Instant Pot Red Beans & Rice

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 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 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! | platingsandpairings.com

IInstant 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! | platingsandpairings.com

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.

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! | platingsandpairings.com

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 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 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

Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 521 kcal
Author: Erin

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 need to soak the beans, meaning that this delicious dinner can be on your table in under an hour! 

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Ingredients

  • 1 Tbsp oil
  • 1 lb dried red beans
  • 1 lb smoked link sausage , cut crosswise into ¼-inch thick slices
  • 1 large onion , chopped
  • 5 garlic cloves , minced
  • 2 stalks celery , chopped
  • Creole Seasoning
  • 4 bay leaves
  • 1 Tbsp dried thyme
  • 2 tsp dried oregano
  • 1 tsp Tabasco
  • ½ tsp garlic powder
  • ½ tsp ground allspice
  • 1 tsp black pepper
  • ¼ tsp cayenne
  • 1 bunch scallions , thinly sliced (greens only)
  • 1 bunch Italian parsley , finely chopped (divided)
  • 2 tsp salt
  • Accompaniment: White rice

Instructions

  1. 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.
  2. Add onions to Instant Pot and season with lots of creole seasoning. Sautee until tender, about 5 minutes.
  3. Add the garlic and celery and cook until translucent.
  4. 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)
  5. 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.
  6. Stir in salt, scallions and half of the parsley, reserving the rest for garnish. Taste and season with additional salt, Tabasco or creole seasoning.
  7. Serve over cooked white rice.

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.

Looking for more Instant Pot recipes? Try these:

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! | platingsandpairings.com

30 comments

  1. Lindsay | With Salt and Pepper

    I keep seeing these insta pots and still haven’t bought one! I’m inspired to do so now because this recipe is right up my alley and I love the idea that you can get all that flavor in in a shorter time. Amazing!

    Reply

    1. Erin

      The Instant Pot is amazing – I promise that you’re going to see more and more Instant Pot recipes of my site too… I’ll be testing one out tonight!

      Reply

  2. Laurie Messer

    Does this ever look like a comfort food dinner for the win! I can see why this recipe has been on your dinner rotation regularly! I can’t wait to try this for my family! Great tip for leftovers! I haven’t ever tried reheating in my Instant Pot, but I will now!

    Reply

    1. Erin

      Thanks Laurie – YES! The Instant Pot has been a lifesaver for reheating, especially since we don’t have a microwave!

      Reply

      1. Kathy S

        This was excellent…I used a lower fat Kielbasa , and it was diet friendly and great!

        Reply

        1. Erin

          That sounds like a great substitution Kathy – So glad to hear that you enjoyed the recipe!

          Reply

  3. Shelby

    Made this tonight, with a few minor changes, and it was delicious served with collards (recipe here: https://cadryskitchen.com/2016/06/07/smoky-sweet-collard-greens/ )

    Reply

  4. John Easton

    I add a flour to my vegetable saute to create a roux and once the beans are finished I blend a cup or so in my Blendtec blender (Vitamix competitor) and return the blended mix to the pot and stir to combine. These little additions create a gravy that thickens the recipe that makes for a more traditional, thicker outcome.

    Reply

    1. John Easton

      Flour, not “a flour” … that’s what I get for not proofreading.

      Reply

    2. Lee

      Thanks, John. I’m going to try it with your suggestion. Happy New Year!

      Reply

  5. Sherry

    Delicious! And it’s hard to please us Louisiana natives with new recipes for our traditional food. It will be on my regular rotation as well. I “veganized” it by omitting the sausage and sautéing in veggie broth instead of oil. I also cooked my beans in veggie broth instead of water. And cooked them longer since we like our beans softer. Your seasoning is really, really good. The allspice is a brilliant addition. My carnivorous husband said he could eat this veganized version every week!

    Reply

  6. Chris

    This was a delicious recipe, but I ended up having to do two rounds of 35 mins under high pressure with NPR and then 20 mins on saute to get the beans tender. My only change was to add a cup of diced green pepper and I added a lot more cayenne and tabasco. I’m not sure what went wrong..? I used Camillia brand beans..maybe they were just being stubborn. 😛 Having to wait for it to cook gave me time to get the kitchen super clean and do some other chores so I guess it’s a win-win? It was very tasty once done. 🙂

    Reply

  7. Justin

    Cook time isn’t really 35 minutes if you’re asking for a 10-25+ minute auto depressurize. Just nitpicking…

    Reply

  8. Katie

    i used way too much creole seasoning….tooo HOT! How much should be used? Is there a way i can calm the heat down?

    Reply

  9. Christina

    Was this supposed to be really soupy? It tasted great, but I’d have preferred it to be thicker.

    Reply

    1. Erin

      Hi Christina – Mine turned out quite thick… Hmmm. I’m not sure? Maybe others can comment on how it turned out for them?

      Reply

  10. Jeff Eppinette

    Erin, thanks for the recipe! I made it tonight, and while the beans I had could have gone another five minutes to be absolutely perfect, they were delicious!

    I substituted a Chipotle chicken sausage, because it’s friendlier on the Weight Watchers point system. Using your estimate of four cups of water, there was just enough juice for the rice to soak it up. Also, with the amount of thyme in the recipe, it had a more “herby” taste than I’m used to, but the more I tasted it, the more I really liked that change. The recipe is definitely a keeper in our house.

    Reply

    1. Erin

      So glad that you enjoyed the Red Beans and Rice Jeff! Love your substitution to make things a bit healthier too!

      Reply

  11. Jolie

    Can I double this recipe?!? I have a 6 quart insta pot…

    Reply

    1. Erin

      Hi Jolie – You should be able to double this recipe in the 6-quart Instant Pot. Just be sure that it doesn’t go past the MAX fill line.

      Reply

  12. Jamie

    I have read on other places to said the beans the night before. Do you need to do that with this recipe? Thank you

    Reply

    1. Erin

      You do not need to soak the beans Jamie – That’s the great thing about the Instant Pot!

      Reply

  13. Jamie

    Soak the beans

    Reply

  14. Cristy

    Wonderful recipe. It definitely took me more than an hour. After all the chopping (and I am pretty fast), I still pressure cooked for 40 minutes, checked and had to cook for 3 more minutes. The natural release took about 30. I did cut back on the Thyme bc I am not crazy about an earthy flavor. I didn’t even have to add more salt..definitely check beforehand. It probably depends on the type of creole seasoning. Very, very good!

    Reply

    1. Erin

      I’m so glad to hear that you liked this recipe Cristy.

      Reply

  15. T

    Did these for 40 minutes and natural release. Turned out wonderful with all the flavor and not all the salt that packaged mixes have in about the same amount of time. Has a much better texture too.

    Reply

    1. Erin

      So happy you liked it!

      Reply

  16. Jeni

    LOVE LOVE LOVE this recipe. Thanks for posting it. I thought everything was spot on. I used chicken andouilli sausage from Costco. Trying to keep in Weight Watchers!!

    Reply

    1. Erin

      Love those healthy swaps that you make Jeni – I’m going to have to give that a try this week. Trying to eat extra healthy before our wedding in July!

      Reply

  17. Audrey

    This was delicious, but next time, I am going to cut down on the salt. I added 1 tsp of salt before cooking the beans. Next time, I will season to taste AFTER cooking the beans, like your recipe says to do. I’m glad I only added 1 tsp of salt, and not 2 like the recipes states.

    Reply

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