Instant Pot Red Beans and Rice

Our Instant Pot Red Beans & Rice is everything you love about classic red beans and rice made easier in a pressure cooker! This easy flavorful dinner tastes amazing, and the leftovers are even better! (Gluten-Free)

I love this dinner!!!

Made from simple ingredients that pack in LOTS of flavor, Instant Pot Red Beans and Rice is a dinner I come back to again and again because it’s so easy to make and tastes SO good!

This classic Cajun recipe is packed with flavor, thanks to spicy andouille sausage, tender veggies, and plenty of seasonings in every bite. It’s SUPER cozy when the weather is cooler, but pressure cooking in an Instant Pot also keeps your kitchen from getting heating up, making this Instant Pot beans and rice recipe great even when the weather is hot.

This classic Cajun recipe is packed with flavor, thanks to spicy andouille sausage, tender veggies, and plenty of seasonings in every bite. It’s SUPER cozy when the weather is cooler, but pressure cooking in an Instant Pot also keeps your kitchen from getting heating up, making this Instant Pot beans and rice recipe great even when the weather is hot.

Pressure Cooker Red Beans and Rice comes together with a little less attention needed than the stovetop version (less hands-on attention!), and pressure-cooking makes the beans perfectly tender and easier to digest!

Warm and steaming over a bowlful of fluffy rice, my Instant Pot Red Beans recipe tastes awesome, and it gets even better the next day! I love that the flavor continues to develop (kind of like it does with soup or chili), which makes this an awesome meal prep meal.

Here’s what you need to get started on this easy recipe…

Start With Simple Ingredients

• ANDOUILLE OR KIELBASA SAUSAGE. I highly recommend you use andouille sausage for my red beans and rice. It’s a spicy Cajun sausage that adds LOTS of flavor to the beans. Although the sausage is spicy on its own, when it’s put into the beans, I’d put this in the medium category when it’s done. If you’re really spice-sensitive, you can use kielbasa or smoked sausage instead or reduce the Cajun seasoning, just know the flavor won’t be quite as punchy.
• THE CAJUN TRINITY. This trio of veggies–onion, celery, and green bell pepper–is often nicknamed the Cajun holy trinity because it goes into all kinds of delicious recipes from gumbo and etouffée, to jambalaya, red beans and rice, and more. It creates a delicious, flavorful base that’s gorgeous with everything else going on in this recipe.
• SERIOUS FLAVOR BOOSTERS. For even more flavor, I add garlic, Cajun seasoning, and bay leaves, then kosher salt and black pepper at the end, to taste.
• DRIED RED KIDNEY BEANS. Dried dark red kidney beans get beautifully cooked (and easier to digest) in the pressure cooker. Note: this recipe won’t work the same with cooked canned beans.
• BROTH. You can use chicken broth or vegetable broth for red beans and rice. I usually opt for chicken bone broth since it has great flavor and is higher in protein.
• A FEW FINISHING TOUCHES. Then, to finish off our easy red beans and rice, I like stirring in a hefty handful of fresh herbs–cilantro or flat-leaf parsley are my two favorites. You can also add sliced green onions for some freshness. For some velvety smoothness (which I love), try stirring in a tablespoon of butter or olive oil. It gives this such silky richness and tastes amazing.

How To Make Instant Pot Red Beans & Rice, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Brown Sausage. Press SAUTÉ button on your Instant Pot. Drizzle in olive oil and add sausage. Cook sausage on SAUTÉ setting for 5-7 minutes, or until it’s browned on the outside. Remove sausage from Instant Pot and set aside.
2. Sauté Veggies. With the Instant Pot still on SAUTÉ mode, add onion, celery, and bell pepper to the Instant Pot. Cook 3-4 minutes to soften slightly, stirring up the browned bits on the bottom of the pan.
3. Layer With Flavor. Add garlic and Cajun seasoning and stir to combine, cooking 1-2 minutes longer.
4. Combine. Press CANCEL to stop SAUTE mode. Return sausage to the pot, and add rinsed/sorted red beans. Stir to combine veggies, sausage, and beans. Pour broth over the whole mixture, stirring a few times to work the broth into the beans mixture. Tuck bay leaves just under the surface of the broth.
5. Pressure Cook. Cover with the lid and seal the lid securely. Double-check that the pressure valve is set to SEALING (not VENTING!). Press PRESSURE COOK (known as manual pressure) and set timer for 50 minutes. The mixture will take about 12-14 minutes to come to pressure, then will cook at high pressure for 50 minutes.
6. Naturally Release Pressure. After the 50 minute timer beeps, allow the pressure to naturally release for 20-25 minutes, then manually release (quick release) any remaining pressure.
7. Finish The Dish. Carefully open the lid. Remove and discard bay leaves. Use the back of a spoon or a potato masher to mash some of the beans (this will thicken the beans). The goal is only to mash some of the beans, so work slowly, then stir so you know when you’ve reached your ideal thickness. Stir in fresh cilantro or parsley. Taste mixture and add salt and pepper to taste. If you’re using it, stir in butter, ghee, or additional olive oil. 
8. Serve & Store. Enjoy warm with fluffy white rice, sliced green onions, and hot sauce, as desired. Store leftovers in an airtight container in the refrigerator 3-4 days, or freeze up to 2 months. 

We Want Tender Red Beans. Depending on the age of your beans and the size of your slow cooker, you may find your beans are not quite as soft as you’d like after the cook time. If this happens to you, seal the lid and cook on high pressure another 10 minutes at a time till you reach your desired consistency.

FAQ + Tips For The Best Instant Pot Red Beans And Rice

PRO TIP: MASH SOME OF THE BEANS AT THE END! For some extra thickness and creaminess, I love using a potato masher (or a large fork) to mash some of the beans at the end of cooking. I don’t recommend puréeing any of the red beans since it can get too thick quickly.

