Instant Pot Red Beans and Rice

5 from 2 votes

Instant Pot Red Beans and Rice

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.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 602kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

1 pound dried kidney beans
1 tablespoon neutral oil
1 pound andouille sausage sliced into coins
½ cup yellow onions diced
½ cup green bell peppers diced
¼ cup celery diced
5 cups water
1 tablespoon chicken bouillon powder
½ tablespoon granulated garlic
1 teaspoon Creole seasoning
4 tablespoons butter
Kosher salt and ground black pepper to taste
Cooked rice for serving

Instructions

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.

Nutrition