Instant Pot Black Beans and Rice Recipe

Instant Pot black beans and rice is a perfect one pot weeknight meal. This is a hearty and comforting dish that takes just a few minutes to put together.

The best part of this dish is this is 100% vegan, quick and easy to make. My family loves topping it with our favorite toppings and enjoy this as a burrito bowl.

About the recipe

I consider myself a ‘lazy’ cook meaning I will take every shortcut available to make quick yet healthy meals. Like using canned beans or pantry staple ingredients. Here I have an easy instant pot black beans and rice recipe that uses canned beans and rice.

This is a vegan rice and beans recipe that takes just a few minutes to put together. Instant Pot or a regular pressure cooker comes in handy to make this recipe is less than 30 minutes.

This instant beans and rice recipe is a wholesome one-pot meal that is perfect to make for weeknight dinner or even pack for lunch. Video for making this dish in the Instant pot is included.

Here are the tips to make this this vegetarian black beans and rice recipe in about 30 minutes:

• Use canned black beans. Another trick is to cook a big batch of black beans over the weekend and freeze them in ziplock bags. Bonus points for making the beans in instant pot - cuts down the cooking time by more than half.
• Use store bought salsa - this adds tons of flavor without the extra chopping. Also this is a great use for that half bottle of leftover salsa in the fridge.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this vegan rice and beans:

• Rice - I love using basmati rice. But feel free to use whatever rice you have on hand. But make sure to adjust the amount of water quantity in the recipe. You want perfectly cooked, fluffy rice that is not mushy.
• Beans - I use black beans because we love them in our home. Kidney beans, pinto beans or even black eyed peas are all great options here. Canned beans are a blessing to make this 30 minute vegetarian meal. Make sure to drain them well before adding.
• Vegetables - onion, garlic, bell pepper or poblano pepper. Feel free to use whatever you have on hand. Fresh or frozen corn or even canned corn is great.
• Salsa - I use store bought salsa which adds tons to flavor to the rice. If you don't have salsa, then use fire roasted tomatoes or tomato sauce/ puree. If using sauce/ puree, then add extra chili powder and cumin to spice it up.
• Spices - ground cumin, chili powder, dried oregano, salt and pepper.

Here are a few topping ideas to make this a veg burrito bowl recipe:

• Grated cheddar cheese
• Sour cream
• Chopped scallions
• Crushed tortilla chips
• Chopped avocado

Instructions:

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here's how to make black beans and rice in the Instant pot:

Rinse the basmati rice couple of times and soak in water while you prepare the ingredients.

Turn on the instant pot on 'Sauté' mode, add the oil, onions, garlic and peppers. Cook till the onions are lightly golden around the edges and the onions is tender. Make sure to stir occasionally to avoid scorching the bottom.

Next add the salsa, black beans, corn and cook for 2 minutes. Stir in the ground cumin, chili powder, oregano salt and pepper. Mix well and cook for 1 more minute.

Add the rice along with soaking water to the pot. Season with salt and pepper. Scrape the bottom to make sure that there are no stuck on bits. Change the instant pot setting to manual and cook on high pressure for 5 minutes. Make sure that the vent is in the sealing position.

Let the pressure release naturally for 10 minutes, then quick release the reminder. Gently fluff the rice and sprinkle cilantro. Serve hot or warm with sour cream, guacamole and cilantro.

Expert Tips

• I love using basmati rice, but feel free to use any other long grain rice. But make sure to adjust the amount of water in the recipe accordingly.
• Black beans are my favorite for this recipe, but kidney beans, pinto beans or even black eyed peas are all great options here.
• To make this recipe without You can make the recipe without a pressure cooker:
  • Make it in a heavy bottom saucepan or a dutch oven.
  • Follow the recipe as is, but add 2¾ water instead and cook on low heat until the rice is cooked and all of the water is absorbed.
• Feel free to use any colored bell pepper or even poblano peppers.
• You can also add other vegetables like chopped zucchini, sweet potato or potato.
• I love using store bought salsa, but you can use fire roasted tomatoes or tomato sauce/ puree instead. If using sauce/ puree, then add extra chili powder and cumin to spice it up.
• Store any leftover beans and rice in an airtight container for up to 3 days in the refrigerator. Reheat until thoroughly heated through before serving.

