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Instant Pot Beans and Rice
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5 from 1 vote

Instant Pot Rice and Beans

Instant Pot Beans and Rice is a flavorful Mexican style vegan and gluten-free one pot dish. It is made of brown rice, black beans, and a few other aromatics.
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 330kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 tbsp Cooking oil
  • 5 clove Garlic
  • 1 Jalepeno deseeded and chopped finely
  • 1 Onion medium sized
  • ½ cup Bell Pepper chopped
  • 1 tbsp Taco Seasoning
  • Salt as needed
  • 1 cup Brown Basmati Rice
  • ½ cup Black beans
  • 2 cup Vegetable Stock
  • 1 cup Diced Tomatoes
  • 1 tbsp Lemon Juice
  • 2 tbsp Cilantro finely chopped

Instructions 

  • Switch on the Instant Pot in sauté mode. Add Oil, let it wait for a min. Next add chopped garlic and jalapenos. Sauté for 30 secs.
  • Add chopped onions and bell pepper, sauté for 2 mins. The onions will become soft now.
  • Next add the Taco seasoning and the required Salt. Combine everything.
  • Now add the washed and drained brown basmati rice. Also add the beans.
  • Combine everything and next add the broth or water. Add the measured quantity. For 1 cup of rice add 2 cups of liquid.
  • Finally add the diced tomatoes. Do not stir. Gently close the Instant Pot.
  • Press Cancel button and then select the pressure cook option. Set 22 mins in high pressure. Move the pressure knob to the sealing position.
  • After cooking for the set 22 mins. Wait for 5 mins of natural pressure release. After 5 mins do a quick release and open the Instant Pot.
  • Gently fluff the rice and top with finely chopped cilantro and drizzle with lemon Juice.
  • Instant Pot Mexican Rice and Beans is now ready.

Video

Notes

  • Use long-grained brown rice. Always wash well thrice or four times before cooking. This removes the excess starch from the rice and makes it perfect to cook.
  • You can use canned or dried beans for the recipe. If using canned beans drain the excess water and wash well and then add.
  • If using dried beans, soak them overnight and then use them.
  • Instant Pot takes the same time to cook the rice and beans.
  • You may use either water or vegetable stock for cooking but stock definitely elevates the taste. I prefer using stock over the rice.

Nutrition

Calories: 330kcal | Carbohydrates: 62.2g | Protein: 9.8g | Fat: 4.3g | Saturated Fat: 0.7g | Sodium: 324mg | Potassium: 610mg | Fiber: 5.9g | Sugar: 4.8g | Calcium: 62mg | Iron: 2mg
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