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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.
Course Main Course
Cuisine Southern
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 12
Calories 371kcal
Author Gary White


  • 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.


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.


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