Unlock the authentic flavors of New Orleans with this incredibly easy Instant Pot Red Beans and Rice recipe. This classic Louisiana comfort food, bursting with rich Creole seasoning and the foundational “Holy Trinity” of vegetables, brings the soulful taste of the South straight to your dinner table in a fraction of the traditional cooking time. Whether you choose to pre-soak your beans for a creamy texture or opt for a convenient no-soak method, your Instant Pot will transform simple ingredients into a deeply flavorful, satisfying meal perfect for any day of the week. Get ready to savor a dish that’s truly a culinary cornerstone of Cajun and Creole cuisine, made effortlessly in your pressure cooker.
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This recipe was first shared in 2018 and has been thoroughly updated and improved for optimal flavor and Instant Pot performance.
Growing up, red beans and rice wasn’t just a treat reserved for occasional visits to popular fast-food chains; it was a staple in our household. My mom cherished this dish and prepared it frequently, often filling our home with its comforting aroma. It’s a meal that evokes warmth, family, and the rich culinary heritage of the South, a tradition I’m excited to share with you today through the convenience of the Instant Pot.
The Rich History of Louisiana Red Beans and Rice
Red beans and rice is more than just a dish; it’s a cultural institution in Louisiana, deeply rooted in Creole cuisine and enjoyed widely across the American South. Historically, this beloved meal found its place at the heart of Monday dinners. Sundays in Louisiana were traditionally reserved for grand feasts, often featuring roasted meats like ham or other pork cuts, requiring extensive cooking time.
As Monday rolled around, laundry day for many, families sought a simpler, less labor-intensive meal. Red beans and rice fit this perfectly. The leftover ham bones and ham hocks from Sunday’s dinner were simmered slowly with red beans, imbuing the dish with a rich, smoky flavor without needing fresh meat. This resourceful tradition is why a ham hock remains a crucial ingredient in many authentic recipes, including this Instant Pot version. It’s a testament to the ingenuity and deliciousness born from necessity, transforming humble ingredients into a hearty and flavorful staple.
Choosing Your Protein: Ham Hock vs. Smoked Turkey (and more!)
The choice of meat significantly influences the final flavor of your red beans and rice. Traditionally, a ham hock is the go-to. While not overly meaty, a ham hock, which is the pork knuckle, is packed with fat, bone, and connective tissue that renders immense flavor as it cooks slowly. This makes it a prized ingredient in many Southern dishes like collard greens, mustard greens, and black-eyed peas, where its smoky, savory essence can truly shine.
However, if you’re looking to reduce calories and fat without sacrificing flavor, smoked turkey is an excellent alternative. I’ve personally used smoked turkey for years, and it’s become my preferred choice. Smoked turkey is typically pre-cooked, making it a convenient option. You can often find smoked turkey legs or wings at your local grocery store’s meat counter; don’t hesitate to ask your butcher if you can’t spot them. When selecting, aim for a piece between ½ to 1 pound. A turkey wing is often easier to fit into a 6-quart Instant Pot than a larger leg.
Other fantastic options to consider include a ham bone (if you have one leftover from a roast), salt pork, or even bacon. If you choose bacon, I recommend cooking it first to render some fat and crisp it slightly before adding it to the pot, as this enhances its flavor and texture within the dish.
To Soak or Not to Soak: Demystifying Dry Red Beans
The debate over whether to soak dry beans overnight is a common one, and when it comes to Instant Pot red beans and rice, the choice is ultimately yours. The beauty of the Instant Pot is its ability to cook unsoaked beans effectively, offering significant time savings.
Many culinary enthusiasts advocate for soaking beans overnight, believing it leads to a superior texture and makes them easier to digest. Soaking can indeed result in a consistently softer, creamier bean.
However, I’ve found that with unsoaked beans in the Instant Pot, a cook time of 55 minutes followed by a 15-minute natural pressure release yields a wonderful result: beans that are slightly firm on the outside with a perfectly tender, soft center – exactly how I prefer them. This method truly capitalizes on the Instant Pot’s efficiency, making a weeknight red beans and rice feast completely achievable.
If you do opt to soak your beans, the cooking time is dramatically reduced. After soaking overnight, you’ll only need to pressure cook them for 20 minutes, followed by the same 15-minute natural pressure release. Both methods deliver delicious results; it simply comes down to your preference and how much time you have available.
