Instant Pot Rice and Beans

This one-pot rice and beans recipe is a quick and easy crowd-pleaser that feeds a big group and leaves plenty of leftovers!
Print Recipe
Prep Time 10 mins
Cook Time 1 hr
Cuisine Mexican
Servings 10
Calories 250 kcal


  • 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

Optional Toppings

  • 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.


This recipe is super versatile. Sometimes I throw in some celery or whatever veggies I have on hand. If I have jalapeño, sometimes I like to add that for more heat. I've even done the recipe without the rice (adjusting the water and spices), and it never disappoints.
Keyword instant pot, one pot, rice, beans, healthy, quick, easy, lectins, antiinflammatory, plantbased, vegetarian, vegan, functional medicine, functional nutrition, food is medicine