the lid.
- Stir the rice and beans together. Taste for seasonings and enjoy!
Cassidy's tips and variations
- Other beans: This method for Instant Pot rice and beans also works with pinto beans and small 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 unless they are first soaked overnight.
- How to use soaked black beans: If you prefer to cook with soaked black beans, I recommend soaking the beans for at least 8 hours or overnight. Reduce the total cooking time to 22 minutes (that's how long it takes to cook brown rice). Note that 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.
- Don't stir! The rice and beans are added in a specific layer to the Instant Pot because it helps them cook evenly. If you forget and stir the ingredients it's not the end of the world, but try to avoid stirring if able.
Recipe FAQ
No. My recipe for Instant Pot Rice and Beans does not work with canned beans because they require less cook time to cook and less liquid. I recommend checking out my stove-top Rice and Beans recipe instead.
No. White rice cooks much more quickly than brown rice and requires a different liquid amount so it won't work in this recipe.
Beans don't need to be soaked before cooking in the Instant Pot because they cook much more quickly in pressure cookers than they do on the stovetop. For example, black beans cook in about an hour without soaking in the Instant Pot, including cook time and pressure release time, whereas black beans take several hours to cook on the stovetop.
One cup of dry black beans yields about 3 cups of cooked black beans. Because this recipe uses 1.5 cups of beans, it yields about 4.5 cups of black beans.
Troubleshooting
Burn notice
The burn notice is a common culprit in pressure cooker recipes. It usually happens because food is stuck to the bottom of the pot.
Here are my go-to tips to avoid the burn notice with Instant Pot rice and beans:
- Deglaze the pot: Always deglaze the pot with a bit of vegetable broth to make sure that no onions are stuck on. To do this, simply add a splash of vegetable broth to the Instant Pot. Stir to remove any stuck or burned-on pieces from the bottom of the pot.
- Layer ingredients and don't stir. The original version of this recipe did not layer ingredients, but over the years I've found that layering ingredients helps everything cook better.
Beans aren't fully cooked
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.
Storage tips
Leftovers: Keep leftover black beans and rice refrigerated in a closed container for 3-4 days. Let cool to room temperature before transferring to the fridge.
Freezing: The rice and beans can be frozen in a freezer safe container for up to 3 months. Again, the rice and beans should be cooled before freezing.
Reheating: The easiest way to reheat individual servings is in the microwave. To reheat a large portion of rice and beans, I recommend putting them in a pot on the stove over medium heat. To reheat in the Instant Pot, use the sauté function and add a splash of vegetable broth. Stir frequently to avoid burning the rice and beans.
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 Instant Pot recipes?
Check out my guide to vegetarian Instant Pot recipes if you're interested in learning more about cooking plant-based meals with your Instant Pot!
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Instant Pot Black Beans and Rice
Ingredients
- 1 ½ cups dry black beans rinsed
- 1 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
- 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.
Cat Geer says
Came out absolutely perfect! I have been looking for this recipe my entire life!,, and I'm 62. Follow these amazing directions and it comes out perfdct. Yhanks so much. I cooked up some taco meat and added avacados, OMG, yum
Cassidy Reeser, RDN, LD says
That is great to hear! Thanks for sharing.
Lauren says
I followed this recipe to the letter and the beans turned out undercooked.
Cassidy Reeser, RDN, LD says
Hi Lauren, thanks for commenting. Sometimes older beans (or even just differently sized beans) will take longer to cook. When this happens I recommend resealing the lid and cooking on high for another 5 minutes, then quick release pressure.
Barbi says
I doubled the recipe so my family of 4 would have lots of leftovers. I was unsure about cooking time with it being doubled so I cooked for 35 minutes. Unfortunately it came out mushy but the flavor was so good and my family ate all of it! I will definitely make again and shorten the cooking time. Also, I added a bay leaf while cooking. Thanks for sharing your recipe!
Cassidy Reeser, RDN, LD says
Thanks for the review, Barbi!
Kaci says
I never comment on anything, but just wanted to say how great this recipe is! My two toddlers (and picky husband) love it and it makes enough for us to have a couple of meals and freeze the rest for later. So easy to make with what’s on hand and so delicious!
Cassidy Reeser, RDN, LD says
Thanks so much for commenting, I’m glad that your family loves it!
Anna says
Great recipe, thanks for sharing!! I like to soak my beans and rice before cooking so I decided to try this recipe with them soaked. I soaked them for about 8 hours and rinsed and drained them before adding them in. I left out the cayenne and added smoked paprika and a bay leaf to the seasonings. I decreased the cooking to 22 minutes. Turned out so good, will for sure make this again!
