Description
This Instant Pot Rice and Beans recipe offers a flavorful, nutritious Mexican-inspired meal that combines long grain brown rice, black beans, and a medley of sautéed aromatics with bold spices. Cooked under pressure for convenience, it delivers a hearty one-pot dish perfect for a quick, satisfying dinner. Customize with fresh garnishes like lime juice, cilantro, and your favorite toppings for a vibrant meal.
Ingredients
Main Ingredients
- 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 diced onion (white or yellow)
- ¾ cup diced green bell pepper
- 1 jalapeno, finely diced (seeds removed for mild)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon taco seasoning (or substitute with cumin, chili powder, paprika, oregano, and salt)
- 2 cups vegetable broth (or water)
- 1 cup diced fire-roasted tomatoes (½ of a 15-oz can)
Garnishes and Toppings
- Freshly squeezed lime juice
- Chopped cilantro
- Sour cream (or cashew cream for vegan)
- Pico de Gallo
- Shredded cheddar cheese (or dairy-free cheese for vegan)
- Jalapeno slices
Instructions
- Saute Aromatics: Preheat your Instant Pot by selecting the SAUTE mode. Once hot, add olive oil, diced onion, green bell pepper, and finely chopped jalapeno. Sauté these for about 2 minutes until they start to soften. Then add the minced garlic and taco seasoning, continuing to sauté for another 30 seconds to release the spices’ aroma.
- Add Ingredients: Add the rinsed and drained brown rice and soaked black beans to the Instant Pot. Pour in the vegetable broth and stir everything together well. Then, gently pour the diced fire-roasted tomatoes on top without stirring; this layering helps prevent sticking and ensures even cooking.
- Pressure Cook: Secure the lid on the Instant Pot and set the vent to the sealing position. Choose the pressure cook/manual setting and set the timer for 22 minutes at high pressure to cook the rice and beans through properly.
- Release Pressure After 5 Minutes: When the cooking cycle ends, allow the pressure to release naturally for 5 minutes. Then carefully perform a manual pressure release by moving the vent to the venting position. Wait until the pressure pin drops before opening the lid to safely access your dish.
- Garnish and Serve: Stir the cooked rice and beans gently and garnish with chopped cilantro and freshly squeezed lime juice. Serve in bowls accompanied by your favorite toppings like sour cream, pico de gallo, shredded cheese, and jalapeno slices for added flavor and texture.
Notes
- Soaking beans overnight shortens cooking time and improves digestibility.
- If taco seasoning is unavailable, create your own blend using cumin, chili powder, paprika, oregano, and salt.
- Use vegetable broth for richer flavor or water for a lighter version.
- For a vegan meal, swap sour cream with cashew cream and use dairy-free cheese alternatives.
- Do not stir the tomatoes into the rice before cooking; layering them on top prevents burning and ensures even heat distribution.
- Adjust jalapeno quantity or remove seeds for milder spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
