I’ve made this dish at least 6 times, but it always turned out a little different… sometimes a little too soupy, sometimes too mushy. I finally nailed it and decided this one was worth sharing.
I love that it’s all in one pot, and that the prep is literally 5-10 minutes (aside from the overnight soak of the beans). I’m sure this recipe could also be made on the stove top, though I’ve never tried it. The great thing about the Instant Pot or any pressure cooker is that it destroys the lectins in the rice and beans, which can be a major problem for people with inflammatory or autoimmune conditions (like rheumatoid arthritis, multiple sclerosis, etc.)
I serve this with a dollop of guacamole or sliced avocado, fresh cilantro, green salsa and a lime wedge. It makes great leftovers and stores in the fridge for about 1 week and in the freezer for at least a month. Please let me know how yours turns out!
Note that this recipe makes A LOT of rice and beans (about 10 servings), so if you’re feeding just 1-2 people and aren’t interested in having much leftover, you could halve everything.
Instant Pot Rice and Beans
- 2 cups dried pinto beans, soaked in water overnight
- 1.5 cups short grain brown rice, rinsed well
- 1 tbsp avocado oil
- 1 white onion, diced
- 4 garlic cloves, minced
- 5 cups water
- 1 cup green salsa (medium heat)
- 10 cilantro sprigs, stems separated from leaves
- 2 tsp sea salt (more to taste)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1 bay leaf
- guacamole or sliced avocado
- lime wedges
- green salsa
- Set Instant Pot to sauté. Once hot, add a big swirl of avocado oil. Add onions, sauté 3-5 minutes until slightly soft. Add garlic, saute 1 minute. Turn off heat by pressing 'Cancel'.
- Add beans, rice, water, salsa, cilantro stems, spices. Stir.
- Cover Instant Pot, set to 'Sealing', and set to High Pressure for 23 minutes. Allow pressure to naturally release for 15 minutes.
- Then, carefully release remaining pressure by manually turning the release knob (I always wear an oven mitt to be sure I don't burn myself.)
- Stir and taste. Add more salt if needed and optional cayenne.
- Serve in bowls. Add cilantro leaves, and optional toppings: guacamole, sliced avocado, green salsa, lime wedge.