Description
This Instant Pot Red Beans and Rice recipe offers a hearty and flavorful Creole classic made easy with pressure cooking. Featuring tender red kidney beans cooked with aromatic vegetables, spices, and smoky Andouille sausage, all served over fluffy white rice. Perfect for a comforting and satisfying main course.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Main Ingredients
- 1 lb dried red kidney beans, rinsed and sorted
- 1 lb Andouille sausage, sliced
- 3 cups cooked white rice
Spices and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (more to taste)
- 1 tablespoon Creole or Cajun seasoning
- 1 bay leaf
Liquids
- 6 cups low-sodium chicken broth or water
Optional Garnishes
- Chopped green onions
- Hot sauce
Instructions
- Sauté Vegetables: Turn the Instant Pot to sauté mode. Add the olive oil, then sauté the diced onion, green bell pepper, and celery for about 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds to release its aroma.
- Add Ingredients to Pot: Stir in the rinsed red kidney beans, dried thyme, smoked paprika, cayenne pepper (if using), black pepper, salt, Creole or Cajun seasoning, bay leaf, and the 6 cups of low-sodium chicken broth or water. Mix well to combine all ingredients evenly.
- Prepare for Pressure Cooking: Place the sliced Andouille sausage on top of the mixture without stirring it in. This helps keep the sausage texture intact during cooking.
- Pressure Cook: Lock the Instant Pot lid and set it to Manual or Pressure Cook on High pressure for 45 minutes. This cooks the beans thoroughly and melds the flavors.
- Release Pressure: After the cooking cycle finishes, allow the Instant Pot to release pressure naturally for 15 minutes, then manually quick-release any remaining pressure to safely open the lid.
- Finish and Serve: Remove and discard the bay leaf. To thicken the beans, use a spoon to mash some of the beans against the side of the pot, then stir everything together to combine. Serve the bean mixture hot over cooked white rice. Garnish with chopped green onions or a splash of hot sauce if desired.
Notes
- For a vegetarian version, omit the Andouille sausage and substitute vegetable broth instead of chicken broth.
- To achieve creamier beans, mash more of the beans after cooking.
- Soaking the beans overnight before cooking can reduce the pressure cooking time to 30 minutes.
