Instant Pot Red Beans and Rice Recipe
If you’re craving a soul-warming dinner packed with bold flavor and comforting Southern nostalgia, you have to try Instant Pot Red Beans and Rice. Smoky Andouille sausage, tender creamy beans, and a colorful medley of aromatics all come together with classic spices in the pressure cooker for one irresistibly cozy dish. It’s easy enough for a weeknight, naturally gluten-free, and tastes even better the next day—truly, it’s a one-pot wonder you’ll want to make over and over!
Ingredients You’ll Need
This recipe relies on simple, everyday staples, each bringing something special to the party. Every ingredient plays an important role in building the signature taste and heartiness of classic Instant Pot Red Beans and Rice.
- Olive oil: The secret to beautifully sautéed aromatic veggies—it starts everything off with rich flavor.
- Onion: Essential for depth, sweetness, and the “holy trinity” foundation of Creole cooking.
- Green bell pepper: Adds a fresh, grassy brightness and that signature Louisiana flavor.
- Celery: Offers nice crunch and subtle aroma, rounding out our veggie base.
- Garlic: Brings irresistible savory notes that make the beans pop.
- Dried red kidney beans: The star of the show—make sure to rinse and sort before using!
- Smoked paprika: Provides gentle heat and an alluring smokiness that infuses the whole pot.
- Dried thyme: Gives earthy balance and that classic southern character.
- Oregano: Adds subtle herbal warmth—don’t overlook this little powerhouse!
- Cayenne pepper: For those who love a little kick; adjust to your preferred spice level.
- Black pepper: Adds just-right heat and rounds out all the flavors.
- Salt: Absolutely necessary to season the beans perfectly—taste and adjust as needed.
- Bay leaf: A small but mighty ingredient lending complexity while the beans cook.
- Low-sodium chicken broth or water: The base that turns dried beans into a rich, savory stew—broth provides extra depth.
- Andouille sausage: Smoky, spicy, and full of character—it’s how you get that unmistakable Louisiana flavor.
- Cooked white rice: The bed that soaks up every drop of bean goodness. Fluffy and simple is best!
- Green onions and hot sauce (optional): A pop of fresh color and a little zing to finish your bowl in true Creole style.
How to Make Instant Pot Red Beans and Rice
Step 1: Sauté the Veggies
Set your Instant Pot to sauté mode and pour in the olive oil. When it’s hot and shimmering, add the diced onion, green bell pepper, and celery. Let them cook for 3 to 4 minutes, stirring occasionally, until they’re just softened and oh-so-fragrant. This is where you start building those classic Creole layers!
Step 2: Add Garlic and Spices
Stir in the minced garlic and let it sizzle for about a minute. Once your kitchen smells irresistible, sprinkle in the smoked paprika, dried thyme, oregano, cayenne pepper, black pepper, and salt. Stir everything together so the veggies glisten with spice and let the flavors bloom for another 30 seconds.
Step 3: Layer in Beans, Broth, and Sausage
Now it’s time for the hearty stuff! Add the rinsed and sorted kidney beans, bay leaf, sliced Andouille sausage, and your chicken broth (or water for a lighter option). Give everything a thorough stir to evenly distribute the seasonings and sausage among the beans. Don’t forget to hit “Cancel” to turn off the sauté mode before proceeding!
Step 4: Pressure Cook
Secure the Instant Pot lid and set the valve to sealing. Select “Manual” or “Pressure Cook,” set it for 45 minutes on high pressure, and let the Instant Pot work its magic. Once the timer beeps, allow the pressure to release naturally for 15 minutes. After that, carefully quick-release any remaining pressure and open the lid—your kitchen will smell incredible!
Step 5: Mash for Creaminess
Give your red beans a gentle stir. If you like them extra creamy, mash a few beans against the side of the pot with a spoon and stir again—this gives the sauce that wonderful silky thickness famous in true New Orleans red beans and rice.
Step 6: Serve Over Rice
Ladle those gorgeous, smoky beans along with sausage and sauce over a bed of fluffy, warm white rice in bowls. Top with green onions and hot sauce if you’re feeling festive. Instant Pot Red Beans and Rice is officially ready to devour!
