Many people find it tricky to cook rice perfectly, especially brown rice. Even when the ratio of liquid to rice is correct, the cooking temperature must also be correct in order for the liquid to evaporate and the rice cooked al dente. What I love about this Instant Pot Brown Rice and Black Beans, is that it cooks perfectly whenever I use the quick setting for Multigrain. For white rice use the quick setting for Rice. I have several rice recipes cooked on the stovetop and they always come out perfectly. The reason for the instant pot recipe is because I currently don’t have a functioning kitchen (gutted for renovation – yikes). In any event the flavors of this rice is so delicious and very simple to make in the instant pot. I plan to continue using this instant pot for rice and I am also testing a variety of recipes. Stay tune. In the meantime, I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!
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Instant Pot Brown Rice and Black Beans
An easy foolproof instant pot healthier brown rice and black beans recipe.
- 2 tablespoon extra virgin olive oil (I use this California Olive Oil) https://amzn.to/2VdAlKJ
- 1/2 medium red onion peeled and diced small
- 1 teaspoon sea salt or kosher (adjust for your diet)
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 2 teaspoon fresh garlic pressed or finely minced
- 1/2 cup fresh cilantro chopped
- 1 cup short grain brown rice rinsed thoroughly (4 to 5 rinses). I use this Brown Rice – https://amzn.to/3xkAZE3
- 15 1/2 ounces canned black beans I use no-salt (i use this no-salt added black beans – https://amzn.to/3yoc02P)
- 1 1/2 cups chicken broth (can sub vegetable broth or use just water)
Set up your instant pot and insert the stainless steel inner pot.
Add the olive oil to the pot. Turn on the saute quick setting feature.
Add the onions. And saute for 3 to 5 minutes until translucent.
Note: I add the onions to the oil before it heats up and the oil takes about 2 minutes to heat up. I then cook the onions for 3 more minutes, stiring a few time.
Add the salt, black pepper, cumin and coriander. Stir and cook 30 to 60 seconds until fragrant.
Add the garlic and cilantro. Stir and cook 1 minute.
Add the rice. Stir. Cook 1 to 2 minutes.
Add the black beans. Stir.
Pour in the chicken broth (or vegetable broth or water). Stir. At this stage I turn off the instant pot and then cover with the lid.
Cover the pot with the instant pot lid. Make sure the Quick Release Valve is in the upward position – this is typically automatic.
Turn on the Multigrain setting. The instant pot will take about 12 to 15 minutes to pressurize. Once it's pressurized, the pot timer will automatically time for 40 minutes.
Note: Link for the Instant Pot I use is in the notes section below.
40 minutes later, the buzzer will automatically sound. At this stage I carefully press the Quick Release Pressure Valve Down to release the steam. Once the steam is released the cover will be able to open easily.
Remove the cover. The liquid will be fully evaporated, but the rice will still feel damp and it will still have a grainy texture. Fluff the rice with a spoon or fork. Return the lid cover. Let the rice sit with the cover fitted loosely for 10 to 15 minutes.
10 to 15 minutes later, the rice will be perfectly al dente and ready to eat. Serve with your favorite entree and enjoy!
Tutorial Video Available: Instant Pot Brown Rice and Black Beans
Nutritional Information will vary depending on actual serving sizes.
Click link below for the instant pot/pressure cooker I use