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Make lovely cumin-scented, Cuban inspired Instant Pot Black Beans and Rice in a fraction of the time of traditional methods! One of the best black bean recipes you'll make in your Instant Pot.
What Makes This Black Beans and Rice Recipe Incredible?
- Quick. This vegetarian recipe is a spin on a Cuban Moros y Cristianos recipe done in a fraction of the time. It's simplified for efficiency, but still comes out with all the flavors you'd expect from the dish.
- Flavor. This is one of those dishes that literally explodes with flavors in your mouth. You can't have Cuban-inspired cooking without crazy good flavors!
- Simple. Besides soaking the beans and a quick one-minute saute, this is a very simple pour and cook recipe. Perfect for any day of the week.
- Vegetarian. Meatless Monday? Vegetarian family member coming to visit? This recipe is perfect. It's meat-free, but still packs plenty of protein from the black beans and will leave your guests full. If you want to add meat to this, you could always serve it with my Instant Pot Pulled Pork Carnitas for a little Cuban/Mexican fusion!
What Ingredients Do You Need For Moros y Cristianos?
Here's what you'll need to make this delicious Instant Pot Beans and Rice recipe:
- oil
- Onion
- Bell Peppers
- Minced Garlic
- Ground Cumin
- Dried Oregano
- Tomato Paste
- Bay Leaves
- Kosher Salt
- dried black beans
- Brown Rice
- Water
- Cilantro(optional)
- Jalapeno Pepper
How Do You Make Instant Pot Black Beans and Rice?
Take the following steps to make this Instant Pot recipe:
- Heat. Turn the Instant Pot on SAUTÉ then add oil.
- Saute. When the oil heats, add onions, garlic, green pepper, and jalapeño. Sauté for 1 minute to soften vegetables.
- Spices. Add cumin, oregano salt, tomato paste, and bay leaves.
- Rice and Beans. Add brown rice, black beans, and water and stir.
- Pressure Cook. Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on high pressure.
- Finish. Garnish with cilantro and serve.
Why Does This Instant Pot Rice and Beans Recipe Use Brown Rice?
A traditional Cuban Black Beans and Rice recipe actually cooks the rice and the beans separately so that the rice is white and the beans are black. But since I can be a bit of a lazy cook, I adapted the recipe with brown rice.
- Cooking time. To cook black bean recipes properly in this Instant Pot recipe, you need at least thirty minutes. White rice only takes about four minutes at high pressure to cook, so it would be impossible to cook them together at the same time.
- Less steps. I wanted to cook this in one step instead of two, I mixed them together in my Instant Pot, used brown rice instead of white, and came up with this lovely Cuban black beans recipe that's my signature lazy/efficient way of cooking.
Can I Use A Different Kind Of Rice?
You CAN use a different type of rice for this recipe, but you'll likely end up with overcooked rice, or undercooked beans. As I mentioned above, the reason for using brown rice is to cook them both at the same time to the perfect consistency.
Tips and Tricks For Cooking Instant Pot Black Beans
How Do You Cook Dried Black Beans Fast?
Soaking. Soak these beans in hot water for an hour before cooking to get them done quickly.
Pressure Cooking. Using the Instant Pot cuts down on HOURS of cooking time versus traditional stovetop cooking methods.
Liquid. Having the right ratio of liquid helps these cook correctly in a fraction of the time without being under-cooked or over-cooked.
Can You Cook Dry Beans In An Instant Pot?
Absolutely! I love cooking beans and even rice in my Instant Pot. Cooking beans or lentils at high pressure infuses flavor like no other cooking style can, and cooks at a fraction of the time.
Check out this post on how to make lentils and beans in a pressure cooker.
What Is The Ratio Of Beans To Water In The Instant Pot?
It depends on the type of bean, and how much you're cooking at once. Every bean cooks differently and needs different ratios and cook times for the Instant Pot.
Tips and Tricks For Making Instant Pot Rice And Beans
- Don't like it spicy? Eliminate the jalapeno, or reduce the amount used for less spice.
- If you don't have time to soak the black beans overnight, simply soak them for an hour in hot water before cooking.
- Don't forget to remove the bay leaves at the end of pressure cooking. They're good for infusing flavor, but not so much for eating.
What Do You Serve With Instant Pot Beans And Rice?
This Rice and Beans Instant Pot recipe is incredibly filling and satisfying. So, if you're living a vegetarian lifestyle or love a great budget-friendly meal, this can easily stand alone.
