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+ servings

Instant Pot Red Beans and Rice

Loaded with New Orleans flavor, this super easy red beans and rice recipe is made in the Instant Pot.
Prep: 5 minutes
Cook: 1 hour 10 minutes
Yield:6 servings

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 1 pound dry kidney beans
  • 2 tablespoons neutral oil
  • 1 pound andouille sausage sliced
  • 1 large onion chopped
  • 1 red bell pepper chopped
  • 2 tablespoons garlic minced
  • 2 stalks celery chopped
  • 4 cups chicken stock
  • 2 bay leaves
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 1 tablespoon dried parsley
  • 2 teaspoons Cajun seasoning
  • 6 cups cooked white rice from 2 cups dried
  • green onions greens thinly sliced, for garnish
  • salt to taste
  • hot sauce to serve, optional

Instructions

  • Heat oil in Instant Pot on Sauté mode at normal heat. Add sausage and sauté, stirring occasionally, until both sides are browned. Remove with a slotted spoon and set the side.
  • To oil remaining in Instant Pot from first step, add onion, bell pepper, celery, and garlic to that, saute until softened.
  • Add rest of ingredients except rice and garnishes, and secure the lid. Cook Manual High Pressure for 45 minutes. Let naturally release for 20 minutes.
  • Mash everything with a potato masher until at the desired texture. Add about 1/2-1 teaspoon of salt and stir. Beans should be soft and a little soupy. If you desire a thinner consistency, add an additional cup of water.
  • Serve with a large scoop of rice. Garnish with the green onions. Serve with hot sauce, like Tabasco, if desired.

Notes

  • No dried kidney beans: Use dried small red beans and cook them for 50 minutes on manual high pressure instead.
  • Soaked beans: Cut your cook time down from 45 minutes to 20, then check to make sure they are soft.

Nutrition

Calories: 681kcal | Protein: 30g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 923mg | Potassium: 888mg | Total Carbs: 73g | Fiber: 8g | Sugar: 5g | Net Carbs: 65g | Vitamin A: 1075IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 5mg
Recipe By:Cheryl Malik