Instant Pot Red Beans and Rice — Damn Delicious

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Instant Pot Red Beans and Rice

Thanks to the pressure cooker, everyone’s favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

So I’ll be completely honest with you.

I never cook with dried beans. Never, ever, ever.

I have always used canned beans instead. That is, until now.

Because hello? The IP can pressure cook the beans in just a fraction of the time it would take in real life! (“Real life” meaning stovetop.)

And guess what? There’s no pre-soak needed here either!

So there you have it. Red beans and rice literally from scratch using dried beans.

If you want to keep it vegetarian, you can omit the andouille sausage but still keep the same cooking time in the IP.

Just be sure to serve warm with rice and a dash of Tabasco for a kick of heat!

Instant Pot Red Beans and Rice

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Thanks to the pressure cooker, everyone’s favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

Ingredients:

  • 1 1/2 cups white long grain rice
  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, thinly sliced
  • 1 pound dry red beans
  • 1 1/2 teaspoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried sage
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 4 cup low sodium vegetable broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon hot sauce, or more, to taste
  • 2 green onions, thinly sliced

Directions:

  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
  4. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.
  5. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.
  6. Serve immediately with rice and hot sauce, garnished with green onions, if desired.

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63 comments

Love read beans for couple of reasons, they help in Diabetes and Increase Antioxidant Intake. Love this recipe.

I will have to try this since I’ve been looking for a good red beans & rice recipe. However, I’ll have to make this first THEN make the rice because using the IP to make rice is the only way I make it anymore. It comes out perfect every time!

Or buy a cheap rice cooker. I get both going at once. Sometimes to steam vegetables and sometimes for rice. If you google around, you can find one with a stainless steel liner.

Even better, get a second IP.

What is an instant pot &where do I find one?

It’s a pressure cooker, you can find them on amazon or most places that sell kitchen appliances. Hope that helps!

So excited with all of your IP recipes they have all been delicious. I had almost given up on using my IP because I couldn’t find many appealing recipes…thank you Chungah

Completely agree to Sara. Perfect idea !

Do I have to brown the sausage and veg first or can I just dump it all in and go?

Yes, I recommend browning the sausage first.

I browned the sausage and sauteed the veg but even after almost an hour my beans were not done. I’m not sure what I did wrong. Was it supposed to be a NPR?

Oh no – what kind of Instant Pot did you use?

Sherman. We ate them a little hard and flavor wise they were great, just still kind of hard.

I don’t have any experience using the Sherman brand. This recipe was tested and retested using the Instant Pot brand. Sorry!

Chefman
Autocorrect changed it

Gotcha! All Instant Pot recipes are tested in the Instant Pot brand so please use your best judgment when using a different brand or different kind of pressure cooker.

My beans also turned out hard. I think it is because of the Cajun seasoning being added before the beans are cooked. Cajun seasoning (at least the Tony Cacheras) is mainly salt, and salt makes beans tough if you add it before the beans are cooked. The next time I try it, I will wait until the end to add the Cajun seasoning.

Many of us don’t have an Instant Pot. I am one of them and I have no intention of buying one because I have a wonderful Crockpot and a very modern Pressure Cooker. I love your recipes, so I would appreciate it if you would publish along with your Instant Pot recipes a slow cooker version for us who don’t have an Instant Pot.

Hi Surya-Patricia! I completely understand what you are saying but these recipes are specifically tested in the Instant Pot at this time. A slow cooker version may have to be re-developed and tested and retested to ensure proper cooking times.

However, there are many tested slow cooker recipes you can try instead! 🙂

Follow her instructions in your pressure cooker. The IP is an electric pressure.

The Instant Pot is simply fabulous. The main reason I got one myself is because I was looking for a stainless steel crockpot to replace my teflon crockpot, and that wasn’t easy because so many (most actually) are made with teflon and we now know how truly horrible teflon is to cook with for ones health. But instead of just a crockpot, I found myself with this amazing kitchen tool that could do so much more.

I’ve been following Chungah’s website for years now and was thrilled to see her add a special section just for the Instant Pot because until then, all I had was my little booklet that came with it and guess work. You’re asking for Chungah to commit to twice the work load for any one recipe made for that Instant Pot, that’s a bit much.

Do yourself a huge favor and invest in the Instant Pot. You won’t regret it.

Here’s a Slow-Cooker recipe for Red Beans and Rice:

Hi Chungah. I LOVE your site. I don’t have an instant pot. How can I adapt the recipe for another method. It looks delicious. Thanks.

Hi Val! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Hi Val! I don’t have an instant pot, but have done many of the recipes using my pressure cooker and it works very well. If you do have a pressure cooker you can follow Chunga’s recipe exactly. The only thing I would suggest is to bring the mixture to a simmer after you add everything to the pot, then start your timing as soon as you have locked your lid down. If you wait until it comes up to full pressure to start your timing you may over cook it. I plan on trying this recipe this week!

It’s actually Jennifer!

On many occasions, I have cooked a similar recipe for red beans and rice in my Crock-pot. I did soak the beans for several hours and then browned the sausage before hand. The Crock-pot took about six hours to cook, compared to 30 plus minutes in the IP but is still good. Being semi- retired, the Crock-pot is still my cooker of choice although I might have to break down and eventually an IP purchase.

Since you are already cooking your rice, you can also do that in the Instant Pot. Within 5 minutes, you’ll have great rice, clean the pot, and then start the beans according to your recipe.

If you cook the rice PIP (cook the rice in a bowl that fits in the pot), you wouldn’t have to clean the pot.

