Serve as-is topped with your favorite taco toppings or pair it with salsa chicken or carnitas! On weeknights, I’m all for easy and healthy one-pot meals. And this Instant Pot recipe is just that!
Beans and rice are a classic combination, but typically you have to cook them separately on the stove before serving them together. With this recipe, you can cook dried black beans and long grain brown rice in the instant pot at the same time with easy, five-minute prep and even easier cleanup. This one-pot beans and rice recipe is loaded with plant-based protein, fiber-rich ingredients, and Mexican-inspired flavors. It’s vegan, gluten-free, and incredibly versatile. Serve it in tacos, burritos, bowls, or on its own with your favorite toppings. New to Instant Pot? Get started with this Instant Pot Quick Set-Up Guide, or get a list of the Best Instant Pot Accessories, and get familiar with most used Terminology & Commonly Asked Questions.
Ingredients - Notes & Substitutions
This beans and rice recipe is packed full of simple yet flavorful ingredients. Let’s take a look at what we need: Long Grain Brown Rice: be sure to rinse and drain the brown rice before adding it to the instant pot. This removes any excess starch for more fluffy grains. Black Beans: we’re using dry black beans that have been rinsed and soaked overnight. You can also use pinto beans if preferred. Olive Oil: olive oil is used to sauté the veggies and garlic. Feel free to use any clear oil, like avocado oil. Veggies: a blend of diced onion, green bell pepper, and jalapeño creates a delicious flavor base for the rice and beans and kicks the heat up a notch. Garlic: I recommend using freshly minced garlic for the best flavor. Taco Seasoning: you can use store-bought taco seasoning or make a homemade version using cumin powder, oregano, salt, Mexican chili powder, and paprika. Broth or Water: I prefer to use veggie broth to add more flavor, but water will work as well. Diced Fire Roasted Tomatoes: you’ll need ½ of a 15-ounce can for this recipe. You can also take the flavor up a notch and use your favorite salsa instead. Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Instant Pot Rice and Beans
Once the beans are soaked, this instant pot black beans and rice recipe comes together quickly and easily! Sauté the aromatics: Heat the instant pot on SAUTE mode. Once hot, add in the onion, pepper, and jalapeño. Sauté for 2 minutes, then add the garlic and spices. Sauté for another 30 seconds. Add other ingredients: To the veggie mixture, add in the brown rice, beans, and broth. Stir well, then add the tomatoes on top. Spread gently but do not stir. Pressure cook: Close the lid, set the vent into sealing position, and select pressure cook/manual. Cook for 22 minutes at high pressure. Serve: When the time is up, release the pressure naturally for 5 minutes, then manually release. When the pin drops, open the lid, then garnish and serve as desired. Tip for Making Rice and Beans in the Instant Pot: Once you add in the tomatoes, don’t stir. They should stay on the surface of the rice and beans. If they sink to the bottom, they will likely cause the instant pot to display a burn notice.
Serving Suggestions
These Mexican rice and beans are incredibly versatile. Here are a few ways you can serve them! Entree: To serve as a vegan or vegetarian entree, garnish with a squeeze of fresh lime juice, a sprinkle of chopped cilantro, sour cream or cashew sour cream, pico de gallo, shredded cheddar (or a dairy-free variety), and slices of jalapeño. Side Dish: Pair them with your favorite Mexican-inspired entrees. I love chicken enchiladas, instant pot carnitas, homemade tostadas, or Chipotle-style sofritas. Burrito or Bowl: Roll them up in a burrito or use them as a base for a burrito bowl with your favorite toppings. Taco Salad: Toss them with romaine lettuce, tortilla chips, cheese, and diced avocado for a delicious taco salad.
How to Store
Leftover rice and beans will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen, then warm on the stove with a splash of broth to moisten.
Recipe Tips & Notes
Rinse the rice. Rinsing the rice before pressure cooking removes the excess starch for a less mushy texture and grains that are more fluffy.Soak the beans. Soaking the beans before cooking helps them cook more evenly. Sub the taco seasoning. You can swap the store-bought taco seasoning out for a homemade version using 1 teaspoon cumin powder, ½ teaspoon oregano, ½ teaspoon salt, 1 teaspoon Mexican chili powder, and 1 teaspoon paprika.Beans: You can swap the black beans out for pinto beans if preferred.Beans and rice using canned beans: If you want to make this recipe using canned black beans and white long grain rice, simply follow the instructions as listed but adjust the pressure cook time to 6 minutes on high pressure.
More Instant Pot Bean Recipes
These recipes are part of the Instant Pot Beans Recipes Collection. You can find more such recipes in the Vegan Recipes, and Gluten-Free Recipes categories.
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