Instant Pot Black Beans and Rice

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This Mexican inspired Instant Pot Black Beans and Rice is an easy weeknight dinner with smoky and spicy flavor. You don’t need to soak the beans and it pressure cooks on high in just 30 minutes!

You guys are going to love this simple recipe for Instant Pot rice and beans! After you sauté the aromatics, it’s a dump and go recipe. 

This is a healthy meal with comfort food vibes. Enjoy the beans and rice on their own or use it as a stuffing for tacos or burritos!

The Instant Pot is great for cooking rice and beans together or separately. As long as you have the precise ratio of dry ingredients to liquid, you can achieve tender beans and fluffy rice in the pressure cooker.

We love this Instant Pot lima beans recipe, as well as this Instant Pot bean soup, instant pot red beans and rice and Instant Pot cilantro lime rice!

And this recipe is absolutely incredible alongside this Instant Pot carne asada or this sous vide carne asada.

Why this recipe works

1. It’s pretty much a dump and go recipe, as you don’t need to carefully watch the rice and beans like you would if they were cooking on the stove top.
2. This is a time saving recipe. You don’t need to soak the black beans and everything cooks on high pressure in just 30 minutes (plus a little time for pressure to build and release).
3. Dried black beans and rice are usually inexpensive, so this recipe is a budget friendly meal.
4. Leftovers keep well in the fridge or freezer, so it’s a great recipe for meal prep!

Ingredients for Instant Pot Black Beans and Rice

The full list of ingredients and quantities used can be found in the recipe card at the bottom of this post.

You’ll need 1 cup of dried black beans for this recipe. These are also called turtle beans and easily found with the other dried legumes at your local grocery store.

The recipe calls for 2 cups of uncooked brown rice. I have only tested this recipe with brown rice, so I don’t recommend substituting with another type of rice.

To make this beans and rice a full meal, we’re adding 8 ounces of smoked sausage, cut into pieces. Andouille or kielbasa are great options.

For the cooking liquid, you’ll need 4 cups of chicken stock. I like to use homemade (like this crockpot chicken broth) or low sodium store-bought broth so I can control the amount of salt in the recipe.

We like to add a spicy kick to our black beans and rice, so I normally add 1-2 diced jalapeños.

For a smoky flavor, you’ll need ½ teaspoon chili powder and 1 tablespoon of ground cumin. (I normally toast and grind cumin seeds for the best smoky flavor).

You’ll also need 2 teaspoons of dried oregano. I recommend dried over fresh for this recipe.

Step by step instructions

Turn the Instant Pot to the sauté setting and heat the oil.

Add the onions, green pepper and jalapeños and sauté for 2 minutes.

Add the bay leaf, salt, oregano, cumin, chili powder and tomato paste and cook for 30 seconds. **Add chicken stock if it starts to burn.

Add the smoked sausage, beans, rice and chicken stock and mix together.

Pressure cook on high for 30 minutes.

Natural release for 15 minutes, then release any remaining pressure.

Fluff and serve with fresh cilantro, limes and sliced jalapeños. 

Expert tips

1. I don’t recommend substituting other types of beans or rice in this recipe as different ingredients will require adjustments to the ratio of dry ingredients to liquid.
2. I use a 6 quart Instant Pot. If you have a smaller one, be careful not to overfill your Instant Pot.
3. The jalapeños add a spicy kick. If you’re not a fan of spicy, just leave out the jalapeños or replace them with more green pepper.
4. Be sure to let the pressure naturally release for 15 minutes as the rice and beans will continue to cook during this time. 
5. While the cook time is 30 minutes on high in the Instant Pot, you’ll also need to factor in time for pressure to build and release.
6. After the pressure releases, if your black beans are too firm for you, just seal the valve again and pressure cook for another 2 minutes and quick release the pressure.

Common questions

Storage, freezing and reheating

Store leftover beans and rice in an airtight container in the fridge for 3-4 days. 

You can also freeze black beans and rice. Just place in a freezer safe container or bag and freeze for up to 3 months. I usually freeze it in individual servings for easy defrosting and meals.

To reheat, just warm in the microwave. If the beans and rice are frozen, let them defrost in the fridge first before reheating. 

More Instant Pot recipes

• Instant Pot Pad Thai
• Instant Pot Sausage
• Instant Pot Lamb Chops
• Instant Pot Lamb Curry
• Instant Pot Bolognese

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!