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
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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.
Nikki says
I'm confused on this one. Is it meant to be a soup? Why so much liquid? I was planning to use this as a taco filling, so this was a let down for me.
Cassidy Reeser says
It shouldn’t be liquidy when it’s done pressure cooking. Did the beans and rice fully cook through? I am wondering if an extra cup of broth or water was accidentally added, or did you use canned beans instead of dry beans? Just trying to troubleshoot what may have happened.
Bernadette says
I had been Searching for IP BROWN rice and beans recipe and i came upon yours. The hint about how to layer and not stir is First-Rate. Thank you so much!
Cassidy Reeser says
So glad you found the recipe helpful! Thanks for trying it 🙂
Anne says
Can this be doubled in a 6qt instant pot?
Cassidy Reeser says
I have not tested this doubled so I can't say for sure, but as long as it's under the max fill line before cooking you should be good to go. In my photos, I use a 6qt IP and it looks like doubling it would probably make it hit max fill or be just above.
Karen says
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 says
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 says
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 says
Delish. Followed instructions to a tee but threw in Italian spaghetti herbs. I washed beans and rice but no soaking.
Dawn says
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 says
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 says
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. says
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 says
The cook time stays the same. You might notice it comes to pressure a little more quickly since you're using less liquid. 🙂
Rachel says
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 says
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 says
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 says
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 says
I'm so glad you both liked it, thanks for the review!
Becca says
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 says
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 says
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.