Instant Pot Red Beans And Rice Recipe
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
20 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
359 kcal
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Course
Side Dish, Main Course
Instant Pot Red Beans And Rice Recipe
Report
Enjoy a taste of New Orleans in under an hour with Instant Pot Red Beans And Rice with zesty andouille sausage, red beans, Creole Trinity and Cajun spices!
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Ingredients
Meat (Broth And Oil)
- 2 Tablespoons oil
- 12 ounces andouille sausage (or smoked sausage)
- 4 cups chicken broth (recommend low sodium broth)
Vegetables
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 talks celery, chopped
- 1 tablespoon minced garlic (3 cloves)
- 16 ounces red kidney beans
Seasonings
- 2 bay leaves
- 1 Tablespoon Cajun Seasoning (See note below)
- 1/2 tsp each salt and pepper
- 1 teaspoon thyme
- 1/4 teaspoon cayenne (optional)
- 1 Tablespoon Worcestershire
- 3-4 dashes hot sauce
Instructions
- Brown Sausage. Press the Saute button on the Instant Pot. Wait until the front display of the Instant Pot says "Hot," then add oil to the inner liner pot inside the Instant Pot. When the oil is hot, add the sliced andouille sausage and brown for about 3 minutes on each side, stirring occasionally. Remove the sausage from the Instant Pot and place it on a plate and cover it with foil. Set aside temporarily.
- Saute Vegetables. Add the chopped onions, chopped bell peppers, and chopped celery and saute for about 3 minutes until they are softened and onions are translucent. Add the minced garlic and cook for about 1 minute, stirring frequently.
- Deglaze The Pot. Add 1/2 cup chicken broth and scrape the bottom of the Inner Liner Pot to prevent ingredients from sticking to the bottom of the pot. This will help prevent receiving a Burn Message from the Instant Pot.
- Add The Rest of Ingredients. Return the sausage to the Instant Pot and pour in the remainder of the chicken broth (3-1/2 cups). Add the red beans, bay leaves, Cajun Seasoning, salt and pepper, thyme, cayenne, Worcestershire, and hot sauce.
- Pressure Cook. Press CANCEL to stop the Saute function, and place the lid on top and turn to lock. Then press PRESSURE COOK or MANUAL (depending on Instant Pot model) and press the + or - sign to adjust the time to 20 minutes for SOAKED beans or 40 minutes for UNSOAKED beans.
- Natural Release. Allow the Instant Pot to release pressure naturally (this means you do nothing during this time). It may take 30 minutes or more. After the Instant Pot has released the pressure fully and the pin has dropped, then open the lid. The beans should be soft.
- To Thicken. There may be extra liquid. To thicken the beans, remove about 1 cup of beans and mash with a potato masher and then return to the Instant Pot and stir. It should thicken up in a few minutes.
Equipments used:
Notes
- I use a 6-quart Instant Pot Duo60. See link in the Equipment section above.
- If you want to soak the beans but forgot to soak them overnight, no worries. You can do a quick soak of the beans by using the Instant Pot. It is super easy. This will need to be done BEFORE you start to make the Instant Pot Red Beans and Rice recipe.
- Substitutions
- Place 2 cups of red beans in the Instant Pot.
- Add 6 cups of water with a teaspoon of salt and pressure cook on high for 1 minute. Yes, that is correct. I said one minute.
- Let the Instant Pot do natural pressure release. (This may take up to 45 minutes. It is during this time that the soaking magic happens. So just leave it alone until all the pressure is released and the pin has dropped.)
- Drain and rinse the red beans, and follow the recipe below for Instant Pot Red Beans and Rice.
- Sausage - If you can find Andouille sausage, use your favorite smoked sausage.
- Broth - Use chicken broth, chicken stock, vegetable broth, or water. It just needs to be a thin liquid to allow for the Instant Pot to come to pressure.
- Beans - If you can't find small red beans, use red kidney beans.
- Cajun Seasoning - I recommend making my Homemade Cajun Seasoning or leave it out and increase salt and pepper to 1 tsp each, add 1/2 tsp paprika, and increase cayenne to 1/2 tsp or whatever amount you can tolerate.
- If the sausage is firm, cook it with the beans in the Instant Pot. However, if the sausage is soft, after browning, remove the sausage from the Instant Pot and set aside. After the red beans have finished pressure cooking, add the sausage back in with the beans and let the heat from the beans heat the sausage.
- Always use a Natural Pressure Release for the beans. The beans continue to cook while the pressure is releasing. This may take up to 30 minutes, or more.
- The beans should be soft after cooking. However, if after 40 minutes of pressure cooking, and 30 minutes of natural release, they are not, put the lid back on, move the pressure release valve to the SEALING position, and pressure cook for 15 minutes more.
- If after pressure cooking, you would like the red beans to be thicker, then follow the instructions above to thicken the red beans by mashing some of the beans and returning the mashed beans into the Instant Pot.
- Ham It Up. Add a ham hock and cook with the red beans and rice for an authentic flavor. When it is finished pressure cooking and the pressure has been fully released, remove the ham hock, chop up the ham into pieces and put back in the red beans and rice.
- Bacon. Instead of sausage, you could use bacon instead and cook pieces of bacon using the saute function, and then cook the vegetables in the bacon fat.
- Vegetarian. To make this recipe vegetarian, leave out the sausage and use vegetable broth instead of chicken broth.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
23g
(8%)
Protein
19g
(38%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Cholesterol
48mg
(16%)
Sodium
1284mg
(54%)
Potassium
742mg
(21%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
816IU
(16%)
Vitamin C
31mg
(34%)
Calcium
58mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 48mg | 16% |
| Sodium | 1284mg | 54% |
| Potassium | 742mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 816IU | 16% |
| Vitamin C | 31mg | 34% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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