Instant Pot black beans and rice is a healthy side dish or vegetarian one pot meal. Make it mild or spicy to serve with enchiladas, tacos or chicken.
Looking for a killer side dish for Taco Tuesday? Try Instant Pot black beans and rice! It makes a great dinner too if you want a meatless meal. One of our greatest quick Instant Pot recipes here on The Typical Mom site. (affiliate links present)
Black Beans and Rice Instant Pot
This is not using dry, we used canned to make things a lot easier. If you want to start from scratch, begin with our pressure cooker black beans instructions and then go from there. There isn’t a whole lot of difference taste wise either way if you ask me.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have and use for all recipe creations.
Years ago I made Instant Pot beans and rice. I used a few different ingredients primarily kidney red beans instead of black. There was sausage in that one too which made it more of a one pot meal. This is primarily used as an easy side dish but could be a vegetarian pressure cooker recipe for sure.
Ninja Foodi Beans and Rice
You can use your Mealthy, Crockpot Express or make this as an easy Ninja Foodi recipe as well. All of them have the saute and high pressure functions so it doesn’t matter what name is on the outside. I have all three, two IPs actually and typically use it every single day for lunch or dinner.
If you are new to pressure cooking this is a great one to start out with. If you follow our instructions regarding rice you won’t have any problems and you’ll feel like a pro in no time. Great thing about this dish is you can mix up the ingredients every time you make it.
For a version of this with pasta, refer to our Instant Pot Mexican casserole recipe.
You can add seasonings, use water instead of broth, eliminate the onions or bell peppers. The only thing you cannot do is use less liquid. The rice needs a specific ratio in order to get tender enough in the cooking process. You can however use chicken instead of vegetable broth, or even beef if you preferred.
- Long grain rice was used, cooking jasmine rice in Instant Pot needs an added 6 minute natural release at the end
- Can of black beans, drained and rinsed
- Olive oil, onion and diced bell peppers get sauteed together at the very beginning
- Broth was used, you could use any type but vegetable is listed below
- Garlic powder
- Chili powder doesn’t make it spicy but gives it a great flavor
- Can of diced tomatoes, I like the petite version
Salt and pepper to taste at the end. I don’t like to season really heavily when making because broths sodium levels do vary and I don’t want it too salty. I feel it is best to let everyone add this to their liking when served. Also, my husband has high blood pressure so he uses less than I would like.
You can make this with kidney beans as well, follow our Instant Pot red beans and rice instructions for that. Serve this as a side dish or add it in with some meat from our carne asada Crock Pot recipe for killer tacos.
You could dice celery and add that too if that is a must for you in this kind of dish. Have kielbasa sausage and want to slice into thin dials? That is a great add in as well if you want to include meat.
There is a trick to cooking rice in an Instant Pot. Read carefully if this is new to you: Do NOT stir it in. This can trigger the burn notice on your pot and make it stop cooking all together. Then your meal isn’t cooked, won’t if you try to restart it and dinner will be a disaster.
Instead, add ingredients minus the broth (you can stir those) then you can add your liquid and sprinkle your rice on the top. Use the back of your serving spoon to just gently submerge it into the water or broth below. It will remain on the top and not cause a problem this way. Follow this method every time you use grains to avoid issues.
Once it is cooked and all done you can fluff and mix all the ingredients together at the very end. You could even add shredded cheddar cheese to this! Stir it in and let it melt for an ooey gooey option.
- Press the sauté mode and add your olive oil, onions, and bell peppers. Cook and stir until onion is golden brown. Then turn the pot off and scrape the bottom with a wood spatula.
- Add drained and rinsed can of beans to your pot, then stir in broth, spices, diced tomatoes, salt, and pepper. Stir together.
- Sprinkle in uncooked long grain white rice, and gently submerge into liquid below.
- Place the lid on, turn the valve to “seal” and press cook on high pressure for 6 minutes. When the pot beeps, naturally release pressure for 4 minutes.
Serve hot and garnish with fresh cilantro, squeeze of lime juice, cheese, salt and pepper, or as is. Soaking the beans is not necessary with this one. Of course you could start with dry beans and use the pressure cooker beans cooking time chart.
From start to finish this takes about 20 minutes to make when it is pressure cooked. A slow cooker would take much longer and I will say rice doesn’t turn out well using that method. Low and slow is great for large cuts of meat to break them down but something like grains just get super mushy.
What is the best way to save leftover rice you ask? Well you may not finish it all and if you’re like me you hate to waste food. The best way I have found is to spoon a portion size into a small freezer bag. Zip almost all the way closed except for a small space. Lift it up and suck all the remaining air out of the bag and then close all the way.
This will keep it nice and moist to rewarm the next day. If you want to add moisture you can add a dollop of sour cream into the bowl and mix, then microwave for about 1 minute. Now jump to recipe below and give this easy beans and rice recipe a whirl yourself.
There are many ways to mix things up with this dish for sure. Add more colors of bell peppers for a little crunch and color in this dish. At the end you could add 3/4 of a cup of cheese to make it a bit more like comfort food. A big spoonful of sour cream or cream cheese melted and coating it all makes it creamy and delicious.
OR just make it as directed below and enjoy with a plate of protein, maybe our Instant Pot frozen pork chops or frozen roast recipe. Those have been a hit with many people as they have forgetful moments the day before and wonder how they will get dinner on the table in time. It works!
Want to cook more with canned beans?? Our Ninja foodi chili is always a huge hit on a weekly basis at our house.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Instant Pot Black Beans and Rice
- Press sauté mode; add oil, onions, and bell peppers. Cook and stir until onion is golden brown, about 5 minutes. Then turn the pot off and scrape the bottom with a wood spatula.
- Add drained and rinsed can of beans to the pot; stir in broth, spices, diced tomatoes, salt, and pepper. Stir together. Sprinkle in uncooked long grain white rice on top and gently submerge into liquid below.
- Place the lid on, turn the valve to "Seal" and press cook on high pressure for 6 minutes. When the pot beeps, allow for a 4 minute natural release of steam. Serve hot and garnish with fresh cilantro