Instant pot beans and rice is a delicious comfort food meal. It’s big on flavor and astoundingly easy to make. The beans’ creamy texture and flavorful gravy are heartwarming and filling. But that’s not all there is to this hearty meal.
You can prepare your pressure cooker red beans and rice with just a few budget ingredients. In fact, you probably have them in your pantry right now. Top on the list of these humble ingredients is red beans. There’s a pretty good chance you may on occasion use canned beans. Well, you won’t need to anymore.
Few people have what it takes to make a fresh pot of homemade beans regularly, despite the fact that the fresh variety’s tastes are incomparable to that of its canned counterpart. Fortunately, the Instant Pot has changed the terrain forever. Now you can cook your dried beans in minutes.
You do not even need to soak them first! The Instant Pot gives you control of the cooking process. Dictate and customize the flavor of your beans to suit any recipe. For this reason, you can have easy, filling ol’ rice and beans, with yummy toppings in less than an hour.
This Instant Pot red beans and rice recipe is an excellent gluten-free option and is also an excellent source of fiber. By using brown rice, you can make this Instant Pot red beans and rice meal in one-step and one pot.
DO YOU HAVE TO SOAK BEANS BEFORE USING IN THE INSTANT POT?
A warm pot of fresh beans in a jiffy should be all the reason you need to have an Instant Pot in your kitchen. It can turn your solid bag of dry beans tender and creamy in minutes. No need to pre-soak them either, just rinse them well first. Toss them into the pressure cooker, add seasoning and some liquid, and walk away.
WHAT BEANS SHOULD I USE FOR INSTANT POT BEANS AND RICE?
I like dry red beans. Small red beans have a soft delicate flavor and are common in Louisiana red beans & rice recipes. Other beans work well, too. Black beans, for instance, are another superb choice. They will give your pressure cooker beans and rice an earthier and creamier flavor than red beans will.
Pinto beans can do, as they are of a similar size to black beans. Chickpeas, kidney beans, and other larger beans will require more time to cook, so they are not well suited to this recipe.
And in case you’re wondering whether you can use your canned beans, the answer is ‘No.’ Canned beans will not work with this combined pressure cooker beans and rice recipe because they need less time and liquid to cook.
CAN I USE WHITE RICE?
I use brown rice for this red beans and rice recipe. I love its fluffy, chewy texture and it is jam-packed with fiber. It is more filling and healthier than white rice. White rice will cook too fast, turning into a soggy mush long before your red beans are ready to eat.
WHAT SETTING DO I USE ON MY INSTANT POT FOR BEANS?
If doing just beans, it is easiest to use the bean/chili button and cook for 25-30 minutes. However, this recipe uses beans and rice, so use the pressure cook or manual button.
HOW TO MAKE INSTANT POT BEANS AND RICE
Place your beans into the Instant Pot. Add your seasoning, broth (see my Instant Pot bone broth here), and tomatoes in and mix. Add rice at the top of the mixture and avoid stirring. You need to keep as much of the rice as possible at the top.
Cook on high pressure for 28 minutes, release the pressure and stir. Add some jalapeno or cilantro to your Instant Pot red beans and rice and serve as a side dish. Alternatively, serve your delicious Instant Pot Beans and Rice in burritos or nachos. Use sour cream and olives as a topping to add some zest.
THE FINAL WORD
Make Instant Pot red beans and rice on a weeknight when your heart is calling for much more than a light meal, but you have little time on your hands. It is a fix-it-and-forget recipe that will make the classic red beans and rice recipe with no hassle.
- 1 cup dried red beans, rinsed
- 5 cups broth (can use 4 cups broth plus 1 cups water)
- 1 15 oz can fire roasted diced tomatoes with juice
- 1 medium onion, minced
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon liquid smoke
- 1 ½ cups brown rice, very well rinsed (must use brown rice)
- Place beans, broth, tomatoes, onion, salt, garlic powder, and liquid smoke into the Instant pot inner pot and mix well. Carefully add rice, but do not mix (you don't want too much of it on the bottom.)
- Close lid, making sure the vent is turned toward sealing. Pressure cook on high for 28 minutes.
- Naturally release for 10 minutes, then release the rest of the pressure.
- Remove lid, stir well. Let sit 10 minutes. Serve as a side dish topped with cilantro or jalapeno. Or serve in burritos or nachos topped with sour cream and olives.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 153Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 559mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 7g