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Instant Pot Mexican Black Beans & Rice
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5 from 3 votes

Instant Pot Mexican Black Beans & Brown Rice

Instant Pot Mexican Black Beans & Brown Rice. A delicious healthy vegan recipe made with pantry staples. Perfect after a workout, to add to your lunchbox, ideal for meal prep, or as an easy no fuss side dish. Made in the instant pot with canned black beans this recipe is a fantastic dump and start Mexican favourite.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Instant Pot
Servings: 4
Calories: 315kcal


Kitchen Gadgets:

Instant Pot Mexican Black Beans & Rice Ingredients:


  • Peel and thinly slice your onion. Load the onion into the instant pot with a little extra virgin olive oil and sauté.
  • After 2-3 minutes cancel the sauté.
  • Rinse and drain your black beans.
  • Rinse your brown rice.
  • Load the rest of the ingredients into the instant pot, add in 1.25 cups of cold water and stir.
  • Place the lid on the instant pot, set the valve to sealing and cook for 17 minutes on the manual setting.
  • Allow for 5 minutes on natural pressure release and then manually release what pressure is left.
  • Add in extra seasoning if it needs it and using a fork fluff up the brown rice.
  • Serve.


It is 1 cup of brown rice to 1.25 cups of cold water. You can adjust this beans and rice recipe up to 3 cups of brown rice keeping the same ratio and cook time.


Calories: 315kcal | Carbohydrates: 58g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 388mg | Potassium: 522mg | Fiber: 11g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 4mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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