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Home » Instant Pot Magic

Instant Pot Red Beans and Rice

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published April 1, 2019. Last modified August 1, 2025 By Gary White

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Red beans and rice image for Pinterest.

This is a quick and easy Instant Pot red beans and rice recipe, but don't let that deter you because the taste is full flavored. And it will taste authentic to the untrained person!

Red beans and rice in bowl with spoon.

It's so funny to me how my mentality is changing towards weeknight meals. For so long, I hung my hat on cooking EVERYTHING from scratch every single time I stepped in the kitchen. Well, then we had 3 kids in 4 years. So that's not even a possibility these days. Now, my main goal is to get the whole meal done in less than an hour, including prep! I tried this Instant Pot red beans and rice multiple times before I got it right.

I initially wanted to cook everything in the pot together at once, but couldn't get the texture right; meaning the rice absorbed all of the liquid. So I did a give-and-take... I cooked the rice first, but then used canned beans rather than fresh. And I'm happy to say that I got it right! I'll put some alternative notes in the recipe for doing the all-at-once version. The result just won't be soupy, but still delicious.

Red beans and rice in bowl with spoon.

How to Make Instant Pot Red Beans and Rice

Uncooked white rice.
Add rice to pot...
Uncooked white rice with chicken broth in Instant Pot.
...along with 2 cups of chicken broth. Lock lid and cook for 12 minutes at low pressure.
Cooked white rice.
Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove rice and set aside. Wash out inner pot and return to cooker.
Chopped andouille sausage in Instant Pot.
Using sauté setting - add oil to pot, along with sausage...
Browned andouille sausage in Instant Pot.
...and cook until slightly crispy (almost 10 minutes), stirring occasionally. Resist the urge to stir often because you want color on the sausage and that won't happen if you move too much.
Diced onions, peppers, and celery on to of crispy sausage.
Add the "Trinity" (onions, peppers, celery) to pot...
Crispy sausage cooking with diced onions, peppers, and celery.
...and cook for another 3 minutes or so, stirring frequently until onions are soft and translucent.
Crispy sausage, onions, peppers, and celery topped with garlic, bay leaves, and thyme.
Add vinegar, garlic, thyme, and bay leaves to pot...
Crispy sausage, onions, peppers, and celery cooking with garlic, bay leaves, and thyme.
...and cook to about a minute, stirring constantly, until vinegar has evaporated.
Red beans in pot with bay leaf.
Add beans to pot (including liquid)...
Red beans in pot topped with chicken stock and creole seasoning.
...along with 2 cups of chicken broth and creole seasoning.
Red beans mixed with sausage and veggies.
Mix well. Lock lid and cook for 5 minutes at high pressure.
Cooked red beans with sausage.
Once cook time is complete, quick-release pressure. Remove bay leaves and thyme sprigs.
White rice on top of red beans.
Finally, add rice to pot...
Red beans and rice in Instant Pot with ladle.
...mix well, and serve.

And this is the AMAZING result…

Red beans and rice in bowl with spoon.

More Southern & Soup Instant Pot Recipes...

  • Instant Pot Hoppin' John
  • Instant Pot Fish Stew
  • Pressure Cooker Green Beans
  • Pressure Cooker Bone Broth
  • Instant Pot Chicken Mushroom Soup

★ Did you make these Instant Pot Red Beans and Rice? Please give it a star rating below! ★

📖 Recipe

Red beans and rice in bowl with spoon.

