Name: Instant Pot Red Beans and Rice
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 1 tablespoon vegetable or canola oil; 12 ounces (340 grams) andouille sausage (sliced into ¼-inch thick pieces (optional)); 5 ounces (140 grams) smoked ham (finely diced); 2 stalks celery (finely chopped (about 1 cup)); 1 medium onion (finely chopped (about 1 cup)); 1 medium green bell pepper (stemmed and seeded, finely chopped (about 1 cup)); 1 pound (450 grams) dried red kidney beans (rinsed and picked over, preferably New Orleans’ Camellia brand); 4 cloves garlic (minced or crushed); 3 dry bay leaves; 2 teaspoons Cajun seasoning (or to your liking (I use Louisiana Fish Fry Cajun Seasoning)); 4 cups chicken broth; 2 cups water; Kosher salt (as needed); Cooked white rice (for serving); 2 scallions (sliced)

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Red Beans and Rice is a popular New Orleans dish, especially on Mondays! Typically, it requires planning ahead and a slow-cooking process, but by adapting it for the Instant Pot you save lots of valuable time without sacrificing flavor. It's a win-win!

A green and white bowl filled with red beans and rice, garnished with scallions.

I don’t always take shortcuts and don’t often adapt recipes to use my Instant Pot, but when I do I think it’s well worth the time saved. Red beans and rice is a prime example of when I’m eager to break out my Instant Pot.

Using the pressure cooking option on your Instant Pot allows you to make this dish in no time at all. Because you can completely skip the step of soaking dry beans overnight, this makes for a fantastic and easy weeknight dinner option. It's perfect for Mondays or any other night you crave a taste of the Big Easy!

Ingredient notes

Ingredients for red beans and rice on a white marble background.

Smoked Ham: You’ll most likely find red beans and rice cooked with a smoked ham hock. The meat is shredded off the bone after the long cooking process. Ham hocks are not the easiest ingredient to find depending on where you live. Instead, I opt to use diced smoked ham which adds smoky flavor but is an easier option to source from almost anywhere.
Andouille Sausage: You won’t always find andouille sausage in this dish. It's definitely optional. A lot of times the ham or ham hock is the only meat component added. That being said, adding andouille sausage is a great way to add more smoky flavor and tasty protein. You could omit it if you prefer since it’s only sautéed and then stirred in later in the cooking process. For what it’s worth, the version I enjoyed in NOLA did not contain any sausage.
Red Kidney Beans: Ideally, use Camellia beans. This is a New Orleans brand operating since 1923 and is the brand used in authentic red beans and rice. Again, no need to pre-soak them since they will cook quickly and completely using the pressure cook option on your Instant Pot.
Cajun Seasoning: This is a spice mixture and can vary from brand to brand. It can also be homemade. I use Louisiana Fish Fry Cajun Seasoning which I purchased in New Orleans. It’s well balanced and already contains salt which is why I don’t add additional salt early in the cooking process. You can always taste and adjust the seasoning later on. Then add more Cajun seasoning, salt, or anything else you feel would achieve your preferred flavor.

A spoon scooping some red beans and rice with andouille sausage out of a bowl.

How to make it

Turn the Instant Pot to the Saute setting and add oil. If using andouille sausage, add it and cook until lightly browned, about 5 to 6 minutes. Remove with a slotted spoon to a plate and set aside.

Sliced andouille sausage cooking in an Instant Pot.

A pile of sliced and seared andouille sausage.

To the fat remaining in the pot, add the diced ham. Saute for about 2 to 3 minutes until it starts to get some color.

Finely diced ham added to an Instant Pot.

Finely diced ham lightly browned in an Instant Pot.

Then add the celery, onion, and green pepper and saute for another 5 minutes or until translucent.

Diced onion, celery, and green pepper added to an Instant Pot.

A mixture of diced vegetables and ham cooking in an Instant Pot.

Add rinsed dry beans, garlic, bay leaves, and Cajun seasoning, stirring to combine.

Red kidney beans added to a mixture in an Instant Pot.

A combination of dry kidney beans and cooked vegetables and ham in an Instant Pot.

Then add chicken broth and water and stir to scrape up any dried bits on the bottom of the pot.

An Instant Pot after adding broth and water to the mixture inside.

Turn off the Saute setting. Lock the lid on and make sure the valve is set to seal. Set to MANUAL/HIGH pressure for 50 minutes. It will take about 10 to 12 minutes to come up to pressure. When the cooking time is up, let the pressure release naturally for 15 minutes. (Meanwhile, cook your rice).

Quick release any remaining pressure and carefully remove the lid. Stir and discard bay leaves.

The contents of an Instant Pot making red beans and rice after removing the lid.

Use a potato masher or immersion blender to mash or puree some of the beans. Alternatively, you can ladle out a portion to a bowl or small food processor to mash or puree and then return to the pot. This will help to thicken the liquid but make sure you leave most of the beans intact.

The contents of an Instant Pot after slightly pureeing the mixture inside to thicken it.

Change the setting back to Saute. If using it, return the sautéed andouille sausage to the pot and heat the sausage through.

Sliced seared andouille sausage added to a mixture of cooked slightly pureed beans.

Continue to simmer until you achieve your preferred thickness in the liquid, about 5 minutes or more. Taste and adjust the seasoning with salt or more Cajun seasoning as needed.

Serve with cooked white rice and topped with sliced scallions to garnish.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

A green and white striped bowl filled with Instant Pot red beans and rice.

Expert tips

Store leftover Instant Pot red beans and rice in a covered container in the refrigerator for up to 5 days. You can also make it in advance and keep it warm in the Instant Pot for a couple of hours, or even freeze it for up to 2 months and then thaw completely before gently reheating to serve.

To reheat leftovers, either heat them gently on the stovetop or in the microwave, stirring occasionally so they heat evenly. Add water as needed to thin it back out to the desired consistency.

The amount of time it takes your beans to cook in your Instant Pot may vary based on your Instant Pot. If you find that your beans aren’t tender after the recommended time, you can repressurize your Instant Pot and add more time as needed.

I like the broth to be quite thick. I puree some of the liquid and beans together to start thickening but also think it’s important to use the Saute feature to continue to reduce the liquid rather than over-puree the beans (you want a lot of them still intact). Although you could add a bit less liquid when cooking, I think it’s safer to add a more generous amount and then reduce later to thicken to your desired consistency.

I haven’t included a recipe for rice, but don’t forget that this is red beans and rice and you’ll definitely want to serve it with plain white rice. Long grain white is recommended, and I prefer using converted or parboiled rice so the grains stay nice and loose.

Red beans and rice with andouille sausage garnished with sliced scallions in a wide bowl.

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Instant Pot Red Beans and Rice

Ingredient notes

How to make it

Expert tips

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