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Instant Pot Red Beans and Rice

This recipe for Instant Pot red beans and rice is a traditional Southern dish made with beans, vegetables, sausage and Cajun seasoning.

Prep Time
10 mins
Cook Time
10 mins
Reaching Pressure/Releasing Pressure
40 mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 559 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 16 ounces small dry red beans
  • 2 Tablespoons oil
  • 1/2 large onion chopped
  • 1 bell pepper chopped
  • 4 celery stalks chopped
  • 2 cups water
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 3 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 teaspoon Cajun Seasoning
  • 1 Tablespoon dried parsley
  • 16 ounces sausage - andouille kielbasa, or smoked sausage, sliced
  • 2 cups cooked rice

Instructions

    Cup of Yum
  1. Turn the Instant Pot on Saute and let it heat for 2 minutes. Add the oil along with the chopped onion, bell pepper and celery.
  2. Saute for 2-3 minutes and then turn off the Instant Pot.
  3. Add the 2 cups of water to the Instant Pot to deglaze it. Scrape the bottom with a wooden spoon and make sure there are no burned bits of vegetables on the bottom. This reduces the chances of getting a Burn error.
  4. Add the red beans, chicken broth, garlic, bay leaves, cayenne pepper, thyme, Cajun seasoning and dried parsley. Stir to mix well.
  5. Set the Instant Pot on Manual, high pressure for 30 minutes. It will take about 10 minutes for the Instant Pot to reach pressure.
  6. When the pressure cooker finishes do a quick release of the pressure. Take the lid off and add the sliced sausage, stirring to mix.
  7. Put the lid back on and set the Instant Pot on Manual mode, high pressure, for 15 minutes. You might need to run the lid under cold water to get it to reseal more quickly.
  8. After the second cooking time is up let the Instant Pot do a full natural release. This will probably take about 20 minutes.
  9. Serve over the cooked rice.

Notes

  • You can use red kidney beans instead of small red beans.
  • If the final dish is too soupy then take some of the beans and liquid out and mash them with a potato masher. Stir them back in to thicken the dish.
  • If you want a vegetarian dish leave out the sausage and use vegetable broth instead of chicken broth.
  • I have an 6 quart Instant Pot and make and test my recipe in that. If you have a different size or brand of pressure cooker you might need to make adjustments to the recipe.

Nutrition Information

Serving 1g Calories 559kcal (28%) Carbohydrates 31g (10%) Protein 22g (44%) Fat 39g (60%) Saturated Fat 12g (60%) Polyunsaturated Fat 23g Cholesterol 81mg (27%) Sodium 1851mg (77%) Fiber 5g (20%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 559

% Daily Value*

Serving 1g
Calories 559kcal 28%
Carbohydrates 31g 10%
Protein 22g 44%
Fat 39g 60%
Saturated Fat 12g 60%
Polyunsaturated Fat 23g 135%
Cholesterol 81mg 27%
Sodium 1851mg 77%
Fiber 5g 20%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.