Instant Pot Red Beans and Rice

This is a quick and easy recipe, but don't let that deter you because the taste is full flavored.
4.67 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: Southern
Prep Time: 5 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour
Servings: 12
Calories: 371kcal
Author: Gary White

Ingredients 

  • 2 cups long grain white rice
  • 4 cups chicken broth divided
  • 2 Tbsp. olive oil
  • 12 oz. andouille sausage large diced
  • 1 cup yellow onions diced
  • 1 cup green bell peppers diced
  • ½ cup celery diced
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. garlic minced
  • 6 thyme sprigs
  • 2 bay leaves
  • 60 oz. canned red beans with liquid ( 4 cans)
  • 1 Tbsp. creole seasoning

Instructions

  • Add rice to pot along with 2 cups of chicken broth. Lock lid and cook for 12 minutes at low pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove rice and set aside. Wash out inner pot and return to cooker.
  • Using sauté setting – add oil to pot, along with sausage and cook until slightly crispy (almost 10 minutes), stirring occasionally. Resist the urge to stir often because you want color on the sausage and that won’t happen if you move too much.
  • Add the “Trinity” (onions, peppers, celery) to pot and cook for another 3 minutes or so, stirring frequently until onions are soft and translucent.
  • Add vinegar, garlic, thyme, and bay leaves to pot and cook to about a minute, stirring constantly, until vinegar has evaporated.
  • Add beans to pot (including liquid), along with 2 cups of chicken broth and creole seasoning. Mix well. Lock lid and cook for 5 minutes at high pressure.
  • Once cook time is complete, quick-release pressure. Remove bay leaves and thyme sprigs. 
  • Finally, add rice to pot, mix well, and serve.

Notes

One-pot method: Don't cook rice first. Rather, when you add the beans, also add the rice with 2 ½ cups of chicken stock. Then cook all together for 12 minutes at low pressure. Allow pressure to release naturally for at least 10 minutes, then release remaining pressure. This method will yield a more dry consistency, it will not be soupy.
 
Depending on the brand, red beans may come in 15oz or 16oz cans. You can use four full cans regardless of the slight size difference.

Nutrition

Calories: 371kcal | Carbohydrates: 49g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 646mg | Potassium: 620mg | Fiber: 8g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 2.8mg
Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

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Reader Interactions

Comments

  1. Jenni

    April 02, 2019 at 10:32 am

    Hi Gary, I am looking forward to trying this as I love the beans and rice combo. There isn't a creole seasoning in my neck of the woods (literally in the woods in Vancouver, BC Canada), any suggestions on a replacement or what makes the creole seasoning? I will do a little research on my own but curious on your take. I look forward to hearing from you. Jenni

    Reply
    • Gary

      April 03, 2019 at 8:48 am

      I've never made my own creole seasoning, but I'm sure a quick Google search will show something similar.

      Reply
      • Jodie Rowden

        September 13, 2020 at 10:22 pm

        Salt, red pepper, chili pepper & garlic will do the trick!

        Reply
  2. RaySsa

    August 23, 2019 at 5:02 pm

    Looks good..will try it.

    Reply
  3. Jerry

    November 13, 2019 at 5:05 pm

    Is the recipe correct 60 ounce of red beans they come in 16 ounce cans???

    Reply
    • Gary White

      November 13, 2019 at 5:21 pm

      Four 16oz cans will work just fine! We'll update the recipe to be more clear.

      Reply
  4. Rick

    December 11, 2019 at 9:27 am

    Can I put a ham hock in with the beans and still use the same amount of cook time?? Thanks.

    Reply
    • Gary White

      December 12, 2019 at 11:33 am

      Yes, as long as it is a smoked ham hock. Those are already cooked.

      Reply
  5. Katie C

    December 30, 2019 at 9:36 pm

    Okay, this sounds amazing, and I want to make it. I even already made a batch of Creole seasoning, just for it. Question: The only 'red beans' my supermarket offers are 'small red beans', and 'red kidney beans'. I am assuming if you meant kidney beans, you would've said that. So, are the 'small red beans' the right thing? Thanks! 🙂

    Reply
    • Gary White

      December 31, 2019 at 10:04 am

      Yes, red beans, not kidney beans. Here is what a can of Walmart brand red beans looks like: https://grocery.walmart.com/ip/Great-Value-Red-Beans-15-5-oz/10534040?wmlspartner=wlpa&selectedSellerId=0&wl13=705&adid=22222222420331748883&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=305074695115&wl4=pla-546905891710&wl5=9011763&wl6=&wl7=&wl8=&wl9=pla&wl10=120643079&wl11=local&wl12=10534040&wl13=705&veh=sem_LIA&gclid=Cj0KCQiAgKzwBRCjARIsABBbFugyvDLsqMip0uugnDwkHsbNpALDmHtbNEMoVEHoXmQE5kp3PkzUilUaAsmqEALw_wcB&gclsrc=aw.ds

