Healthy Recipes | Instant Pot Rice & Beans

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Healthy Recipes | Instant Pot Rice & Beans

Carol Blair
Thursday, 19 September 2019

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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.

Cooking in a pressure cooker is a trial and error method. I test Instant Pot recipes thoroughly because different kinds of rice or beans require different cooking times, for example. For best results, I recommend to follow the recipe. Below I hope to cover all possible questions about variations and substitutions for Instant Pot rice and beans recipe.

When it comes to rice cooked in a pressure cooker, it’s a little bit of trial and error method for everyone. Sometimes different varieties of brown rice cook differently. Also rice could be old. I always use long grain brown rice and buy one brand. Last time my husband bought different brand and it needed maybe 1 more minute cooking. Once you find “your rice” you will know how long it cooks and you can add extra minutes.

Instant Pot Rice & Beans

Prep Time: 10 Minutes 
Cook Time: 25 Minutes 
Yield: 5 Servings

Ingredients:

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

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Instructions:

  1. First, chop your Cilantro, keeping the leaves and stems roughly separated.
  2. Second, Add the dried Beans and Rice to the bottom of your Instant Pot.
  3. Next, Gently pour the Vegetable Broth and Water over the Rice and Beans, then give everything a good stir.
  4. Next, add the Salsa and stems of the Cilantro into the pot. Do not mix!
  5. Close the Instant Pot, set the valve to Sealing, and use the Manual Mode to cook on High for 25 Minutes.
  6. One the cook time finishes, let the Instant Pot release pressure for an additional 10 Minutes (leave the “Keep Warm” feature on).
  7. 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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