Crafting Authentic Instant Pot Red Beans and Rice (Step-by-Step Guide)
Creating this soulful dish in your Instant Pot is surprisingly straightforward. Here’s a detailed look at the process, ensuring you achieve maximum flavor and perfectly cooked beans every time. For precise measurements and a full printable recipe card, please refer to the bottom of this post.
- **Sauté the Sausage:** Begin by setting your Instant Pot to the “Saute” function. Add a touch of olive oil and brown your sliced andouille sausage until it’s nicely caramelized. This step builds a foundational layer of flavor. Once browned, remove the sausage from the pot and set it aside.
- **Build the Aromatics (The Holy Trinity):** In the residual oil from the sausage (add a little more olive oil if needed), add your chopped onions, celery, and green bell pepper – the “Holy Trinity” of Creole and Cajun cooking. Sauté these vegetables until they become translucent and wonderfully fragrant, typically 3-4 minutes.
- **Infuse with Garlic:** Stir in the minced garlic and continue to sauté for another 1-2 minutes. Be careful not to burn the garlic, as this can turn bitter.
- **Deglaze and Combine:** Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot with a wooden spoon. This crucial step, known as deglazing, releases all the flavorful fond back into your dish and prevents a “BURN” error from your Instant Pot. Return the cooked sausage to the pot, then add your rinsed red beans, smoked turkey (or ham hock), Creole seasoning, dried thyme, optional Better Than Bouillon for extra depth, and bay leaves. Ensure all ingredients are submerged in liquid; add more broth or water if necessary.
- **Pressure Cook to Perfection:** Secure the lid, set the vent to sealing, and pressure cook. The cooking time will vary depending on whether your beans are soaked or unsoaked. Once cooking is complete, allow for a natural pressure release to ensure the beans continue to tenderize and absorb flavor.
The Holy Trinity of Creole and Cajun Cooking
No discussion of Louisiana cuisine, especially red beans and rice, would be complete without highlighting the “Holy Trinity” of ingredients: onions, green bell pepper, and celery. This trio forms the aromatic base for countless Creole and Cajun dishes, providing a foundational depth of flavor that is instantly recognizable and absolutely essential. Much like the French mirepoix (carrots, celery, and onion), the Holy Trinity offers a distinct profile that defines Southern comfort food. Its sweet, pungent, and slightly bitter notes meld together beautifully, creating the backbone of this robust bean dish.
Red Beans vs. Kidney Beans: What’s the Difference?
While often used interchangeably in recipes, there is a subtle distinction between red beans and kidney beans. Red beans are typically smaller and have a slightly milder flavor and a creamier texture when cooked down. Kidney beans, on the other hand, are larger, kidney-shaped, and tend to hold their shape a bit more firmly after cooking. However, their flavor profiles are quite similar, making either an excellent choice for this recipe. You can confidently use whichever is more readily available to you, or your personal preference, to achieve a delicious Instant Pot Red Beans and Rice.
Serving Suggestions and Perfect Pairings
My absolute favorite way to enjoy red beans and rice is generously smothered in its rich, flavorful broth, allowing me to dip crusty French bread or a slice of warm cornbread directly into the savory goodness. The broth is where much of the incredible flavor resides, making every bite a delight. If you prefer a less “soupy” consistency, you can easily use a slotted spoon to serve the beans, leaving some of the liquid behind. Beyond bread, consider pairing this classic dish with a simple green salad, some quick collard greens, or even fried chicken for a truly authentic Southern feast. The versatility of red beans and rice makes it a perfect main course or a hearty side dish.
Why the Instant Pot is Your Secret Weapon for Red Beans
Traditionally, red beans and rice is a slow-cooked affair, often simmering for hours on the stovetop to achieve that desirable creamy texture and deep flavor. While the slow method is undeniably delicious, it’s not always practical for busy weeknights. This is where the Instant Pot truly shines, transforming a lengthy process into a convenient and efficient cooking experience.
