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Instant Pot Rice and Beans
This Instant Pot Rice and Beans recipe is sure to be a family favorite. Brown rice, beans, spices, and all your favorite flavors combine to make this a frugal, hearty dish that is a cinch to make at dinner time.
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This recipe is low fat, dairy free (without toppings), and can be enjoyed as a Trim Healthy Mama E Recipe.
This Instant Pot Rice and Beans Recipe is one of the most requested dishes from my children. (I know, strange?) Seriously, they get so excited when I tell them we are having rice and beans for dinner.
This easy meal has become a favorite here, and I have been making it in various forms for years.
How I learned to make Rice and Beans
The first time I made Rice and Beans was after my husband returned from a ministry trip to Haiti. He had fallen in love with the Haitian red beans and rice.
He googled how to make it and then tried to recreate that dish at home. It was so delicious, and I was impressed that even my small children loved it!
But it was a pretty involved recipe, and over time I started using black beans in place of red, and changed things up to better fit what I had in my pantry.
It soon became an item on our weekly menu rotation. But even then, I made it differently every time!
I finally decided I should try to write down a specific recipe, so I could share it with you guys! Maybe it will become a family favorite in your house, too!
Before my husband bought me an Instant Pot, I would make this dish on the stovetop. So if you haven’t joined the Instant Pot crowd, you can still use this recipe!
A Frugal, Healthy Family Meal
I have tried using dried beans, but I really prefer using canned beans. This cuts down on the cooking time, and ensures that the black beans are nice and soft.
(And bonus - you don’t even have to soak the beans!)
Of course, you don’t have to use black beans, you could also use pinto beans, kidney beans, or any other similar bean.
As I mentioned, my kids love this meal, and I couldn’t be more pleased! It gives them a great source of fiber, and it is very frugal.
If you are looking for ways to cut down on meat, or ways to stretch your grocery budget, this Instant Pot dinner will be perfect for you!
We like to eat the leftovers throughout the week.
Best Way to eat Rice and Beans
My husband and children top their rice and beans with sour cream for a THM Crossover, and I usually top mine with 0% Greek Yogurt and a squeeze of fresh lime juice (and maybe a little extra chopped cilantro)!
If you want to make this dish a little more special, you can add some diced cooked boneless skinless chicken breast at the very end, after the pressure has released.
And if you love cilantro, (like me), feel free to add a handful of fresh, chopped cilantro before cooking. That really ups the freshness of the flavor!
This recipe is just one more reason why I am in love with my Instant Pot. (Ok, “in love” is a strong term, but it makes my life so much easier!)
Seriously, if you don’t have an Instant Pot yet, make sure to add it to your wish list! Using the Instant Pot, the cleanup for this Rice and Beans Recipe is super simple.
I have the Instant Pot DUO 6 Qt 7-in-1 model, and I absolutely love it! No complaints at all!
Everything is in one pot (and I usually serve it straight out of the pot), making cleanup a breeze!
This recipe is perfect for busy nights when I don’t have a lot of extra time to spend preparing a complicated meal. Throw the ingredients in, set the pressure, and forget about it!
If you are looking for more Instant Pot Meals, check out my Sweet and Sour Chicken Recipe and Instant Pot Chicken and Rice Recipe.
Ingredients for Instant Pot Rice and Beans
1 Cup Uncooked Brown Rice (not Instant)
1 7 Ounce Can Roasted Green Chilis
1 28 Ounce Can Diced Tomatoes
2 15 Ounce Cans Black Beans
1 12 Ounce Bag Frozen Riced Cauliflower
½ Cup Chopped Onion
¼ Cup Chopped Jalapeno (optional)
3 Tablespoons Homemade Taco Seasoning (or your favorite taco seasoning)
1 Cup Water
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Instant Pot Rice and Beans
- 1 Cup Uncooked Brown Rice (Not Instant)
- 1 7 Ounce Can Roasted Green Chilis
- 1 28 Ounce Can Diced Tomatoes
- 2 15 Ounce Cans Black Beans
- 1 12 Ounce Bag Frozen Riced Cauliflower
- ½ Cup Chopped Onion
- ¼ Cup Chopped Jalapeno, optional
- 3 Tablespoons Homemade Taco Seasoning or your favorite taco seasoning
- 1 Cup Water
- Place all ingredients in your Instant Pot Liner.
- Close lid and seal steam vent.
- Process on Manual High for 22 Minutes.
- Allow to Natural Pressure Release for 5 - 10 minutes, then Quick Pressure Release.
I made this yesterday for my husband and I. It was delicious! However, it's official. I don't like cumin. Anything with taco seasoning or just straight cumin doesn't taste right. So next time, and there WILL be a next time, I'll just skip it. I used brown jasmine rice and it still had a bit of a bite to it, so I'll increase the cook time a little, but my husband LOVED it and that's a win in my book! Seems like if you look through my "saved" folder on FB about 75% of them are YOUR recipes, so THANK YOU for all the work you do making THM achievable for the rest of us. (I've been on plan for 5 years, but thanks to menopause I'm back where I started... but at least I'm no bigger than before!)
I'm SO glad you liked it! 🙂
Patty in CO
Hi Sarah....this recipe sounds delightful, but is there a reason why you couldn't you use dried beans? I make black beans by the pound in my IP and freeze them. (in fact, I haven't used canned beans since I got my IP). They are much more economical and taste way better than canned ones. Do they break down too much in this recipe? Interested to know before I waste a ton of ingredients. I know you test all your recipes thoroughly and I love them all! Thank you so much for helping us all stay on the THM plan with your tasty dishes!
You can use dried beans, but I had difficulty getting the beans to cook properly. It seems they often ended up a bit crunchy. I'm not super experienced with my IP yet, so it could be that I was just doing something wrong. I think you may need to increase the cook time if using dry beans. (You could use the pre-cooked beans in place of the canned beans, and it all should work just fine!)
My instapot does not have a manuel button. Do you use pressure cooker, steam, rice?
I would use the pressure cooker button.
I have made this - YUM! I used my frozen beans, thawed, and they were just fine in texture.
Did you drain the beans or dump all in with the liquid
I dump all the liquid in.
I did use the pressure cook button and after 10 min the pot errored with burn. I added more fluid and tried again and it did the same thing. do you have any suggestions?
I have never seen that code on my machine. Is your Instant Pot new? It seems that some of the newer IP's may have a defect of some sort that causes them to give that error code. I'm not really sure, but here is an article that can help you troubleshoot why the burn error code may have occurred.
Have you tried black soybeans? They have way less carbs and tasted pretty similar to black beans 🙂
No, I've never tried them!
Would you mind adding the instructions for stovetop? I haven’t had the privilege of joining the instant pot family as of yet 💙
Hi Karissa, I just add all the ingredients into a large pot, bring to a boil, reduce to a simmer, and simmer with the lid on until the rice is cooked. 🙂
This was very good, but I got a burn message on my Instant Pot, which has never happened before. I ended up having to finish cooking it on the stove. I'll make it again, but not in the IP.
Can this be made in a slow cooker?