This Instant Pot rice and beans recipe is a weeknight lifesaver: hearty, comforting, and made start-to-finish with pantry stalwarts—long-grain brown rice and dried small red or pinto beans. It’s an all-in-one meal that fills the house with warm, savory aromas, and it’s easy to customize. Serve it as a main with a crisp salad and cool toppings, or spoon it beside roasted vegetables for a cozy bowl. Below you’ll find a short ingredient list, practical tips for success, and clear, step-by-step instructions tailored for the Instant Pot.

Why this recipe works

Combining rice and dried beans in the Instant Pot saves time and effort. The pressure cooker builds rich flavor from the aromatics and salsa while the rice and beans cook together in one pot. Using dried beans keeps the texture firm and the flavor more vivid than canned. The result is a comforting, slightly saucy rice-and-bean dish that’s perfect for meal prep or a quick family dinner.

Ingredients

▢½ tablespoon extra virgin olive oil
▢1 small yellow onion, minced
▢1 medium yellow, green, or red bell pepper, seeded and diced
▢1 teaspoon minced garlic
▢2 cups long-grain brown rice, rinsed well and drained
▢1 cup dried small red or pinto beans, rinsed and sorted
▢2 cups low-sodium or salt-free chicken or vegetable broth
▢3 cups water
▢1 cup salsa
▢1 tablespoon Homemade Taco Seasoning, or store-bought taco seasoning
▢cheese, sour cream, cilantro for serving, optional

Make-ahead and pantry notes

Rinse the rice until the water runs clear to remove excess starch and prevent a gummy texture. Sorting and rinsing the dried beans removes small stones and dust; this step also prevents overly foamy cooking liquid. Use low-sodium or salt-free broth so you can control seasoning—this recipe calls for one tablespoon of taco seasoning which already contains salt in many blends. If you like a smokier flavor, add a pinch of smoked paprika to your taco seasoning mix.

Tools

6-quart (or larger) electric Instant Pot or pressure cooker
Measuring cups and spoons
Spoon or spatula for stirring
Fine-mesh strainer for rinsing rice and beans

Step-by-step instructions

Important: These instructions have been rewritten for clarity and to match the ingredient list precisely. They preserve the original order of operations while breaking the process down into single actions.

Turn your Instant Pot to the Sauté setting and let it heat for about 30 seconds. Add ½ tablespoon extra virgin olive oil to the inner pot.
Add the minced onion to the hot oil and cook, stirring occasionally, until the onion becomes translucent and soft, about 3 to 4 minutes. Watch carefully so the onion does not brown too much.
Add the diced bell pepper to the pot and continue to sauté for another 2 minutes, stirring so the pieces soften evenly.
Stir in 1 teaspoon minced garlic and cook for 30 to 45 seconds, until fragrant. Keep the garlic moving so it doesn’t burn.
Pour in 2 cups long-grain brown rice that has been rinsed well and drained, and 1 cup dried small red or pinto beans that have been rinsed and sorted. Stir to combine the rice and beans with the aromatics so the grains are evenly coated in oil and flavors.
Add 2 cups low-sodium or salt-free chicken or vegetable broth and 3 cups water to the pot. Pour in 1 cup salsa and sprinkle 1 tablespoon Homemade Taco Seasoning (or your store-bought taco seasoning) evenly over the mixture. Gently stir to distribute the salsa and seasoning through the rice and beans.
Give the pot one final gentle stir, making sure there are no large clumps of rice or beans stuck to the bottom. Scrape the bottom with a wooden spoon if necessary so nothing is burning to the base.
Secure the Instant Pot lid and set the steam release handle to the Sealing position. Cancel the Sauté setting.
Set the pressure cooker to cook on Manual or Pressure Cook at High pressure for 22 minutes. The Instant Pot will take some time to reach pressure before the cooking timer begins.
When the 22-minute cooking time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes of natural release, carefully move the steam release handle to Venting to release any remaining pressure, then open the lid.
Fluff the rice and beans gently with a fork, combining the layers without mashing. If the dish seems slightly liquidy, let it sit with the lid off for a few minutes to absorb some moisture, then fluff again.
Taste and adjust seasoning as needed. If you would like more salt or spice, add a pinch of salt or extra taco seasoning now. Serve hot, topped with optional cheese, sour cream, and cilantro if desired.

Serving ideas

This Instant Pot rice and beans dish is versatile. Here are a few serving suggestions:

Spoon into warm tortillas as a filling for burritos or tacos; finish with shredded cheese and a dollop of sour cream.
Top with avocado slices, chopped tomatoes, and a squeeze of lime for a bright bowl.
Serve alongside roasted vegetables or a crisp green salad for a balanced weeknight dinner.
Use leftovers as a base for grain bowls or stuff peppers for an easy reheat option.

