Instant Pot Red Beans and Rice - Thanks to the pressure cooker, everyone's favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

Thanks to the pressure cooker, everyone’s favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

Instant Pot Red Beans and Rice - Thanks to the pressure cooker, everyone's favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

So I’ll be completely honest with you.

I never cook with dried beans. Never, ever, ever.

I have always used canned beans instead. That is, until now.

Because hello? The IP can pressure cook the beans in just a fraction of the time it would take in real life! (“Real life” meaning stovetop.)

And guess what? There’s no pre-soak needed here either!

So there you have it. Red beans and rice literally from scratch using dried beans.

If you want to keep it vegetarian, you can omit the andouille sausage but still keep the same cooking time in the IP.

Just be sure to serve warm with rice and a dash of Tabasco for a kick of heat!

Instant Pot Red Beans and Rice - Thanks to the pressure cooker, everyone's favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

Instant Pot Red Beans and Rice

Thanks to the pressure cooker, everyone’s favorite New Orleans dish can be made in no time! No need to presoak the beans either. Simply throw everything into the Instant Pot and let it do the work for you. SO EASY!

20 minutes45 minutes

Ingredients:

  • 1 1/2 cups white long grain rice
  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, thinly sliced
  • 1 pound dry red beans
  • 1 1/2 teaspoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried sage
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 4 cup low sodium vegetable broth
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon hot sauce, or more, to taste
  • 2 green onions, thinly sliced

Directions:

  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
  4. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.
  5. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes.*
  6. Serve immediately with rice and hot sauce, garnished with green onions, if desired.

Notes:

*If the beans are not soft after 30-35 minutes of high pressure cooking and 20-30 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

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