When you just don't know what to make for dinner, this recipe for Black Beans and Rice (Instant Pot) with a fresh avocado salsa swoops in to save the day! Healthy, full and flavor and fantastic for meal prep.
Black beans and rice (Instant Pot or otherwise) is a fantastic stick-to-your-ribs meal that is easy on the wallet. Let's be real...if I had a dollar for each time I stood in front of my fridge or pantry, staring blankly and wondering what to make for dinner…well, I would have enough money to go out for a fancy meal!
It's those days that I'm grateful about my bordering-on-obsessive need to stock my pantry with staple items such as rice and beans.
Black beans and rice are a fantastic base for using up leftovers (less waste = less money out of our pockets!). Sometimes we pile on shredded chicken or grilled shrimp, and other times we tuck the mixture inside of burritos. But the beauty of a simple plate of beans and rice is that they can be a hearty vegetarian meal all on their own. Top them with a fresh avocado salsa and you have an easy, healthy meal that's packed with protein and fiber.
Tips for this recipe
- The salsa: While this light and fresh salsa is the perfect foil for a hearty plate of black beans and rice, it's equally good served on shrimp tacos, piled on top of grilled salmon or chicken, or served alongside a bowl of tortilla chips.
- Portion size: This recipe makes a large portion of rice and beans (8 cups!), which will stay good for a couple of days in the fridge so you can use it for a variety of meals. The nutritional data provided in the recipe below accounts for 1 cup of rice and beans, along with the avocado salsa, to be served as a vegetarian entrée. Of course, you could serve up less as a side dish if you wish.
- Soaking: One of the many fantastic uses for the Instant Pot, or any other electric pressure cooker, is that it can cook dried beans in a fraction of time needed for stovetop cooking. Another bonus? It's not necessary to soak the beans before cooking, which is a huge time saver! If you prefer to soak your beans, reduce the cooking time to 9 minutes.
- Double duty: The beauty of this recipe is that the rice and beans are cooked together in the Instant Pot. Less clean-up needed - I'm a fan of that!
- Lime juice: Don't skip the squeeze of lime at the end of the recipe. The acid in the lime juice really makes the flavors sing.
How to make Instant Pot black beans and rice
- RINSE: First, rinse the beans in a sieve and pick out any stones.
- SAUTÉ: Using the Sauté mode on the Instant Pot, cook the onions until they start to soften. Stir in some minced garlic and the spices. If you'd like a little heat, stir in some cayenne pepper as well.
- ADD THE REST: Switch off the Sauté mode, then add the vegetable broth, water, rinsed black beans and brown rice. Give the mixture a quick stir to combine.
- COOK: Put the lid on the Instant Pot, close the steam vent and set to 30 minutes on HIGH pressure. It typically takes about 15 minutes for the pressure to build before the 30-minute cook time kicks in.
- PRESSURE RELEASE: Once the cooking time is done, allow the pressure to release naturally for 10 minutes, then carefully release the rest of the steam using quick release.
- SERVE: Fluff the mixture with a fork, stir in the lime juice and adjust the seasonings, if necessary. Serve with the avocado salsa.
How to serve it
- Main dish: Serve it as a plant-based main dish with a side of Mexican-inspired slaw. If you like, top it with extra protein, such as shredded chicken or paprika shrimp.
- Side dish: It's a fantastic side dish for endless entrées. Try it with grilled salmon or spice rubbed chicken.
- Filling: Tuck it into burritos, like in my freezer burritos or use it as a fillings for enchiladas.
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Black Beans and Rice (Instant Pot)
Ingredients
The rice and beans:
- 2 teaspoons olive oil
- ½ medium yellow onion chopped
- 4 garlic cloves minced
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 1 ½ teaspoon paprika
- 1 ½ teaspoon dried oregano
- ¾ teaspoon kosher salt
- 3 cups low sodium vegetable broth
- 3 cups water
- 1 ½ cup dried black beans rinsed & stones picked out
- 1 ½ cup short grain brown rice
- juice of ½ lime
- salt and pepper to taste
The Salsa:
- 2 Hass avocados chopped
- Juice of 1 lime
- 2 medium tomatoes diced
- 3 tablespoons minced cilantro
- 2 tablespoons minced jalapeno pepper seeds removed
- ¼ teaspoon kosher salt
Instructions
The Rice and Beans:
- Set the Instant Pot to Saute mode and add the olive oil.
- Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
- Add the garlic, cumin, chili powder, paprika, oregano and salt. Cook for 30 seconds. Turn off the Instant Pot.
- Pour in the vegetable broth, water, dried black beans and rice, and stir.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure. Adjust the time to 30 minutes. The Instant Pot will take approximately 15 minutes to come to pressure.
- Let the pressure release naturally for 10 minutes, then release the pressure the rest of the way.
- Squeeze in the the lime juice, fluff the rice and beans with a fork and season to taste. Serve with the avocado salsa.
The Salsa:
- While the rice and beans are cooking, stir together the avocado, lime juice, tomato, cilantro, jalapeno and salt.
Notes
Nutrition
This post was first published on April 23, 2018 and updated on May 17, 2024.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Camille St-Cyr
Delicious! Perfectly cooked rice & beans.
PK
Great recipe and even worked well with long grain brown rice. Definitely saving this recipe!
Jen
I love this recipe! I've made it 4 times and the last time, I added turmeric and black pepper. I also love cilantro and stirred in the entire bunch (chopped) after the black beans and rice was cooked.
Becky
I have a 6 quart Instant Pot. If I double the recipe, do I need to change the time cooked?
Steve S.
easy and excellent. I added extra salt and some chipotle powder to give it a bit of heat.
Dara
So glad to hear that, Steve!
Becky
Made this tonight and it was a hit! The Avocado Salsa was awesome! The only thing I will change next time is to add some hot pepper flakes for more zip. I used long grain brown rice because I couldn’t find short grain. I pressured it for 28 minutes instead of the 30. Thanks Dara for the delicious recipe.
Becky
I thought I had already asked this question, but I don't see it. Can I use medium OR long grain brown rice instead of short grain brown rice? I can't find short grain at my local stores. If so, do I need to adjust the cooking time? Thanks.
Dara
Hi Becky - I haven't made this recipe using medium or long grain rice, so can't answer this question definitively. My gut tells me it should work fine with the same cooking time.
Suee33
Delicious and Easy - I did not use the jalapeno as kids were eating it too ! However, I might try it sometime as I do put the pepper in my Guacamole and it is fine for all ages. I highly recommend this recipe thank you!
Dara
I'm so glad to hear that!
Amine @ instapot
I am so excited to try this in my IP! Sounds so delicious with the fresh avocado salsa!
Margaret
The recipe looks great, and I will try it soon. Not sure about the avocados though - you know that in Canada, avocados aren't such a big thing! I'm a vegetarian, and I would like to expand my vegetable choice because what I've been choosing lately is getting old, so I just may find an avocado for this.
Thanks for the recipe. As soon as I saw the word "Canuck", I knew that I would have to check out the recipe.
Margaret