Rice and Beans with Tomatoes Instant Pot Recipe

Jump to recipe

Rice and Beans have been a staple recipe in many households throughout the world for many centuries. This variation uses the Instant Pot with the Rice feature. It allows for easy prep and clean-up and makes enough for leftovers the next day. We are fans of recipes that can give us lunch to help save our visitors' money and time the next day, so this one is a win-win in our book! Check out the recipe, and feel free to try it. Please share it with others who may have an Instant Pot too!

What is in this rice and bean with tomatoes Instant Pot Recipe?

Two teaspoons of minced garlic
2 tablespoon Olive oil
Two cans of 16-ounce black beans
One onion diced into small pieces
2 ¼ cups of water
Two cups of Jasmine rice
2 8-ounces packages of frozen chopped spinach - defrost it
one can of 28-ounce tomatoes diced
1 tablespoon of parsley dried
One teaspoon of oregano dried
1 teaspoon of Himalayan salt (link is to Amazon.com) It is an Affiliate link.
Half a teaspoon of black pepper

NOTE: This recipe uses an Instant Pot with a Rice setting. This link shows the one you can buy on Amazon (affiliate).

How to make this rice and bean with tomatoes recipe?

Defrost the frozen chopped spinach, set aside, and drain.

Rinse the Jasmine rice and let drain.

Rinse the cans of black beans.

Chop the onions into small pieces. About the size of the black beans.

Mince the garlic and set it aside.

Heat the InstantPot on Saute.

Add oil to the InstantPot, heat for a few minutes.

Then, add garlic for a few minutes until it gets aromatic.

Then add the chopped onion. Saute for a few minutes until the onion starts going opaque.

Add the Spinach to the Instant Pot and mix. Then, add two and ¼ cups of water to help cook the rice.

Now, add the black beans and mix well.

Add rinsed rice and stir.

Then, add the diced tomatoes, dried parsley, dried basil, salt, and pepper. Stir well.

Add lid and close venting. Set the InstantPot to Rice setting (auto). Cook as instructed. Release the venting. Then open, stir and enjoy.

The big reveal of this rice and beans recipe.

And, here is the finished recipe! It makes a good amount, so you will have leftovers the next day if you are a family of four. We enjoyed it, and because it was an easy one-pot dish, there was minimal clean-up.

How long does this rice and black beans recipe take to cook?

For us, it took about 45 hours to 1 hour from start to finish. The rice button doesn't say much to determine the time on the InstantPot.

Tips on cooking this rice and beans recipe.

If you notice that the liquid doesn't cover the rice and beans, add a little more water to it until it does. This will help not burn the rice when cooking.

What toppings to add to this rice and beans recipe?

If you want a little more salt, try adding grated romano cheese instead of adding salt. It adds salt to the recipe and gives it more flavor.

What alternatives to add to this rice and beans recipe?

If you want this recipe to be spicy, add about 1 teaspoon of red pepper flakes with the garlic and oil at the beginning of this recipe.

If you want more flavor, you can also add 1 teaspoon to 2 teaspoon of dried cumin to this recipe with you add the herbs at the end with the tomatoes.

Visit our other Instant Pot and Vegetarian Recipes for more inspiration and let's get cookin'!

ITALIAN BLACK BEANS AND RICE SLOW COOKER RECIPE

CARIBBEAN SWEET POTATO AND BLACK BEAN STEW RECIPE

Please note these are affiliate links through Amazon and at no additional cost to you, I will earn an affiliate commission if you click through and decide to make a purchase.