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Instant Pot Black Beans and Rice
Prep Time:
1
hour
hour
10
minutes
minutes
Cook Time:
35
minutes
minutes
Naturally Pressure Release:
10
minutes
minutes
Total Time:
1
hour
hour
55
minutes
minutes
Servings:
4
Calories:
447
kcal
Author:
URVASHI PITRE
Calories:
447
kcal
|
Carbohydrates:
76
g
|
Protein:
16
g
|
Fat:
10
g
|
Fiber:
12
g
|
Sugar:
5
g
Ingredients
2
tablespoons
oil
1
cup
Onion
chopped
1
cup
Bell Peppers
chopped
1
tablespoon
Minced Garlic
2
tablespoons
Ground Cumin
1
tablespoon
Dried Oregano
1 1/2
tablespoons
Tomato Paste
2
Bay Leaves
2
teaspoons
Kosher Salt
1
cup
dried black beans
soaked overnight, or for an hour in hot water
1
cup
Brown Rice
rinsed and drained
1 3/4
cups
Water
1/4
cup
Cilantro
chopped (optional)
1
Jalapeno Pepper
minced
Instructions
Turn the Instant Pot on SAUTÉ HIGH. Add oil.
When the oil heats, add onions, garlic, green pepper, and jalapeño. Sauté for 1 minute to soften vegetables.
Add cumin, oregano salt, tomato paste, and bay leaves.
Add brown rice, beans, and water and stir.
Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes.
Allow the pot to release pressure naturally. Do not rush this as you need time for the beans and rice to absorb any remaining water.
Garnish with cilantro, if using, and serve.
Scared of the heat? Eliminate the jalapeno, or reduce the amount used for less spice.
If you don't have time to soak the black beans overnight, simply soak them for an hour in hot water before cooking.
Don't forget to remove the bay leaves at the end of pressure cooking. They're good for infusing flavor, but not so much for eating.