However, if you want to use this as a side dish or a bed for your favorite protein, here are some of my favorite things to serve with it:
- Stuffed Poblano Peppers - Packed with flavor and a great option for Taco Tuesday.
- Chipotle Steak Tacos - Add a little Black Beans and Rice to make them even more filling.
- Tomatillo Salsa - Finish with a dollop of this and sour cream for a refreshing bite.
Can You Freeze Instant Pot Beans And Rice?
Yes! One of the reasons I love this Instant Pot Black Beans and Rice recipe so much is because of how great it is for meal prep. Not only is it a delicious dinner option, but it's also fantastic reheated.
If you decide you want to save your leftovers or prep extra for lunches throughout the week, simply save it in an air-tight container and pop it in the freezer for 3-4 months for the best flavor and texture.
To defrost, place in your refrigerator for 24 hours and then warm in the microwave until heated through.
Want More Instant Pot Beans Recipes?
- Instant Pot Pinto Beans - the easiest recipe you will LOVE.
- Pressure Cooker Baked Beans - if you've never made your own, you need to start!
- Instant Pot Refried Beans - so easy to make and SO much better than canned.
- Instant Pot Red Beans and Rice - make these at the same time in your pressure cooker and you'll never make it another way again.
Whether you're new to Cuban-inspired food, or this is your first time, you're going to fall in love with this Instant Pot Black Beans and Rice recipe. It's the perfect side dish or meatless main course. Don't forget to pin it on Pinterest or share it on Facebook so you don't lose the recipe.
Instant Pot Black Beans and Rice
Make this easy, Cuban-inspired Instant Pot Black Beans and Rice for a dish that's bursting with flavor! Simple steps and easy ingredients.
Print Recipe Rate Recipe
Prep Time: 1 hour hour 10 minutes minutes
Cook Time: 35 minutes minutes
Naturally Pressure Release: 10 minutes minutes
Total Time: 1 hour hour 55 minutes minutes
Course: Main Course, Side Dish
Cuisine: Cuban
Keyword: Black Beans and Rice, Instant Pot Black Beans, Instant Pot Black Beans and RIce
Servings: 4
Calories: 447kcal
Author: URVASHI PITRE
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Equipment
Ingredients
- 2 tablespoons oil
- 1 cup Onion, chopped
- 1 cup Bell Peppers, chopped
- 1 tablespoon Minced Garlic
- 2 tablespoons Ground Cumin
- 1 tablespoon Dried Oregano
- 1 1/2 tablespoons Tomato Paste
- 2 Bay Leaves
- 2 teaspoons Kosher Salt
- 1 cup dried black beans, soaked overnight, or for an hour in hot water
- 1 cup Brown Rice, rinsed and drained
- 1 3/4 cups Water
- 1/4 cup Cilantro, chopped (optional)
- 1 Jalapeno Pepper, minced
Instructions
Turn the Instant Pot on SAUTÉ HIGH. Add oil.
When the oil heats, add onions, garlic, green pepper, and jalapeño. Sauté for 1 minute to soften vegetables.
Add cumin, oregano salt, tomato paste, and bay leaves.
Add brown rice, beans, and water and stir.
Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes.
Allow the pot to release pressure naturally. Do not rush this as you need time for the beans and rice to absorb any remaining water.
Garnish with cilantro, if using, and serve.
Watch The Video
- Scared of the heat? Eliminate the jalapeno, or reduce the amount used for less spice.
- If you don't have time to soak the black beans overnight, simply soak them for an hour in hot water before cooking.
- Don't forget to remove the bay leaves at the end of pressure cooking. They're good for infusing flavor, but not so much for eating.
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Nutrition
Calories: 447kcal | Carbohydrates: 76g | Protein: 16g | Fat: 10g | Fiber: 12g | Sugar: 5g
Tried this recipe?Follow @twosleevers and Pin it!
Originally Published March 15, 2020
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Reader Interactions
Comments
Leah
Why water and not vegetable broth for this recipe?
Reply
AshleyThompson
You can totally add broth instead of water if you desire for additional flavor. I try to keep ingredients to a minimum where I can to make them more affordable and accessible 🙂
Reply
Pat Major
Just made this tonight and it was a hit with my family. I did the hot water soak on the black beans. Great flavor!Reply
Kanthi
This is delicious. I’ve made it a few times now.The wait time is long but the cooking time is short and I don’t have to watch the stove while I am waiting.
Reply
TwoSleevers
It's always hard waiting when you know how great the food will be! Glad you enjoyed it.
Reply
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