Would the “CAJUN SEASONING” listed in the recipe be
Tony Chachere’s Original Creole Seasoning?

It is my opinion that any pressure cooker will out-perform slow cookers in all ways.

If one has an expensive modern stove-top pressure cooker, I estimate one may reduce the on-pressure cooking time for this recipe listed for the Instant Pot by 5 minutes. This is due to the higher pressure of the heftier European pots compared to the Instant Pot.

Instant Pot has been such a great success due to its popular price point and it is a pressure cooker. There are charts online for comparing cooking times for various foods at 15PSI and the lower pressured Instant Pot.

Hi Ross! Cajun seasoning is a blend of seasonings for Cajun cuisine that generally includes chiles and other spices such as celery, garlic, mustard, onion, and pepper.

This looks so simple and so delicious!

I’m trying this Friday night! Sounds yummy!!

The only way to cook red beans is low & slow = creamy.

It also works amazingly well in the Instant Pot. Have you tried it? “Don’t knock it until you try it” is what I’ve been told, and it’s very true in this case! 🙂

I followed the recipe exactly, cooked for 35 minutes in a 6 quart Insta Pot, and the beans were still stiff. I think soaking the beans may be the answer

I just finished. The beans were definitely still stiff, I put it back for another 15 minutes, tried again, still stiff, then now its on for another 30. The recipe is definitely good. I may soak the beans next time before trying the recipe again.

Your recipe does not indicate the size of the IP used for the Red Beans and Rice. I have a Mini 3qt, do I need to downsize the ingredients to accommodate. I purchased Red Beans yesterday intending to make this dish in the slow cooker later this week.

Yes, Pat, you may need to downsize as this was made in a 6-qt Instant Pot.

We have loved so many of your recipes and now you are adding IP recipes! My IP is my lifesaver with sports 4-5 x a week between the kids. I hate running through the drive through so I made this recipe as I was walking out to take the kids to baseball. Love that while we are playing, dinner was cooking and then we all sat together around the dinner table chatting soon after getting home. You recipes are always winners. Taco Pasta is one my kids absolute favorites and is in the meal rotation almost every week. This was delicious! I may take the leftovers bean and make it into veggie soup for dinner tomorrow night. Thanks for saving dinner for us!

That is so great to hear! We’ve been enjoying the IP recipes as well, it’s awesome that you like them this much! Thanks!

It looks really good, soon I’ll try the recipe above.

It’s quick and easy recipe. I like red beans. 🙂

Please make a copycat Starbucks thai chicken wrap!

We use one of our two plastic microwave rice cookers, each of different size. We prefer this method of cooking rice.

We bought one at a clearance table for just a couple of bucks. This was many years ago so not sure about exact cost.

There are a number of microwave cookers on the market for around $15. They each have a little different design, but basically the same – basically a plastic bucket with an insert.

Our cooker are a Progressive International and the other is Mainstays. Both work equally well.

Thanks a lot, CHUNGAH! You made my day. well, night actually. since I prepared this instant rice with red beans for dinner. I followed your instructions like a good girl and the end result was amazing. My boyfriend loved it. thank you once again.

Thank you Sara! That’s great!

This was FANTASTIC! It was the very first recipe I tried in my new Instant Pot and I just loved it. I even did a little happy dance at the table. So flavorful and satisfying! Not to mention easy and cheap!

Awesome Emily! We’re glad you liked it so much!

Do you slice the sausage after cooking?

No they are cut prior to cooking, it should say so in the ingredient list. Hope that helps!

Is there a way to make the rice with the beans together in the IP? I’ve made rice in the IP with other ingredients before, specifically with chicken to make a version of “chicken biryani” but it’s hard for me to get good rice in the IP, usually it’s mushy. This recipe looks great, I’m just wondering if there is a way to make it all at one time? Thanks

What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I tried your recipe and it turned out delicious! I only made one change that I think lengthened the amount of cooking time – I added a small frozen smoked pork neck to add flavor. I used the “small” red beans (versus the larger red beans) and cooked for 35 minutes at high pressure. The beans were still a little tough at this time, so I turned on at high pressure again for 8 more minutes and they were just right. Maybe if I had added a thawed piece of meat, the cooking time would have been fine (and it’s probably not really needed with the sausage). I’m fairly new to the Instant Pot, and from this experience I learned that with a quick release method it is not that hard to add minutes if the food is not quite cooked enough, and just check again. My thoughts for the other commenters that also had extended cooking times – did they possibly use the larger red beans? And were their beans fresh? (Beans can take longer if they are old). Anyway, I found this to be a good and easy recipe. The whole family enjoyed. (I live in Indiana, so am not at a higher altitude).

Thank you for your feedback and inout Martha! We appreciate it!

This was good in terms of flavor but I found that I needed to cook the beans for WAY longer (like an extra 30 minutes) in my instant pot so that they would be tender enough.

I too found the flavor delicious but at 33 minutes the beans were nowhere near done. Finishing them on the slow cooker program for 2 more hours.

Do you have an idea of what the time would differ if using canned beans? I’m assuming a lot less…I want to try it with dried at some point…maybe after soaking, but since I have canned…just curious…if not, that’s OK…I might try and report back…Thanks!

That sounds like a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Wonderful flavor, but to my palate and my husnad’s, way too spicy. Will definitely make again, but will use 1/3 of the called for Cajun seasoning.

Good call, make it your own! 🙂

Smelled great when opening but quite a few beans were still crunchy after 35 mins and natural pressure release. Currently reheating and putting back under pressure for another 15-20 mins to finish cooking. Will update with results.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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