4.9 from 48 votes
Instant Pot Red Beans and Rice Recipe
Instant Pot Red Beans and Rice is an easy no-soak version of the classic Cajun recipe. Enjoy for a festive Mardi Gras meal or prep it ahead of time for a simple weeknight dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8
Calories: 358 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American , Cajun
Ingredients
- 2 tablespoons oil divided
- 12 ounces andouille sausage cut into ½-inch pieces
- 1 small sweet onion diced
- 3 stalks celery diced
- 1 green bell pepper diced
- 4 cloves garlic crushed
- 4 cups vegetable broth regular sodium
- 1 pound red beans rinsed and drained
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoon paprika
- ⅛ - ¼ teaspoon cayenne pepper
- 1 teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon thyme dried
- 2 teaspoons salt to taste
- ½ teaspoon black pepper
- 2 bay leaves
- 1 cup long grain white rice rinsed for 1 minute
- 2 cups water
- hot sauce optional
- parsley finely chopped, optional
Instructions
- Set a 6-quart Instant Pot to the sauté function. Add 1 tablespoon of oil along with the cut sausage. Cook for 3-4 minutes or until sausage begins to brown. Remove from the pot and let drain on a paper towel plate.
- Add additional tablespoon of oil along with diced onion, celery, and bell pepper. Sauté for 2-3 minutes. Add crushed garlic and continue sautéing for an additional minute.
- Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are sticking.
- Add red beans and sausage along with the Worcestershire sauce, paprika, cayenne pepper, oregano, basil, thyme, salt, pepper, and bay leaves. Stir to combine.
- Set the Instant Pot to High pressure and cook for 50-55 minutes. (50 minutes for firm beans and 55 minutes for softer beans.). Allow a 10-minute natural pressure release.
- While the beans are cooking, cook rice and water on the stovetop according to package directions.
- Turn the pressure release valve to the venting position. Remove the lid once all of the steam has been released.
- Find and remove the bay leaves.
- Serve beans over cooked white rice with additional hot sauce and fresh parsley. Enjoy!
Cup of Yum
Notes
- Beans: If using kidney beans instead of red beans, increase cook time by 5-10 minutes.
- Spice: Keep the flavor mild by swapping out the andouille sausage for the regular link type.
- To Store: Place in an airtight container in the refrigerator for up to 3-5 days.
- To Freeze: Seal the beans and rice in individual freezer-safe airtight containers for up to 3 months.
Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
37g
(12%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
1348mg
(56%)
Potassium
509mg
(15%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
922IU
(18%)
Vitamin C
16mg
(18%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 358
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 1348mg | 56% |
| Potassium | 509mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 922IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.