Instant Pot Black Beans and Rice
238kcal
Ingredients
- 1 tbsp olive oil
- 2 stalks scallions thinly sliced
- 4 cloves garlic minced
- 3/4 cup basmati rice or long-grain rice
- 3/4 cup vegetable broth or chicken broth
- 2 tsp cumin
- 1/4 tsp cayenne
- 2 (15-ounce) cans black beans rinsed and drained
- 1 (14-ounce) canned diced tomatoes undrained
- 1 (4-ounce) can green chilies undrained
- salt and pepper to taste
Equipment
Instructions
- Add olive oil to Instant Pot insert. Press saute button and allow oil to heat. Add scallions (green onion) and garlic. Cook until scallions are tender and garlic is fragrant.
- Add uncooked rice, broth, cumin and cayenne to Instant Pot. Stir to combine. Close the lid and lock it down. Select Pressure Cooker, and then adjust the + and - buttons to set for 4 minutes of cooking time. Be sure the vent is closed.
- When the cooking time is up, turn off the Instant Pot. Allow the pot to sit for 10 minutes while the pressure in the pot releases naturally, using 10 Minute Natural Pressure Release **. Turn the vent to release any remaining steam and open the lid.
- Fluff the rice with a fork, then stir in black beans, tomatoes and green chilies. Use saute function if mixture needs reheating. Serve warm.
Nutrition
Serving1cupCalories238kcalCarbohydrates43gProtein11gFat3gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gSodium144mgPotassium518mgFiber11gSugar2gVitamin A176IUVitamin C8mgCalcium59mgIron3mg
Notes
** What is the 10 Minute Natural Pressure Release? It is the method recommended for meat, soups, liquids and foods that may froth, like grains. This method takes 10 minutes and allows pressure to release naturally once the heat for the cooking program is turned off. After 10 minutes, carefully turn the valve to allow any remaining pressure to be released, then open the lid.