Cassidy Reeser, RDN, LD says
Thanks for the comment and tip on soaking, I’m glad to hear it worked out!
Mikey says
Use caution if the beans aren’t cooked to completely soft. Mine were just a little undercooked and that does not make for a pleasant day.
Jessica says
If I used canned black beans, how could the recipe be adjusted?
Cassidy Reeser, RDN, LD says
Hey Jessica, unfortunately this recipe would need to be changed a lot for canned beans. You would use at least half the amount of water and black beans would be added at the end so that they don’t get mushy.
Kristen Bjork says
I did some adjustment for canned black beans. I sautéed the onions and garlic, then added the tomatoes. After that I added 2 cups of brown rice, 2 cups of vegetable broth, and the spices suggested. Pressure cooked on high for 30 minutes and let the pressure release naturally for 10 minutes. After I opened the lid, I added the 2 cans of beans. It was spectacular!
Hara says
Apologies if you have this somewhere and I am missing it, but how big is a serving. I see it’s 6 servings per recipe but is it a cup, cup and a half? TIA super excited to have this recipe, always looking for good veggie IP recipes.
Cassidy Reeser, RDN, LD says
One serving will be a little over 1.5 cups. Thanks for asking, the exact amount is actually not listed in the recipe. Hope you enjoy!
Hara Hoff says
Thank you! We love the recipe and have made it quite a few times already 🙂
Cassidy Reeser, RDN, LD says
Thanks for the comment and glad you like it!
Erin says
If I wanted to double this recipe, what adjustments would you suggest making?
Cassidy Reeser, RDN, LD says
You can keep the ingredients the same (double every ingredient) but doubling this recipe in a 6 quart Instant Pot may make it go past the maximum fill line. An 8 quart Instant Pot should work but I haven’t measured exact volumes so can’t confirm. Enjoy!
Marissa says
Doubled the recipe, cooked for 32 minutes and released pressure after 15 minutes. Came out perfectly cooked. Stuck to the recipe except I placed the tomatoes on top and used some leftover homemade taco seasoning instead of the spices and their amounts listed. It’s delicious. Thanks!
Cassidy Reeser says
Thanks for the review! 🙂
Rachel L. says
I’ve made this twice now and we love it! Very delicious and filling.
Cassidy Reeser, RDN, LD says
Thanks for the comment! Glad you like it.
puroth says
How much is a cup in ml? I'm guessing it is American cup?
Just got my instant pot and can't wait to try this recipe.
Cassidy Reeser, RDN, LD says
Yes, it’s an American cup measure. One cup is 8 ounces or 240 mL for liquids. Hope that helps.
Rachel says
Hey, I'm really worried about the whole arsenic thing with rice. Should I soak rice before hand but that would change the recipe.... Help!!
Cassidy Reeser, RDN, LD says
Hi Rachel, you are right that soaking the rice may alter the recipe, so I wouldn’t recommend doing that. Rinsing your rice thoroughly can help reduce arsenic if it is present. If you are eating a variety of grains and not eating processed gluten-free products frequently (gluten alternatives often use rice products), you should be okay to consume brown rice in moderation. I hope that helps!
Janet R says
I happened on this recipe while looking for ways to use my new instant pot and also a gluten-free main course. I followed the recipe for the most part but only had dry small red beans on hand and jasmine brown rice. I ended up using both vegetable and chicken broth instead of water. I did pressure cook for 32 minutes as I’d never used dry beans before. Turned out delish. Topped with salsa and chips on the side. Thank you!
Cassidy says
Thank you! Glad to hear it turned out well with red beans.
Jayme says
How would I do if I only have a crockpot?
Cassidy says
I don't think this recipe can be made in the slow cooker because the water amounts and soak time would be different. I'll let you know if I ever make it into a slow cooker recipe 🙂
Ellie says
Can you use jasmine rice if you’re out of brown ?
Cassidy says
I haven't tried it out, but I think it might turn out mushy because jasmine rice takes only 10 minutes to cook. Let me know if you try it out!
Dana Chappell says
If I want to add some chicken to this
would I just put it in at the same time as
everything else?
Cassidy says
Hi Dana, I’m not sure as I haven’t cooked chicken in the Instant Pot before. I think chicken usually only takes 10-15 minutes in the IP so it may overcook with this recipe.
Kathy Hemenway says
I made this recipe tonight. I used 5 half frozen chicken thighs and they came out perfect. Was so good. I crumbled tortilla chips. And cgeese in it when done. Oh i didnt have taco seasoning but i did have chili seasoning it was so good.
Cassidy Reeser, RDN, LD says
Sounds like a great meal, Kathy! Glad you liked it.