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This easy Instant Pot Red Beans and Rice recipe gives you all of the smoky, rich Creole flavor that you love in the classic Louisiana dish — without the all-day cooking time! Don’t have a pressure cooker? There’s a simple Crock Pot version, too!
You won’t believe how thick, zesty and delicious a bowl of Red Beans and Rice can taste! You don’t have to soak the beans in advance (although you can do so to shorten the cooking time), so it’s perfect for those evenings when dinner is more of an afterthought!
This traditional Louisiana Creole dish was typically prepared on Mondays, using a combination of red beans, vegetables (such as bell pepper, onion and celery), spices, and pork bones leftover from Sunday’s supper. Since ham was a classic Sunday meal and Monday was wash day, the pot of beans and bones could simmer on the stovetop while the women were busy scrubbing clothes.
Times have obviously changed, this dish has become popular throughout the Southeast, and you can even prepare it in your Instant Pot for a quicker weeknight meal!
How to cook red beans in the Instant Pot:
I’m sharing the Instant Pot pressure cooker preparation for this recipe, but I’ve also included slow cooker instructions in the recipe below in case you don’t have an Instant Pot at home. Either method works great!
Ingredients for Instant Pot Red Beans and Rice:
- Dry small red beans (or substitute with red kidney beans)
- Olive oil
- Andouille smoked sausage
- Onion, green bell pepper, celery and garlic
- Bay leaf
- Creole or Cajun seasoning
- Vegetable broth or chicken broth
- Cooked rice
First, brown the sausage and then remove it to a plate.
I used a package of this Cajun Style Andouille smoked sausage, but you can substitute with any similar fully-cooked sausage (such as kielbasa or chorizo).
Next, sauté the onion, bell pepper, celery and garlic in the pot.
Add the dry beans, sausage, bay leaf, Creole seasoning and broth. Then turn on the Instant Pot and cook for 40 minutes.
I use this Creole seasoning, but any similar variety will give your dish the classic Louisiana flavor that we all love!
After the red beans and rice cook in the pressure cooker for 40 minutes, allow the pot to naturally release for 20 more minutes. The end result is a big batch of the most delicious, spicy, smoky, and flavorful beans and rice!
How do I thicken my Instant Pot Red Beans and Rice?
Allow the beans to sit (uncovered) in the Instant Pot for about 5-10 minutes after cooking and they will naturally thicken. You can also use a potato masher or the back of a large spoon to gently mash some of the beans, which will also give the dish a thicker, creamier consistency (if you like it that way)!
What do you serve with Instant Pot Red Beans and Rice?
Serve the red beans and rice over a bowl of cooked white rice, and garnish with sliced green onion for a fresh, bright touch of flavor. For more kick, add a dash of hot sauce!
If you’re looking for easy sides that go well with the dish, try these options:
- Corn on the cob
- Slow Cooker Southern Green Beans
- Southern Collard Greens
- Secret Ingredient Jiffy Cornbread
- A simple green salad tossed with homemade buttermilk dressing is a perfect cool contrast to the warm, spicy meal
Cook’s Tips and Recipe Variations:
- If you can’t find dry red beans at your grocer, you can substitute with dry red kidney beans.
- What is the difference between red beans and kidney beans? Red beans are slightly smaller than kidney beans, and have a rounder shape than kidney beans. Kidney beans are a dark red color, while red beans have a pinkish red color. Red beans typically have a smoother texture than kidney beans. Again, both of these beans have great flavor and both can be used in this recipe!
- I use andouille smoked sausage, but you can substitute with any sausage that you prefer (including kielbasa or chorizo).
- This recipe isn’t too spicy on its own, so feel free to add hot sauce, to taste, when serving.
- This recipe does NOT require pre-soaked beans. To make an Instant Pot Red Beans and Rice recipe with soaked beans, you can cut the cooking time in half (about 20 minutes instead of 40 minutes).
- Different brands of pressure cookers require slightly different cooking times. If the beans are not soft after cooking on high pressure for 40 minutes and naturally releasing for 20 minutes, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.
