Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice is an easy no-soak version of the classic Cajun recipe. Tender red beans, spicy andouille sausage, veggies, and spices are quickly pressure cooked, then spooned over fluffy white rice. Enjoy for a festive Mardi Gras meal or prep it ahead of time for a simple weeknight dinner!

For a few years I attended a weekly running group called RAW here in Austin. We would run 4-6 miles then meet up at a local spot and hang out for hours afterwards.

And every Tuesday night we did this one of the sweetest ladies at the spot made us a big batch of red beans and rice – completely free of charge to the 50+ runners!

Since then our group has switched locations to something a little more central. And the thing I miss the most about that spot? That flavor-packed Cajun dish.

On one cold and dreary night here recently I found myself craving a big bowl of those beans.

And the craving needed to be cured somewhat immediately, so I knew the traditional soaking beans – waiting forever method simply would not do.

Nope, I plopped it all into my pressure cooker and waited as the magic happened. In less than an hour I was sitting down to a steaming bowl of cozy and comforting Instant Pot red beans and rice.

You’ll find the ingredients you’ll need for this recipe are very similar to other Cajun and Creole recipes. So once you’ve got most of these items on hand you can make Shrimp Sausage Gumbo, Instant Pot Jambalaya, and Shrimp Creole with ease!

Ingredients

The simple ingredients you need to make this Instant Pot Red Beans and Rice recipe include:

• Red Beans. These petite legumes are the star of the show. Read more below about the difference between red beans and kidney beans so you don’t get them confused!
• Sausage. Andouille sausage links give this recipe a spicy kick. Feel free to use regular link sausage if you’re scared of it coming out too spicy!
• Holy Trinity. Much like in other Cajun recipes, you’ll start by sautéing up a combination of bell pepper, onion, and celery to make the base of flavor.
• Broth. Select either vegetable or chicken broth. Regular sodium was used when testing, but reduced sodium can be substituted, if needed.
• Seasonings. A combination of dried herbs (oregano, basil) and ground spices (paprika, cayenne pepper) add wonderful taste. Feeling a little lazy? You can always swap out the spices and herbs for an equal amount of a store bought Cajun mix or a Homemade Blackened Seasoning.
• Bay Leaf. Two bay leaves are added in before cooking and then removed before serving.
• Rice. Long grain white rice is typically served with this red beans dish. Brown rice or basmati rice may also be substituted if you prefer. Or, try serving up these red beans and sausage over a bed of cauliflower rice instead for a low-carb meal.

How to Make Red Beans and Rice

The basic steps for making Instant Pot Red Beans and Rice are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Sauté the Sausage

Turn a 6-quart Instant Pot to the sauté function. Drizzle in the oil and toss in the cut sausage. Cook until the sausage starts to turn brown, about 3-4 minutes.

Carefully transfer the sausage to a paper towel-lined plate to drain.

Cook the Veggies

Pour more oil into the pot and add the diced onion, celery, and bell pepper. Sauté for 2-3 minutes before mixing in the crushed garlic. Continue cooking for an additional minute.

Add the Broth

Pour in the broth and use a firm spatula to scrape the bottom of the pot so no bits or pieces are sticking. If anything is stuck to the bottom, you may end up with the dreaded burn error.

Fill the Instant Pot

Stir in the red beans and sausage along with the Worcestershire sauce, paprika, cayenne pepper, oregano, basil, thyme, salt, pepper, and bay leaves. Make sure everything is mixed well.

Cook

Cover with the lid, turn the vent to the sealed position, and set the Instant Pot to high pressure. Pressure cook for 50 minutes for more firm beans, or for 55 minutes for softer beans. Once the timer is up allow for a 10-minute natural pressure release.

Release the pressure by turning the pressure release valve to the venting position. Once all of the steam has been released you can carefully remove the lid.

Use a spoon to locate the bay leaves and take them out of the pot to discard as they are too tough to eat.

Prepare the Rice

You can cook Instant Pot white rice before making the beans, or cook it on the stovetop according to the package directions while the beans are cooking.

Serving

Spoon the beans over the cooked white rice. A sprinkle of finely chopped fresh parsley also gives the dish a beautiful pop of color and fresh herbal notes.

This recipe is about a 4 on a spicy scale of 10. If you want to add a little extra heat to the red beans, simply sprinkle on additional cayenne pepper or drizzle on your favorite hot sauce, such as Tabasco.

Meal Prep and Storage

• To Prep-Ahead: Cook the rice and chop the veggies. Keep each in separate containers in the refrigerator until ready to cook and serve.
• To Store: Place in an airtight container in the refrigerator for up to 3-5 days.
• To Freeze: Seal the beans and rice in individual freezer-safe airtight containers for up to 3 months.
• To Reheat: Warm in a saucepan on the stove or quickly in the microwave.

Are red beans and kidney beans the same thing?

No, they are not.  They differ in their size, shape, and color.

Red beans are much smaller, darker in color, and are the ones typically used in most red beans and rice recipes.  Red kidney beans are larger, a lighter red color, and can be found in a lot of chili recipes.

You can substitute one for the other but just know that you will need to adjust the cook time accordingly. In order to fully cook kidney beans you will need to add another 5-10 minutes to your cook time since they are a larger bean.  The recipe you’ll find below is written using the smaller red beans.

No matter which bean you use, do make sure you sort, rinse, and drain the beans before cooking.

FAQs

Expert Tips and Tricks

• Scrape the bottom. Make sure you don’t end up with burned bits by releasing any veggies and sausage stuck after sautéing.
• Think ahead. Prepare the rice in advance either in the Instant Pot or on the stovetop so it’s ready to go.
• Tone it down. Keep the flavor mild by swapping out the andouille sausage for the regular link type.
• Give it an extra kick. For even more spice, top your meal with hot sauce.
• Go low-carb. Serve over cauliflower rice for less carbohydrates and extra nutrients.

Other Beans and Rice Recipes

If you want a few more recipes with beans and rice, you might also enjoy:

Gallo Pinto Recipe

Sweet Potato Turkey Chili

Black Bean Corn Salsa Dip

Instant Pot Ground Turkey Chili

Instant Pot Black-Eyed Peas