Instant Pot Red Beans and Rice is the creole comfort food that delivers all the soulful, smoky flavor of the New Orleans classic—in a fraction of the time. Hearty red beans, deeply seasoned sausage, aromatic veggies, and perfectly steamed rice all come together in one pot for a creamy, rich bowl that tastes like it’s been simmering all day (shhh, your secret’s safe with me!).
Why You’ll Love This Recipe
- Big Cajun Flavor, Little Effort: You get all the deep, smoky, garlicky deliciousness of slow-simmered red beans in under two hours—thanks to the Instant Pot!
- So Satisfying & Hearty: This dish is loaded with beans, sausage, ham, and aromatic veggies for a meal that truly fills you up (and warms your soul).
- Perfect for Make-Ahead or Meal Prep: The flavors get better as it sits, making leftovers absolutely crave-worthy, and leftovers freeze beautifully!
- Naturally Customizable: Make it vegetarian, add more spice, or swap proteins and beans—Instant Pot Red Beans and Rice welcomes all your personal twists.
Ingredients You’ll Need
Let’s talk about the all-star lineup! Every ingredient in Instant Pot Red Beans and Rice has a purpose, creating bold flavor, hearty texture, and that signature Creole coziness. Here’s how each component makes the magic happen:
- Andouille Sausage: Smoky, spicy, and ultra-flavorful—this is the backbone of the dish. If you want a milder option, smoked sausage works too.
- Diced Ham: Adds even more savory depth and a rich, meaty bite to every spoonful.
- Olive Oil: Brings everything together as you sauté the aromatics and helps the sausage brown to perfection.
- Garlic: Five whole cloves for that irresistible pungent, garlicky goodness!
- Yellow Onion: Essential for base flavor and sweetness.
- Celery & Green Bell Pepper: Part of the classic ‘holy trinity’ in Cajun cooking—these add crunch, color, and aroma.
- Green Onions: Divided—half adds sweetness to the pot, half is perfect for sprinkling on top for freshness.
- Dried Red Beans (preferably Camelia): The star of the show! Using dried beans gives you that creamy texture you just can’t get from canned.
- Chicken Broth & Water: These cook your beans, plump them up, and carry all the Cajun flavors.
- Black Pepper, Cajun Seasoning, Thyme, Oregano, Bay Leaves: These spices build those signature Southern layers—warm, herbal, and just the right kick.
- Salsa: A sneaky shortcut! It brings acidity, tomato richness, and a pop of brightness near the end.
- Fresh Parsley: Tossed in at the finish, parsley adds a fresh herbal lift and a burst of green.
- Cooked White Long-Grain Rice: The perfect pillowy base that soaks up all that bean-y, savory sauce.
- Hot Sauce: Optional—but honestly, if you want that Louisiana fire, don’t skip this!
Variations
Don’t be afraid to make Instant Pot Red Beans and Rice truly yours! This recipe is a playground for home cooks—it adapts beautifully to whatever’s hanging out in your fridge or pantry, and it’s easy to tweak for dietary needs or extra flair.
- Vegetarian Version: Omit the sausage and ham, and bump up the sautéed veggies or add extra beans for a deeply satisfying, plant-based main.
- Protein Swaps: Try bacon or cooked chicken in place of the sausage—just make sure to brown them first for maximum flavor!
- Switch the Beans: Don’t have red beans on hand? Black beans or pinto beans work (just make sure they’re dried, not canned).
- Make it Spicier: Amp up the Cajun seasoning or add a dash of cayenne if you like it extra bold.
- Low-Sodium: Use unsalted broth and check your seasonings if you want more control over the saltiness.
How to Make Instant Pot Red Beans and Rice
Step 1: Prep and Rinse Your Beans
Rinse the dried red beans thoroughly under cool water, checking for any little pebbles or wrinkled beans—and toss those out. There’s no need to soak the beans for this Instant Pot recipe (yay, time-saver!), but making sure they’re clean sets you up for a perfectly creamy result.
