Instant Pot Red Beans and Rice
User Reviews
5
68 reviews
Excellent
Instant Pot Red Beans and Rice
Report
Instant Pot Red Beans and Rice combines soaked red kidney beans, smoked pork hock, and andouille sausage pressure-cooked with aromatics and spices in chicken stock. The dish is infused with smoked paprika, thyme, oregano, and cayenne for warmth and depth. The resulting beans are tender and flavorful, served alongside rice to create a hearty, satisfying classic meal with layers of smoky and savory notes.
Description
This recipe starts by soaking dried red kidney beans overnight to ensure even cooking and reduce cooking time, though a quick soak method with the Instant Pot is also an option. The soaked beans are rinsed and then pressure-cooked with smoked pork hock, andouille sausage, garlic, onion, bell pepper, celery, bay leaves, and a blend of spices including thyme, oregano, smoked paprika, and cayenne pepper, all in unsalted chicken stock.
The pork hock and sausage impart smokiness and richness while the seasoning builds a background of warmth and color. The cooking method in the Instant Pot makes the beans tender within a short time without losing texture. The dish is typically served over rice, making it a filling meal with a balance of protein, spices, and starch.
Reheating leftovers works well with the pot-in-pot method in the Instant Pot to heat the beans and rice simultaneously without drying out the dish. Using high-quality smoked meats will improve the flavor. Soy sauce adds subtle umami complexity to the beans without overpowering traditional flavors.
Share:
Ingredients
- 1 pound (454g) red kidney beans soaked overnight for at least 8 hours (913g after soaking for 13hrs, dried
- 1 pound (454g) pork hock smoked
- 1 pound (454g) andouille sausage or Kielbasa sausage
- 4 cups (1L) chicken stock unsalted
- 2 tablespoons (30ml) vegetable oil or olive oil
- 2 tablespoons (30ml) soy sauce regular
- 6 cloves (20g) garlic , minced
- 1 (206g) green bell pepper , diced
- 2 ribs (138g) celery , diced
- 1 (289g) onion diced, medium
- 3 (1g) bay leaf
- ½ teaspoon (0.4g) thyme dried
- ½ teaspoon (0.5g) oregano dried
- 1 teaspoon (3g) smoked paprika
- ½ - 1 teaspoon (1.2g) cayenne pepper
- rice
Instructions
- Soak Dried Red Kidney Beans: *Note: If you're using canned red kidney beans, skip this step. Just drain and rinse the beans before cooking.a. Overnight Soaking Method (Recommended): Place 1lb (454g) dried red kidney beans and 1½ tbsp (25g) fine table salt in a large container. Pour 6 cups (1.5L) cold water in the container and give it a few stirs. Soak beans overnight for at least 8 – 16 hours. *Pro Tip: If your house is very warm, place the beans in the fridge to avoid fermentation.b. Quick Soaking Method: *Note: If you’re short on time, use this quick soaking method, but the result won’t be as good as the overnight soaking method. Place 1lb (454g) dried red kidney beans, 1½ tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in Instant Pot. Close lid and Pressure Cook at High Pressure for 0 minute + 30 minutes Natural Release. *Pro Tip: No matter which method you use, rinse red beans under cold running water and drain well before cooking.
- Saute Sausages: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins). Add 2 tbsp (30ml) olive oil or vegetable oil and 1lb (454g) sliced sausages in Instant Pot, then saute for 4 minutes.
- Saute Onions & Spices: Add diced onions, green bell peppers, and celery in Instant Pot, then saute for 3 minutes. Add in minced garlic, 3 bay leaves, ½ tsp (0.4g) dried thymes, ½ tsp (0.5g) dried oregano, 1 tsp (3g) smoked paprika, and ½ - 1 tsp (1.2g - 2.4g) cayenne pepper, then saute for another minute. *Spicy Level Tip: This dish's spicy level will depend on your sausage, smoked paprika, and cayenne pepper. Adjust how much cayenne pepper to use according to how spicy you want your red beans and rice to be. We used ½ tsp (1.2g) cayenne pepper and it was close to medium spicy.
- Deglaze Instant Pot & Add Soy Sauce: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Add in 2 tbsp (30ml) regular soy sauce, then give it a quick mix.
- Pressure Cook Red Beans and Rice: Push all ingredients to one side, then add in the soaked & well-drained red kidney beans. Give everything a quick mix so all ingredients are thoroughly mixed. Pour in 3½ cup (875ml) unsalted chicken stock. Make sure all the red beans are fully submerged in the stock. Add in 1lb (454g) smoked pork hock, and make sure it's mostly submerged in the liquid. *Pro Tip: If you're using more than 1lb of smoked pork hock, cut the pork hock into two halves. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 20 minutes + 20 minutes Natural Release. Open the lid carefully. *Note: When the Instant Pot is natural releasing, it's a good time to start cooking the rice.
- Thicken & Shred Pork Hock: It'll look a bit too watery at first, that's normal! Use the "Saute" or "Saute More" function to bring the red beans to a simmer. Find and discard the 3 bay leaves. Place pork hock in a large mixing bowl, then shred the meat with 2 forks. While you are shredding the pork, thicken the gravy by simmering the red beans until desired consistency (~5 to 10 minutes). Stir occasionally. Place shredded pork hock back in the Instant Pot. Taste & adjust the seasoning accordingly (for reference, we added roughly 1 - 2 pinches of salt to open up the flavors & season the dish properly).
- Serve: Add rice in a serving bowl, then pour the deliciously saucy red beans beside or on top of the rice. Garnish with some freshly chopped cilantro, then serve. Enjoy~
Equipments used:
Notes
- Use red kidney beans specifically; small red or adzuki beans are not suitable substitutes.
- Quality smoked pork hock and andouille sausage are critical for authentic flavor.
- Soy sauce is added for umami depth but is not part of a classic recipe.
- Reheat leftovers using the pot-in-pot method in the Instant Pot to keep beans and rice moist.
- Rate the recipe after trying it to share your experience.
Nutrition Information
Show Details
Calories
605kcal
(30%)
Carbohydrates
42g
(14%)
Protein
40g
(80%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Cholesterol
95mg
(32%)
Sodium
927mg
(39%)
Potassium
1369mg
(29%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
483IU
(10%)
Vitamin C
28mg
(31%)
Calcium
90mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 40g | 80% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 95mg | 32% |
| Sodium | 927mg | 39% |
| Potassium | 1369mg | 29% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 28mg | 31% |
| Calcium | 90mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
68 reviews
Excellent
Other Recipes
You'll Also Love
