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Instant Pot Rice And Black Beans Recipe

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Instant Pot Black Beans and Rice (no soak dry beans) » Foodies Terminal
Instant Pot Black Beans and Rice (no soak dry beans) » Foodies Terminal from foodiesterminal.com

Description

This instant pot rice and black beans recipe is a quick and easy meal that is perfect for busy weeknights. It is a flavorful and filling dish that is also vegan and gluten-free. The recipe uses simple ingredients that you probably already have in your pantry, and it can be easily customized to suit your taste preferences.

Prep Time

The prep time for this recipe is minimal. It takes about 10 minutes to prepare the ingredients and get everything into the instant pot.

Cook Time

The cook time for this recipe is 25 minutes. Once the instant pot has finished cooking, you can let it naturally release pressure for an additional 10 minutes before opening the lid.

Ingredients

  • 1 cup of brown rice
  • 1 can of black beans, drained and rinsed
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of chili powder
  • 2 cups of vegetable broth
  • Salt and pepper to taste

Equipment

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Turn on the instant pot and set it to sauté mode.
  2. Heat the olive oil in the instant pot and add the diced onion. Sauté for 2-3 minutes until the onion is soft and translucent.
  3. Add the minced garlic to the instant pot and sauté for an additional 30 seconds.
  4. Add the brown rice to the instant pot and stir to combine with the onion and garlic.
  5. Add the cumin, paprika, chili powder, salt, and pepper to the instant pot and stir to combine.
  6. Add the drained and rinsed black beans to the instant pot and stir to combine.
  7. Add the vegetable broth to the instant pot and stir to combine.
  8. Close the lid of the instant pot and set it to manual mode for 25 minutes.
  9. Once the instant pot has finished cooking, let it naturally release pressure for 10 minutes before opening the lid.
  10. Fluff the rice with a fork and serve hot.

Notes

  • You can add additional vegetables to this recipe, such as bell peppers or corn, to make it even more nutritious.
  • If you prefer a spicier dish, you can add more chili powder or even a diced jalapeño pepper.
  • This recipe can be easily doubled to feed a larger crowd.
  • You can also use white rice instead of brown rice if you prefer.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:

  • Calories: 290
  • Protein: 9g
  • Fat: 5g
  • Carbohydrates: 53g
  • Fiber: 8g
  • Sugar: 2g
  • Sodium: 684mg

Recipe Tips

  • Be sure to rinse the black beans before adding them to the instant pot to remove any excess salt or starch.
  • If you don't have vegetable broth on hand, you can use water instead.
  • Don't stir the rice and beans too much after cooking or it can become mushy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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