With Mardi Gras just around the corner, there’s no better time to make some Red Beans and Rice in the Instant Pot! This homemade recipe is loaded with flavor and way better than anything you could make from a store-bought instant mix. Plus, with the Instant Pot, it’s easier than ever before to make this NOLA classic!

A white bowl is filled with rice and red beans, topped with green onions.


Instant Pot Red Beans and Rice

Red beans and rice is the ULTIMATE comfort food! When it’s chilly and gray outside, I can’t think of a more comforting dinner than this one. Red beans and rice has always been a favorite of mine, and making it from scratch has never been easier! If you’re used to using little boxes or baggies of instant red beans from the pasta aisle of the grocery store, toss them out and make this one pot wonder instead.

This recipe is the definition of flavor packed. Ingredients like Cajun Seasoning, dried herbs, and cayenne powder all make the main ingredients like smoked sausage even more mouthwatering. Plus, the pressure cooker really infuses the flavors without taking a long time! People will never believe this dish was made in the Instant Pot, because it tastes like you let it slow cook for hours.

If you just got your Instant Pot and are a little gun shy about using it, this is a great starter recipe. The steps are easy to follow and concise, and the end results will make you so happy you splurged on your pressure cooker! I love making this meal on chilly weeknights when the whole family needs a little comfort, and I don’t feel like cooking over the stove top. With Mardi Gras coming up, it’s also perfect to make for celebrating the parade season!

A round wooden cutting board is presented with raw sausage slices and uncooked chopped veggies.

How to Make It

  1. Prep the ingredients. Chop all vegetables and slice sausage.
  2. Saute the sausage. Add the oil to the bottom of your Instant Pot and turn on in the Saute mode. Add the sausage slices and saute, then remove and place to the side.
  3. Cook the veggies. Add the diced onion, bell pepper and celery and cook until translucent.
  4. Add the garlic and butter. Add the garlic and cook 2 more minutes. Add 3 tablespoons of the butter and melt into the vegetables.
  5. Stir in the remaining ingredients. Add back the sausage, red beans, seasonings, 2 cups of the water and stock and stir well to combine.
  6. Cook. Turn the Instant Pot into High Pressure mode, move lever on top to Sealing and cook for 50 minutes.
  7. Natural release the pressure. Allow a natural release for 15 minutes at which point carefully move lever to venting to release any pressure that’s left.
  8. Cook the rice. While the Instant Pot is in release mode cook the rice. Add two cups of rice to a medium pot, add two cups of water and 1 Tablespoon Butter. Cover with a lid and bring to a boil. Turn down the heat all the way to low and simmer for 15 minutes. Do not lift the lid at all during the cooking of the rice.
  9. Stir the red beans. Stir the red beans and smash a few on the sides, this will thicken them. 
  10. Enjoy! Serve the red beans with the rice and top with chopped green onions.
A ladel is scooping a serving of red beans from the instant pot.

Storage

To store leftover red beans and rice, place it in an airtight container and keep it in the refrigerator. It’ll stay fresh for up to 4 days. Just make sure it’s completely cooled before storing.

You can freeze cooked red beans for up to 3 months. However, I recommend making the rice fresh and not freezing it.

Is this dish spicy?

The dash of cayenne powder adds some heat, but this red beans and rice recipe is not particularly spicy. To add more spice, double the amount of cayenne. If you’re making this for picky eaters, you may want to remove it entirely.

The instant pot is placed behind two full bowls of cooked red beans and rice.

Keep that Instant Pot plugged in!

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A white bowl is filled with rice and red beans, topped with green onions.

Get the Recipe: INSTANT POT RED BEANS AND RICE

Yield: 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Slow simmered flavor in minutes with this classic Red Beans and Rice recipe! So easy to make, hearty, healthy and filling!
5 from 1 vote
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Ingredients

  • 1 Tablespoon Canola Oil
  • 1-1/2 lb Smoked Sausage, 2 links, sliced into coins
  • 1 Large Onion, diced
  • 1 Large Green Bell Pepper, diced
  • 2 Large Celery Stalks, diced
  • 4 Cloves Garlic, minced
  • 4 Tablespoons Butter, unsalted, divided
  • 1 lb Dry Red Kidney Beans, rinsed and sorted
  • 1 Tablespoon Creole Seasoning
  • 1 Teaspoon Dried Oregano
  • ¼ Teaspoon Dried Sage
  • ¼ Teaspoon Cayenne Pepper
  • 1 Teaspoon Dried Thyme
  • 3 Bay Leaves
  • 4 Cups Water, divided
  • 3 Cups Chicken Stock
  • 2 Cups Rice
  • Chopped Green Onions for Garnish

Equipment

  • Pressure Cooker

Instructions 

  • Chop all vegetables and slice sausage.
  • Add the oil to the bottom of your Instant Pot and turn on in the Saute mode.
  • Add the sausage slices and saute, then remove and place to the side.
  • Add the diced onion, bell pepper and celery and cook until translucent.
  • Add the garlic and cook 2 more minutes. Add 3 Tablespoons of the butter and melt into the vegetables.
  • Add back the sausage, red beans, seasonings, 2 cups of the water and stock and stir well to combine.
  • Turn the Instant Pot into High Pressure mode, move lever on top to Sealing and cook for 50 minutes.
  • Allow a natural release for 15 minutes at which point carefully move lever to venting to release any pressure that’s left.
  • While the Instant Pot is in release mode cook the rice. Add two cups of rice to a medium pot, add two cups of water and 1 Tablespoon Butter. Cover with a lid and bring to a boil.
  • Turn down the heat all the way to low and simmer for 15 minutes. Do not lift the lid at all during the cooking of the rice.
  • Stir the red beans and smash a few on the sides, this will thicken them.
  • Serve the red beans with the rice and top with chopped green onions.
Calories: 440kcal, Carbohydrates: 57g, Protein: 15g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 438mg, Potassium: 528mg, Fiber: 6g, Sugar: 3g, Vitamin A: 576IU, Vitamin C: 15mg, Calcium: 58mg, Iron: 3mg
Author: Kellie
Course: Dinner, lunch
Cuisine: American, cajun