Go Back
Print Recipe
4 from 1 vote

instant pot pinto beans and rice

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: dinner
Cuisine: Mexican
Keyword: instant pot pinto beans and rice
Servings: 6
Calories: 282kcal


  • Instant pot


  • 2 cups brown rice, rinsed
  • 1 cup pinto beans
  • 1 large onion, chopped
  • 4 cups water or low sodium broth
  • 1 1/2 tablespoons of cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons of chili powder
  • 1 1/4 teaspoon of salt
  • 28 oz can diced tomatoes, low sodium
  • 1 bunch of coriander, chopped
  • Hot sauce, optional


  • In Instant Pot, add ingredients in the following order (do not change): onion, brown rice, pinto beans, water, cumin, garlic powder, chili powder, salt, and diced tomatoes. Do not stir.
  • Close the lid, turn the pressure vent to Sealed, and press Pressure Cook at high temperature for 22 minutes.
  • After Instant Pot has finished cooking, relieve pressure using the Quick Release method by turning the valve to Venting and open the lid.
  • Add coriander and stir gently. If the rice and beans are a little liquid or crispy, close the lid and let them sit for another 10 minutes.
  • If desired, serve hot with hot sauce and our favorite addition: cucumber and tomato salad. We love the combination of hearty rice and beans with fresh and healthy vegetable salad.