Healthy Recipes | Instant Pot Rice and Beans

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And don’t even think about sauteing the onion. Food cooked under pressure comes out more flavorful than cooked on the stovetop. Sauteing IS NOT necessary with Instant Pot, in most cases. Check out my Instant Pot guide for more tips and tricks. And if you still don’t have this magic appliance, see which Instant Pot to buy in my humble opinion.

Cooking in a pressure cooker is a trial and error method. I test Instant Pot recipes thoroughly because different kinds of rice or beans require different cooking times, for example. For best results, I recommend to follow the recipe. Below I hope to cover all possible questions about variations and substitutions for Instant Pot rice and beans recipe.

No. White rice and brown rice require different amount of liquid and cooking time. We do not eat white rice. I simply won’t be able to tell you what to do. Brown rice is more nutritious containing the bran. It is so nutty and hearty. Why don’t you give it a try? Might take a few times to get used to but health benefits will be well worth it.

While the ingredients for this recipe are humble, I promise that the flavors will still “wow” you. I’m not exactly sure what it is, but something magical happens to that Salsa and Cilantro in the pressure cooker – the flavors intensify and become much more complex.

Instant Pot Rice and Beans

Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Yield: 6 servings 1x

Ingredients:

  • 2 tsp chili powder
  • 1 1/4 tsp salt
  • 28 oz can diced tomatoes, low sodium
  • 1 bunch cilantro, chopped
  • Hot sauce, optional
  • 4 cups water or low sodium broth
  • 1 1/2 tbsp cumin
  • 1 tbsp garlic powder
  • 2 cups brown rice, rinsed
  • 1 cup dried black beans, rinsed
  • 1 large onion, chopped

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Instructions:

  1. First, In Instant Pot, add ingredients in the following order (do not change): onion, brown rice, black beans, water, cumin, garlic powder, chili powder, salt and diced tomatoes. Do not stir.
  2. Second, Close the lid, turn pressure vent to Sealing and press Pressure Cooking on High for 22 minutes.
  3. Next, After Instant Pot has finished cooking, release pressure using Quick Release method by turning valve to Venting and open the lid. Add cilantro and gently stir. If rice and beans are a bit liquidy or tiny bit crunchy, close the lid and let them sit for 10 more minutes.
  4. Serve warm with hot sauce if desired and our favourite addition – cucumber and tomato salad. We love the pairing of hearty rice and beans with cool and fresh veggie salad.
  5. Store: Refrigerate in an airtight container for up to 5 days.
  6. Freezer Meal: In a gallon size Ziplock bag, add all ingredients except water finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High from frozen (don’t forget to add water) for 22 minutes with Quick Release. 

Notes:

  • Please do not use white rice. It cooks differently than brown rice.
  • All dried beans require different cooking times. I do not recommend to use other kind of beans besides black beans.


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