Instant Pot Red Beans and Rice Recipe
Instant Pot Red Beans and Rice is my go-to comfort food when I’m craving a taste of Louisiana without spending hours in the kitchen. Creamy, hearty beans, smoky sausage, and a colorful medley of tender veggies are all cooked up quickly in the Instant Pot, infusing every spoonful with deep Creole flavors. Whether you’re a Southern food devotee or a weeknight dinner warrior, you’re going to fall in love with how fast and soul-satisfying this dish is!
Ingredients You’ll Need
What’s remarkable about Instant Pot Red Beans and Rice is how it transforms simple, wholesome ingredients into a vibrant and memorable meal. Each component lends its own charm: the sausage for smokiness, the beans for substance, the veggies for depth and brightness. Here’s what you’ll need and a quick word on why each one matters:
- Olive oil: Adds a silky touch to sautéing, helping to brown the sausage beautifully for that first, crucial layer of flavor.
- Smoked sausage (Andouille): Robust and spicy, this gives the dish an unmistakable signature of Southern kitchens; swap for your own favorite if you prefer.
- Small onion: Onions mellow and sweeten in the pot, providing the savory backbone to the beans and rice.
- Green bell pepper: These bright green dices not only add color, but a subtle earthy-sweet twist that’s classic in Creole cooking.
- Celery stalks: A must for that classic “holy trinity” base; celery brings freshness and balance.
- Garlic cloves: Four whole cloves mean you’ll get plenty of aromatic depth—don’t skimp unless you must!
- Dried red kidney beans: The heart of the dish—go for dried and soak if you can for ultimate texture, but the no-soak method is a lifesaver on busy days.
- Dried thyme: Just a teaspoon, but it works behind the scenes to add warmth and herbal undertones.
- Paprika: Whether you use sweet or smoky, it brings both color and a hint of depth to every bite.
- Cajun seasoning: This is your shortcut to authentic Southern flavor—add more for a bolder kick if you love heat.
- Black pepper: Adds a spark that complements both the beans and the rich sausage.
- Salt: Essential for drawing out every bit of flavor as the beans cook and meld together.
- Bay leaves: Elevate the broth and add subtle aromatic notes that you’ll notice in every bite.
- Chicken broth or water: Broth gives added savoriness, but water works in a pinch if you prefer something lighter or vegetarian.
- Long grain white rice: Fluffy, soft rice is your foundation for soaking up all those juices.
- Chopped green onions and hot sauce: The finishing touch—these brighten and spice things up, tying the whole bowl together.
How to Make Instant Pot Red Beans and Rice
Step 1: Brown the Sausage
Set your Instant Pot to Sauté mode and let it heat up for a minute. Drizzle in the olive oil, then toss in your sliced sausage. Sauté them for about 3 to 4 minutes—they should start to brown and send out the most mouthwatering aroma. This browning step deepens the flavor base, giving the beans extra richness.
Step 2: Sauté the Vegetables
Add the diced onion, bell pepper, celery, and minced garlic straight to the pot with the sausage. Continue to cook, stirring often, for another 3 to 4 minutes. The veggies will soften and their flavors will mingle with the sausage fat—a crucial step in building the unmistakable taste of Instant Pot Red Beans and Rice.
Step 3: Add the Beans and Seasonings
Tip in your rinsed and soaked (or unsoaked) kidney beans. Sprinkle in the dried thyme, paprika, Cajun seasoning, black pepper, salt, and drop in the bay leaves. Pour in the chicken broth (or water if you’re keeping things lighter). Give everything a gentle stir to combine those beautiful, colorful ingredients.
Step 4: Pressure Cook
Cancel Sauté mode and lock the Instant Pot lid in place. Make sure the valve is set to sealing. Pressure cook on High for 35 minutes if you soaked your beans, or go for 50 minutes if you’re skipping the soak. Once the time is up, let the pressure release naturally for 15 minutes—this extra rest lets the beans finish cooking perfectly without bursting open.
Step 5: Thicken the Beans
Carefully vent any remaining pressure, then remove the bay leaves. Now, this part is magic: use a large spoon or potato masher to mash some of the beans against the side of the pot. It thickens the liquid to a luscious, almost creamy stew-like texture, capturing everything you love about authentic red beans and rice.
Step 6: Serve with Rice
Pile a scoop of steaming, cooked white rice in each bowl, then ladle on the saucy red beans and sausage. Garnish with fresh green onions and a shot of hot sauce for that zingy finish. Every bite is pure Southern comfort!