How to Serve Instant Pot Red Beans and Rice
Garnishes
A finishing touch makes all the difference! Scatter fresh green onions on top for crunch and color, and pass the hot sauce so folks can dial up the heat if they want. A squeeze of lemon is also lovely if you like a little brightness.
Side Dishes
Instant Pot Red Beans and Rice is a hearty meal, but it pairs perfectly with cornbread or crusty French bread to soak up the last drops. Consider a simple mixed green salad with a zippy vinaigrette for something fresh on the side.
Creative Ways to Present
Feeling playful? Try serving these beans and rice in individual ramekins or mason jars at a party, or layer them in a big Dutch oven for a casual potluck. Or, for a NOLA touch, top each bowl with pickled okra, crispy bacon, or even a fried egg for a brunch twist!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Red Beans and Rice keep beautifully in the fridge. Let your beans cool slightly, then transfer them to airtight containers. Store rice and beans separately for up to 4 days—this way, the rice won’t get too mushy.
Freezing
This dish is a meal prep superstar: let beans cool completely, portion into freezer-safe containers (without rice), and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight or gently reheat directly from frozen.
Reheating
For best results, warm beans gently on the stove over medium-low heat, adding a splash of water or broth if they’ve thickened too much. Rice can be microwaved with a damp paper towel to restore fluffiness. Assemble and garnish just before eating for the freshest taste.
FAQs
Can I use canned beans instead of dried?
You can, but dried beans truly give Instant Pot Red Beans and Rice their wonderful creamy texture and depth of flavor. If you’re in a hurry, rinse two cans of kidney beans, reduce liquid to 2 cups, and halve the pressure cook time.
Is Instant Pot Red Beans and Rice spicy?
It has a gentle kick from cayenne and Andouille, but you can scale the spice up or down to suit your taste! Omit cayenne or choose a milder sausage for a tamer version, or amp up the hot sauce for more heat.
How do I make this vegetarian?
It’s easy! Skip the sausage, swap in your favorite plant-based links or even extra veggies, and be sure to use vegetable broth. The dish still tastes wonderful and hearty even without meat.
Do I need to soak the beans first?
Nope! That’s the Instant Pot magic—no soaking required, though a quick soak of 4 to 6 hours can slightly reduce cooking time. Just be sure to rinse and sort your beans before adding them to the pot.
Can I double the recipe?
Yes, you can double the beans and sausage as long as you don’t go beyond your Instant Pot’s max fill line. Cooking time stays the same, but it may take longer to come up to and release pressure.
Final Thoughts
If you’re ready for a bowlful of Southern comfort that practically cooks itself, Instant Pot Red Beans and Rice is the answer. Give it a try the next time you want something hearty, smoky, and full of flavor—you’ll be amazed at how a handful of humble ingredients make pure magic in your pressure cooker!
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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 combines the flavors of Creole cuisine in a comforting, hearty dish that’s perfect for a satisfying meal. With the convenience of the Instant Pot, you can have this classic Southern favorite on the table in no time.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 pound dried red kidney beans (rinsed and sorted)
Seasonings:
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt (plus more to taste)
- 1 bay leaf
Additional:
- 6 cups low-sodium chicken broth or water
- 12 oz Andouille sausage (sliced)
- 4 cups cooked white rice
- Chopped green onions and hot sauce for garnish (optional)
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and add olive oil. Sauté onion, bell pepper, and celery until softened. Add garlic and cook briefly.
- Add Seasonings and Ingredients: Stir in paprika, thyme, oregano, cayenne, black pepper, and salt. Add beans, bay leaf, sausage, and broth. Cancel sauté mode.
- Cook: Lock the lid, set valve to sealing, and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes, then quick release. Stir and mash some beans for creaminess.
- Serve: Serve over cooked white rice. Garnish with green onions and hot sauce if desired.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth.
- Soaking beans is not required with Instant Pot, but you can soak them for 4–6 hours to slightly reduce cooking time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 35mg
