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
Ingredients
- 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.
Tammy
Mmmm this looks delicious! What a great side dish for so many dishes ^_^
Swathi
This vegetarian rice and beans looks perfect weekday meal. I love it as it is wholesome, we can have with little yogurt.
Natalie
This sounds so delicious and I love how easy this is to make. Perfect for busy days. And for families. I'm saving this recipe on my weekly menu list. My boys will love this!
Ritu Tangri
Oh !This is the lunch time and this rice with beans is killing me with its looks. Addition os salsa to the rice must have made it super delicious, I'm sure.
code2cook
Looking such a mouthwatering rice bean combination. Rice grains are not sticking together. Beans taste amazing with rice and making this pulao surely a treat.
Shailender Sharma
That's not just sound fabulous but looks too at the same time. Black beans rice bowl is all I am enjoying watching this moment.
Lata Lala
Vegetarian Black Beans & Rice looks fabulous and inviting. This could be a perfect lunch/dinner idea. Would love to grab the bowl.
Seema Sriram
I love the instapot meals. they are such a life saver especially on busy working days. I am so glad to see this easy recipe.
Mayuri Patel
Any rice dish with a generous amount of vegetables and other ingredients is a filling meal. Your Vegetarian Black beans and Rice dish fits that bill perfectly. Such a flavorful rice with salsa and the spices.
Sapna
Vegetarian black bean and rice is my favorite Mexican rice dish. Love the addition of corn in it. My jalapeño lover family enjoy it with lots of jalapeños.
Vanitha Bhat
Super delicious! I love beans in my rice and Mexican rice is my all-time favorite! Missing my IP here in India but make it in my pressure cooker! Will try with black beans soon. My kinda one pot meal dear <3
Jagruti's Cooking Odyssey
Such a flavourful and easy 30-minute rice and beans recipe I would love to keep. Beautiful pictures and writeup.
Padma Veeranki
I love using instapot...black beans rice looks super delicious!! I'm such a lover of one pot meals as such...Such a flavourful rice...just want to grab it!!
Sasmita
Such a lovely use of black beans in a rice based recipe here. It seems much quick & easy to make. And yes, its is filling meal with generous amount of vegetables with other ingredients....
Lateefah
I apologize, I'm not clear.... is it 11 canned of black bean or 2 canned of black bean?
cookshideout
Hi Lateffah, sorry for the typo, it should be one 15.5oz. can of black beans. Updated the recipe card.
T. C.
This recipe looks great and I’d like to try it, but I have a question.
The instructions say “ Change the instant pot setting to manual and cook on high pressure for 8 minutes. Make sure that the vent is in the venting position. ”. Do you mean the sealing position? I think that the instant pot won’t count down until it comes to pressure and it won’t come to pressure if it’s in the venting position. Thanks.
cookshideout
Hi T.C., thank you for pointing that out. Vent should be in 'Sealing position'. I've updated the recipe card.
Nancy
What do you mean by drain the water from the rice? Is the rice already cooke
cookshideout
Hi Nancy, rice needs to be soaked for a little bit while you prepare the other ingredients (Step 1 in the recipe instructions). Drain that water and add to the pan.
Rosanne Franco
Can I make this on the stove?
cookshideout
Hi Rosanne, yes, you can make on the stove. Use more water (3 cups), bring to a boil on high heat, then lower the heat, cover and cook till the rice is cooked through and tender. This may take about 15~20 minutes. Hope you try the recipe.
Brunna
I did this recipe lst night and it’s super easy and delicious! That’s definitely the kind of recipe to keep for the future. I will be cooking it again! Thank you for sharing!
Letitia
Fantastic!