The high-pressure environment of the Instant Pot drastically reduces cooking time for dry beans, often eliminating the need for pre-soaking. It also locks in moisture and infuses flavors more intensely, resulting in beans that are incredibly tender and a broth that is rich and complex. The “Saute” function allows you to brown your meat and build your aromatic base all in one pot, minimizing cleanup. For anyone craving authentic, soul-satisfying Louisiana red beans and rice without the all-day commitment, the Instant Pot is an indispensable tool.
More Southern Style Recipes:
- Southern Style Homemade Cornbread
- Cajun Dirty Rice
- 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
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Instant Pot Louisiana Red Beans and Rice
Brandi Crawford
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15 mins
55 mins
15 mins
1 hr 25 mins
Dinner, Lunch
American, Cajun, Creole
7
318
kcal
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Equipment
- Instant Pot
Ingredients
Red Beans
- 1 teaspoon olive oil
- 6 oz andouille sausage (Sliced. I like to use chicken andouille sausage for less calories and fat.)
- ½ cup chopped celery
- 1 cup chopped onion
- ½ cup chopped green pepper
- 3 garlic cloves, minced
- 32 oz chicken broth
- 1 pound red beans or kidney beans
- ½-1 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; Start with ½ teaspoon and adjust to taste.)
- 1 teaspoon Better Than Bouillon Chicken Flavor (optional for flavor)
- salt and pepper to taste
- 2 bay leaves
Rice
- 1 ½ cups enriched long grain white rice rinsed
- 1 ¾ cups water
Instructions
Red Beans
- 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 and nicely browned. Remove the sausage from the pot and set aside.
- Most sausage will leave behind some oil in the pot. If you are using chicken or turkey sausage, or if the pot seems dry, add an additional teaspoon of olive oil here. Add the chopped onions, green peppers, and celery to the pot.
- Sauté for 3-4 minutes until the vegetables become translucent and fragrant, softening slightly.
- Add in the minced garlic and stir well. Continue to sauté for 1-2 minutes, being careful not to let the garlic burn.
- Pour in the chicken broth and stir thoroughly, scraping up any browned bits from the bottom of the pot to deglaze it. Add the cooked sausage back into the pot, along with the rinsed beans, ham hock or smoked turkey, Better than Bouillon (if using), Creole seasoning, cayenne pepper, dried thyme, and bay leaves. Ensure all the beans are fully covered by the broth. If not, add more broth or water until they are submerged to ensure even cooking.
- Secure the lid on your Instant Pot and set the valve to the “Sealing” position. Cook on Manual/Pressure Cook (High Pressure) for 55 minutes if using unsoaked beans, or 20 minutes if you pre-soaked your beans.
- Once the cooking cycle is complete, allow the steam to release naturally for 15 minutes. After 15 minutes, carefully perform a quick release of any remaining pressure.
- Open the pot and carefully remove the bay leaves. If you used a ham hock, you can discard it as there’s usually little meat left. If you used smoked turkey, you can remove it, shred the meat from the bone, and then return the shredded meat to the pot for added texture and flavor. Stir everything together gently.
Rice
- Rinse the rice thoroughly under cold water until the water runs clear. A fine mesh strainer works perfectly for this.
- Add the rinsed rice and water to a separate pot or your Instant Pot (if making rice separately).
- Seal the pot and cook for 3 minutes on Manual/Pressure Cook (High Pressure).
- When the cooking cycle is finished, allow the steam to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Fluff the rice with a fork and serve immediately with your delicious red beans.
Video Guide
Check out our video guide for visual instructions on making this recipe!
Notes
If you only have one Instant Pot, consider making your rice first and then keeping it warm while you prepare the beans, or cook the rice on the stovetop.
If you prefer a more generous portion of rice with your beans, feel free to increase the rice servings by 1.5 or 2 times. The cooking time for the rice will remain the same.
For the meat component, you have several options: a ham hock, a ham bone, a smoked turkey leg, a smoked turkey wing, salt pork, or bacon. If using bacon, cook it first to render the fat and add flavor. I often prefer a turkey wing as it fits more easily into the Instant Pot compared to a larger turkey leg.
The Better Than Bouillon chicken flavor is optional but highly recommended. Even when using chicken broth, a small amount can significantly enhance the overall depth and richness of the dish.
Nutrition
Serving:
1
serving
Calories:
318
kcal
Carbohydrates:
31
g
Protein:
25
g
Fat:
7
g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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