Black beans are one of my favorite ingredients because they’re loaded with plant-based protein and fiber! Combined with brown rice, this easy recipe makes a delicious main dish without much work!
I got a pressure cooker a few months ago, and I’ve found it to be super handy for recipes that involve rice or dried beans. This Cuban black beans and rice recipe combines the two for an easy and delicious meal! I love how simple and easy this recipe is, but it’s full of flavor!
Tips for Making Instant Pot Rice and Beans
- I don’t have an Instant Pot, but I have a similar type of pressure cooker. As long as you have one that allows you to saute before cooking, any model should work just fine. I also had a friend test this in an Instant Pot to be sure the cooking time was the same!
- I recommend using low-sodium vegetable broth so you can control the saltiness after cooking. The Not-Chick’n broth from Edward & Sons is my favorite.
- If your beans are still a little firm after cooking, put the lid back on for 10 minutes and let them continue to soften.
This is also a very budget-friendly recipe since dried beans and rice are incredibly cheap. If you have an onion and bell pepper on hand, you’re in luck! They make a delicious topping.
How to Store Instant Pot Rice and Beans
If you have leftovers, store the rice and beans in an airtight container in the refrigerator. Keep the toppings separate until ready to serve. If you want to store the toppings, avocado won’t last long, but you can store extra peppers and onions for 2-3 days.
Substitution Ideas
- I’ve only tested this recipe with long grain brown rice. Since different types of rice cook at different times, I recommend sticking with the long-grain brown rice.
- You can substitute any toppings you like. This recipe is delicious with hot sauce, salsa, chopped jalapenos, or bell peppers and avocado.
- If you don’t have white cooking wine, feel free to substitute with additional broth.
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Black beans are one of my favorite ingredients because they’re loaded with plant-based protein and fiber! Combined with brown rice, this easy recipe makes a delicious main dish without much work!
Adapted from Health magazine.
Ingredients
- 1 tablespoon olive oil
- 1 medium red or yellow bell pepper, diced
- 4 cloves garlic, minced
- 1 red onion, diced (reserve 2 tablespoons for garnish)
- 2 teaspoons cumin
- 1 1/2 teaspoons dried oregano
- 1 tablespoon red wine vinegar
- 3 cups vegetable broth
- 1/2 cup dry white cooking wine (or substitute additional broth)
- 1 cup dried black beans, rinsed
- 3/4 cup long grain brown rice
- 2 teaspoons lime juice
- 1 avocado, cubed
- 1 Roma tomato, diced
- Fresh cilantro or parsley for garnish
Instructions
- Set your pressure cooker to saute and add the oil, bell pepper, garlic, and the red onion, reserving 2 tablespoons of the red onion for garnish.
- Saute for 5 minutes, stirring occasionally.
- Add the cumin, oregano, and red wine vinegar and continue cooking 2 minutes.
- Add the broth, cooking wine, black beans, and rice.
- Cover and cook on high for 30 minutes.
- While the beans are cooking, combine the chopped tomato, lime juice, avocado, and diced onion in a bowl.
- Release the pressure naturally for about 10 minutes, then uncover the pot.
- If the beans are still slightly firm, put the lid back on for 5-10 more minutes.
- Divide into bowls and top with avocado mixture.
Notes
This recipe will thicken as it cools. It may look a little watery at first, but as the recipe and beans continue to soften, it will lose more moisture.
Keywords: Instant Pot Black Beans and Rice
Side Dish Suggestions for Instant Pot Rice and Beans
- For an easy side dish, try serving your Cuban black beans and rice with plantains! You can saute them on the stove in a bit of olive oil for a few minutes until they’re golden brown.
- You could also serve this with grilled or toasted bread. We sliced up some sourdough bread, toasted it, and smeared it with a little bit of butter for a delicious side dish.
- This would also be delicious with this Mexican Street Corn salad!
Do you have a pressure cooker?
Katy
I was really excited for this recipe before I started cooking it and even more excited as it cooked- it smelled delicious! My beans weren’t cooked at all in my IP after the 30 minutes on high with a 10 minute natural release, so I left them for another 10 minutes as suggested. They were still hard and the rice had become like an oatmeal consistency and the spices are hardly noticeable. I really want this recipe to work, but I followed it to a “t” and it just didn’t in my IP.
★★
Carter
About to make this recipe, it sounds right up my ally. It would be helpful though if the nutrition fact sheet provided listed the dietary fiber as well, as with it omitted people may see it more as a ball of carbs. Dietary fiber should usually be subtracted from the carbs overall to give the “net carbs”, or carbs that your body will use for energy.
Liz
Thank you so much for that feedback! My nutritional calculator doesn’t add fiber by default but I can certainly add it in! I’ll update the post. Thanks again!
Erica Schwarz
Delicious and so healthy! Love that you used vegetable broth too. YUM
★★★★★
Veena Azmanov
Healthy and a unique combo too. Definitely yummy and a comforting meal option.
★★★★★
Emily
I just got an instant pot so I cannot wait to make this recipe, looks delish!
★★★★★
Kushigalu
Love how simple this is to prepare and the dish was so yum and flavorful. Thanks for sharing.
★★★★★
Kelly Anthony
This Cuban black beans and rice will make a great lunch this week. I love that I can make a big batch and eat on it all week.
★★★★★
Jessica Formicola
I love black beans and rice, and this is by far the best recipe I’ve ever tried! We make it all the time!
★★★★★
Amanda
I’m so lucky I came across this recipe! The preparation is super simple, and the beans are so flavorful and delicious.
★★★★★