Instant Pot Spiced Vegetable and Black Bean Rice Bowl

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, protein-rich rice bowl cooked entirely in the Instant Pot featuring black beans and seasoned vegetables with regional spice notes. This Latin American-inspired rice and grain recipe (vegetarian), ready in about 30 minutes, pairs long grain white rice, black beans, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Latin American cuisine 280 cal/serving

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Ingredients

1 cup rinsed long grain white rice
1 can (15 oz), drained and rinsed black beans
1 medium, diced (about 1 cup) bell pepper
1 small, diced (about 1/2 cup) onion
2 cloves, minced garlic cloves
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1.5 cups vegetable broth
1 tbsp olive oil
3/4 tsp salt
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Set the Instant Pot to sauté mode and heat 1 tbsp olive oil. Add 1 small diced onion, 1 medium diced bell pepper, and 2 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
Step 2: Add 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika. Stir for 30 seconds to toast the spices.
Step 3: Add 1 cup rinsed long grain white rice, 1 can (15 oz) drained black beans, 1.5 cups vegetable broth, and 3/4 tsp salt. Stir gently to combine.
Step 4: Seal the Instant Pot lid and cook on high pressure for 6 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
Step 5: Carefully open the lid, stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Fluff the rice and serve warm as a nutritious bowl.