WHAT SIZE INSTANT POT DO YOU USE FOR RED BEANS AND RICE? For my red beans & rice recipe, I use my 6-quart Instant Pot. It’s been the perfect size for everything we’ve made so far. If you plan to use a different size pot, know that your cook times or the time it takes to come to pressure may vary slightly.

CAN I USE CANNED BEANS INSTEAD? This recipe won’t work the same with cooked canned beans, which require MUCH shorter cook time and less liquid. You’ll need dry beans for this recipe.

GREAT PLACES TO BUY DRIED BEANS. Thrive Market and Camellia brand beans are two of my favorite resources for high-quality dried beans. Thrive Market is one of my favorites sources for healthy pantry items, kitchen basics, gluten-free snacks, specialty items, and more. (Not sponsored!) GET 25% OFF YOUR FIRST ORDER AT THRIVE MARKET HERE. 

CAN I MAKE THIS SPICIER? If you’d like more heat, you have a few options:

• Add more Cajun seasoning or a sprinkle of cayenne pepper
• Toss in 1/2-1 minced jalapeño pepper along with the bell pepper, celery, and onion.
• Finish with a little hot sauce (like Tabasco) at the end.

More Cajun-Inspired Dinners To Try

Gluten-Free Gumbo With Sausage & Shrimp

Cajun Sausage &Rice Skillet

Paleo Jambalaya With Cauliflower Rice

Recipe Card

Instant Pot Red Beans & Rice

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Emily Dixon, One Lovely Life
• Total Time: About 1 hour 50 minutes
• Yield: About 10 cups 1x
• Diet: Gluten Free

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Description

Instant Pot Red Beans & Rice – Classic red beans and rice made in a pressure cooker! This easy flavorful dinner tastes amazing. (The leftovers are even better!)

Note: It will take 12-14 min for the Instant Pot to come to pressure. (I’ve included that in the cook time)

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Ingredients

Scale 1x2x3x

FOR THE RED BEANS

• 1 lb. dry red kidney beans, rinsed & sorted*
• 12 oz. andouille sausage, sliced
• 1 teaspoon olive oil
• 1 onion, diced
• 3 stalks celery, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 Tablespoon Cajun seasoning*
• 5 cups chicken bone broth* (or vegetable broth)
• 2 bay leaves
• 1/4–1/2 cup minced cilantro or flat-leaf parsley
• salt & pepper, to taste
• Optional: 1 Tbsp. butter, ghee, or olive oil

TO SERVE:

• Cooked rice (I usually use white rice here)
• Sliced green onions (optional)
• Hot sauce, like Tabasco

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Instructions

1. Brown Sausage. Press SAUTE button on your Instant Pot. Drizzle in olive oil and add sausage. Cook sausage on SAUTE mode for 5-7 minutes, or until it’s browned on the outside. Remove sausage from Instant Pot and set aside.
2. Sauté Veggies. With the Instant Pot still on SAUTE mode, add onion, celery, and bell pepper to the Instant Pot. Cook 3-4 minutes to soften slightly, stirring up the browned bits on the bottom of the pan.
3. Layer With Flavor. Add garlic and Cajun seasoning and stir to combine, cooking 1-2 minutes longer.
4. Combine. Press CANCEL to stop SAUTE mode. Return sausage to the pot, and add rinsed/sorted red beans. Stir to combine veggies, sausage, and beans. Pour broth over the whole mixture, stirring a few times to work the broth into the beans mixture. Tuck bay leaves just under the surface of the broth.
5. Pressure Cook. Cover with the lid and seal the lid securely. Double-check that the pressure valve is set to SEALING (not VENTING!). Press PRESSURE COOK (known as manual pressure) and set timer for 50 minutes. The mixture will take about 12-14 minutes to come to pressure, then will cook at high pressure for 50 minutes.
6. Naturally Release Pressure. After the 50 minute timer beeps, allow the pressure to naturally release for 20-25 minutes, then manually release any remaining pressure.
7. Finish The Dish. Carefully open the lid. Remove and discard bay leaves. Use the back of a spoon or a potato masher to mash some of the beans (this will thicken the beans). The goal is only to mash some of the beans, so work slowly, then stir so you know when you’ve reached your ideal thickness. Stir in fresh cilantro or parsley. Taste mixture and add salt and pepper to taste. If you’re using it, stir in butter, ghee, or additional olive oil.
8. Serve & Store. Enjoy warm with white rice, sliced green onions, and hot sauce, as desired. Store leftovers in an airtight container in the refrigerator 3-4 days, or freeze up to 2 months.

Notes

• Sorting Beans. “Sorting” beans refers to removing any stones, pebbles, or misshapen, damaged beans.
• Cajun Seasoning. Not all Cajun seasoning is gluten-free! If you have Celiac or gluten intolerance, make sure to use a gluten-free option like McCormick.
• Tender Beans. Depending on the age of your beans and the size of your slow cooker, you may find your beans are not quite as soft as you’d like after the cook time. If this happens to you, seal the lid and cook on high pressure another 10 minutes at a time till you reach your desired consistency.

• Prep Time: 20 minutes
• Cook Time: About 1 hour and 40 minutes
• Category: Main Dish
• Method: Instant Pot
• Cuisine: American

Nutrition

• Serving Size: 1 cup (red beans mixture only)
• Calories: 277
• Sugar: 2.6 g
• Sodium: 378.3 mg
• Fat: 8.6 g
• Saturated Fat: 2.9 g
• Carbohydrates: 31.2 g
• Fiber: 7.8 g
• Protein: 19.1 g
• Cholesterol: 25.1 mg