Troubleshooting

If the rice or beans are undercooked after pressure release, close the lid and cook under high pressure for an additional 5 to 8 minutes, then allow a 10-minute natural release. For overly mushy results, reduce the natural release time next time or check that the rice was rinsed thoroughly to remove excess starch. If you find the mixture too thin, finish on Sauté for a few minutes to reduce liquid, stirring frequently to prevent sticking.

Storage and reheating

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. To reheat, warm on the stovetop over low heat with a splash of water or broth, stirring occasionally until heated through. You can also reheat in the microwave in 1-minute intervals, stirring between each interval to ensure even heating. For longer storage, freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.

Flavor variations

To change the flavor profile while keeping the same core method and amounts, try these simple swaps:

Add a teaspoon of ground cumin or smoked paprika to the taco seasoning for a deeper smokiness.
Stir in a can of drained and rinsed black beans in the last 5 minutes of pressure release for more bean variety and texture contrast.
Replace the salsa with a roasted tomato salsa or enchilada sauce for a bolder, smokier finish.
Fold in chopped fresh cilantro and a squeeze of lime just before serving for brightness and herbaceous lift.

Notes on ingredients and dietary considerations

All ingredients listed are plant-forward and compatible with a wide range of diets. The recipe uses either chicken or vegetable broth; choose vegetable broth to keep the meal fully plant-based. Cheese and sour cream are optional toppings—substitute plant-based alternatives if you prefer. The taco seasoning called for is a convenient flavor shortcut; if you use store-bought, check the label to match your preferred sodium level and spice blend.

Quick recap

This Instant Pot rice and beans – with dried beans recipe delivers a comforting, flavorful one-pot meal that’s simple to prepare. With sautéed aromatics, brown rice, dried beans, broth, water, salsa, and taco seasoning, everything cooks together in the Instant Pot for a satisfying result. Follow the step-by-step instructions above for reliable texture and taste, and customize with toppings and mix-ins to suit your family’s preferences.

Enjoy this crowd-pleasing, pantry-friendly dish fresh from the Instant Pot, and keep a batch in the fridge for delicious, effortless meals all week long.

Instant Pot Rice and Beans - With Dried Beans

Hearty, hands-off brown rice and beans cooked together in the Instant Pot for an easy, flavorful one-pot meal.

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Prep Time 5

Cook Time 35

Total Time 1

Servings: 8 servings

Ingredients Equipment Method Notes

Ingredients

1/2 tablespoon extra virgin olive oil
1 small yellow onion minced
1 medium bell pepper yellow, green, or red; seeded and diced
1 teaspoon garlic minced
2 cups long-grain brown rice rinsed well and drained
1 cup dried small red beans or pinto beans rinsed and sorted
2 cups low-sodium or salt-free chicken or vegetable broth
3 cups water
1 cup salsa
1 tablespoon Homemade Taco Seasoning or store-bought taco seasoning
cheese, sour cream, cilantro for serving, optional

Equipment

6- or 8-quart electric pressure cooker (Instant Pot)
Measuring cups and spoons
Wooden spoon or spatula
Fork for fluffing

Method

Set the Instant Pot to Sauté and add 1/2 tablespoon extra virgin olive oil; heat briefly until shimmering.
Add the minced onion and diced bell pepper and sauté 2–3 minutes until beginning to soften, then add the minced garlic and cook 30 seconds more.
Press Cancel to turn off Sauté. Pour in 2 cups broth and 3 cups water, scraping any browned bits from the bottom of the pot.
Stir in the rinsed dried beans, then evenly spread the rinsed brown rice on top; do not stir the rice into the liquid.
Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual/Pressure Cook) for 25 minutes.
When cooking completes, allow the pressure to release naturally for at least 15 minutes, then carefully quick-release any remaining pressure and open the lid.
Stir in 1 cup salsa and 1 tablespoon taco seasoning, fluffing the rice and beans with a fork; replace the lid briefly to let everything warm through for a few minutes if needed.
Serve hot with optional cheese, sour cream, and cilantro.

Notes

Use brown rice with dried beans; white or instant rice will not work for this method.
Small red or pinto beans give best results; other dried beans may need different cook times.
Old dried beans may never fully soften, so use beans within about 6 months of purchase.
To use soaked beans, reduce total liquid from 5 cups to 3 cups and follow the same cook time.
To use canned beans, cook the rice separately then stir in 2–4 cups drained canned beans and 1 cup salsa to warm through.