Instant Pot Beans and Rice

 

This Instant Pot Beans and Rice using canned beans is a quick weekday staple made with pantry ingredients. Easily doubled to make meal prep a breeze!

finished black beans and rice in a bowl with blue napkin

Instant Pot Beans and Rice

Like many of us, 2020 was the year of cooking up a storm while being quarantined at home. To reduce the trips to the grocery store, we searched our pantries for inspiration. In between sough dough bread testing and banana bread baking, I was looking for something that would be filling, yet make my body happy.


At the beginning of my plant-based journey, beans and rice were (and still are) a staple. Something you could make as simple or complex as you wanted and always filling! What makes them even better? Cooking it all in an Instant Pot for a quick, one-pot meal.

When I searched the internet for beans and rice recipes, they all started with dried beans. Don’t get me wrong, dried beans are great and I love to make them now – but at that time they were still a little intimidating. I was already planning on making a batch of brown rice in the Instant Pot (my favorite time saver), so I figured I might as well try throwing a can of black beans in with them and see what happened! Honestly to my surprise, the beans held up very well.

The next time I made these, I decided to jazz them up with all my favorites, and hence these easy and delicious Instant Pot beans and rice were born!

bowls of brown rice, black beans, taco sauce and spices

How to Make this Instant Pot Beans and Rice

First, we are going to assess our pantry situation. This recipe is incredibly versatile and shouldn’t require a trip to the grocery store.  We will need:

  • Rice (this recipe uses brown)
  • Canned Beans (any variety you want)
  • Tomato Paste
  • Taco sauce (salsa could also be used)
  • Spice blend
  • Instant Pot (or any pressure cooker)

recipe ingredients mixed together in the instant pot

Combine the rice, beans, water, tomato products, and spices in the Instant Pot. Place the lid on (making sure the steam release valve is sealed), select Manual Pressure, and set the cook time to 22 minutes. It will take a few minutes for the Instant Pot to come to pressure, but once the screen switches from “ON” to “22”, you will know you are cooking!

Instant Pot set to 22 minutes

When the cooking cycle is complete, you will hear a *BEEEEEEP* and the screen will switch to “L 0:00”. We are going to wait until this says “L 0:10” aka 10 minutes has passed since the cooking cycle has stopped. Then, carefully switch the steam release valve to relieve the existing pressure and open up to see (and smell) the goodness! There may be a little liquid sitting on the top, but a good stir will take care of that.

finished black beans and brown rice in a bowl

Recipe Variations & Toppings

As I mentioned before, this recipe is incredibly versatile and can be adapted to fit any pantry or dietary preference. Some easy switches include:

  • Different type of canned beans – I also tried red beans and they worked great!
  • White vs. Brown rice – note that the cooking time would need to be adjusted significantly.
  • Salsa vs. Tomato & Taco Sauce – If you prefer a chunkier version, your favorite type of salsa would be perfect! Try 3/4 of a cup.
  • Peppers & Onions – easily use the “Saute” feature on the Instant Pot to use up leftover veggies
  • Replacing the water with vegetable broth
  • Use this as the base of a burrito bowl!

The topping options are endless! Here are a few of my favorites:

  • Cilantro
  • Extra lime juice (or a sprinkle of True Lime to save time or if you realize you are out of limes)
  • Tajin 
  • Avacado
  • Hot sauce (for a really unique flavor, use my go-to hot sauce that I put on almost all my recipes: Truffleist Hot Sauce)

truffle hot sauce in a bottle on a blue napkin

finished black beans and brown rice in a bowl with blue napkin

 

 

finished black beans and rice in a bowl with blue napkin

Instant Pot Beans and Rice

This Instant Pot Black Beans and Brown Rice using canned beans is a quick weekday staple made with pantry ingredients. Easily doubled to make meal prep a breeze!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 2 Main Dish Servings
Calories 494 kcal

Equipment

  • Instant Pot or Pressure Cooker

Ingredients
  

  • 1 cup dry brown rice
  • 1 15 oz can black beans rinsed and drained
  • 1.5 cups water veggie broth could also be used
  • 3 tbsp tomato paste
  • 1/3 cup taco sauce
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tbsp lime juice

Instructions
 

Prep

  • Combine all ingredients into the Instant Pot or pressure cooker

Cook

  • Place the cover on the Instant pot & be sure the steam release valve is closed
  • Select Manual Pressure and cook for 22 minutes
  • After the Instant Pot has finished cooking, let sit (natural release) for 10 minutes. Once 10 minutes have passed, Quick Release by turning the valve to Venting and open the lid.
  • Stir to combine ingredients evenly, serve warm, and top with desired toppings!

Notes

Store: Refrigerate in an airtight container for up to 4 days 
Recipe Variations & Toppings
  • Different type of canned beans - I also tried red beans and they worked great!
  • White vs. Brown rice - note that the cooking time would need to be adjusted significantly.
  • Salsa vs. Tomato & Taco Sauce - If you prefer a chunkier version, your favorite type of salsa would be perfect! Try 3/4 of a cup. 
  • Peppers & Onions - easily use the "Saute" feature on the Instant Pot to use up leftover veggies
  • Replacing the water with vegetable broth
  • Use this as the base of a burrito bowl!
The topping options are endless! Here are a few of my favorites:
  • Cilantro
  • Extra lime juice
  • Tajin 
  • Avacado
  • Hot sauce 
 
This recipe makes 2 large portions for a main dish or 4 smaller portions for a side dish. 
Keyword bean, instant pot, meal prep, mexican, rice

Favorite Products Used in This Recipe:

*If you use these links to buy something, I may earn a small commission. Thanks!

Instant Pot – No explanation needed here. They are a little intimidating at first, but such a timesaver!

Truffle Hot Sauce – You know the saying “I put that s**t on everything”? Well, I REALLY do with this stuff!

Crystallized Lime – I can’t get enough of these! I use their lime and lemon almost every day in my water and recipes.

Crystallized Lemon – I didn’t use lemon in this recipe, but I use it every day in my water! It is my absolute favorite way to drink water. And yes, you need a big one like this because you will go through it so fast 😉

Save Now to Make Later

Be sure to save this recipe to make later! Check me out on Pinterest.

This Instant Pot Beans and Rice using canned beans is a quick weekday staple made with pantry ingredients. Easily doubled to make meal prep a breeze!

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