You might also like

Here are a few more Mexican inspired dishes that you might want to try:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Vegetarian Black Beans & Rice

This vegetarian black beans & rice recipe is quick & easy to make and is great for a weeknight meal. Make in the Instant pot in 30 minutes, top it with your favorite toppings and enjoy!!

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 5 mins

Pressure build & release Time:: 18 mins

Total Time: 33 mins

Course: Main Course, Main Dish

Cuisine: Mexican

Servings: 4 Servings

Ingredients

1x2x3x

• 1½ cups Basmati rice or other long grain rice*
• 2¾ cups Water
• 1 tablespoon Olive oil
• 1 Small Onion, finely chopped
• 2~3 Garlic cloves, finely minced
• 1 Medium Poblano Chili or colored peppers, finely chopped
• 1 cup Prepared Salsa (homemade or store-bought)
• 1 15.5oz. can of Black Beans, rinsed and drained
• 1 cup Fresh or Frozen Corn
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Dry Oregano
• To taste Salt & Pepper
• 2 tablespoons Cilantro, chopped

Instructions

• Rinse the basmati rice couple of times and soak in water while you prepare the ingredients.
  1½ cups Basmati rice or other long grain rice*, 2¾ cups Water

Instant Pot Method:

• Turn on the instant pot on 'Saute' mode, add the oil, onions, garlic and peppers. Cook till the onions are lightly golden around the edges and the onions is tender, about 3~4 minutes. Make sure to stir occasionally to avoid scorching the bottom.
  1 tablespoon Olive oil, 1 Small Onion, finely chopped, 2~3 Garlic cloves, finely minced, 1 Medium Poblano Chili or colored peppers, finely chopped
• Next add the salsa, black beans, corn and cook for 2 minutes.

  Stir in the ground cumin, chili powder, oregano salt and pepper. Mix well and cook for 1 more minute.
  1 cup Prepared Salsa (homemade or store-bought), 1 15.5oz. can of Black Beans, rinsed and drained, 1 cup Fresh or Frozen Corn, 1 teaspoon Ground Cumin, 1 teaspoon Chili powder, 1 teaspoon Dry Oregano, To taste Salt & Pepper
• Add the rice along with soaking water to the pot. Season with salt and pepper. Scrape the bottom to make sure that there are no stuck on bits. Change the instant pot setting to manual and cook on high pressure for 5 minutes. Make sure that the vent is in the sealing position.
• Let the pressure release naturally for 10 minutes, then quick release the reminder. Gently fluff the rice and sprinkle cilantro. Serve hot or warm with sour cream, guacamole and cilantro.
  2 tablespoons Cilantro, chopped

Pressure Cooker Method:

• Heat the pressure cooker on medium heat, add the oil, onions, garlic and poblano chili (or peppers). Cook till the onions are lightly golden around the edges and the chili is tender, about 4~5 minutes.
• Next add the salsa, black beans, corn and cook for 2 minutes.

  Stir in the ground cumin, chili powder, salt and pepper. Mix well and cook for 1 more minute.
• Add the rice along with soaking water to the pressure cooker. Season with salt and pepper. Close the lid and cook for 2 whistles.
• Wait till the pressure subsides naturally. Serve hot or warm with sour cream, guacamole and cilantro.

Video

Notes

• I love using basmati rice, but feel free to use any other long grain rice. But make sure to adjust the amount of water in the recipe accordingly.
• Black beans are my favorite for this recipe, but kidney beans, pinto beans or even black eyed peas are all great options here.
• To make this recipe without You can make the recipe without a pressure cooker:
  • Make it in a heavy bottom saucepan or a dutch oven.
  • Follow the recipe as is, but add 2¾ water instead and cook on low heat until the rice is cooked and all of the water is absorbed.
• Feel free to use any colored bell pepper or even poblano peppers.
• You can also add other vegetables like chopped zucchini, sweet potato or potato.
• I love using store bought salsa, but you can use fire roasted tomatoes or tomato sauce/ puree instead. If using sauce/ puree, then add extra chili powder and cumin to spice it up.
• Store any leftover beans and rice in an airtight container for up to 3 days in the refrigerator. Reheat until thoroughly heated through before serving.

Nutrition

Calories: 311kcal | Carbohydrates: 68g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 269mg | Potassium: 346mg | Fiber: 3g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 2mg

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