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!
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.
How to Make Instant Pot Red Beans and Rice
And this is the AMAZING result…
Perfect Instant Pot Red Beans and Rice
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! ★
Instant Pot Red Beans and Rice
- 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
- 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.
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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
I've never made my own creole seasoning, but I'm sure a quick Google search will show something similar.
Salt, red pepper, chili pepper & garlic will do the trick!
Looks good..will try it.
Is the recipe correct 60 ounce of red beans they come in 16 ounce cans???
Four 16oz cans will work just fine! We'll update the recipe to be more clear.
Can I put a ham hock in with the beans and still use the same amount of cook time?? Thanks.
Yes, as long as it is a smoked ham hock. Those are already cooked.
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! 🙂
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
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?
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
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!
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!
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!
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 !
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.
Couldn’t find canned red beans so made dry ones ahead of time! Added extra sausage and this recipe is so good!
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?
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.
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!