Go Back
–+ servings
a plate of rice and beans with two lime wedges and parsley.

Instant Pot Rice and Beans Recipe

Ajoke
Instant pot rice and beans made with canned beans! This easy instant pot recipe is simple, super quick and easy to make using a handful of pantry staples ingredients. These beans and rice combo is perfect for a meatless Monday, or a perfect weeknight dinner and a great recipe for meal prep. It is vibrant in colour and utterly delicious. This recipe is vegetarian, gluten-free, and healthy if eaten in moderation.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Natural pressure release 5 minutes
Total Time 11 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 288 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 2 cups uncooked easy cook basmati rice
  • 1 canned pinto beans
  • 1 canned taco mixed beans not to be mistaken for canned refried beans.
  • ½ tablespoon taco seasoning
  • 3 cups vegetable broth
  • 1 tablespoon tomato puree
  • 1 Red bell pepper chopped
  • 1 small onion chopped
  • 2 large garlic cloves chopped
  • 2 tablespoons vegetable oil
  • Salt to taste start with ½ teaspoon and adjust to taste

Instructions
 

  • Rinse the rice under cold water until the water runs clear
  • Turn on the instant pot to sauté and leave until hot, add vegetable oil and heat until hot, add chopped onions and sauté until onion becomes soft, translucent, and fragrant.
  • Add chopped red bell pepper, chopped garlic and continue to sauté for another 1 minute then press CANCEL to end the sautéing function.
  • Add broth to the sautéed veggies and deglaze the bottom of the pot if need be. You need to ensure nothing sticks to the bottom of the pot as it may lead to BURN Notice. Then, add the washed rice and stir into the broth mixture.
  • Go on and add the taco seasoning, salt, tomato puree, canned taco beans and drained pinto beans.
  • Cover the instant pot and turn the valve to the sealing position. Select manual or pressure cook and cook the beans and rice for 6 minutes on high pressure.
  • After the cooking cycle is completed, leave the pot to natural pressure release for 5 minutes then carefully do a quick release to depressurise the pot.
  • Open the lid and stir the rice and beans to combine, you can also fluff with a fork. Serve with fresh squeeze of lime juice for that Mexican vibe and enjoy!

Video

Notes

Tips
To make this recipe Jamaican rice and peas recipe, swap the broth for coconut milk and swap the pinto beans for canned red kidney beans.
Use any seasoning you have to make this recipe yours. You can try the seasoning used in making this instant pot Spanish rice, all you need to do is add any canned beans of choice.
If you don’t have canned beans and would still like to make this recipe, use brown rice. Alternatively, cook the beans for 15 minutes in the pressure cooker, then add the rice and cook for another 6 minutes. Remember the reason this is a 6 minutes recipe is because of the canned beans used.
 

Nutrition

Calories: 288kcalCarbohydrates: 54gProtein: 5gFat: 5gSaturated Fat: 4gSodium: 493mgPotassium: 151mgFiber: 2gSugar: 3gVitamin A: 904IUVitamin C: 27mgCalcium: 23mgIron: 1mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword how to cook rice and beans in instant pot, instant pot beans and rice, instant pot rice and beans
Tried this recipe?Mention @thedinnerbite or tag #thedinnerbite!
Tried this recipe?Let us know how it was!