Instant Pot Red Beans & Rice is a traditional New Orleans recipe made with smoked sausage, red beans and cajun seasoning. Plus, with the help of your pressure cooker there’s no soaking the beans, meaning that this delicious dinner can be on your table in under an hour!
Instant Pot Red Beans & Rice
In the past, if I wanted to have red beans & rice on the dinner table in a hurry, that meant using canned beans. And, unfortunately, the texture just wasn’t quite the same as starting from scratch using dried beans… My ideal red beans & rice have a bit of a bite to them – You know that perfect spot, when they’re cooked through, but not mushy? But now, my Instant Pot has changed all that! I can have perfectly cooked red beans & rice on the table in under an hour!
Even though it’s called red beans & rice, let’s not leave out the most important ingredient – The sausage. Seek out a good quality smoked sausage or Andouille sausage – You’ll find it right in your regular grocery store. That sausage is the first thing that we get going with this recipe. Slice it up and sautee it in your Instant Pot, rendering out all the fat and yummy flavors. Once it’s nice and brown, we’ll scoop it out, but leave the yummy drippings behind, using that to sautee up our aromatics of onion, celery and garlic. A good sprinkling of creole seasoning adds great flavor and a hint of heat – Go as heavy or as light handed with the seasoning as you’d like. Personally, I like a lot. I sprinkle in close to a tablespoon.
We’ll add some other seasonings in to the mix too – thyme, oregano, tabasco, allspice, cayenne. We want to be sure to add lots of flavors in there because they’ll help flavor those beans right from the get go in an inside out kind of way. Throw those beans into the pot, along with the reserved sausage, and top your Instant Pot off with just enough water to cover everything up. You should make it to this point in about 15 minutes or so. After that, it’s all hands free. Set your Instant Pot to cook on high pressure for 35 minutes and you’re free to go about your other work – For example, opening up a bottle of wine, taking off your work heels, and catching the first half of Real Housewives.
Once the 35 minutes is up, let the pressure of the Instant Pot release naturally. This should take about 20-25 minutes. This is also a great time to get your rice started and to chop up the parsley and scallions that we’ll be adding in later. Once the pressure releases, check your beans for doneness. They should smash easily against the side of the pot.
If they’re not yet cooked fully, return the pot to high pressure for 3 minutes and repeat the natural release process.
Finishing off our pot of rice and beans (and sausage) with a good big palmful of parsley and scallions brightens everything up at the end. I’m pretty sure you’re going to want a bit more salt in there at the end too – I’m a “salt person” and I add in at least a heaping teaspoon or more… And, be sure to serve your bowls of red beans and rice with some extra Tabasco on the side, maybe even with some additional creole seasoning too.
This recipe for Instant Pot Red Beans & Rice has been on regular rotation at our house during the past month. The leftovers are fantastic too.
Let me share a lazy tip with you – I just leave the leftovers in the Instant Pot liner, cover it and store it in the fridge. To reheat the red beans and rice the next day, I put the liner back into the Instant Pot, seal the pot and cook on high pressure for 5 minutes. Quick release the pressure and presto – You’re ready to eat (again)! Sometimes I add in a bit more water before the reheating process too – If things are looking a little dry.
Have you jumped on the Instant Pot bandwagon yet? I honestly can say that I use mine at least a few times a week. And, if I wasn’t such a minimalist, neat freak, it would even have a dedicated spot on my countertop.
- Instant Pot Split Pea Dal
- Instant Pot Steamed Artichokes
- Instant Pot Persian Beef Stew
- Instant Pot Authentic Italian Sunday Gravy
- Instant Pot Vegetarian Chili
Wine Pairings for Red Beans & Rice:
- Try a Gewurztraminer. Its hint of sweetness pairs nicely with the heat and bountiful spices in this dish.
- Looking for a red wine? Try a Zinfandel. It’s got a bit of smokiness to it that pairs well with the sausage and a hint of acidity that ensures it won’t overpower the red beans & rice.
If you loved this recipe for Instant Pot Red Beans & Rice I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your “plating and pairing” and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Instant Pot Red Beans and Rice Recipe
Instant Pot Red Beans & Rice
- 1 Tablespoon oil
- 1 pound dried red beans
- 1 pound smoked link sausage (, cut crosswise into ¼-inch thick slices)
- 1 large onion (, chopped)
- 5 garlic cloves (, minced)
- 2 stalks celery (, chopped)
- 1 Tablespoon Creole Seasoning
- 4 bay leaves
- 1 Tablespoon dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon Tabasco
- ½ teaspoon garlic powder
- ½ teaspoon ground allspice
- 1 teaspoon black pepper
- ¼ teaspoon cayenne
- 1 bunch scallions (, thinly sliced (greens only))
- 1 bunch Italian parsley (, finely chopped (divided))
- 2 teaspoons salt
- Accompaniment: White rice
- Place the oil in the insert and turn Instant Pot to the sautee setting. When oil is shimmering, add sausage and brown. When fully cooked, remove with a slotted spoon to a paper towel lined plate. Leave the grease in the Instant Pot.
- Add onions to Instant Pot and season with creole seasoning. Sautee until tender, about 5 minutes.
- Add the garlic and celery and cook until translucent.
- Add the beans to the Instant Pot along with the reserved sausage and enough water to cover, about 4 cups. Add bay leaves, thyme, oregano, Tabasco, garlic powder, allspice, black pepper and cayenne. Seal the Instant Pot and set to HIGH pressure for 35 minutes. (Now is a good time to prepare the rice)
- Allow the Instant Pot to release naturally. This should take 20-25 minutes. Uncover and test beans for doneness; they should smash easily when pressed against the side of the pot. If the beans are not quite done, return to high pressure for 3 minutes and repeat natural release process.
- Stir in salt, scallions and half of the parsley, reserving the rest for garnish. Taste and season with additional salt, Tabasco or creole seasoning.
- Serve over cooked white rice.