This classic Instant Pot Red Beans and Rice delivers authentic Louisiana comfort in just under 2 hours. While traditional methods take all day, this pressure cooker version creates tender, creamy beans and smoky flavors without sacrificing taste.
Perfect for busy weeknights, this protein-packed dish offers 34g of protein and serves as a complete meal. The combination of perfectly seasoned beans with fluffy rice creates a satisfying dinner that’s both budget-friendly and nutritious.
Ingredients For Classic Red Beans and Rice
- Proteins: 1 lb andouille sausage (sliced), 1 cup diced ham
- Aromatics: 5 garlic cloves, 1 yellow onion, 4 celery ribs, 1 green bell pepper, 1 bunch green onions
- Beans: 1 lb dried red beans (New Orleans Camelia brand recommended for best results)
- Liquids: 3 cups chicken broth, 3 cups water, 4 tbsp olive oil
- Seasonings: 2 tsp Cajun seasoning, 1 tsp black pepper, ¾ tsp dried thyme, 1 tsp dried oregano, 3 bay leaves
- Additional Items: 1 cup salsa, ½ cup fresh parsley, white long-grain rice, hot sauce for serving
Step-by-Step Instructions
- Bean Preparation: Give those beans a good rinse and remove any unwanted bits – no soaking needed!
- Sausage Browning: Set Instant Pot to sauté, brown sausage slices until golden perfection (about 2-3 minutes each side)
- Veggie Base: Sauté garlic and onions until translucent, then add celery, bell pepper, and half the green onions
- Pressure Cooking: Add beans, seasonings, water, and broth. Manual/High pressure for 55 minutes with 15-minute natural release
- Final Touches: Mash 1½ cups beans, return to pot. Add salsa, parsley, meats, and simmer until perfectly thick
- Serving: Ladle over fluffy white rice, garnish with remaining green onions and your favorite hot sauce
Cooking Techniques
The magic of this red beans and rice happens in layers of flavor! Start by browning the sausage – this creates a tasty foundation that makes everything better. When you cook the onions and garlic next, they’ll soak up all those wonderful sausage drippings.
The best part? Your Instant Pot does most of the work, cooking those beans to perfect tenderness without any pre-soaking. That final step of mashing some beans and stirring them back in is a classic Louisiana trick – it makes the sauce creamy and thick, just like they serve it in New Orleans!
Variations & Substitutions
Don’t have andouille? Regular smoked sausage works great too! You can skip the ham if you want, or swap it with smoky bacon. For a vegetarian version, leave out the meats and use vegetable broth – just add a splash of liquid smoke for that classic smoky taste.
If you like it spicier, double the Cajun seasoning or add some diced jalapeños with your bell peppers. Can’t find Camelia brand beans? Any dried red kidney beans will do just fine.
Serving Suggestions
While white rice is the classic partner for red beans, there’s so much more you can do! Try it with warm cornbread on the side – perfect for soaking up that rich sauce. Add a simple green salad dressed with vinaigrette to balance the hearty beans.
Put out bottles of different hot sauces and let everyone pick their heat level. For extra New Orleans style, sprinkle on some file powder or serve with a dash of apple cider vinegar sauce on top.
Storage & Reheating
These red beans actually taste even better the next day! Cool them completely, then store in an airtight container in the fridge for up to 4 days. When reheating, add a splash of water or broth since the beans will have thickened up.
You can also freeze portions for up to 3 months – just thaw overnight in the fridge before reheating. The rice should be stored separately and made fresh when you’re ready to eat.
Instant Pot Red Beans and Rice
Equipment
- Instant Pot
- Bowl
Ingredients
- 1 pound andouille sausage sliced 1/2-inch thick (smoked sausage can also be used)
- 1 cup diced ham heaping
- 4 tablespoon olive oil
- 5 cloves garlic minced
- 1 medium yellow onion finely diced
- 4 ribs celery finely diced
- 1 medium green bell pepper chopped
- 1 bunch green onions chopped, divided
- 1 pound dried red beans preferably New Orleans Camelia brand
- 3 cups chicken broth
- 3 cups water
- 1 teaspoon black pepper
- 2 teaspoons Cajun Seasoning
- 3/4 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 bay leaves
- 1 cup salsa
- 1/2 cup fresh parsley chopped
- white long-grain rice cooked, for serving
- hot sauce for serving
Instructions
- Rinse beans and remove any small dirt or withered beans. Set aside. (You do not need to soak them).
- Turn Instant Pot to saute setting. Brown the sausages in 1 tablespoon of oil until browned on both sides. Remove to a plate.
- Add remaining oil to the pot, then add garlic and onions. Sauté over medium heat until onions become transparent.
- Add celery, bell pepper, and half of the green onions and sauté for 5 minutes.
- Add red beans, black pepper, Cajun seasoning, thyme, oregano, bay leaves. Add water and chicken broth.
- Set on MANUAL/HIGH Pressure for 55 minutes, followed by a 15-minute natural release.
- Remove bay leaves. Spoon 1 ½ cups of the mixture into a bowl, mash until smooth (or use a food processor) and stir back into the pot. Add salsa, parsley, sausages and diced ham.
- Simmer on SAUTE for 15 minutes, or until desired thickness.
- Taste and adjust seasoning. Add up to 1 cup more water or broth if beans seem too thick.
- Serve over white long-grain rice. Top with remaining chopped green onion, and season with hot sauce, if desired.
