Instant Pot Red beans and rice is a flavorful dish that you can make without having to wait all day, thanks to the magic of the pressure cooker. And you do not have to presoak the beans.
Note: This post contains Amazon affiliate links.
My slow cooker red beans and rice is a reader favorite! And it is one of our favorites in my family too.
But sometimes you just can’t wait all day to make dinner. Amiright?!
So picture this: I am standing in my kitchen at 5:00pm, staring at a bag of dry beans, thinking about how I wish we could have red beans and rice for dinner. But red beans and rice is known for cooking low, slow and LONG.
That is why I decided to adapt that recipe to the pressure cooker! And it is a GEM of a recipe, y’all! I was able to have it on the table in about an hour and a half, by 6:30pm.
Side note: The Instant Pot is my favorite (electric, hands off) pressure cooker of all time.
I had to try it a few times before I got it just right. The biggest obstacle was that the meat texture got all weird when I cooked everything all at once.
So my solution: I cook everything but the meat, and then throw the meat in for the last 15 minutes of cook time (+ more time for natural pressure release).
I wondered if the flavor of this Instant Pot red beans and rice would still be as good doing it that was in my original recipe. And you know what? It totally was!
It made me want to do cartwheels in my kitchen! And then I remembered that I am thirty-eight years old, and cartwheels might throw my back out…LOL!
I’ll settle for some virtual high fives from you, internet friends! I hope y’all enjoy this Instant Pot red beans and rice.
Tools Used to Make Instant Pot Red Beans and Rice
Note: These are Amazon affiliate links, which support this site at no extra cost to you.
- Instant Pot
- Cutting Board
- Measuring Cup
- Measuring spoons
- An extra inner pot and this lid would be handy if you want to also make your rice in your Instant Pot. But it is not necessary. I have both and love the convenience!
Instant Pot Red Beans and Rice Recipe
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- 1 medium onion diced
- 1 bell pepper diced
- 3 celery stalks diced
- 3 cloves garlic minced
- 1 pound dry red kidney beans
- 1 tsp salt or more to taste
- 1/2 tsp black pepper
- 1/4 tsp white pepper (optional)
- 1 tsp hot sauce (I used Texas Pete.)
- 1 tsp fresh thyme or ½ tsp dried thyme
- 2 leaves bay
- 7 cups water
- 1 pound chicken andouille sausage cut into thin slices
- 10 cups cooked rice
Add all ingredients, except for sausage and rice to the Instant Pot.
Place the lid on, lock it, and set to manual high pressure for 28 minutes.
At the end of the 28 minutes, use the quick release method (release the valve).
When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid.
Run the lid under cold water, and set aside. This will help the Instant Pot to re-seal.
Add the chicken andouille sausage, place the lid on and lock it.
Use the manual setting at 15 minutes high pressure, and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI.
You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid.
Serve the bean mixture over a cup of cooked rice.
This recipe freezes well (bean mixture alone). We often freeze half of this. When we take it out to reheat, we just make a fresh batch of rice.
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
The nutritional information includes 1 cup of cooked Jasmine rice.
You can use any type of andouille sausage for this recipe (but it will change nutritional values).
This recipe was written specifically for un-soaked beans. If you soak the beans ahead of time, you will need to reduce the liquids and the cook time.
See ALL of my Instant Pot recipes here.