Why You’ll Love Instant Pot Red Beans and Rice Recipe
This recipe delivers rich Creole flavor without hours of slow cooking. Using the Instant Pot means you get deeply seasoned, tender red beans and rice much faster than traditional methods—perfect for busy weeknights. The combination of andouille (or smoked sausage), Creole trinity (onions, bell pepper, celery), and spices creates a comforting dish that’s big on flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
meat and broth
2 tablespoons oil
12 ounces andouille sausage (or smoked sausage)
4 cups chicken broth
vegetables and beans
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 tablespoon minced garlic (about 3 cloves)
16 ounces red kidney beans
seasonings
2 bay leaves
1 tablespoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1/4 teaspoon cayenne (optional)
1 tablespoon Worcestershire sauce
3–4 dashes hot sauce
rice
cooked white rice for serving
Directions
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Turn the Instant Pot to Saute and heat the oil. Add the sliced andouille sausage and brown on each side for about 3 minutes per side. Remove the sausage and set it aside.
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Add the onions, bell pepper, and celery to the pot. Saute for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
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Pour in the chicken broth to deglaze the pot, scraping up any browned bits. Return the sausage to the pot.
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Add red kidney beans, bay leaves, Cajun seasoning, salt, pepper, thyme, cayenne, Worcestershire sauce, and hot sauce. Stir well.
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Cancel Saute, secure the lid, and cook on Manual/Pressure Cook at high pressure for 20 minutes if the beans are soaked or 40 minutes if unsoaked.
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Let the pressure release naturally for about 30 minutes. Open the lid carefully and remove the bay leaves.
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If the mixture is too liquidy, mash about 1 cup of beans and stir them back into the pot to thicken.
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Serve the beans and sausage mixture over cooked white rice.
Servings and timing
Servings: 6
Prep time: ~10 minutes
Cook time: ~40 minutes (excluding natural release)
Total time: ~1 hour 10 minutes
Variations
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Vegetarian Version: Skip the sausage and use vegetable broth. Add smoked paprika or liquid smoke for added depth.
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Spicy Kick: Increase cayenne or add diced jalapeños during sautéing.
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With Ham Hock: Add a ham hock before pressure cooking for smoky, meaty flavor.
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Canned Beans Shortcut: Use canned beans to reduce cooking time, but reduce the liquid by 1 cup and cook under pressure for only 10 minutes.
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Brown Rice Option: Serve with brown rice for added fiber and a nutty flavor.
Storage/Reheating
Refrigerator: Store red beans and sausage in an airtight container for 3–4 days. Keep rice separate to prevent sogginess.
Freezer: Freeze the bean and sausage mixture without rice for up to 2 months.
Reheating: Reheat beans on the stove or microwave. If they’ve thickened too much, stir in a splash of broth. Reheat rice separately for best texture.
FAQs
How do I make this recipe vegetarian?
Omit the sausage and use vegetable broth. Add smoky seasonings like smoked paprika to mimic depth of flavor.
Do I need to soak the beans before cooking?
Soaking is optional. Soaked beans cook faster (20 minutes under pressure), while unsoaked beans require about 40 minutes.
Can I use canned beans instead of dried?
Yes. Reduce pressure cooking time to about 10 minutes and decrease the broth by 1 cup, as canned beans are already cooked.
What kind of rice should I serve with this dish?
Traditional white rice works best, but brown rice, jasmine, or basmati rice are great alternatives.
Can I substitute the sausage?
Yes. Try smoked turkey sausage, kielbasa, or even bacon for a different flavor twist.
How can I thicken the beans?
Mash a cup of the cooked beans and stir them back into the pot. Let simmer a few extra minutes if needed.
What if my beans are still hard after pressure cooking?
If beans are still undercooked, seal the lid again and pressure cook for an additional 10–15 minutes, then allow for natural release.
Can I add a ham hock?
Yes. Add it before cooking for a smoky, savory flavor. Remove, shred the meat, and return it to the pot before serving.
Is this dish spicy?
It has mild heat from Cajun seasoning and hot sauce, but you can adjust spice levels to your preference.
Can I prep this ahead of time?
Yes. Chop vegetables and slice sausage the day before. You can also cook and store the entire dish a day ahead for even better flavor.
Conclusion
Instant Pot Red Beans and Rice is a delicious, comforting dish that’s perfect for weeknight dinners or meal prep. With rich Cajun flavor, hearty beans, and smoky sausage, it’s a one-pot wonder that satisfies every time. Whether you stick to tradition or try a variation, this classic Southern recipe is sure to become a favorite.
Instant Pot Red Beans and Rice
A delicious and hearty Instant Pot Red Beans and Rice recipe inspired by the classic New Orleans dish, made quicker and easier using a pressure cooker.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: Cajun
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound dry red kidney beans, rinsed and sorted
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 2 bay leaves
- 1 pound andouille sausage, sliced
- 6 cups chicken broth or water
- Cooked white rice, for serving
- Green onions, chopped (optional garnish)
- Hot sauce, for serving (optional)
Instructions
- Turn on the Instant Pot and set it to ‘Sauté’ mode. Add olive oil.
- Add diced onion, green bell pepper, and celery. Cook for about 5 minutes until vegetables are softened.
- Stir in minced garlic and cook for an additional minute.
- Add the dry red kidney beans, thyme, oregano, smoked paprika, cayenne pepper (if using), salt, black pepper, white pepper, bay leaves, and sliced andouille sausage.
- Pour in the chicken broth or water and stir well.
- Cancel ‘Sauté’ mode. Secure the Instant Pot lid and set the valve to ‘Sealing’.
- Set to ‘Manual’ or ‘Pressure Cook’ on high pressure for 60 minutes.
- Once the cook time is done, allow the pressure to release naturally for 20 minutes, then carefully quick release any remaining pressure.
- Open the lid and stir. Remove bay leaves. If desired, mash some of the beans to thicken the mixture.
- Serve hot over cooked white rice. Garnish with chopped green onions and add hot sauce if desired.
Notes
- You can soak the beans overnight to reduce cooking time by 10-15 minutes.
- Use turkey or chicken sausage for a lighter version.
- Adjust cayenne pepper to control the heat level.
- This dish freezes well for meal prep.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 960mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 40mg
