Instant Pot Rice and Beans

We originally made this recipe to go with fajitas - adult dinner. We tried giving some to Emily for dinner the next day and we were shocked by how much she liked it. It is now part of her dinner most nights! I froze cubes of it in this silicone tray - I honestly lost track of how many cubes we got! We just microwave them for ~30 seconds. The best part is we can add a ton of veggies to mix in and Emily just keeps on eating it - she sees them but honestly doesn't care. 

Recipe: Instant Pot Rice and Beans

Adapted from: From My Bowl

Yield: ~12 servings (adult) 

Ingredients:

1 tbsp oil

1 onion, diced

1 1/4 cups dried beans (we have used small red beans, black beans or kidney beans)

1 1/2 cups brown rice

5 cups liquid (water or broth is fine)

1 cup salsa

Instructions:

Turn Instant Pot onto saute and add oil. Cook onion until it starts to turn translucent. 

Add rice and beans. Pour in water/broth and stir to mix well. 

Pour the salsa on top, but do not mix! If the salsa gets on the bottom it can burn. 

Close the Instant Pot, set the valve to seal, and use manual mode to set to 28 minutes at high pressure. 

One the cook time finishes, let the Instant Pot release pressure for an additional 10 Minutes (leave the “Keep Warm” feature on).

Move the valve from Sealing to Venting to release all remaining pressure. 

Sometimes, the beans that ended up on top look a little dry. If that is the case, stir well, replace the lid, and wait another 10-15 minutes. 

Serve warm, or let cool completely and store in the fridge for up to 1 week, or in the freezer for up to 6 months.