Step 2: Sauté the Sausage and Aromatics
Set your Instant Pot to sauté, pour a swirl of olive oil in, and brown the slices of andouille sausage until each side is golden and crispy. Remove the sausage to a plate, leaving all those tasty bits behind, and add the rest of the oil, garlic, and onion to the pot. Sauté until the onions are soft and fragrant, then add celery, bell pepper, and half the green onions. Sauté it all together for another five minutes, building that base of rich, savory flavor.
Step 3: Season and Pressure Cook
Add those rinsed red beans into the pot with black pepper, Cajun seasoning, thyme, oregano, and bay leaves. Pour in the chicken broth and water, making sure everything is submerged and evenly combined. Secure the lid, set to MANUAL or HIGH PRESSURE, and cook for 55 minutes. Now relax as the Instant Pot works its magic!
Step 4: Mash for Creaminess and Finish with Flair
Once the timer goes off, let the pressure naturally release for 15 minutes. Carefully remove the bay leaves, then scoop out about 1 ½ cups of the bean mixture, mash it until smooth (or pulse in a food processor), and stir it back into the pot. This step amps up the natural creaminess, giving that signature, luscious texture. Stir in salsa, parsley, the browned sausage, and diced ham. Switch to sauté and let it simmer for another 15 minutes or until it thickens to your liking.
Step 5: Taste and Adjust
Give your pot a taste and adjust: a splash more water or broth if it’s very thick, or a dash more salt, pepper, or Cajun seasoning to make it just right. Scoop over hot rice, pile on fresh green onions, and pass the hot sauce!
Pro Tips for Making Instant Pot Red Beans and Rice
- No-Soak Magic: Don’t bother soaking your dried beans beforehand—the Instant Pot will cook them through and make them perfectly creamy every time!
- Layer Your Seasonings: Adding the Cajun spice mix with the beans ensures every bite is infused with that bold Southern flavor—not just the broth.
- Mash for Creaminess: Mashing a portion of beans at the end is a traditional trick that thickens the sauce and makes the whole pot dreamy and luscious.
- Check Your Instant Pot’s Manual: If you’re using a different brand or model, double-check the recommended bean cooking times—they can vary!
How to Serve Instant Pot Red Beans and Rice
Garnishes
I love to scatter plenty of chopped green onions and a shower of fresh parsley over each bowl for color and freshness. Don’t be shy with hot sauce—everyone can splash on their favorite right at the table for that kick!
Side Dishes
This dish is so hearty it almost doesn’t need sides! But if you want to round out your table, a pan of warm cornbread or a crisp green salad is heavenly. Some people serve with a side of simple steamed greens or a scoop of tangy coleslaw to balance out the richness.
Creative Ways to Present
You can impress guests by serving Instant Pot Red Beans and Rice in wide, shallow bowls with a tall scoop of rice nestled in the middle, surrounded by that glossy bean stew. For a party or potluck, offer toppings like sliced sausage, extra parsley, or several kinds of hot sauces so everyone can make their bowl their own!
Make Ahead and Storage
Storing Leftovers
Store the bean mixture and rice separately in airtight containers in the fridge—this keeps the rice from getting soggy. The red beans will keep for up to 5 days and only get more flavorful as they rest!
Freezing
Instant Pot Red Beans and Rice freezes beautifully—just be sure to cool completely and pack beans (without rice) into freezer-safe containers. They’ll keep for up to 2 months. For best results, freeze the cooked rice separately, or make fresh rice when you reheat!
Reheating
Reheat beans gently on the stovetop or in the microwave, adding a splash of water or broth if the mixture has thickened in the fridge. Serve over hot, fluffy rice for that just-made comfort any day of the week.
FAQs
-
Can I use canned beans instead of dried for Instant Pot Red Beans and Rice?
For the best texture and authentic flavor, dried beans are highly recommended. Canned beans will turn mushy and you’ll miss out on the thick, creamy consistency that defines true red beans and rice. Plus, using dried beans lets the Instant Pot work its magic!
-
Can I make Instant Pot Red Beans and Rice ahead of time?
Absolutely! This dish is even better after a day in the fridge as the flavors meld and deepen. Just be sure to store the beans and rice separately and reheat gently before serving.
