It’s economical, clean-up is a breeze, and the kitchen stays cool, so we make this a lot!
I’ve made this dish 5-6 times here for our evening meal (along with toppings), and it has been absolutely perfect each time. I guess you could call me an inventor 😉
The timing is flexible for my busy day. I can go out and work in the garden or be away from home for hours. I do the beans (step 1) before I leave and then cook the rice (step 2) 10-20 minutes before we want to eat.
Let me tell you how easy this is.
You will be using your Instant Pot twice, back to back:
- In step 1, the beans will be pressure-cooked alone. They will be over halfway done at the end of step 1 (They WILL be perfectly soft, but not soggy, by the end of the second step).
- The rice will be cooked in a separate glass/ceramic vessel set on top of the beans using the trivet that comes with the 8 quart DUO Instant Pot.
- In step 2, when the rice is steamed, the meal will be complete.
Pre-Soaking Beans to Remove Phytic Acid
I like to soak my beans and rice to remove as much of the phytic acid as possible, so I soak beans overnight (at least 8 -12 hours) for a meal the next day. It takes all of 1 minute to put them in a bowl and cover with water!
You can remove much of the gas-forming properties by proper soaking. I give instructions and times here.
I soak the rice the morning of the meal. A key to the best sticky rice is to drain off the starch and most comes off when you soak for a few hours.
Step 1: Beans Instructions and Recipe
- This recipe is for an 8 quart DUO Instant Pot, but I’m sure you can adapt it for a 6 quart.
- You can use practically any bean – navy, pinto, cannellini, red kidney beans, or black beans. I have made this meal with all of these.
- You can use up to 3 1/4 cups of dried beans (which will expand as they are soaked). You can also use as little as 2 cups.
- Place rinsed, soaked beans in Instant Pot and just barely cover with water (I always add bone stock/broth as part of that). Any more liquid will make them too wet.
- Do not add salt at this time. It is reputed to keep beans from softening, but I have never tested that theory.
- I add:
- 2 TBSP olive oil or coconut oil
- 1-2 large onion, finely chopped, thrown into the pot first
- 5 cloves garlic, minced
- 2-3 bay leaves, whole
- occasionally I add sausage, cut into chunks
- optional: add a tsp turmeric, a pinch of crushed red pepper, parsley, sage, rosemary, thyme
- Cook on Manuel for 7-8 minutes.
- You can quick release or allow it to naturally release the steam.
Step 2: The Sticky Rice Instructions
The Instant Pot makes amazing and authentic sticky rice! You can use either white or brown rice. Both have turned out beautifully!
The only difference is the amount of water you will use:
- With white rice, I use 2 cups soaked and rinsed of starch to 2 1/4 cups of water. (we used white Jasmine for the photos)
- With long grain brown rice, I use 2 cups soaked and rinsed to 2 1/2 cups of water. (we love brown basmati)
I place the rice and water (add 1/2 tsp. sea salt) in a Pyrex 6 cup round container or a Corningware 1 1/2 qt. round casserole (pictured).
I set it on the trivet that came with my Instant Pot on top of the partially cooked beans.
This is ridiculously easy!
- I set it on Manuel for 6 minutes!
- You can quick release or allow it to naturally release the steam.
Presto! Your meal is finished, perfect, hot and ready to serve immediately!
This recipe wins in a number of ways!
Authentic and Nutritious Beans & Rice
Using only black beans to make authentic Cuban-style black beans and rice, I smash some of the beans to thicken and stir in 1/2 to 1 tsp. cumin, sea salt and black pepper. Of course, use other spices to taste.
The results are delicious, nutritious (especially so using broth in place of water), beautiful sticky rice – and sooo easy!
When I serve this, we like to top liberally with fresh chopped tomatoes, green onions, red peppers, white onions and shredded Mexican cheese. Parsley and cilantro are some other favorite toppings.
And top it with my piquante tomatillo salsa verde!
¡Buen apetito!
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Alexia
Minnesota girl here. Have no idea how to season the beans or rice. Help! ( this is super humbling! I never cook with a Recipes I can usually figure out spices on my own)
I’ve had them in restaurants before and really liked them… But not often, recent enough to remember exactly how it tasted to figure out what the seasonings were.
Jacqueline
Hi, Alexia! We just use good sea salt and black ground pepper to taste, and top with fresh chopped tomatoes or onions, cheese, salsa, or cilantro or just whatever sounds good! It is all very casual!
I hope that helps! ~J
Wendy Coyle
Thanks for the idea! Can you use a square corning ware pot if it fits?
Jacqueline
Absolutely, Wendy! Whatever fits your Instant Pot! Enjoy! ~J
Jessica
Hi, you mentioned doing half the recipe before you left for the day and half right before you ate…. Can you clarify how that could be done. Thanks so much!
Jacqueline
Jessica, yes.
I do the bean portion in the IP before I leave, let the pressure release naturally, and the pot is on WARM at this point with the lid in place.
When I get home, I add the rice portion on the trivet (as described) and during the few minutes of the cook time, I can put the toppings together (fresh tomatoes, green onions, shredded cheese, cilantro, salsa, etc.)
both are done and ready to serve wwhen we are ready!
I hope that makes sense!
It is delicious and so easy!
sahmpaw
Do you find the 8qt Duo is a good fit for your family? I have to replace my 6 qt so was going to get the 8 qt because it’s cheaper.
Jacqueline
Yes, Sahmpaw, for the 2 of us, the 8 quart is perfect. I can make several days of meals at once and quickly warm it in the base on sauté or slow cook.
And when the kids and grandchildren all come over, surprisingly, it is still enough.
I hope that helps!
Blessings,
Jacque
Katie
Jacque,
Yesterday I was not feeling well and needed to make a quick supper. I had black beans soaking already (6 cups dry), so I popped those into the Instant Pot with celery, onion, butter, and seasonings. I soaked the rice and my son cooked it up on the stove. Using 6 cups dry beans means enough for leftovers! We can our own stewing beef, so we served it w/ canned beef, salsa, and minced fresh parsley/green onions. I think it would be nice served w/ corn chips, crusty French bread, or tortillas instead of rice, too, just to mix it up a bit.
We all thought these were the best rice and beans we’ve ever had. Thanks for sharing your recipe!
Katie
Jacqueline
Katie, that sounds delicious! I love that your son is cooking and able to bless his family in that way!
Great memories you are creating for them all.
I hope you feel much better today, Mama!
Sending peace,
Jacque