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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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 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.
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 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
This healthy instant pot recipe is made with brown rice, dry black beans and taco seasonings in under an hour.
Ingredients
- 1 and 1/2 cups dry black beans, rinsed
- 1 and 1/2 cups dry brown rice, rinsed
- 1 tablespoon neutral oil
- 1 medium red onion, diced
- 1/2 teaspoon table salt
- 4 cups vegetable broth
- 1 cup water
- 1 can (15 oz) diced fire roasted tomatoes with juice
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dry oregano
- 1/2 teaspoon garlic powder
- 1/4 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 1/2 teaspoon salt. Sauté the onions until softened, stirring occasionally to prevent burning.
- Deglaze the pot by adding ~1/4 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!
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.
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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Nutrition Information:
Yield: 6 Serving Size: 6 servings (1.5 cups each)Amount Per Serving: Calories: 371Sodium: 623mgCarbohydrates: 72gFiber: 10gSugar: 4gProtein: 14g
Linda M. Jardee
What if I don’t own an instant pot, can I just make this on the stove top? Thanks.
Cassidy Reeser
I have a very similar recipe that is made on the stove top. It has a few different ingredients but it’s a good option if you don’t have an Instant Pot! Recipe: https://cozypeachkitchen.com/rice-and-beans/
Laura
Can you add lentils to this recipe? How much and how would you change the recipe?
Cassidy Reeser
You can usually cook 1 cup green lentils with 1 and 3/4 cups liquid, so I would start by adding those amounts. However, they usually cook in 8-10 minutes so they will probably get mushy cooking for so long.
diana
Hi,
I tried a similar recipe and it didn’t work out well. The beans were undercooked and I kept getting a “burn” message, possibly due to the canned diced tomatoes. It’s possible that I didn’t cook it long enough and perhaps didn’t use enough water. I tried to finish cooking on the stove top, but the beans never got soft enough and stayed a bit “crunchy”. Is it better to leave out the tomato and when the beans are cooked, to add the tomatoes in at the end and cook it for a few minutes? I’ve heard that you should add the tomatoes on the top and not stir it in with the rest of the ingredients to avoid getting the “burn” message.
Cassidy Reeser, RDN, LD
Hi Diana, I’ve made this recipe a bunch of times and never had trouble with a burn message and I mix the canned tomatoes in. It definitely wouldn’t hurt if you choose to just add the tomatoes to the top instead of stirring them in. It’s more likely the burn notice happened because there wasn’t enough liquid in the similar recipe. Let me know if you try this one out!
Martha
That was excellent! Thank You! My husband prefers red beans and rice until now…loved it!!!
Cassidy Reeser, RDN, LD
Thanks for making the recipe! Glad you both liked it.
Hara
Hi there! Hope you are well and safe. I feel so silly asking this, but trying to figure out how I can still enjoy this delish meal with the ingredients I have 🙂
Unfortunately where I am I only have access to white rice rather than brown. Do you have any idea how I might be able to still make this? Can I? Thanks in advance for your help!
Cassidy Reeser, RDN, LD
Hi! You won’t be able to cook the white rice and black beans together because the beans take so much longer to cook. The white rice would probably get too mushy. What you could do is cook the white rice on its own (1.5 cup rice to 1.5 cup water or broth, press the “rice” button on the IP) and cook the black beans on their own, then combine them. To do the black beans you would combine 1.5 cups dry black beans + 3 cups water or veg broth and any of the optional add-ins. Cook on HP for 30 minutes, then allow the pressure to release naturally. Stir in the tomatoes and cooked white rice after. I hope this helps!
Hara
Thank you! I will try that!
Lili
Great base recipe! I followed it exactly but tossed in a bay leaf and then a can of corn after it cooked. I served it with veggie sausage, pico, and avocado. Leftovers went on top of a taco salad. I can’t wait to play around with the spices in it. Thank you!
Cassidy Reeser, RDN, LD
Those all sound like delicious additions. Thanks for making it!
Heidi
What brand of brown rice do you use? Can I use mintue rice brown rice that says it cooks in 10 minutes for this recipe? Thanks.
Cassidy Reeser, RDN, LD
Hi Heidi – I use regular brown rice, the kind that takes up to 50 minutes to cook on the stove. I would recommend using that kind so that your rice doesn’t turn out mushy!
Judy Nafziger
I notice in your stove top version you add a red bell pepper and jalapeno. Would that be OK to saute with the onion and garlic? Seems like it would add flavor and color.
Cassidy Reeser, RDN, LD
I think that would be great! You can sauté the bell pepper with the onion and the jalapeño with the garlic.
Greta
I recently adapted a mostly plant based eating habit. This recipe has become one of my 2 favorites. I make it weekly. My meat loving husband likes it too. Thanks!!
Cassidy Reeser, RDN, LD
Awesome, thanks for sharing!
Mary
This sounds delicious. Could you use a packet of taco seasoning? Would I use the whole packet? Thank you.!
Cassidy Reeser, RDN, LD
That sounds like it would be really good! I would omit the other seasonings and just do a full packet of taco seasoning. You can add extra seasonings after cooking if needed.