Instant Pot Red Beans and Rice is a quick and easy recipe that will give you the authentic taste of New Orleans and Louisiana. This meal is made with Creole Seasoning and the holy trinity of ingredients! Make this dish in no time using either no soak beans or beans that have been soaked overnight. Your choice!
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This post was originally published in 2018. It has since been updated.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
Growing up, we didn’t just eat red beans and rice during our visits to Popeyes. (Tho….you must order this side dish if you go!) My mom loved this dish so much that she cooked it often.
History of Red Beans and Rice
This dish is commonly found in the South and originates from Louisiana Creole cuisine. The dish was traditionally eaten on Mondays following the large Sunday dinner feast.
Leftovers from Sunday dinner were used in the beans dish. This is why I continue to include a ham hock in this recipe. Ham hocks and bones were typically served during Sunday dinner and used as leftovers for Monday’s meal.
What Type of Meat to Use
Traditionally, a ham hock is used. Ham hocks aren’t very meaty. It’s pork knuckle, where the foot was attached to the hog’s leg. It’s mostly fat and bone. It’s been known to be used in a dish like this along with collard greens, mustard greens, black-eyed peas, etc. because of the immense flavor it provides.
If you want to cut down on some of the calories and fat in this dish you can use smoked turkey. I have been using smoked turkey for years and it has become my go-to for cooking. Smoked turkey is already fully cooked.
I find it in local grocery stores at the meat counter. You can ask the butcher at the store if the store carries. it. I like to use a turkey leg or a turkey wing. I often opt for a wing, because sometimes the turkey leg is too large to fit in the Instant Pot.
For either option you will want something around 1/2 pound to a pound. I’ve been able to fit a 1 1/2 pounds in a 6 quart pot. But the smaller, the easier it is to fit in the pot.
You can also use a ham bone, salt pork, or bacon. If using bacon I would cook it first.
Do You Have to Soak the Beans Overnight?
This is up to you. I have made this recipe using soaked beans and without soaking the beans. For convenience, it’s obviously a lot easier to skip that step.
Most people feel that soaking your beans overnight will result in amazing textured beans and it will make them easier to digest.
With unsoaked beans, I find the texture to be slightly firm with soft center (just how I like them), with 55 minutes cook time and natural release of steam for 15 minutes.
If you soak the beans you only need 20 minutes cook time, with 15 minutes natural release of steam.
How to Make Instant Pot Red Beans and Rice
- Place the Instant Pot on the Saute function and add sausage to the pot with olive oil. When browned remove from the pot.
- Add onions, celery, and green pepper. Saute until translucent and fragrant.
- Add garlic and stir. Saute for 1-2 minutes.
- Add the sausage back to the pot along with rinsed red beans, broth, Creole seasoning, thyme, smoked turkey (or ham hock), Better than Bouillon (optional) and bay leaves.
- Pressure cook.
Holy Trinity Ingredients
In Louisiana Creole and Cajun cuisine you will typically find onions, green bell pepper, and celery. Those are essential to this dish.
The Difference Between Red Beans and Kidney Beans
Red beans are smaller than kidney beans. Overall, the beans are similar. You can use whichever you wish in this recipe.
My favorite way to eat red beans and rice is just like this! Covered in all of the juice so that I can dip my bread or cornbread. You can use a slotted spoon while serving if you don’t want all of the broth.
More Southern Style Recipes:
Southern Style Homemade Cornbread
Southern Style Baked Macaroni and Cheese
Instant Pot Collard Greens
Southern Mustard Greens
Instant Pot Black Eyed Peas
Instant Pot Southern Green Beans
Instant Pot Louisiana Gumbo
Instant Pot Southern Baked Beans
Instant Pot Baked Beans
PIN THIS RECIPE FOR LATER!
Instant Pot Red Beans and Rice
- 1 teaspoon olive oil
- 6 oz andouille sausage Sliced. I like to use chicken andouille sausage for less calories and fat.
- 1/2 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 3 garlic cloves, minced
- 32 oz chicken broth
- 1 pound red beans or kidney beans
- 1/2-1 pound ham hock or smoked turkey See notes
- 1 teaspoon dried thyme
- 1 tablespoon Creole Seasoning
- 1 teaspoon cayenne red pepper omit if you do not desire spicy
- 1 teaspoon Better Than Bouillon Chicken Flavor optional for flavor
- salt and pepper to taste
- 2 bay leaves
- 1 1/2 cups enriched long grain white rice rinsed
- 1 3/4 cups water
- Rinse the beans thoroughly and pick out any broken pieces or debris.
- Place the Instant Pot on the saute' function. Add the olive oil to the pot. Add the sausage to the pot. Cook for 4-5 minutes or until cooked through. Remove the sausage from the pot.
- Most sausage will leave behind some oil in the pot. If you use chicken or turkey, it may not. Add additional olive oil here if needed. Add the onions, green peppers, and celery to the pot.
- Saute for 3-4 minutes until translucent and fragrant.
- Add in the garlic and stir. Saute for 1-2 minutes.
- Add the broth and stir to deglaze the pot. Add the cooked sausage, rinsed beans, ham hock or smoked turkey, Better than Bouillon, Creole seasoning, cayenne, thyme, and bay leaves to the pot.
- Cook on Manual > High Pressure Cooking for 55 minutes (unsoaked beans) or 20 minutes (soaked beans).
- Allow the steam to release naturally for 15 minutes without quick release.
- Open the pot and remove the bay leaves. If you used a ham hock you can remove it (there's usually little to no meat to use). If you used smoked turkey, if you wish, you can remove it shred the meat from it and return it to the pot.
- Rinse the rice until the water from the rice runs clear. I like to use a fine mesh strainer.
- Add the rice and water to the pot.
- Seal the pot and cook for 3 minutes on Manual > High-Pressure Cooking
- When the pot indicates it has finished, allow the steam to release naturally for 10 minutes and then release.
- Remove the rice and pair it with the beans.
Nutrition (displayed with net carbs)
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