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Instant Pot Red Beans and Rice

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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.

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

  1. Turn on the Instant Pot and set it to ‘Sauté’ mode. Add olive oil.
  2. Add diced onion, green bell pepper, and celery. Cook for about 5 minutes until vegetables are softened.
  3. Stir in minced garlic and cook for an additional minute.
  4. 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.
  5. Pour in the chicken broth or water and stir well.
  6. Cancel ‘Sauté’ mode. Secure the Instant Pot lid and set the valve to ‘Sealing’.
  7. Set to ‘Manual’ or ‘Pressure Cook’ on high pressure for 60 minutes.
  8. Once the cook time is done, allow the pressure to release naturally for 20 minutes, then carefully quick release any remaining pressure.
  9. Open the lid and stir. Remove bay leaves. If desired, mash some of the beans to thicken the mixture.
  10. 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.

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