      Reply
  6. Twila Pickrell

    January 10, 2020 at 5:36 pm

    Do you have a recipe for black beans and
    rice? Last February, we were in Vero Beach and I had the best black beans and rice I’ve
    ever eaten. I don’t know if it was Cuban,
    Caribbean, Floridan, or just Mulligan’s. But
    it was yummy! The rice had chopped celery, chopped carrots and peas, but not many. I
    don’t remember if there were onions or
    garlic. Any suggestions for Copycat recipe?
    Thanks.

    Reply
    • Gary White

      January 11, 2020 at 3:08 pm

      Sounds delicious. We do not have a black beans and rice recipe at the moment, though our Instant Pot Hoppin' John does include celery, carrots and rice, along with field peas (black eyed peas). Unfortunately, without having tasted the recipe you mentioned, I'm not able to suggest a copycat recipe. Perhaps try searching the ingredients on Google to see what comes up? Here's the link to our Hoppin' John recipe:https://thefoodieeats.com/instant-pot-hoppin-john

      Reply
    • ceciley

      September 09, 2020 at 10:24 am

      Hello,I'd love to try this recipe! Is there anything I can use in place of the sausage? I don't eat pork. Thank you!

      Reply
      • Gary White

        September 09, 2020 at 10:37 am

        You could sub any turkey or chicken sausage links. I would recommend choosing a spicy one, which would be most like andouille sausage. I hope you like it! We love it!

        Reply
  7. KRISTY

    January 16, 2020 at 10:18 am

    5 stars
    This is a simple, straightforward recipe. I followed the recipe and honestly, it didn't even need a shake of salt. It was the very best red beans and rice I have ever made. Thanks for another winner Gary!

    Reply
  8. Michele

    August 30, 2020 at 8:25 pm

    5 stars
    I just made this but had no celery . It was still the best red beans and rice recipe ever. I normally add a can of rotel but left it off and it’s divine !! This is a five star winner and the long grain rice is a game changer . Thanks for this awesome recipe , Gary !

    Reply
  9. Kristen Merchant

    September 12, 2020 at 5:46 am

    5 stars
    Alright alright, so I've done the original recipe before and that takes like 2- 3 hours, and everyone loved it. This recipe however I was told tasted better than my usual recipe. Yes I TWEAKED it a little. The holy trinity is supposed to be equal parts so I did a cup of celery instead of half a cup, and I also took two ladle fulls of end product and put it in my food processor and reincorporate to the pot. Let's just say next time I'm going to need to double the recipe because I wanted left overs darn it.

    Reply
  10. Alyssa Walbrun

    November 16, 2020 at 4:34 pm

    4 stars
    Couldn’t find canned red beans so made dry ones ahead of time! Added extra sausage and this recipe is so good!

    Reply
  11. John

    June 03, 2021 at 9:18 pm

    3 stars
    Tons of flavor. Though I don’t know why there is a second 2 cups of broth added at the end with the beans. Makes it way too watery. I also cut the serving down to 6 so maybe there is something hard coded in the ingredients?

    Reply
    • Gary White

      June 08, 2021 at 8:33 am

      Hey John, I'm glad you liked the taste of the dish. In the post, I talk about how I prefer more soupy-style red beans and rice, so it really is just a preference thing for me. As for the serving size, it's about 1 cup per serving - not necessarily that many people.

      Reply
  12. Amanda

    March 28, 2023 at 6:04 pm

    I LOVE this recipe! Everyone at our church loved it! Also, my kids (who are very picky eaters) ask for me to make this every week and actually eat it! It is a family favorite for sure!

    Reply
4.67 from 9 votes (5 ratings without comment)

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Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

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