Instant Pot Black Beans and Rice with Fresh Avocado Salsa

By Shawn

Ingredients

• The Rice And Beans:
• 2 tsp olive oil
• ½ medium yellow onion, chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 ½ tsp paprika
• 1 ½ tsp dried oregano
• ¾ tsp kosher salt
• 3 cups low sodium vegetable broth
• 3 cups water
• 1 ½ cup dried black beans, rinsed & stones picked out
• 1 ½ cup short grain brown rice
• Juice of ½ lime
• Salt and pepper, to taste
• The Salsa:
• 2 California avocados, chopped
• Juice of 1 lime
• 2 medium tomatoes, diced
• 3 tbsp minced cilantro
• 2 tbsp minced jalapeno pepper, seeds removed
• ¼ tsp kosher salt

Details

Servings 8
Adapted from cookincanuck.com

Preparation

Step 1

The Rice And Beans:
Set the Instant Pot to Saute mode and add the olive oil.
Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.
Add the garlic, cumin, chili powder, paprika, oregano and salt. Cook for 30 seconds. Turn off the Instant Pot.
Pour in the vegetable broth, water, dried black beans and rice, and stir.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Manual mode. Adjust the time to 30 minutes. The Instant Pot will take.approximately 15 minutes to come to pressure.
Let the pressure release naturally for 10 minutes, then release the pressure the rest of the way.
Squeeze in the the lime juice, fluff the rice and beans with a fork and season to taste. Serve with the avocado salsa.

The Salsa:
While the rice and beans are cooking, stir together the avocado, lime juice, tomato, cilantro, jalapeno and salt.