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
Scale
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
