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4.5 from 198 votes

Instant Pot Red Beans and Rice

Thanks to the pressure cooker, everyone's favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 1 ½ cups white long grain rice
  • 1 tablespoon olive oil
  • 1 12.8-ounce package smoked andouille sausage, thinly sliced
  • 4 cloves garlic minced
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 stalks celery thinly sliced
  • 1 pound dry red beans
  • 1 ½ teaspoons Cajun Seasoning
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried sage
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 4 cup low sodium vegetable broth
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon hot sauce or more, to taste
  • 2 green onions thinly sliced

Instructions

    Cup of Yum
  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
  4. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.
  5. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer's directions, about 20-30 minutes.*
  6. Serve immediately with rice and hot sauce, garnished with green onions, if desired.

Notes

  • *If the beans are not soft after 30-35 minutes of high pressure cooking and 20-30 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.