Instant Pot Rice & Beans (Only 5 Ingredients!)

GFGluten FreeOFOil FreeVVegan

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These Instant Pot Rice & Beans require only 5 simple ingredients to make! Perfect for Meal Prep or an Easy Weeknight Dinner. Vegan, Gluten Free, Oil Free.

While they may be simple, there is just something that is so satisfying about a big ol’ bowl of rice and beans. As an added bonus, this recipe has BIG flavor, but only required 5 affordable ingredients.

ingredients for rice and beans on wood cutting board

Heck, you may already have all of them in your pantry! And if you don’t you can definitely get them at your local store for a great price.

While the ingredients for this recipe are humble, I promise that the flavors will still “wow” you. I’m not exactly sure what it is, but something magical happens to that Salsa and Cilantro in the pressure cooker – the flavors intensify and become much more complex.

bowl of rice and beans on wood cutting board with lime

While this recipe is so dang easy, I also love how customizable it can be. You can easily increase or decrease the spice level based on the Salsa you choose to use, and you can also add in some extra spices if you’re feeling fancy. Plus, let’s not forget about the toppings! I like this Instant Pot Rice & Beans recipe best when topped with fresh Cilantro, Avocado, and a squeeze of Lime.

This dish is hearty and filling on it’s own as a main, but you could also use it as a side! May I suggest making some Sheet Pan Fajitas to go along with it? 🙂

bowl of rice and beans on wood cutting board with lime

I pretty much only use my Instant Pot to make rice and beans (or both at the same time), but if you’d like me to create more iPot recipes, please leave a comment below and let me know! I think it would be a nice challenge and change of pace 🙂

A Few Final Thoughts:

  • You can also use dried Black Beans for this recipe, but they will make the rice look a little, er, grey. It’ll still taste great though!
  • This recipe is simple, but feel free to add in some extra ingredients if it suits your fancy – I think Corn, Jalapeños, or some extra tomatoes would be great!
  • I have not tested this recipe on the stovetop, so unfortunately I cannot provide modifications for that. You may be interested in my One Pot Mexican Quinoa though !

bowl of rice and beans on wood cutting board with lime

If you’re looking for more easy recipes, you’ll also love this One Pot Spinach and Artichoke Pasta and this Slow Cooker Bean & Quinoa Chili!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Instant Pot Rice & Beans (Only 5 Ingredients!)

These Instant Pot Rice & Beans require only 5 simple ingredients to make! Perfect for Meal Prep or an Easy Weeknight Dinner. Vegan, Gluten Free, Oil Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: 5 Servings 1x

Ingredients

Scale
  • 1 1/4 cup dry Red Kidney Beans
  • 1 1/2 cup dry Brown Rice
  • 1 cup Salsa
  • ½ bunch Cilantro, stems and leaves divided
  • 3 cups Vegetable Broth
  • 2 cups Water

Instructions

  • First, chop your Cilantro, keeping the leaves and stems roughly separated.
  • Add the dried Beans and Rice to the bottom of your Instant Pot.
  • Gently pour the Vegetable Broth and Water over the Rice and Beans, then give everything a good stir.
  • Next, add the Salsa and stems of the Cilantro into the pot. Do not mix!
  • Close the Instant Pot, set the valve to Sealing, and use the Manual Mode to cook on High for 25 Minutes.
  • One the cook time finishes, let the Instant Pot release pressure for an additional 10 Minutes (leave the “Keep Warm” feature on).
  • Finally, move the valve from Sealing to Venting to release all remaining pressure, and serve the Beans and Rice warm. Garnish with the chopped Cilantro leaves, and anything else you desire!

Notes

  • A few of my beans rose to the top of the mixture, and I noticed they looked a little “dry” when I opened the pot. If this happens to you, simply mix the Beans and Rice together, then cover the pot again and let sit for 12 – 15 minutes.
  • Different beans require different amounts of time to cook in the pressure cooker, so I would be wary of substitutions. If you do decide to use a different bean, make sure to cook the mixture for at least 22 minutes, so the brown rice will cook completely.
  • I used this Instant Pot to make this recipe.

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ingredients for rice and beans on wood cutting board with bowl

 

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. What if you dont have dry beans on hand and only have canned? How would you alter this recipie and get the same result?

    1. Brown rice takes a lot longer to cook than long-grain white rice. I’m afraid if you use brown rice, the canned beans will fall apart because of the long cooking time. One option would be to cook the rice along with the remaining ingredients, leaving the beans out of the pot. Once the rice has completed it’s cook time, you can then open the pot and mix the beans in at that time.

  2. Why so particular about not stirring once the coriander/salsa is in? Does it get stuck to the bottom or something?

    1. When using dried beans you must use short grain brown rice for this as substitutions may require different amounts of time for the ingredients to cook in the pressure cooker. White rice cooks so much faster than brown rice and I have not personally tried using white rice for this recipe.

  3. This looks really good! Would this recipe, as written, fit in a 3 quart Instant Pot, or do I need to cut the recipe in half? One of the comments says that the recipe can be doubled in a 6 quart pot – so it would seem the recipe would fit into a 3 quart – but would like your feedback. Thanks! (also, I want to use black beans)

  4. Easy and delicious! I see in other comments that others have had some trouble getting the recipe to cook properly, but it worked perfectly for us — no Burn messages from the Instant Pot, and the dish was ready to eat when I quick-released and opened the pot. The cilantro and hot sauce adds some welcome additional flavor and heat.

  5. I can’t get over how flavorful this is considering how few ingredients are involved. Love this recipe!

  6. Loved it so much we made it two weeks in a row. Leftovers are good anytime and so many ways. Even cold out of a bowl. Thanks for the keeper recipe.

  7. we are huge rice fans and when I made this dish everyone raved about it will definitely make it again!