This healthy instant pot recipe is made with brown rice and dry black beans in under an hour. Perfect for a week of meal prep or a last minute dinner!
Rice and beans is hands-down one of the most common meals in my house. It’s great for a last-minute dinner recipe and make for versatile leftovers.
This recipe is must-have in any kitchen. It takes under an hour to make, the majority of which is hands-free.
Pre-Instant Pot (Pre-IP?) I would begrudgingly make a pot of brown rice on the stove and throw in canned black beans and taco seasonings. Thankfully the days of mushy canned beans and stove cooked brown rice are gone!
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Dry black beans taste so much better than canned and they’re free from added salt. They’re also an inexpensive plant protein. You can usually buy 1 pound of dry beans for under $2.
And that’s a lot of food!
Step by step instructions
Step one: Start by sauteing onions until translucent, then add in your garlic for a minute more.
Step two: Add taco seasonings or spices of choice; feel free to customize the spices and add-ins to your preferences. The spices in this recipe are Mexican-inspired, but you can certainly adapt the base recipe to different cuisines.
Step three: Add your liquids; I use a combination of water and vegetable broth to amp up the flavor. By cutting the vegetable broth with water you can lower the sodium content of your meal significantly without sacrificing flavor.
Step four: Add rinsed rice and beans and stir everything together. Cook on high pressure for 30 minutes, then allow pressure to release for 10 minutes before removing the lid.
It can take anywhere from 25-35 minutes at high pressure to fully cook dry black beans. Note that the cooking time may vary a bit based on the age of your beans.
Test the beans for doneness. If the beans aren’t done you can reseal and add 5 more minutes on high pressure.
You need to cook on high pressure for at least 22 minutes to fully cook the brown rice.
Add to a corn tortilla for an easy taco filling, or wrap in a tortilla with your favorite burrito fillings. Make a taco salad with lettuce, fresh tomatoes, and sliced avocado for a taco salad.
You can also use as a tortilla chip dip for a party appetizer!
My favorite way is to enjoy on its own topped with salsa, Greek yogurt, and crunched tortilla chips.
Looking for more vegetarian recipes?
Here are a few of my favorites:
- Instant Pot Vegan Refried Black Beans
- Vegetarian Black Bean Enchiladas
- Vegan Quinoa Taco Salad
- Chipotle Black Bean Soup (Instant Pot or Slow Cooker)
- Red Lentil Curry with Sweet Potatoes
Enjoy this recipe? You might also like my stove-top rice and beans recipe.