-
What if my beans aren’t fully cooked after the suggested Instant Pot time?
Depending on your Instant Pot model or altitude, beans might need a few more minutes. If they’re still a bit firm, simply set your pot for another 5–10 minutes on high pressure, then quick release and check again.
-
Can I make Instant Pot Red Beans and Rice vegetarian?
Definitely! Omit the sausage and ham, use vegetable broth instead of chicken, and add extra veggies (like sweet peppers or carrots) for a meatless, deeply satisfying version.
Final Thoughts
If you’re craving comfort and bold flavor with zero fuss, you have to give Instant Pot Red Beans and Rice a try. It’s cozy, deeply satisfying, and completely foolproof—a true taste of Louisiana right in your kitchen. I can’t wait for you to fall in love with this dish as much as I have!
Print
Instant Pot Red Beans and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6 servings
- Category: Instant Pot
- Method: Pressure Cooking
- Cuisine: Creole
Description
This Instant Pot Red Beans and Rice recipe is a flavorful and comforting dish that combines andouille sausage, ham, red beans, and Cajun spices. Perfectly cooked in the Instant Pot, it’s a delicious meal that’s easy to make.
Ingredients
Andouille Sausage:
- 1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
Ham:
- 1 heaping cup diced ham
Vegetables:
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 4 ribs celery, finely diced
- 1 medium green bell pepper, chopped
- 1 bunch green onions, chopped, divided
Red Beans Mixture:
- 1 pound dried red beans (preferably New Orleans Camelia brand)
- 3 cups chicken broth
- 3 cups water
- 1 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 3/4 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 bay leaves
- 1 cup salsa
- 1/2 cup fresh parsley, chopped
Serving:
- Cooked white long-grain rice, for serving
- Hot sauce, for serving
Instructions
- Rinse Beans: Rinse beans and remove any small dirt or withered beans. Set aside. (You do not need to soak them).
- Brown Sausages: Turn Instant Pot to saute setting. Brown the sausages in 1 tablespoon of oil until browned on both sides. Remove to a plate.
- Saute Vegetables: Add remaining oil to the pot, then add garlic and onions. Saute over medium heat until onions become transparent. Add celery, bell pepper, and half of the green onions and saute for 5 minutes.
- Add Ingredients: Add red beans, black pepper, Cajun seasoning, thyme, oregano, bay leaves. Add water and chicken broth.
- Pressure Cooking: Set on MANUAL/HIGH Pressure for 55 minutes, followed by a 15-minute natural release.
- Combine and Simmer: Remove bay leaves. Spoon 1 ½ cups of the mixture into a bowl, mash until smooth (or use a food processor) and stir back into the pot. Add salsa, parsley, sausages and diced ham. Simmer on SAUTE for 15 minutes, or until desired thickness.
- Adjust and Serve: Taste and adjust seasoning. Add up to 1 cup more water or broth if beans seem too thick. Serve over white long-grain rice. Top with remaining chopped green onion, and season with hot sauce, if desired.
Notes
- Meat: Chicken or bacon could be substituted for the sausage. Cook the chicken or bacon completely in step 2, remove to a plate. (Both will overcook and be dry if you leave them to cook in the instant pot).
- Beans: You could substitute other dry beans for this recipe (black beans, etc.) but do not substitute canned beans!
- Vegetarian: To make this a vegetarian Instant Pot recipe, omit the ham and sausage. You could also add more sauteed vegetables, if desired.
- Storing Instructions: store the red beans and rice separately from the rice. Store covered in the refrigerator for up to 5 days.
- Make Ahead Instructions: This recipe can be made ahead of time and kept on warm for up to 2 hours before serving or make it one day ahead and store it in the refrigerator. Serve with fresh cooked rice.
- Freezing Instructions: Allow the red beans and rice to cool completely and store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly in the microwave or on the stovetop. Serve over fresh cooked rice.
Nutrition
- Serving Size: 1 serving
- Calories: 639 kcal
- Sugar: 5g
- Sodium: 1457mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 34g
- Cholesterol: 64mg
