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.
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My slow cooker red beans and rice is a reader favorite! And it is one of our favorites in my family too. And the stovetop red beans and rice is a classic as well!
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 a little over an hour and a half, by 6:45pm.😎👊🏻
#Winning
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).
What Kind of Beans to Use for Red Beans and Rice
Ideally, the small red beans used traditionally are best. These are easily found in Louisiana and other parts of the southeastern USA.
My stores either do not carry them, or they are always out of stock when I go to buy them. 🤷🏼♀️ So I used red kidneys. I see you purists clutching your pearls in horror right now. 🤣Don’t worry, I still love you. 😘And you can totally use your red beans, if you are lucky enough to find them!
For the record: even the famous Camellia beans company (who makes the small red beans) uses the red kidney’s for the recipe on their site. My guess is because the “small red beans” many of us all love are a regional product, not found in all parts of the country. So I think I am in good company using these as a next best substitute. 😉
How to Thicken the Bean Mixture
The liquids will thicken as it stands, and for next day leftovers (out of the fridge).
If you want to thicken them right away, you can either use a potato masher and mash a few, then use the sauté setting to reduce/ thicken the liquid a bit more. OR you can use a blender to slightly puree some (not all) of the bean mixture.
We don’t usually do this extra step because we like it just fine as it is (consistency seen in video). If you want to go thick or go home, the above trick will get you there. 👌🏻
On a related note, If you want to thin out leftovers, add a splash of stock or water.
Can I add ham hocks?
Yes! If you have any ham hocks or bones that will fit in your Instant Pot, I say add them, at the beginning during the first cooking cycle.👌🏻
Side note: I always freeze my ham hocks if I don’t plan to use them right away. And if I have one, I always add it to my red beans and rice. Note: you may need to use less salt if you use ham, since ham is already fairly salty.
If you don’t have ham hocks, no worries! We have made this tons of times without it, and it is still very good!
Traditional versus Instant Pot red beans and rice
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 forty-one 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.
How to add even more flavor
The base recipe below is how we make it most of the time. But! There are a couple things you can do to add even more flavor to your Instant Pot red beans and rice.
- Use vegetable or chicken stock in place of the water.
- Add a bit of bullion. There are the cube kinds, but I love Better Than Bullion. Their vegetable base would be great in this. Heads up, though, it is very, very salty on its own. I would wait and add any additional salt at the end, after you taste it.
- Add cajun seasoning – we never do this. Why? Because a well-flavored andouille sausage, plus the veggies, hot sauce and thyme provide plenty of flavor for us.👌🏻 But! You can add a cajun blend, such as Tony Chachery’s (or your favorite cajun blend), or add your own combination of cajun spices if you wish. Again, I would recommend holding off until the end.
- Add ham hocks (see ham hock section above)
- Butter! I was so surprised when I saw this was a thing, but lots of people apparently add a whole stick of butter to their bean mixture.😳 We never do this, but I have seen so many people swear by it that I thought I’d mention it here.
Tools Used to Make Instant Pot Red Beans and Rice
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- Instant Pot
- Knife
- 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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Instant Pot Red Beans and Rice
Ingredients
- 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
Instructions
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Add all ingredients, except for sausage and rice to the Instant Pot.
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Place the lid on, lock it, and set to manual high pressure for 28 minutes.
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At the end of the 28 minutes, use the quick release method (release the valve).
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When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid.
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Run the lid under cold water, and set aside. This will help the Instant Pot to re-seal.
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Add the chicken andouille sausage, place the lid on and lock it.
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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.
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You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid.
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Serve the bean mixture over a cup of cooked rice.
Recipe Video
Recipe Notes
If you want to thicken the bean mixture, use a potato masher or fork and mash a few. Then use the sauté setting to reduce/ thicken the liquid a bit more. OR you can use a blender to slightly puree some (not all) of the bean mixture.
You can totally use the more traditional small red beans for this recipe. These are easily found in Louisiana and other parts of the southeastern USA. My store did not carry them, so I used red kidneys. For the haters: even the famous Camilia's beans company (who makes the small red beans) uses the red kidney's for the recipe on their site. So I think I am in good company using these as a next best substitute. 😉
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.
The "quickness" of this recipe is relative to old fashioned red-beans and rice made on the stovetop. It will take approximately an hour and a half to make (includes time to come to pressure). Also, to speed things up I make my rice in a rice cooker, on the stovetop, or in my second Instant Pot to speed things up.
The liquids will thicken as it stands, and for next day leftovers (out of the fridge). If you want to thin out leftovers, add a splash of chicken/ vegetable stock or water.
Note: This recipe originally appeared on A Pinch of Healthy October 22, 2016.
See ALL of my Instant Pot recipes here.
Andy ducey says
Being as I’m from South Louisiana this is one of my go to dishes. Due to time restraints I just don’t have time to make it the way my parents made it. With that being said I followed your receipt and it came out fantastic. The only thing I did a little different was when it was time to add the sausage I took a small bowl of beans and mashed them up as that’s what my parents did. In doing so it gave it the perfect consistency. So for all that had an issue with being to thin you might give it a try. Thanks for sharing this southern dish I now find it easier to share this delicious dish with my family so they may pass it on.
Marjorie@APinchOfHealthy says
Yaaaay! I am so glad to hear you enjoyed it Andy. Thanks for taking the time to let me know.
