Instant Pot Red Beans and Rice

Name: Instant Pot Red Beans and Rice
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Ingredients: 4 tablespoons unsalted butter; 1 lb. spicy pork sausage; 6 garlic cloves; 2 yellow onions; 1 green bell pepper; ½ teaspoon red pepper flakes; 1 teaspoon kosher salt; 1 lb. dried red beans; 1 bay leaf; 32 oz. chicken stock; 4 cups white rice

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings
6 servings
Calories
591 kcal
Course
Main Course
Cuisine
Creole

Instant Pot Red Beans and Rice

Iris Warren

Report

Instant Pot Red Beans and Rice is a quick, easy twist on the traditional Creole recipe. Unsoaked, dried red beans cook with sausage, onion, bell pepper and garlic in the electric pressure cooker until the beans are soft and creamy. Serve over fluffy white rice for the perfect weeknight dinner. Makes 4-6 servings.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

4 tablespoons unsalted butter can sub oil
1 lb. spicy pork sausage
6 garlic cloves minced
2 yellow onions diced (about 2 cups when diced)
1 green bell pepper small, diced (about 1 cup when chopped)
½ teaspoon red pepper flakes
1 teaspoon kosher salt
1 lb. dried red beans about 2 heaping cups
1 bay leaf
32 oz. chicken stock unsalted* if possible
4 cups white rice cooked, for serving

Add to Shopping List

Instructions

Turn on the Instant Pot to the Saute setting. Set for 30 minutes.Add the butter, and stir until melted.
Add the sausage to the pan, and sear on all sides until golden brown, about 5-7 minutes, and then remove. (Please note that it doesn’t have to be cooked through for you to remove it. We just want to get some good color on it.)
When the sausage is out of the pan and cooling on a cutting board, add in the garlic, onion and bell pepper. Season with red pepper flakes and salt. Cook until soft, about 10-15 minutes.
Slice the sausage as the veggies cook until soft.
When the veggies are soft, pour in the stock. Add the beans, bay leaf and sliced sausage.
Place the lid onto the Instant Pot, and seal. Cook on high pressure for 2 hours 30 minutes.
Let the Instant Pot’s pressure release naturally, and then remove the top carefully.
If desired, smash some of the red beans with a potato masher or the back of your spoon. This will give the sauce a thicker, creamier texture.
Serve over warm white rice with a garnish of parsley.

Notes

*If chicken stock is salted or isn’t marked as unsalted, don’t season with salt. Instead, taste the final dish and add extra if needed.
To half the recipe, use half of the ingredients. Cook on high pressure for 1 hour and 30 minutes.
Substitutions:
I used fresh hot Italian sausage in this recipe because that’s what I could find, but you could easily use smoked sausage, too. The smoked sausage will hold up better in the cooking, though both will taste delicious. You can also use Andouille sausage if you can find it—fresh or smoked. If you don’t like spicy sausage, use a mild Italian sausage.
Not a fan of the heat? Leave out the red pepper flakes or use half of them.
Dairy free? Use any tasteless oil that has a higher smoke point, like avocado oil, vegetable oil, coconut oil, etc.
Vegetable stock works for chicken stock in this recipe. If you don’t have either on hand, water would work in a pinch, too.
Other tips and tricks:
Give yourself enough time to get it going. While this red beans and rice recipe is pretty hands-off, you still have a portion of time where you’re chopping, searing and sautéing vegetables before the pressure cooker lid goes on. Don’t forget about it and then panic.
The sear and saute make a difference. Don’t skip this step to cut corners because it adds a ton of flavor to the final dish!
Don’t forget to cook the rice! We serve this with our favorite white rice, but you can serve it over brown rice if that’s your jam. Time it out so your rice is done around the same time that the beans are.
Make it small batch. You can half this recipe and cook it for 1 hour and 30 minutes if you’re just feeding yourself and/or one other person.
How to store: Store the red beans and rice in separate containers in the refrigerator for up to 5 days.

Nutrition Information

Show Details

Serving 1g Calories 591kcal (30%) Carbohydrates 54g (18%) Protein 28g (56%) Fat 29g (45%) Saturated Fat 12g (60%) Polyunsaturated Fat 16g Cholesterol 94mg (31%) Sodium 1017mg (42%) Fiber 6g (24%) Sugar 4g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 591 kcal

% Daily Value*

Serving	1g
Calories	591kcal	30%
Carbohydrates	54g	18%
Protein	28g	56%
Fat	29g	45%
Saturated Fat	12g	60%
Polyunsaturated Fat	16g	94%
Cholesterol	94mg	31%
Sodium	1017mg	42%
Fiber	6g	24%
Sugar	4g	8%