Instant Pot Black Beans and Rice
Instant Pot Black Beans and Rice is a delicious one-pot meal that's packed with fibre and protein loaded black beans and healthy brown rice. You'll love the big flavors.
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Servings: 5 people
Calories: 141kcal
Equipment
Ingredients
- 1 cup Brown Basmati Rice
- 1 cup Black Beans Un-soaked, dry
- 1 medium bell pepper roughly chopped use any color
- 1 medium yellow onion roughly chopped
- 6 cloves garlic roughly chopped
- 1 can Diced Tomatoes, use any variety 10 oz / 283 g
- 2 tbsp Extra Virgin Olive Oil
- Salt (to taste)
Seasonings
- 1 tsp Cumin Powder
- 1 tsp Cayenne Pepper Powder
- 1 tsp Paprika
- 1 tsp red chili flakes
- 1 tsp dried chives
Liquid
- 2 cups chicken broth low sodium
- 1.5 cups water
Garnish
- Lime Juice according to taste or lemon juice
- roughly chopped cilantro according to taste
Instructions
- Rinse the black beans and brown rice very well several times under running tap water. Keep aside.
- Set the Instant Pot on SAUTE and set it on NORMAL.
- Add oil and throw in the onions Saute for 1 min. Than add the garlic and saute until the onions begin to become translucent. About 2-3 mins.
- Next, ass the bell pepper and mix well.
- Add rest of the ingredients into the pot like - diced tomatoes, seasonings, rinsed black beans, rinsed brown basmati rice, chicken broth and the water, Give everything a very good stir and de-glaze the pot so that there are absolutely no bits and crumbs stuck at the bottom of the pot.
- CANCEL the SAUTE function. Close the lid of the pot, seal the valve. PRESSURE COOK on HIGH for 35 minutes.
- Once the cooking cycle is over the Instant Pot will begin to make a beeping sound. Wait for 10 minutes of NATURAL PRESSURE RELEASE (NPR) and than release the rest of the pressure manually by moving the valve from the SEALING to the VENTING position.
- Carefully open the lid of the pot. Squeeze a generous dose of lime or lemon juice. Garnish with chopped cilantro leaves and enjoy! Read NOTES below for extra TIPS.
Video
Notes
- Measuring Units Used, 1 Cup = 240 ml & 1 teaspoon = 5 ml.
- Can I use White Rice? No you cannot use white rice for this recipe. Every rice has different cooking time and the ratio of liquid to varies. I tested the recipe using brown basmati rice. It'll be great if you use the same.
- Older Black Beans takes much longer to get fully cooked. In case you find the beans a little under cooked after 35 mins of high pressure, close the lid and cook for 5 more mins on high pressure. No need to add any extra liquid.
- You can add variety of canned diced tomatoes. I used diced tomatoes with green chilies. It gives the dish a slight kick.
- The cooked Black Beans and Rice thickens as it cools down. You can sprinkle little water and re-heat before serving it.
- Skip adding the Cayenne pepper and the chili flakes if you do not prefer spicy food. Though it adds a slight kick to the dish and doesnot make it spicy.
- Chicken Broth: You can sub the water and cook the dish entirely with chicken broth.
- Want to Freeze it? We love using portion sized freezer safe bags. Lasts for 3 months in the freezer.
- In the Fridge: Lasts for 7 days when stored in moisture free airtight containers.
Nutrition Facts
Instant Pot Black Beans and Rice
Amount Per Serving
Calories 141
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 476mg21%
Potassium 501mg14%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 4g4%
Protein 5g10%
Vitamin A 1340IU27%
Vitamin C 43mg52%
Calcium 68mg7%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 141kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 476mg | Potassium: 501mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1340IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 3mg