Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red beans and rice is a flavorful dish that you can make without having to wait all day, thanks to the magic of the pressure cooker. And you do not have to presoak the beans.

Instant Pot Red Beans and Rice

 

Prep Time 12 minutes

Cook Time 1 hour 55 minutes

Total Time 2 hours 7 minutes

Servings 10 servings

Ingredients

  • 1 medium onion diced
  • 1 bell pepper diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 1 pound dry red kidney beans
  • 1 tsp salt or more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp white pepper (optional)
  • 1 tsp hot sauce (I used Texas Pete.)
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • 2 leaves bay
  • 7 cups water
  • 1 pound chicken andouille sausage cut into thin slices
  • 10 cups cooked rice

Instructions

  1. Add all ingredients, except for sausage and rice to the Instant Pot.

  2. Place the lid on, lock it, and set to manual high pressure for 28 minutes.

  3. At the end of the 28 minutes, use the quick release method (release the valve).

  4. When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid.

  5. Run the lid under cold water, and set aside. This will help the Instant Pot to re-seal.

  6. Add the chicken andouille sausage, place the lid on and lock it.

  7. Use the manual setting at 15 minutes high pressure, and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI.

  8. You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid.

  9. Serve the bean mixture over a cup of cooked rice.

Recipe Notes

If you want to thicken the bean mixture, use a potato masher or fork and mash a few. Then use the sauté setting to reduce/ thicken the liquid a bit more. OR you can use a blender to slightly puree some (not all) of the bean mixture.

You can totally use the more traditional small red beans for this recipe. These are easily found in Louisiana and other parts of the southeastern USA. My store did not carry them, so I used red kidneys. For the haters: even the famous Camilia's beans company (who makes the small red beans) uses the red kidney's for the recipe on their site. So I think I am in good company using these as a next best substitute.

This recipe freezes well (bean mixture alone). We often freeze half of this. When we take it out to reheat, we just make a fresh batch of rice.

Nutrition information is approximate and was calculated using a recipe nutrition label generator.

The nutritional information includes 1 cup of cooked Jasmine rice.

You can use any type of andouille sausage for this recipe (but it will change nutritional values).

This recipe was written specifically for un-soaked beans. If you soak the beans ahead of time, you will need to reduce the liquids and the cook time.

The "quickness" of this recipe is relative to old fashioned red-beans and rice made on the stovetop. It will take approximately an hour and a half to make (includes time to come to pressure). Also, to speed things up I make my rice in a rice cooker, on the stovetop, or in my second Instant Pot to speed things up.

The liquids will thicken as it stands, and for next day leftovers (out of the fridge). If you want to thin out leftovers, add a splash of chicken/ vegetable stock or water.