This Instant Pot Rice and Beans recipe is a classic combination made quicker and easier! Made with long grain brown rice, black beans, and veggies, this healthy one-pot meal is deliciously flavored with taco seasoning and cooked in the pressure cooker.
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.
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.
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.
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.
Frequently Asked Questions
The ratio of water or broth to rice in the instant pot is 2:1. So, you'll need 2 cups of vegetable broth or water for the 1 cup of rice you're cooking.
Yes! However, canned beans will cook much faster than dried beans. Since the rice and beans cook at the same time, you'll need to use white long grain rice in place of brown rice so they cook at the same rate.
If you're using canned beans and white rice in place of dried beans and brown rice, you will cook for just 6 minutes instead of 22.
Actually, yes. Especially if you don't soak the beans. Soaking helps them cook more evenly, so if you don't take that extra step, you'll end up with some beans that are undercooked and some that are overcooked. To prevent any poorly cooked beans, soak your dried beans overnight.
More Instant Pot Bean Recipes
Instant Pot Rice and Beans (Mexican)
- 1 cup long grain brown rice rinsed, and drained
- ½ cup dry black beans rinsed and soaked overnight or pinto beans
- 1 tablespoon olive oil
- 1 cup onion diced (white or yellow)
- ¾ cup green bell pepper diced
- 1 jalapeno finely diced remove seeds or skip for mild
- 1 tablespoon minced garlic 3 cloves garlic
- 1 tablespoon taco seasoning see notes for substitute
- 2 cups vegetable broth or water
- 1 cup diced fire-roasted tomatoes ½ a 15-oz can
- freshly squeezed lime juice
- chopped cilantro
- sour cream (use cashew cream for vegan)
- pico de Gallo
- shredded cheddar cheese (use dairy-free cheese for vegan)
- jalapeno slices
- Saute aromatics: Preheat the Instant pot on SAUTE mode. When hot, add oil, onion, bell pepper, jalapeno and saute for 2 minutes. Add minced garlic and spices and saute another 30 seconds.
- Add Ingredients: Add drained brown rice, beans, and broth. Stir well. Add the diced tomatoes on top and spread gently. Do not stir.
- Pressure Cook: Close the lid and set the vent in sealing position. Select pressure cook/manual and set for 22 minutes at high pressure.
- Release Pressure after 5 minutes: When the time is done, let the pressure release naturally for 5 minutes, followed by a manual pressure release. Open the lid once the pin drops.
- Garnish and serve: Garnish with cilantro and fresh lime juice. Serve in bowls with your favorite toppings.
- Substitute for Taco Seasoning: If you don't have taco seasoning, add the following instead: 1 teaspoon cumin powder + ½ teaspoon oregano
1 teaspoon + ½ teaspoon salt + 1 teaspoon Mexican chili powder + 1 teaspoon paprika
- Beans and rice: You can also make this recipe with canned black beans and white long grain rice. Follow instructions, add drained black beans and rice and adjust the pressure cook time to 6 minutes on high pressure.
- Serve as a side or main course: Add your favorite toppings and enjoy this as a burrito bowl. Or Serve it alongside Salsa chicken or Chicken Fajitas for a protein-balanced meal.