Instant Pot Red Beans and Rice is now my go to way of making red beans and rice. It takes me half the time and comes out seriously perfect!
When my friend insisted that I get an instant pot I kept telling her I would do it after my trip to Disney.
One evening my husband came home with a surprise and it was an Instant Pot!
I am really thankful he did because this Instant Pot is seriously awesome!
I enjoy it because it allows me to create new and convert old recipes that will be fantastic to share here with all of you.
Just like this Instant Pot Red Beans and Rice. This is a country southern home staple favorite that you just can’t live without.
My friend also mentioned how she would love a red beans and rice recipe for her instant pot.
I used my traditional recipe for this and converted it to instant pot settings. It really came out so darn good!
You can use different kinds of sausage but this is the one we like. Same thing goes for the cajun seasoning.
Additionally, you can add more if you like it spicy or you can add less seasoning if you are more of a mild type of person. Less is better usually with younger kids if you plan to serve it to kids.
Do you have a go to dish for your family? I know this one of ours and it’s so exciting to have it cook in half the time.
Is there recipes you would like to see me convert to instant pot? If so, just stop by the comments and let me know.
I’d love to give it a chance. Especially if the recipe comes from my own blog.
If you’re looking for an instant pot check out this 8 quart LUX 80 like we have.
More Instant Pot Recipes
- Hard Boiled Eggs
- Mac and Cheese
- Ribs
- Whole Chicken
- Turkey Breast
- Pulled Pork Sandwiches
- Two Pot Bean Soup
READ BELOW IF YOU DON’T WANT TO SOAK THE BEANS!
Do You Need to Soak the Beans?
No! You do not need to soak the beans. I prefer to soak them because it makes the beans less gassy.
At least this is what I was told. My mother and grandmother always soaked their red beans, so I soak mine.
I do find it speeds up the cooking time and makes them more tender. But if you’re in a hurry and don’t have time to soak them then don’t!!
If you don’t soak your beans, you’ll need to cook them longer. Instead of cooking them for 40 minutes as I did just set the pressure cooker to high and select 60 minutes cooking time.
After the 50 minutes, let the pressure cooker release the pressure naturally. It should take 10-15 minutes.
Check the beans if they aren’t tender set for five more minutes. Then continue following my recipe.
FYI– we use Camellia Kidney Beans just in case you were wanting to use the same type of beans we use.
Instant Pot Red Beans and Rice
Ingredients
- 1 tbsp Olive Oil
- 1 lb Smoked Sausage Rope (your favorite)
- 2 Bay Leaves
- 1 lb diced ham
- 1 Large Yellow Onion (chopped)
- 3 cloves garlic (Minced)
- 1 bell pepper ( chopped)
- 2 stalks celery (chopped)
- 1 lb Dried Red Kidney Beans - Red Kidneys (rinse & soak beans at least 3 hours)
- 4 cups Chicken Stock
- 1 tsp Garlic Powder
- Cajun seasoning to your liking or salt & pepper
- parsley for garnishing
Instructions
- Rinse and soak the beans at least 3 hours.
- Slice the sausage into 1/4" thick slices. ( use firm sausage)
- In a pan on the stove saute the sausage in the olive oil until brown on both sides.
- Once the sausage is browned on both sides remove and place in the instant pot. Do not remove the oil from the pan.
- Saute the veggies in the pan until tender then pour into the instant pot.
- Add the ham, beans, and chicken stock to the Instant Pot.
- Add the cajun seasoning, garlic powder, and the bay leaves. Stir to combine.
- Place the lid on the pot, twist to lock the lid, and turn the valve in the sealed position.
- Press the manual button and set it to "high pressure" for 40 minutes.
- Naturally release, once finished remove the lid and use a potato masher to mash beans to desired creamy consistency.
- Serve immediately over white rice and garnish with parsley.
Notes
Add tabasco sauce if you like a little heat.
Pin Me:
Updated 4/22/2019
Kate says
I’ve made this recipe for 4 years now and just wanted to say it’s still my favorite red beans and rice recipe. I’ve tried others just to experiment but my husband and I both agree this is the one. Thanks for sharing Kim!
Kim Seghers says
Thank you Kate! I love getting feedback like yours!! You made my day. I’m so glad you and your recipe like my recipe. Thank you again for taking the time to let me know you enjoy the recipe. Have a wonderful holiday, Kim
Christena says
This recipe is so good I’ve made it before but tonight I only have canned red beans, would that work?
Kim Seghers says
Hi Christena! I’m glad you like the recipe. Honestly I have never used canned beans in the Ip. Unfortunately I can’t give you any advice on how to cook them. I’m so sorry I wish I could help but, I would hate to give you the wrong directions. Kim
Kim Seghers says
Hi Jamie I’m not sure I never tried canned beans in the IP before. Basically you would be warming them up. I’m not sure if you would get a burn notice or not. You could always saute your sausage in a little oil then add a can of beans, with some cooked ham pieces, salt, pepper, onions, green onions, and some garlic. Then maybe cook in the IP for 5 min on high pressure then quick release to see if they’re hot stir and try 5 more minutes. You may have to add a little water so the beans aren’t so thick. I’m really not sure I never used the IP for canned beans. But I would love to know if you try it. Happy eating – Kim
Kim Seghers says
Hi Dawn, I have never cooked 2 pounds before. Maybe start off following my recipe and if the beans aren’t cooked add another 5-10 minutes. I’m sorry I’m not much help. I just don’t like to give an answer that I’m not sure about. Kim
Stephen says
Recipe looks as if yummy could describe it. Red beans should be soaked, as incomplete breaking of the oligosaccharide chain in the cooking process will cause excess gas and can be fatal. (Google it)
Kim Seghers says
That’s exactly what I have been taught and do! Mama said alway soak your beans and I agree. But, some people don’t because they want to cut out cooking time.
Sara says
Can you cook this without presoaking beans?
Kim Seghers says
Hi Sara yes you can! But make sure to rinse them off first. You set the pressure cooker to high and select 60 minutes cooking time. After the 50 minutes, let the pressure cooker release the pressure naturally. It should take 10-15 minutes. Check the beans if they aren’t tender set for 5 more minutes. Then continue following my recipe naturally release, once finished remove the lid and use a potato masher to mash beans to desired creamy consistency.Serve immediately over white rice and garnish with parsley. Hope this helps! Let me know if you need help. Kim
Sara says
Thank you! that was a quick reply 🙂
Kim Seghers says
LOL! I updated the post too. I’ve had that question asked many times. I hope you like the recipe. These are some suggestions you can use sausage, andouille, ham hocks, leftover ham, ham bone, or ham pieces in your red beans. WE always use sausage with ham hocks, or add leftover ham, or ham bone, or add ham pieces. Heck you can even throw in some bacon!!
Kate says
I’m making this tonight! A couple questions: are light red kidney beans what you use? If not, will they work okay? Also, would that change the soaking time? Sorry for the questions, I’m a total newbie.
Thank you!!
Kim Seghers says
Hi Kate – I’m sorry I just got home home and saw your message. I assume the light red kidney beans is the same thing as what I use. I hope your recipe came out delicious. Please let me know how your beans turned out. Have a great week, Kim
Kate says
Hi Kim! Thanks for getting back to me! I made it tonight instead. I spiced it up with the Cajun seasoning big time! Absolutely delicious and I will be making it again. Thank you!!
Kim Seghers says
That’s awesome to hear Kate! We love our Cajun seasoning too! I’m so glad you liked it! Thanks for letting me know! have an AWESOME week, Kim