Instant Pot White Bean and Thyme Rice

Name: Instant Pot White Bean and Thyme Rice
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon (15 ml) olive oil; 3 garlic cloves, minced; 1½ cups (300 g) long-grain white rice, unrinsed; 1½ cans (15 oz each) (850 g) canned white beans (cannellini or great northern), drained and rinsed; 2½ cups (600 ml) vegetable broth (low-sodium); 4 fresh thyme sprigs; 1 bay leaf (optional); ½ teaspoon (3 g) salt; ¼ teaspoon (½ g) freshly ground black pepper; 1 tablespoon (14 g) unsalted butter (optional)

From the MyKitchenBank Kitchen

A simple, nourishing one-pot meal of white beans and rice cooked together in an Instant Pot with garlic, thyme, and vegetable broth. The beans soften into the rice as it cooks, creating a creamy texture without cream. Budget-friendly, filling, and ready in under 30 minutes from start to finish.

Prep: 5 min
Cook: 12 min
Wait: 10 min
Total: 27 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Gather all ingredients before starting—Instant Pot cooking is fast and there's no time to pause mid-cook
Use long-grain white rice (not converted or minute rice, which will overcook)
Drain and rinse canned beans thoroughly to remove excess starch and sodium

1
Sauté garlic
- Turn the Instant Pot to sauté mode on medium heat.
- Add the olive oil and let it warm for 30 seconds.
- Add the minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant.
- Do not let it brown.
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Ready when: Garlic smells fragrant and is light golden
Tip: Watch closely—garlic burns quickly in the Instant Pot and will taste bitter.
2
Add rice and beans
- Pour the white rice directly into the Instant Pot, stirring to coat it with the oil and garlic.
- Cook for 1 minute, stirring occasionally.
- Add the drained white beans, vegetable broth, thyme sprigs, bay leaf (if using), salt, and black pepper.
- Stir well to combine.
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Ready when: All ingredients are mixed and rice is slightly toasted
Tip: Toasting the rice for 1 minute improves its flavor and prevents gumminess.
3
Seal and cook
- Place the lid on the Instant Pot and make sure the vent is sealed (not in venting position).
- Press the pressure-cook button and set to high pressure for 8 minutes.
- The Instant Pot will take 2–3 minutes to come to pressure before cooking begins.
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Ready when: Instant Pot beeps and displays '10:00' (10 seconds) when pressure cooking is complete
Tip: Set a timer in case you're not near the Instant Pot when it finishes—immediate manual release prevents mushiness.
4
Quick release pressure
- When the cooking beep sounds, carefully move the vent to the venting position (or use a wooden spoon to carefully release the steam—use caution, as steam is extremely hot).
- Wait 30 seconds for any remaining steam to escape, then open the lid.
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Ready when: No steam escapes when you open the lid
Tip: Never force the lid open. If it won't budge, a little pressure remains—wait and vent again.
5
Fluff and finish
- Remove the thyme sprigs and bay leaf with tongs or a slotted spoon.
- Stir the rice and beans with a wooden spoon or fork, breaking up any clumps.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Stir in the butter (if using) to add richness.
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Ready when: Rice is fluffy, beans are tender, and all ingredients are evenly distributed
Tip: If the rice looks too wet, leave the lid off for 1–2 minutes and stir occasionally to let excess moisture evaporate.

Good to know

Tips

The 2.5:1 liquid-to-rice ratio is key for white rice in the Instant Pot. Too much liquid makes mushy rice; too little makes it crunchy. This ratio accounts for the water released by the beans.
For added depth, try sautéing ½ diced onion along with the garlic in step 1. It adds sweetness and body to the finished dish.
Stir the rice once immediately after releasing pressure to prevent a starchy bottom layer from forming.
Serve with a squeeze of fresh lemon juice, crumbled feta cheese, or a drizzle of good olive oil for brightness and richness.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (adding 1–2 tablespoons of broth to restore moisture) for 1–2 minutes, or on the stovetop over medium-low heat in a covered pot, stirring occasionally. Freezer storage is not recommended due to the rice's texture after thawing.

Substitutions

canned white beans (cannellini or great northern) → cannellini beans, great northern beans, or navy beans. All are mild, creamy, and similar in texture. Use whatever canned white bean you have on hand; avoid darker beans as they will discolor the dish.
vegetable broth (low-sodium) → chicken broth or water. Chicken broth adds deeper flavor; water will result in a milder dish. Avoid beef broth, which overpowers the delicate thyme.
fresh thyme sprigs → 1 teaspoon dried thyme or ½ teaspoon dried oregano. If using dried herbs, add them at the same time as the broth. Dried herbs are more concentrated, so use less than fresh.
olive oil → unsalted butter or vegetable oil. Butter will add richness; vegetable oil is neutral and works equally well for sautéing.