Kate says
Does this freeze well for future storage? (I wouldn’t freeze the rice, but for the bean/sausage mixture?)
Marjorie@APinchOfHealthy says
Yes, that is exactly what I do, and it freezes extremely well. I freeze the bean mixture, and I make fresh rice for when we eat it.
Anne says
Could you double this recipe in the Instant Pot 6 qt?
Marjorie@APinchOfHealthy says
Great question Anne! No, you won’t be able to double this.
IP Lover says
One of my all time FAVORITE instant pot recipes. Seriously… every time I make this, everyone raves and raves about it! Thank you thank you thank you for this recipe! ❤️
Marjorie@APinchOfHealthy says
So happy to hear that! 💖👍🏻 And thank you for taking the time to leave that feedback!😘
Marjorie@APinchOfHealthy says
Yes, the one I used was fully cooked too. 👍🏻
Harshan says
There are red beans and there are red kidney beans. They are completely different. This recipe is not for red beans and rice, as in Louisiana cooking, it is for red kidney beans and rice, which I’ve never heard of until now.
Marjorie@APinchOfHealthy says
Hey Harshan! We used to use the red beans by Camillia back many years ago, and I have no idea why we can’t find them anymore. 🤔 I went to their company site (https://www.camelliabrand.com/recipes/camellias-famous-new-orleans-style-red-beans/) out of curiosity, and I noticed that even THEY are using red kidney beans, per their recipe. Which is exactly what I used. So I feel ya, but I’m still calling these authentic. 😉😎
Lexy says
I just made this recipe. It’s amazing! Too bad for people that don’t read the entire thing. It’s not a 30 minute recipe… thank you Marjorie for this awesome share!
Marjorie@APinchOfHealthy says
Thanks Lexy! I am so happy you enjoyed it. 💖😘
Marjorie@APinchOfHealthy says
Yes, I would still add that at the same time. Be sure and check the flavor to see if you want to add extra seasoning. Andouille sausage in the original recipe is very flavorful and flavors the whole dish with all those cajun flavors. If it tastes too bland, you can always add some cajun/ creole seasoning.Tony Chachere’s is one of my favorites.
Crystal Ringhofer says
I just added my meat(I always do turkey smoked sausage or turkey Kielbasa in my slow cooker recipe. Anywho wondering if I should be worried that my beans were not even half soft after the first 28 mins? Is that about right for them to finish in the next 15+NPR or were yours softer at this point. I used small red beans thinking they may cooker faster lol!
Marjorie@APinchOfHealthy says
Hi Crystal! Mine are not done after the first round. They should be soft after the last 15 minutes + NPR. NPR lasts about 25 minutes. If they are not soft after that, then yes, I would cook them a little longer to be safe. Hope this helps!
Crystal Ringhofer says
So in the end the beans were cooked! However, I had to QR after 40 mins of NPR bc the masses were getting cranky. It let out quite a bit of steam. I’d venture to guess another 10-15 mins to NPR completely, so 55 mins! Yikes! Wdyt it would take twice as long as yours? The meal was delicious though, thank you! I did remove about 1 cup of beans and a bit of liquid and puréed it, then added it back and simmered for 10 mins. It overall took 2 hours from start to finish.
Marjorie@APinchOfHealthy says
I am glad they were cooked! Wow, I don’t know why the NPR would take so long. I have started including NPR times in my recipes for that very reason because this has happened with others (their NPR may be longer or shorter than mine). I wonder if one of my sealing rings is stretched out or has a leak? Hmmm. My IP does get used a lot. I am glad it was tasty, though! Thanks for taking the time to leave that feedback. 💖
Nora says
This took a lot longer than written. I had to cook the dish for another hour on ‘saute’ to get the beans soft enough to eat. Could be my beans were old, though I’d just bought them that day. Also, I learned after having some moderate GI issues that eating undercooked kidney beans (I tasted some before they were done) can be toxic; see https://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm071092.htm.
In any case, I’ll soak them next time and/or follow another recipe.
Marjorie@APinchOfHealthy says
I am sorry it didn’t turn out well for you Nora! Thanks anyway for that feedback.
It might have been old beans, although I would think dry beans should last a really long time. 🤔 I will say that this is one of my most reliable recipes, based on the number times I have made it (25+), and the amount of positive feedback from others who have made it. Still, even the most reliable recipes don’t turn out great for everybody, for a variety of reasons.
Yes, I am aware of the FDA warning, and I included it in the original recipe (slow cooker version – http://www.apinchofhealthy.com/red-beans-and-rice-in-the-slow-cooker/). I did not include it here, since there was much less of a chance of undercooked beans with the pressure cooking method vs slow cooker.
As far as helping you troubleshoot, I could venture a few guesses if you’d like to attempt it again…did you use an Instant Pot brand pot? You might have. I am just asking since different brands may have different PSI. A lower PSI pot would need extra cook time. Also, did you use kidney beans? If you did, I suppose it is possible that your beans were larger than mine. Did you let it fully NPR after the second round of cooking (post-sausage)? My NPR took close to 30 minutes. If yours was much shorter (maybe from a stretched out/ old sealing ring) the beans would surely be undercooked. The other tips I could think of would be to add 5 or more extra minutes of pressure cook time (prior to adding the sausage). Hope this helps! 💖