- Have leftovers? Both the bean mixture and the cooked rice will freeze well. Wrap tightly in airtight containers and keep in the refrigerator for 3-4 days or in the freezer for up to 3 months.
More easy Instant Pot dinner recipes that you might enjoy:
- Instant Pot Turkey Chili
- Instant Pot Spaghetti and Meatballs
- Instant Pot Jambalaya
- Instant Pot Bean Soup
Instant Pot Red Beans and Rice {Slow Cooker Option}
Equipment
- Pressure Cooker
Ingredients
- 1 lb. dry small red beans (or dry red kidney beans), rinsed
- 1 tablespoon olive oil
- 12 ounces andouille smoked sausage, sliced into rounds
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons Creole (or Cajun) seasoning
- 4 cups vegetable broth or chicken broth
- For serving: cooked white rice; hot sauce
- Optional garnish: sliced green onion
Instructions
- Cook rice according to package instructions. Set aside.
- Turn the Instant Pot to “Sauté” or “Sear” mode; heat olive oil in the pot. When the oil shimmers, add sausage. Cook, stirring regularly, until the sausage is browned (about 3-4 minutes). Transfer sausage to a paper towel-lined plate and set aside.
- Add the onion, bell pepper, and celery to the Instant Pot and cook for about 5 minutes. Stir in the garlic and cook for 1 more minute.
- Add beans, sausage, bay leaf, Creole seasoning and broth. Turn the Instant Pot to the manual setting on “High” and place the lid on the pot. Cook for 40 minutes. It will take the pot about 10 minutes to come to pressure before the 40-minute timer starts running, so be sure to account for that additional time when preparing the meal.
- When the timer is done, allow the pressure to release naturally for 20 minutes. After 20 minutes, turn the valve to venting and quick release any remaining pressure. Open the lid and remove the bay leaf. Check the beans at this point. If they are not yet soft, then re-seal the lid and cook for an additional 20 minutes at high pressure (then perform a quick release).
- Allow the beans to rest in the pot for about 5 minutes (the mixture will thicken slightly as it sits). Use a spoon or a potato masher, if desired, to mash some of the beans to give the mixture a creamier consistency. Season with salt, pepper, and additional Cajun seasoning or hot sauce, to taste.
- Serve over cooked rice and garnish with sliced green onion.
SLOW COOKER METHOD:
- Place dry beans, sausage, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, and vegetable broth in a slow cooker. Cover and cook on HIGH for 6-8 hours, or until beans are tender. Remove bay leaf.
- Use a spoon or a potato masher, if desired, to mash some of the beans to give the mixture a creamier consistency. Season with salt, pepper, and additional Cajun seasoning or hot sauce, to taste.
- Serve over cooked rice and garnish with sliced green onion.
Notes
- If you can’t find dry red beans at your grocer, you can substitute with dry red kidney beans.
- What is the difference between red beans and kidney beans? Red beans are slightly smaller than kidney beans, and have a rounder shape than kidney beans. Kidney beans are a dark red color, while red beans have a pinkish red color. Red beans typically have a smoother texture than kidney beans. Again, both of these beans have great flavor and both can be used in this recipe!
- I use andouille smoked sausage, but you can substitute with any sausage that you prefer (including kielbasa or chorizo).
- This recipe isn’t too spicy on its own, so feel free to add hot sauce, to taste, when serving.
- This recipe does NOT require pre-soaked beans. To make an Instant Pot Red Beans and Rice recipe with soaked beans, you can cut the cooking time in half (about 20 minutes instead of 40 minutes).
- Different brands of pressure cookers require slightly different cooking times. If the beans are not soft after cooking on high pressure for 40 minutes and naturally releasing for 20 minutes, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.
- Have leftovers? Both the bean mixture and the cooked rice will freeze well. Wrap tightly in airtight containers and keep in the refrigerator for 3-4 days or in the freezer for up to 3 months.
Thank you for this recipe. I live at high altitude in Colorado and have a hard time cooking dried beans. Love your blog and the many recipes you write about.
Thank you for such kind words, Connie! We’re so happy to have you here and are glad you enjoy the recipes.