How to Serve Instant Pot Red Beans and Rice
Garnishes
A generous shower of freshly chopped green onions brings brightness and color to the table, while a dash or two of your favorite hot sauce adds just the right amount of heat. If you want to go all out, try a sprinkle of chopped parsley or even a twist of freshly cracked pepper to finish your bowl with finesse.
Side Dishes
Crusty French bread or cornbread is always welcome alongside Instant Pot Red Beans and Rice, perfect for mopping up every last bit of that flavorful sauce. A crisp green salad with a citrusy vinaigrette also makes a wonderful, refreshing side to balance the dish’s rich, savory notes.
Creative Ways to Present
Try piling your beans and rice into a large serving bowl with garnishes arranged in little mounds so guests can jazz up their own bowls. For a fun party twist, serve in individual ramekins or even hollowed-out bell peppers! Leftovers also work fantastically rolled into burritos or stuffed into baked potatoes for a bold lunch the next day.
Make Ahead and Storage
Storing Leftovers
Store any leftover Instant Pot Red Beans and Rice in an airtight container once cooled. They’ll keep in the fridge for up to 4 days and taste even better the next day after the flavors meld together. Keep the rice and beans separate if possible to maintain ideal texture.
Freezing
This dish freezes beautifully! Spoon the cooled beans (without rice) into freezer-safe containers, leaving a little headspace. Freeze for up to 3 months. Thaw overnight in the fridge before reheating for a meal that tastes just as good as the day you made it.
Reheating
To reheat, place your beans and a splash of broth or water in a saucepan over medium heat, stirring gently until warmed through. For rice, sprinkle with a little water and microwave in short bursts, fluffing between each. Instant Pot Red Beans and Rice will return to its hearty, creamy glory in no time!
FAQs
Can I make Instant Pot Red Beans and Rice vegetarian?
Absolutely! Just swap the sausage for a vegetarian or vegan alternative, omit the chicken broth in favor of vegetable broth or water, and keep all the classic veggies and spices. The dish remains hearty and flavorful, with its signature comfort intact.
Do I really need to soak the beans?
Soaking helps soften the beans a bit and can make them cook more evenly and quickly, but if you’re short on time, you can skip this step—just increase the pressure cook time and natural release, and you’ll still have perfect beans!
What kind of sausage is best?
Andouille sausage is the most traditional choice for Instant Pot Red Beans and Rice, giving a robust, smoky flavor. If you can’t find Andouille, any good smoked sausage will still work wonders, so use what’s available to you.
Is Instant Pot Red Beans and Rice gluten-free?
Yes! This dish is naturally gluten-free as long as your sausage and Cajun seasoning are free of fillers or gluten-containing additives. Always double-check ingredient labels to be sure.
How spicy is this dish? How can I adjust the heat?
The heat level depends on your Cajun seasoning and sausage, plus any added hot sauce. Want it spicier? Add some cayenne or more hot sauce. Need it milder? Use less Cajun seasoning or opt for a mild sausage.
Final Thoughts
There’s something magical about gathering around a hearty bowl of Instant Pot Red Beans and Rice—every spoonful is a taste of Southern hospitality, ready in a fraction of the time. Try this recipe and I promise, it will become a cozy weeknight staple or the star of your next big family meal!
Print
Instant Pot Red Beans and Rice Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Red Beans and Rice recipe is a flavorful and satisfying dish that brings the taste of Louisiana right to your table. Hearty red beans, smoky sausage, and a blend of Creole spices make this a perfect comfort meal.
Ingredients
For the Red Beans:
- 1 tablespoon olive oil
- 1 pound smoked sausage (such as Andouille), sliced
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound dried red kidney beans, rinsed and soaked (or use the no-soak method)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 bay leaves
- 6 cups chicken broth or water
For Serving:
- 2 cups long grain white rice, cooked separately
- Chopped green onions and hot sauce
Instructions
- Sauté Sausage and Vegetables: Set the Instant Pot to Sauté mode. Sauté the sliced sausage until browned. Add onion, bell pepper, celery, and garlic. Cook until vegetables are softened.
- Cook the Red Beans: Stir in soaked red beans, thyme, paprika, Cajun seasoning, black pepper, salt, bay leaves, and broth. Pressure cook on High for 35 minutes. Natural pressure release for 15 minutes, then quick release.
- Thicken and Serve: Remove bay leaves. Mash some beans to thicken. Serve over cooked rice, garnished with green onions and hot sauce.
Notes
- If you don’t have time to soak the beans, increase pressure cook time to 50 minutes with a 20-minute natural release.
- Adjust seasoning to taste—add more Cajun seasoning for heat.
- Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (plus pressure build/release)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1½ cups (with rice)
- Calories: 460
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg
