1 hr 10 mins
If you remember to soak your beans the night before, I salute you. This recipe is for the rest of us. On their own these rice and beans are bland as all get out, but after cooking you can spruce them up by stirring in some olive oil and a few dashes of Tabasco, or some sesame oil and soy sauce, or some recaito, or whatever you like. I've used black beans instead of kidney beans, and once made this with azuki beans and brown glutinous rice, all with equal success. Using a small metal bowl covered with aluminum foil inside your pressure cooker is recommended to prevent the foam that is produced by the cooking rice and beans from blocking the vent tube, which could be very, very bad. If you're tempted to forgo this saftey precaution, I urge you to check your owner's manual for recommendations on cooking rice and beans. Me, I'm lazy, and like having the bowl with its foil cover ready for storing leftovers.
My Private Note
Units: US | Metric
- 1Combine rice, beans and 3 cups of water in a metal bowl that will fit inside your pressure cooker, and cover the bowl with aluminum foil, crimping the edges tightly.
- 2Place the bowl inside the pressue cooker on a rack, and add 1 1/2 cups of additional water to the cooker outside the bowl.
- 3Put the pressure cooker lid on, close securely, and bring up to pressure.
- 4Cook for 40 minutes.
- 5Either allow the pressure to come down on its own, or releive the pressure using the quick-release method (see your pressure cooker's manual).
- 6Stir thorougly and season to taste.
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Nutritional Facts for No-Soak Pressure Cooker Rice and Beans
Serving Size: 1 (1344 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 248.6
- Calories from Fat 14
- Total Fat 1.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 11.3 mg
- Total Carbohydrate 49.8 g
- Dietary Fiber 5.1 g
- Sugars 0.9 g
- Protein 8.8 g