Black Beans and Rice in the Instant Pot with Fresh Avocado Salsa

The first time I made black beans and rice, I didn’t expect it to become a household staple. I was looking for something easy, affordable, and filling. What I ended up with was a recipe that became a comfort meal—a go-to when time was short, the fridge was nearly empty, or we just needed something warm and nourishing without much fuss. This version, made entirely in the Instant Pot, takes the guesswork out of cooking dried beans and whole grains, turning pantry staples into a flavorful, complete meal.

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What makes this dish ideal for beginners is its simplicity. There’s no soaking required for the beans, no multiple pots to clean up, and no tricky techniques to master. The flavors are bold and balanced, the ingredients are accessible, and the Instant Pot does most of the heavy lifting. Served with a vibrant avocado salsa, it’s the kind of meal that feels as satisfying as it is wholesome.

Whether you’re cooking for your family, meal-prepping for the week, or just dipping your toes into plant-based meals, this is a fantastic recipe to start with.

Ingredients and Preparation

For the Black Beans and Rice

• 2 teaspoons olive oil
• ½ medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1½ teaspoons paprika
• 1½ teaspoons dried oregano
• ¾ teaspoon kosher salt
• 3 cups low sodium vegetable broth (chicken broth can also be used)
• 3 cups water
• 1½ cups dried black beans (rinsed and picked over)
• 1½ cups short grain brown rice
• Juice of ½ lime
• Salt and pepper, to taste

Optional Protein Add-In

• 1 cup cooked and shredded chicken breast or sautéed ground beef
  (For those who want extra protein, stir in the cooked meat after pressure cooking.)

For the Avocado Salsa

• 2 Hass avocados, chopped
• Juice of 1 lime
• 2 medium tomatoes, diced
• 3 tablespoons fresh cilantro, minced
• 2 tablespoons jalapeño pepper, minced (seeds removed for less heat)
• ¼ teaspoon kosher salt

Ingredient Alternatives for Flexibility

• Rice: Substitute short grain brown rice with long grain brown or even white rice, but adjust the cook time accordingly. White rice cooks faster and may not hold up in the same timing with dried beans.
• Beans: While black beans are traditional, pinto beans work just as well in this recipe with the same cooking time.
• Broth: Vegetable broth keeps it plant-based, but chicken broth adds a slightly deeper flavor for those who prefer it.
• No Instant Pot? You can soak the beans overnight and cook the dish on the stovetop or slow cooker with timing adjustments.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Set your Instant Pot to Sauté mode and let it heat for a minute. Add the olive oil, then toss in the chopped onion. Stir occasionally for about 3 minutes, until the onion becomes translucent and starts to soften.

Add the minced garlic, cumin, chili powder, paprika, oregano, and salt. Stir and cook for another 30 seconds. This quick step blooms the spices, intensifying their flavors.

Turn off the Sauté mode to prevent burning once the liquids are added.

Step 2: Add Liquids, Beans, and Rice

Pour in the vegetable broth and water, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add in the rinsed black beans and the rice. Stir gently to combine.

Step 3: Pressure Cook

Secure the lid on the Instant Pot and ensure the steam valve is set to Sealing. Select Pressure Cook or Manual mode on High Pressure. Set the timer for 30 minutes.

Note that it will take about 15 minutes for the Instant Pot to come to pressure before the timer starts counting down.

Step 4: Natural Release

When the cook time ends, let the pressure release naturally for 10 minutes. After that, carefully switch the valve to Venting to release any remaining pressure.

Step 5: Finish the Dish

Once the lid can be safely opened, squeeze in the juice of half a lime and fluff the mixture with a fork. This helps to gently separate the grains and beans. Season with additional salt and pepper to taste.

If you’re using chicken or beef, stir it in at this point. The residual heat will warm it through.

Step 6: Make the Avocado Salsa

While the rice and beans are cooking, prepare the salsa. Combine chopped avocado, lime juice, tomatoes, cilantro, jalapeño, and salt in a bowl. Stir gently to avoid mashing the avocado. This salsa adds brightness and creaminess that perfectly complements the earthiness of the beans and rice.

Beginner Tips and Notes

Common Troubleshooting Advice

• Beans not fully cooked? This can happen if the beans are old or the seal on the Instant Pot wasn’t properly set. Simply add ½ cup of water and pressure cook for another 5–10 minutes.
• Rice too soft? Stir gently. Short grain brown rice tends to be creamy when cooked with beans and liquid—it’s not meant to be fluffy like pilaf.
• Liquid left in the pot? Let the mixture sit for a few minutes uncovered. The rice will continue absorbing the liquid.

Kitchen Efficiency Tips

• Prep before you start: Chop your onion, garlic, and salsa ingredients before turning on the Instant Pot. It makes everything smoother.
• Use pre-minced garlic or frozen chopped onion to save time if you’re in a rush.
• Double the recipe: If your Instant Pot is 8 quarts or larger, this recipe can be easily doubled. Freeze half for a no-stress meal next week.

Tool Substitutes

• No pressure cooker? Use a large Dutch oven or heavy pot on the stovetop. Soak the beans overnight, simmer for 1–1½ hours, then add rice and simmer for another 30 minutes.
• No jalapeño? Use a dash of hot sauce or crushed red pepper for heat in the salsa.

Serving Suggestions

This dish is a meal on its own, but you can easily dress it up or pair it with other items:

• Tortilla chips or warm corn tortillas make great sides to scoop up the beans and rice or wrap them taco-style.
• Shredded lettuce, cheese, or sour cream can be added if you’re not keeping it dairy-free.
• Roasted vegetables, such as bell peppers or zucchini, add another layer of flavor and color.
• Grilled chicken or steak strips can be served on top for meat-eaters looking for a protein boost.
• Store leftovers in an airtight container in the fridge for up to 4 days. The dish also freezes well—portion into freezer-safe containers for a quick weeknight dinner down the line.

Engagement Features

Cooking your first few meals can feel intimidating, but recipes like this one are here to help you build confidence. The Instant Pot removes the guesswork, the ingredients are forgiving, and the end result is packed with flavor.

If you try this recipe, share your experience. Did you add something different to the salsa? Use a different kind of bean? Drop a comment and let others know what worked for you. The more we share in the kitchen, the more we all grow as home cooks.

This recipe is also a great starting point for experimenting—try making a smoky chipotle version, or swap the salsa for mango and lime for a tropical twist.

Wherever you are on your cooking journey, this Black Beans and Rice with Avocado Salsa is a dish that supports you. It’s humble, hearty, and always welcome at the table.