Vegan Instant Pot Black Beans and Rice (Easy One-Pot Meal!)
This vegan Instant Pot black beans and rice recipe is a healthy, budget-friendly one-pot meal you’ll want in your rotation. With minimal prep and an enticing smoky flavor, this comforting, high-protein plant-based dinner is perfect for meal prep and busy weeknights.
Why You’ll Love Vegan Instant Pot Black Beans and Rice 🩷
- Budget-friendly: Feed the whole family a nourishing meal for about the price of 1 entree at a restaurant.
- Healthy & high protein: Black beans and brown rice are great sources of plant-based protein and fiber, giving you beneficial nutrients and sustained energy.
- Great for meal prep: This easy, hands-free meal holds up well and keeps its flavor in the fridge, making it perfect to prep now and enjoy all week.
Ingredients You’ll Need 🛒
- Dried black beans: Black beans have a mild flavor and develop a creamy texture when cooked, pairing beautifully with rice. If you have time, I recommend soaking them in water for at least 3 hours before cooking them.
- Uncooked brown rice: Brown rice is a healthier choice than white rice, as it is high in fiber, B vitamins, and complex carbs.
- Low-sodium vegetable broth: Enhances the depth of flavor of the dish. You can substitute filtered water if you don’t have broth on hand.
- Tomato paste: Adds a rich, concentrated tomato flavor, along with an antioxidant boost.
- Canned chipotle peppers and adobo sauce: Delivers depth and a smoky, understated heat. The sodium content of adobo sauce varies by brand, so check the label and adjust the amount or omit if you are restricting sodium intake.
- Ground cumin: Adds warmth and earthy, savory notes, along with antioxidants.
- Dried oregano: Adds brightness, aroma, and antioxidants.
- Onion powder: Enhances the flavor balance with its mellow sweetness.
- Garlic powder: Adds depth of flavor.
- Ground coriander: Adds brightness and citrusy flavor.
- Kosher salt: Enhances the overall flavor.
- Freshly squeezed lime juice: A splash at the end brightens up the whole dish, tying all the flavors together.
See recipe card for quantities.
How to Make Vegan Instant Pot Black Beans and Rice (Step by Step) 🥄
Step 1: Add all the ingredients except lime juice to the stainless-steel liner pot of the Instant Pot. No need to stir.
Step 2: Lock the lid into the place. Select Pressure Cook on High for 40 minutes. Press Start.
Step 3: After the 40-minute cook cycle, let the Instant Pot release pressure naturally for at least 10 minutes. Then, adjust the valve from Sealing to Venting to release any remaining pressure (using a long-handled spoon for this will keep your hand splatter-free). When the float valve drops, remove the lid.
Step 4: Stir and add the lime juice to taste. You can also add hot sauce to taste if you prefer it spicier. Enjoy plain or garnished with avocado chunks and/or fresh cilantro leaves. You can also use it as a filling for vegan tacos, burritos, or burrito bowls.
Substitutions and Variations 🔄
- White rice: Substitute white rice in place of brown.
- Canned beans: Substitute canned beans for dried, reducing the amount of vegetable broth to about 1¼ cups and shortening the cook time to 23 minutes, with a 10-minute natural pressure release.
- Spice level: Stir in some hot sauce or use additional peppers and adobo sauce for a spicier kick.
Equipment 🍲
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Instant Pot (I used a 6-quart Instant Pot)
- Large spoon
Serving Suggestions 🍋🟩
- Use as a filling for tacos or burritos, or on top of fresh greens for a burrito bowl.
- Garnish with fresh avocado chunks, cilantro leaves, and/or lime wedges.
- Serve with a side of tortilla chips, salsa, guacamole, or grilled vegetables.
Storage ❄️
Store leftovers in the fridge for up to 5 days, or freeze for up to 2 months.
Pro Tip for the Best Vegan Instant Pot Black Beans and Rice ✨
Let the Instant Pot naturally release pressure for about 10 minutes before venting it. The longer cook time gives the flavors a chance to develop and the rice and beans to reach the ideal consistency. Quick releasing too soon may leave the beans less creamy and slightly underdone.
FAQ ❓
Yes! Because the cook time is driven by the time it takes to cook the dried beans, you’ll be able to reduce the cook time to about 23 minutes if you’re using brown rice. Just be sure to reduce the amount of vegetable broth to around 1¼ cups.
Yes, but soaking the beans before cooking helps them cook faster and maintain a better texture.
Yes, if you have a larger model Instant Pot that will accommodate the volume.
Vegan Instant Pot Black Beans and Rice (Easy One-Pot Meal!)
Equipment
- measuring cups and spoons
- cutting board
- sharp knife
- Instant Pot (I used a 6-quart Instant Pot)
- large spoon
Ingredients
- 1 cup dried black beans soaked in water for at least 3 hours and drained
- 1 cup uncooked brown rice
- 3½ cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 2 chipotle peppers in adobo sauce minced (use 3 for spicier)
- 1 tablespoon adobo sauce (from the can of chipotle peppers; use 1 additional tablespoon for spicier)
- 1½ teaspoons ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- 1 tablespoon freshly squeezed lime juice (juice of about ½ a lime)
Instructions
- Prepare: Place the stainless-steel liner pot in the Instant Pot. Add all the ingredients except the lime juice. No need to stir.
- Pressure cook: Lock the lid into the place. Select Pressure Cook on High for 40 minutes and press Start.
- Finish: At the end of the 40-minute cook cycle, let the Instant Pot release pressure naturally for at least 10 minutes. Then, adjust the valve from Sealing to Venting to release any remaining pressure (using a long-handled spoon for this will keep your hand splatter-free). When the float valve drops, remove the lid. Stir and add the lime juice to taste. You can also add hot sauce to taste if you prefer it spicier.
- Serve: Enjoy vegan black beans and rice plain, or garnished with avocado chunks and/or fresh cilantro leaves. This dish also makes a great filling for vegan tacos, burritos, or burrito bowls.
Notes
- Store leftovers in the fridge for up to 5 days, or freeze for up to 2 months.
Tried This Recipe? Leave a Review! 📣
I hope you love this recipe for vegan Instant Pot black beans and rice! It’s a healthy plant-based staple that’s easy on your wallet and great to have in your rotation. If you tried this recipe, I’d love to hear what you think! Please leave a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating and a comment below to let me know how it turned out. Don’t forget to save this recipe for vegan Instant Pot black beans and rice on Pinterest to share the love! And, be sure to check out my other Instant Pot recipes for more effortless one-pot meal ideas!
More Vegan Instant Pot Recipes 🌱
For more healthy and delicious Instant Pot meals, try:
