Ingredients

The following ingredients have 4 Servings
  • 1/2 tablespoon olive oil
  • 1 small onion (minced)
  • 1 large yellow, green, or red pepper (seeded and diced)
  • 1 teaspoon minced garlic
  • 2 cups long-grain brown rice (rinsed well and drained)
  • 1 cup dried small red or pinto beans (rinsed and sorted)
  • 2 cups low-sodium or salt-free chicken or vegetable broth
  • 3 cups water
  • 1 cup salsa
  • 1 tablespoon taco seasoning
  • cheese, sour cream, cilantro for serving (optional)

Instruction

  • Turn Instant Pot to saute by hitting the saute function, add in oil, and let heat briefly. 
  • Once heated, add in the minced onions and diced peppers and saute for 2-3 minutes until they are just beginning to soften up. Add in garlic and saute for 30 seconds longer. Turn off the saute function by hitting cancel.
  • Add in 1/2 cup of water and be sure to scrape up any browned bits off the bottom of the inner pot.
  • Add in the remaining water and broth. Add the rinsed dried beans to the liquid and top with the rinsed rice. If needed, gently push the rice down with a spoon to just submerge the rice. DO NOT STIR! Place the lid on Instant Pot and be sure the venting knob is closed.
  • Cook on High Pressure for 25 minutes. Hit the manual or pressure cook button and use the +/- buttons to adjust until the screen read 25.
  • Once cook time has elapsed, let the pressure release naturally.
  • After the pressure has fully released, open the lid. Add in the taco seasoning and salsa, and use a fork to fluff the rice and stir in the salsa and seasonings. Place the lid back on the pressure cooker to let the ingredients warm through for just a few minutes.
  • Serve with desired toppings.