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Homemade Instant Pot Rice and Beans - With Dried Beans recipe photo

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 minutes
Cook Time 35 minutes
Total Time 1 hour
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
 

  1. Set the Instant Pot to Sauté and add 1/2 tablespoon extra virgin olive oil; heat briefly until shimmering.
  2. 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.
  3. 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.
  4. Stir in the rinsed dried beans, then evenly spread the rinsed brown rice on top; do not stir the rice into the liquid.
  5. Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual/Pressure Cook) for 25 minutes.
  6. 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.
  7. 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.
  8. 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.