Description
This Instant Pot Red Beans and Rice recipe is a hearty, flavorful Cajun classic made easy with the convenience of an electric pressure cooker. Smoky sausage, tender red kidney beans, and aromatic vegetables simmer together with bold spices to create a comforting one-pot meal served over fluffy white rice. Perfect for a satisfying weeknight dinner or a cozy gathering, this dish offers authentic Southern flavors with minimal prep and no soaking required for the beans.
Ingredients
Scale
Meat and Oil
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced into rounds
Vegetables
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional)
- 1½ teaspoons salt
- ½ teaspoon black pepper
Main Ingredients
- 1 pound dried red kidney beans, rinsed and sorted
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 4 cups cooked white rice
For Serving
- Chopped green onions
- Hot sauce (optional)
Instructions
- Sauté sausage: Set the Instant Pot to Sauté mode. Add the olive oil and sliced sausage. Cook for 4 to 5 minutes until the sausage is browned and releases its flavor. Remove the sausage from the pot and set aside.
- Sauté vegetables: Add diced onion, bell pepper, and celery to the pot. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add aromatics and spices: Stir in the minced garlic, dried thyme, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring frequently, until the spices become fragrant.
- Combine beans and broth: Add the rinsed red kidney beans, low-sodium chicken broth, and bay leaves to the pot. Return the cooked sausage to the pot. Stir thoroughly to combine all ingredients.
- Pressure cook: Lock the Instant Pot lid in place and set the valve to sealing. Cook on Manual High Pressure for 45 minutes.
- Natural pressure release: Allow the pressure to release naturally for 20 minutes to let the beans finish cooking gently.
- Quick release and open lid: Carefully turn the valve to release any remaining pressure, then open the lid. Remove and discard the bay leaves.
- Thicken the mixture: Use a spoon to mash some of the cooked beans against the side of the pot, thickening the sauce slightly for a creamy texture.
- Serve: Spoon the red beans and sausage mixture over cooked white rice. Garnish with chopped green onions and add hot sauce as desired for extra kick. Serve immediately while hot.
Notes
- No soaking is required for the red beans, simplifying prep time.
- To make a vegetarian version, omit the sausage and substitute vegetable broth for the chicken broth.
- Using Andouille sausage adds authentic Cajun flavor if available.
