Instant Pot Red Beans and Rice {Slow Cooker Option}

Close overhead shot of a bowl of Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice {Slow Cooker Option}

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!

Course Dinner

Cuisine Southern

Keyword instant pot red beans and rice, instant pot red beans and rice with sausage

Prep Time 10

Cook Time 1 40

Resting Time 5

Total Time 1 55

Servings - 8 people

Calories 283.5kcal

Author Blair Lonergan

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

Nutrition information is an estimate, based on the products that I used. The nutrition information provided does not include the cooked rice that you serve with the bean mixture.

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.

Nutrition