Instant Pot Red Beans and Rice
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.
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Perfect Instant Pot Red Beans and Rice
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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.
- 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
- 1/2 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
- 1 Tbsp. creole seasoning
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.
One-pot method: Don't cook rice first. Rather, when you add the beans, also add the rice with 2 1/2 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.