Discover convenience with our Instant Pot Red Beans and Rice recipe, blending classic Creole flavors with modern efficiency. Enjoy a hearty, flavorful dish in a fraction of the time, perfect for busy days or anytime you crave a taste of authentic New Orleans comfort.
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Updated January 20, 2024: If you’re a fan of our slow cooker and stovetop red beans and rice recipes, then you’ll love this Instant Pot version; it’s a game-changer when it comes to convenience and speed without sacrificing flavor.
One of the best things about the Instant Pot pressure cooker is its simple convenience. You can enjoy a bowl of creamy New Orleans red beans and rice that tastes like it’s been simmering all day in a fraction of the time it takes for our slow cooker or stovetop versions (which take 4 to 8 hours).
Of course, we stayed true to the classic ingredients that make red beans and rice our Southern favorite – the holy trinity, smoky andouille sausage, and the perfect blend of Creole seasoning, while embracing contemporary cooking methods.
This post walks you through each step with clear instructions, making it accessible for both Instant Pot novices and seasoned users alike. Give it a try, and let us know how it turns out!
What you’ll love about this recipe:
Ingredients
- Kidney beans (dried)
- Neutral oil
- Andouille sausage
- Yellow onion
- Green bell pepper
- Celery
- Water
- Chicken bouillon powder
- Granulated garlic
- Creole seasoning
- Butter
- Kosher salt and ground black pepper, to taste
- Cooked rice, for serving
Note: For a 1-hour quick soak, bring 10 cups water to a boil in a large stockpot. Add 1-pound dry red kidney beans and return to a boil; let boil 2-3 minutes. Remove from heat, cover and set aside at room temperature for 1 hour. Drain and rinse beans, or continue and cook in soaking water.
How to Make Red Beans and Rice in Instant Pot
- Start by setting your pressure cooker to the Saute function. Add oil to the pot, and let it heat up. Now, toss in slices of andouille sausage, and let them sear until browned. Once done, set the andouille aside – we’ll be reuniting it to the pot later.
- In the same pot, add diced onion, bell peppers, and celery. Saute the “holy trinity” for about 3 minutes. Now, add the red beans to the mix along with water, chicken bouillon powder, granulated garlic, and Creole seasoning.
- Lock the lid and set the pressure release valve to seal. Select the “Pressure Cook” setting and set the timer for 11 minutes. Once the timer goes off, allow the pressure to release naturally for 10 minutes. Then, carefully turn the sealing valve to quick release.
- Now, it’s time to add the andouille sausage and butter. Close and lock the lid and valve once more. Select “Pressure Cook” for a final 5 minutes. After the timer ends, carefully release the pressure valve. If your beans aren’t as thick as you’d like, use the Saute preset to let them simmer until they reach desired consistency.
- Serve Instant Pot Red Beans over warm rice and enjoy!
Recipe Tips & Tricks
- Spice Adjustment: Adjust the Creole seasoning according to your spice preference. You can always add more later, so start with a smaller amount if you’re unsure.
- Thickening Beans: If the beans aren’t as thick as you’d like, use the sauté function to simmer and thicken the dish. Keep an eye on it and stir occasionally.
- Pressure Cooking Safety: Follow safety guidelines, including proper sealing of the cooker, checking the steam release valve, and never opening the lid when the cooker is pressurized. Always consult your pressure cooker’s safety manual.
What to Serve with Instant Pot Red Beans
This recipe is best served with “Louisiana” brand hot sauce and rice. You can also pair it with the following dishes:
- Southern Cornbread: Our soul food cornbread recipe is easy to follow and yields a moist, tender crumb. It combines the rich tang of buttermilk with classic ingredients like butter and sugar for a delightful side dish that complements any Southern meal.
- Sweet Potato Cornbread: This sweet potato cornbread is perfectly moist and flavorful, made with fresh, mashed sweet potatoes, a touch of cinnamon, and the magic of beaten egg whites.
- Fried Chicken: Crispy, golden, and full of flavor! We skipped the buttermilk soak and embraced a salt, sugar, and water brine for juiciness for this recipe. Our blend of flour, cornstarch, and seasonings guarantees an irresistibly crispy coating every time.
- Collard Greens: Slow-simmered greens with smoked ham hocks, onions, seasonings, and a dash of red pepper flakes. It’s a quintessential Southern comfort food dish that will transport you to a cozy Sunday dinner at grandma’s house.
FAQ
How do I know when the beans are done cooking?
How can I adjust the consistency?
How long does it typically take for the Instant Pot to come to pressure?
Summary
Experience the best of both worlds – timeless flavors and time-saving efficiency – with our Instant Pot Red Beans and Rice. This easy-to-follow recipe ensures a rich, savory bowl of New Orleans comfort that captures the essence of Creole tradition without the wait.
Instant Pot Red Beans and Rice
Ingredients
- 1 pound dried kidney beans
- 1 tablespoon neutral oil
- 1 pound andouille sausage sliced into coins
- 1/2 cup diced yellow onions
- 1/2 cup diced green bell peppers
- 1/4 cup diced celery
- 5 cups water
- 1 tablespoon chicken bouillon powder
- 1/2 tablespoon granulated garlic
- 1 teaspoon Creole seasoning
- 4 tablespoons butter
- Kosher salt and ground black pepper to taste
- Cooked rice for serving
Instructions
- Quick soak dried kidney beans: Start by rinsing the dried beans under cold water to remove any dirt or debris. Place the rinsed beans in a large pot and cover them with water. Bring the water to a boil and let it boil for 2 minutes. After boiling, remove the pot from heat, cover it with a lid, and let the beans soak for about 1 hour. Drain the soaked beans and rinse them again under cold water.
- Set pressure cooker to Saute, add oil to the pot, and brown andouille sausage. Remove sausage and set aside.
- Add onion, bell peppers, and celery. Saute for 3 mins.
- Add red beans, water, chicken bouillon powder, granulated garlic, and Creole seasoning.
- Lock the lid and set the pressure release valve to seal. Select “Pressure Cook” for 11 minutes.
- After the timer ends, allow pressure to release naturally for 10 minutes, then turn the sealing valve to quick release.
- Stir in cooked sausage and butter. Close and lock the lid and valve again.
- Select Pressure Cook for 5 more minutes.
- After the timer ends, carefully release the pressure valve.
- If beans are not thick enough, use Saute preset to simmer until desired thickness.
- Serve over warm rice and enjoy.
Amazing!!!! This recipe stays in constant rotation!! Easy to make and delicious!!