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Instant Pot Black Beans and Rice Recipe

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4.1 from 82 reviews

A quick and flavorful Instant Pot recipe for Black Beans and Rice that combines aromatic spices, tender beans, and fluffy basmati rice. Perfect as a main dish or a versatile side, this dish is enhanced with fresh cilantro and a squeeze of lime, ready in under 30 minutes with minimal hands-on time.

  • Total Time: 23 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 2 to 3 cloves garlic, chopped
  • 1 cup white basmati rice, drained and rinsed

Spices

  • 1 teaspoon salt or to taste
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin powder

Liquids and Beans

  • 1 cup chicken stock (33% reduced sodium recommended)
  • 1 can (15 ounces) black beans, drained and rinsed well
  • 1 cup corn, fresh or frozen

Finishing Touches

  • ½ cup chopped cilantro
  • 1 tablespoon lime or lemon juice

Instructions

  1. Sauté Aromatics: Set the Instant Pot to Sauté mode and add vegetable oil. Once hot, add the chopped onion and garlic, sautéing for 2–3 minutes until the onion becomes soft and translucent.
  2. Toast Rice and Spices: Add drained basmati rice, salt, chili powder, cumin powder, and paprika to the pot. Sauté for about 3 minutes, stirring occasionally to toast the spices and rice, then press cancel to stop the sauté function.
  3. Add Liquids and Beans: Pour in the chicken stock, add the drained black beans and corn, and stir everything well to combine evenly.
  4. Pressure Cook: Close the Instant Pot lid securely, making sure the valve is set to the sealing position. Set to manual (pressure cook) mode for 3 minutes.
  5. Natural Release: Allow the Instant Pot to remain on warm mode for 10 minutes after cooking ends to naturally release pressure, then carefully release any remaining pressure by turning the valve to venting.
  6. Finish and Serve: Open the lid, stir in chopped cilantro and lime or lemon juice. Serve warm, optionally topped with guacamole, pico de gallo, and sour cream, or use as a base for burrito bowls.

Notes

  • Drain and rinse canned black beans well; use one 15-ounce can for this recipe.
  • If using freshly cooked black beans, measure about 1½ to 2 cups.
  • Spices can be swapped for taco seasoning, but adjust salt accordingly as pre-made taco seasonings usually contain salt.
  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • Adjust salt if using regular or no-sodium chicken stock, as the recipe suggests reduced-sodium stock.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Mexican
  • Diet: Halal

Find it online: https://flavorhug.com/instant-pot-black-beans-and-rice-recipe/