Instant Pot Black Beans and Brown Rice (Pot in Pot)

Cooking black beans and rice using the pot in pot method in the instant pot is perfect since they have the same cooking time.  The result is black beans that have body and not mushy texture.  The spices used give the bean dish an addictive flavor.  The beans are definitely several notches above the canned ones.   The brown rice is also well cooked.  Why cook it separately when you can save electricity and time doing it this way.

You can buy a taller trivet but I decided to be resourceful and use a small custard cup to add height to the trivet that comes with your instant pot.  To easily remove the bowl or cake pan with the rice, I used an aluminum sling I made with a 20 inch long piece of foil I folded three times.

Instant Pot Black Beans and Brown Rice (Pot in Pot)

Black Beans

• 1 lb dry black beans
• 1 onion, chopped
• 1 bell pepper, diced
• 1 tsp salt
• 1 tbsp cumin powder
• 1 tsp coriander powder
• 1 tsp dry oregano leaves
• 1 tbsp. garlic powder
• 1/8 tsp chili powder
• 3 cups water
• 1 tbsp. miso paste

Brown Rice

• 1 cup brown basmati rice
• 1 1/2 cup water

1.  Rinse and drain the dry black beans, discarding stones and dried up beans. 

2.  Add and mix all the bean ingredients except the miso paste in the instant pot.

3.  Place on top of  the bean mixture, an empty small custard cup to add extra height to the trivet. Position the trivet on top of the custard cup.  Center the aluminum sling on the trivet and center on the sling an oven proof six or seven inch bowl or cake pan.  Add the rice and the water to the bowl or pan.

 4.  Position the valve in the sealing position.   Press Manual or Pressure  and cook the beans and the rice at high pressure for 35 minutes.

5.  At the end of the cycle, let the pot sit in order for the pressure to be released naturally for 10 minutes.

6.  Then position the valve in the venting position to quick release the rest of the pressure.

7.  Using the aluminum sling, remove the pan with the rice.

8.  Remove the trivet and the custard cup.

9.  Add the miso paste to the cooked beans.  

10.Serve the beans over rice topped with cilantro or green onions or avocado slices.