Instant Pot Black Beans and Rice

Instant Pot Black Beans and Rice

This Instant Pot Black Beans and Rice is a delicious twist on Mexican cilantro lime rice. It makes a satisfying meal on its own with some guac and sour cream, or a flavorful side for burrito bowls.

Course Main Course

Cuisine Mexican

Keyword black beans and rice, instant pot black beans and rice

Prep Time 5

Cook Time 18

Total Time 23

Servings

Calories 392kcal

Author Maria Doss

Equipment

instant pot

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
2 to 3 cloves garlic, chopped
1 cup white basmati rice drained and rinsed
1 teaspoon salt or to taste
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon cumin powder
1 cup chicken stock (I used 33% less sodium)
1 can black beans (15 ounces) drain and rinse well
1 cup corn fresh or frozen
½ cup chopped cilantro
1 tablespoon lime or lemon juice

Instructions

Set the Instant Pot to Sauté mode. Once it’s hot, add the vegetable oil and let it heat for a few seconds. Add the chopped onion and garlic, and sauté for 2–3 minutes, until the onion turns soft and translucent.
Add the rice, salt, chili powder, cumin powder, and paprika. Saute for about 3 minutes to toast the spices. Press cancel.
Add the stock, black beans, and corn to the pot and stir well to combine. Close the Instant Pot lid, ensuring the valve is set to the sealing position. Cook on manual (pressure cook) mode for 3 minutes, then let it stay on warm mode for 10 minutes.
Release pressure, add the chopped cilantro and lime or lemon juice. Stir to combine.
Enjoy it topped with guacamole, pico de gallo, and sour cream, or use it as a flavorful base for burrito bowls or a tasty side dish.

Video

Notes

Drain and rinse the canned black beans well — you’ll need one can for this recipe.

If using freshly cooked black beans, measure out about 1½ to 2 cups.

You can swap the spices for taco seasoning, but remember to adjust the salt, as store-bought Mexican seasoning already contain some.

To keep the dish vegetarian, use vegetable stock instead of chicken stock.

I used 33% reduced-sodium chicken stock, but if you’re using regular or no-sodium stock, be sure to adjust the salt to taste.

Nutrition