Instant Pot Red Beans and Rice
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
6
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Calories
639 kcal
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Course
Main Course
Instant Pot Red Beans and Rice
Description
This Instant Pot Red Beans and Rice recipe uses dried red beans cooked without soaking alongside slices of andouille sausage and diced ham. Aromatics include garlic, yellow onion, celery, green bell pepper, and some green onions, contributing to a classic flavor base. The beans cook under high pressure with a blend of chicken broth and water, seasoned with black pepper, Cajun seasoning, thyme, oregano, and bay leaves. After the initial cooking, part of the beans are mashed and reintegrated to create a creamy texture. Additional salsa and fresh parsley add flavor and brightness during a finishing sauté. The dish is served over white long-grain rice and can be customized with hot sauce to taste.
Variations include substituting chicken or bacon for the sausage or making it vegetarian by omitting meats and adding extra sautéed vegetables. Storing separately from the rice helps maintain freshness, and leftovers can be refrigerated for up to 5 days or frozen for 2 months.
Cooking times may vary depending on Instant Pot models and altitude; adjustments may be needed for perfectly tender beans. Following your device's guidelines for dry beans will help achieve the best results.
Ingredients
- 1 pound andouille sausage , sliced 1/2-inch thick (smoked sausage can also be used)
- 1 heaping cup ham diced
- 4 tablespoon olive oil
- 5 cloves garlic , minced
- 1 medium yellow onion , finely diced
- 4 ribs celery , finely diced
- 1 medium green bell pepper , chopped
- 1 bunch green onions , chopped, divided
- 1 pound red beans preferably New Orleans Camelia brand, dried
- 3 cups chicken broth
- 3 cups water
- 1 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 3/4 teaspoon thyme dried
- 1 teaspoon oregano dried
- 3 bay leaf
- 1 cup salsa
- 1/2 cup parsley chopped, fresh chopped
- rice for serving, white long-grain, cooked
- hot sauce , for serving
Instructions
- Rinse beans and remove any small dirt or withered beans. Set aside. (You do not need to soak them).
- Turn Instant Pot to saute setting. Brown the sausages in 1 tablespoon of oil until browned on both sides. Remove to a plate.
- Add remaining oil to the pot, then add garlic and onions. Sauté over medium heat until onions become transparent. Add celery, bell pepper, and half of the green onions and sauté for 5 minutes.
- Add red beans, black pepper, Cajun seasoning, thyme, oregano, bay leaves. Add water and chicken broth.
- Set on MANUAL/HIGH Pressure for 55 minutes, followed by a 15-minute natural release.
- Remove bay leaves. Spoon 1 ½ cups of the mixture into a bowl, mash until smooth (or use a food processor) and stir back into the pot. Add salsa, parsley, sausages and diced ham.
- Simmer on SAUTE for 15 minutes, or until desired thickness.
- Taste and adjust seasoning. Add up to 1 cup more water or broth if beans seem too thick.
- Serve over white long-grain rice. Top with remaining chopped green onion, and season with hot sauce, if desired.
Notes
- Chicken or bacon can replace andouille sausage; cook fully in step 2 and remove before pressure cooking to avoid dryness.
- For a vegetarian version, omit meats and increase sautéed vegetables as desired.
- Store beans and rice separately in the refrigerator up to 5 days to preserve texture.
- This dish can be made ahead and kept warm for 2 hours or refrigerated overnight before reheating.
- Freeze cooled leftovers up to 2 months; thaw overnight and reheat gently.
- Adjust Instant Pot cooking times as necessary based on specific equipment and altitude.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 56g | 19% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 64mg | 21% |
| Sodium | 1457mg | 61% |
| Potassium | 1662mg | 35% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 1222IU | 24% |
| Vitamin C | 39mg | 43% |
| Calcium | 135mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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