Instant Pot Red Beans and Rice

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 07/2/21
Instant Pot Red Beans and Rice

 Kristina Vanni

Prep: 20 mins
Cook: 40 mins
Pressure Build/Release: 30 mins
Total: 90 mins
Servings: 8 servings
Yield: 8 bowls
Nutrition Facts (per serving)
517 Calories
24g Fat
54g Carbs
22g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 517
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 46%
Cholesterol 50mg 17%
Sodium 1335mg 58%
Total Carbohydrate 54g 20%
Dietary Fiber 10g 37%
Total Sugars 5g
Protein 22g
Vitamin C 21mg 106%
Calcium 101mg 8%
Iron 5mg 28%
Potassium 1273mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red beans and rice is a classic dish in New Orleans cuisine and was traditionally served for dinner on Monday nights. The idea was that pork bones left over from Sunday supper could be cooked slowly in a pot along with a variety of vegetables and spices, then served over rice. Nowadays there's no need to wait for leftover pork bones, and this electric pressure cooker version is so easy, it is the perfect weeknight meal any day of the week.

Ingredients

For the Rice:

  • 2 cups long-grain rice

  • 2 cups water

  • 1 teaspoon kosher salt

For the Red Beans:

  • 1 tablespoon vegetable oil

  • 1 pound smoked andouille sausage, 1/2-inch crosswise slices

  • 2 ounces (4 tablespoons) unsalted butter

  • 1 1/2 cups chopped onion

  • 1 cup chopped celery

  • 1 cup chopped green bell pepper

  • 1 tablespoon Creole seasoning

  • 4 cloves garlic, chopped

  • 1 pound dried red kidney beans

  • 6 cups water

  • 1 tablespoon dried basil

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon sage

  • 3 bay leaves

For Serving:

  • Thinly sliced scallions

  • Hot sauce

Steps to Make It

  1. Gather the ingredients.

    Instant Pot Red Beans and Rice
     Kristina Vanni

  2. To prepare the rice, stir the rice, water, and Kosher salt in the Instant Pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes.

    Instant Pot Red Beans and Rice
     Kristina Vanni

  3. Be careful of any remaining steam and unlock and remove the lid. Using the tines of a fork, fluff the rice to separate the grains. Set aside the rice until ready to serve. Clean the insert of the electric pressure before preparing the beans. 

    Instant Pot Red Beans and Rice
     Kristina Vanni

  4. Using the sauté setting on an electric pressure cooker, add the oil and sliced andouille sausage to the pot. Sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.

    Instant Pot Red Beans and Rice
     Kristina Vanni

  5. Add the butter to the electric pressure cooker, along with the onion, celery, green bell pepper, Creole seasoning, and garlic. Sauté until the onions are soft and translucent.

    Instant Pot Red Beans and Rice
     Kristina Vanni

  6. Return the cooked sausage to the pot.

    Instant Pot Red Beans and Rice
     Kristina Vanni

  7. Add the dried beans, water, dried basil, salt, black pepper, dried sage, and bay leaves. Stir. Turn the sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the manual setting button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.

    Instant Pot Red Beans and Rice
     Kristina Vanni

  8. Remove lid, and use a spoon or potato masher to mash about half of the beans or until it has reached the desired creamy consistency. (If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.) Taste and adjust seasoning as necessary.

    Instant Pot Red Beans and Rice
     Kristina Vanni

  9. Serve over the hot cooked rice.

    Instant Pot Red Beans and Rice
     Kristina Vanni

  10. Enjoy, y'all!