Instant Pot Red Beans & Rice

It’s the day after Mardi Gras and, if you’re anything like me, you’ll still have about half of a king cake left to polish off! This delicious red beans & rice recipe is a complementary dish to serve before slicing yourself a big piece of king cake. As a bonus, it’s ready in under an hour!

As always, this recipe features home-canned goods. Feel free to replace the beans and broth with store-bought if that’s what you have available!

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How to Serve

This dish wouldn’t be red beans & rice without rice! I make mine in a rice cooker. It’s also delicious topped with green onions and/or parsley!

Recommendations

I might be biased because I put it on everything. But Tony Chachere’s Creole Seasoning is a must for this (or any Cajun-inspired) recipe! If you like spice, check out my personal favorite: Tony Chachere’s More Spice Creole Seasoning. It adds the perfect amount of spiciness and saltiness!

I also recommend serving Louisiana Original Hot Sauce with this red beans & rice recipe. The pepper blend goes very well with Cajun food!

If you are looking for an easy way to prepare your garlic (see video below), check out my garlic preserving hack here!

Recipe Video

Instant Pot Red Beans & Rice

Author: Jammin' & Cannin' Courses: Main Course Recipe Keys: I Instant Pot R Red beans & rice

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Pin Recipe Instant pot

Servings: 6 Dietary:

D dairy free

Ingredients

Servings

• 1 lb smoked sausage, sliced (Andouille sausage is traditional, but I really love the flavor smoked sausage gives it!)
• 1 onion, chopped
• 2 bell peppers, chopped
• 4 stick celery, chopped
• 2 tsp garlic, minced
• 1 tsp dried thyme
• 2 tsp black pepper
• ¹⁄₂ tsp cayenne pepper
• 1 tsp salt
• 3 pt chicken broth or vegetable broth (Can replace with store-bought)
• 4 pt kidney beans (Can replace with store-bought)
• 1 tbsp bacon pieces, cooked
• 2-3 bay leaves
• 2 tsp Tony Chachere's Creole Seasoning (Optional)
• Louisiana hot sauce (Optional)

Instructions

1. Slice or chop sausage and all vegetables.

2. Turn sauté function on Instant Pot on.

3. Add sausage and cook until edges begin to crisp.

4. Remove sausage and add the mirepoix (onion, celery, and bell pepper). Cook until onions are translucent.

5. Add garlic and cook 30 seconds or until fragrant.

6. Add spices and mix well. 

7. Add broth, 3 pints/cans of beans, cooked sausage, bay leaves, and bacon. 

8. Stir well and put lid on Instant Pot. Turn vent to sealing. 

9. Press "Cancel" button on Instant Pot. Then, press "Pressure Cook" button. Set cook time to 5 minutes. 

10. While Instant Pot is pressure cooking, mash the remaining pint/jar of beans.

11. When Instant Pot is finished pressure cooking, quick release steam.

12. Take lid off and remove bay leaves.

13. Add mashed beans and Tony Chachere's Creole Seasoning to taste. 

14. Serve over rice and top with green onions, parsley, and Louisiana hot sauce, if desired.