Instant Pot Rice and Beans – With Dried Beans
If you’re looking for a hearty, nutritious, and budget-friendly meal, look no further than this Instant Pot Rice and Beans – With Dried Beans recipe. The combination of rice and beans not only delivers a satisfying meal but also packs a protein punch that is perfect for any time of the day. This recipe is incredibly easy to make, thanks to the Instant Pot, which handles all the cooking while you sit back and relax. Get ready to fall in love with this wholesome dish that’s as versatile as it is delicious!
Top Reasons to Make Instant Pot Rice and Beans – With Dried Beans
- Quick Cooking: The Instant Pot significantly reduces cooking time, making it easy to whip up this dish even on the busiest days.
- Nutritious and Filling: Packed with fiber, protein, and essential nutrients, this meal keeps you full and satisfied.
- Cost-Effective: Dried beans and rice are affordable staples that can stretch your grocery budget while providing delicious meals.
- Versatile: Customize your dish with different spices, vegetables, or toppings to suit your taste preferences.
- Meal Prep Friendly: This recipe is perfect for batch cooking, making it easy to have healthy meals ready throughout the week.
What’s in the Bowl
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, minced
- 1 medium yellow, green, or red bell pepper, seeded and diced
- 1 teaspoon minced garlic
- 2 cups long-grain brown rice, rinsed well and drained
- 1 cup dried small red or pinto beans, rinsed and sorted
- 2 cups low-sodium or salt-free chicken or vegetable broth
- 3 cups water
- 1 cup salsa
- 1 tablespoon homemade taco seasoning or store-bought taco seasoning
- Cheese, sour cream, cilantro for serving (optional)
Setup & Equipment
- Instant Pot: Essential for this recipe, it cooks the beans and rice quickly and evenly.
- Measuring Cups and Spoons: To measure your ingredients accurately.
- Wooden Spoon: For stirring and mixing the ingredients.
- Cutting Board and Knife: To chop the onion and bell pepper.
Instant Pot Rice and Beans – With Dried Beans — Do This Next
Step 1: Sauté the Vegetables
Begin by turning your Instant Pot to the sauté mode. Add the extra virgin olive oil to the pot. Once the oil is hot, add the minced onion and sauté for about 2-3 minutes, or until it becomes translucent. Next, add the diced bell pepper and minced garlic. Sauté for another 2 minutes until fragrant.
Step 2: Add the Rice and Beans
Stir in the long-grain brown rice and dried beans. Mix well to coat them in the oil and vegetable mixture.
Step 3: Pour in the Liquids
Add the low-sodium chicken or vegetable broth, water, and salsa to the pot. Stir to combine everything evenly.
Step 4: Season the Dish
Sprinkle in the taco seasoning and give it another stir to ensure the seasoning is distributed throughout the mixture.
Step 5: Pressure Cook
Close the lid of the Instant Pot and set the valve to the sealing position. Select the manual setting and cook on high pressure for 30 minutes. Once the cooking time is complete, allow a natural release for 10 minutes before performing a quick release for any remaining pressure.
Step 6: Fluff and Serve
Carefully open the lid and fluff the rice and beans with a fork. Serve hot, garnished with optional toppings such as cheese, sour cream, and cilantro.
Seasonal Adaptations
- Spring: Add in some fresh peas or asparagus for a seasonal twist.
- Summer: Incorporate corn and diced zucchini for a fresh, vibrant dish.
- Fall: Mix in roasted squash or pumpkin for a warm, comforting flavor.
- Winter: Top with shredded kale or spinach for a nutrient boost during the colder months.
What Could Go Wrong
- Burning: If the sauté step is skipped or not done properly, the ingredients may stick to the bottom and cause a burn notice.
- Undercooked Beans: Dried beans need enough cooking time. If you’re using older beans, they may require a longer cooking time.
- Too Much Liquid: If the recipe is adjusted for more beans or rice, ensure you also adjust the liquid accordingly to avoid a soggy dish.
- Flavorless Dish: Don’t skip the seasoning! Taco seasoning is key to making this dish flavorful and enjoyable.
Freezer-Friendly Notes
This Instant Pot Rice and Beans – With Dried Beans recipe is perfect for meal prep and can be frozen for later use. Allow the dish to cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
Instant Pot Rice and Beans – With Dried Beans FAQs
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for this recipe. If using canned beans, reduce the cooking time significantly to avoid mushy beans, and add them in during the last 10 minutes of cooking.
What if I don’t have taco seasoning?
If you don’t have taco seasoning, you can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, and salt to taste.
Can I use a different type of rice?
While this recipe is designed for long-grain brown rice, you can substitute it with other types of rice. Just be sure to adjust the liquid and cooking time accordingly.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop, adding a splash of water if necessary to loosen the consistency.
That’s a Wrap
This Instant Pot Rice and Beans – With Dried Beans recipe is a fantastic addition to your meal rotation. Not only is it easy to prepare, but it also offers endless possibilities for customization. Whether you’re serving it as a main dish or a side, you’ll find that it’s a nourishing and satisfying option that pleases both the palate and the wallet. Enjoy your delicious creation and share it with friends and family!
Instant Pot Rice and Beans - With Dried Beans
Ingredients
Equipment
Method
- Begin by turning your Instant Pot to the sauté mode. Add the extra virgin olive oil to the pot. Once the oil is hot, add the minced onion and sauté for about 2-3 minutes, or until it becomes translucent. Next, add the diced bell pepper and minced garlic. Sauté for another 2 minutes until fragrant.
- Stir in the long-grain brown rice and dried beans. Mix well to coat them in the oil and vegetable mixture.
- Add the low-sodium chicken or vegetable broth, water, and salsa to the pot. Stir to combine everything evenly.
- Sprinkle in the taco seasoning and give it another stir to ensure the seasoning is distributed throughout the mixture.
- Close the lid of the Instant Pot and set the valve to the sealing position. Select the manual setting and cook on high pressure for 30 minutes. Once the cooking time is complete, allow a natural release for 10 minutes before performing a quick release for any remaining pressure.
- Carefully open the lid and fluff the rice and beans with a fork. Serve hot, garnished with optional toppings such as cheese, sour cream, and cilantro.
Notes
- Allow the dish to cool completely before freezing.
- Store in an airtight container for up to 3 months in the freezer.
- Reheat in the microwave or stovetop, adding water if necessary.
