Instant Pot Red Beans and Rice is an authentic New Orleans recipe made with red beans, andouille sausage and ham hock served over rice. Whether for a family dinner, a gathering with friends, or for Mardi Gras, this Instant Pot beans and rice recipe is a sure crowd-pleaser. A simple and easy recipe with phenomenal flavor!

Introduction

Anyone who’s a fan of New Orleans cuisine would probably have Gumbo, Jambalaya, Etouffee and Red Beans and Rice at the top of their list. If you’re a fan of any of those recipes I think you’re going to love this Instant Pot Red Beans and Rice recipe.

Red beans and rice was originally introduced to New Orleans by Haitians who arrived in Louisiana in the late 1700s. In those days, not just in New Orleans, but all over America, Monday was set aside as laundry day because it took all day to do the laundry!

To feed a hungry household, a large pot of red beans would simmer on the stove all day while the washing was being attended to. The ham bone leftover from Sunday’s ham dinner would be added to the pot for extra flavor.

To this day in New Orleans, red beans and rice is a staple on home and restaurant menus any day of the week, but especially on Mondays.

So I’ve mentioned before on my Instant Pot Jambalaya post that I have this little Chez Helene House of Good Food cookbook in my possession which has authentic New Orleans recipes from a famous restaurant that has since closed down.

I cannot remember where, when, or how I got the recipe book! I’ve adapted this Instant Pot Red Beans and Rice recipe from that cookbook and I can honestly say it’s one of my all-time favorite recipes.

One of the things I changed from the original recipe is I omitted butter. The recipe calls for 1/2 stick of butter added after cooking – I think it’s really tasty without added butter. But if you want to add a small pat of butter over each serving, I promise not to tell!

This easy Instant Pot Red Beans and Rice recipe tastes as though you’ve cooked it for hours on the stovetop or in a slow cooker. The individual ingredients are nothing special or exotic, but put together they make such a simple yet flavorful and comforting one-pot dish.

It really does taste great the next day, so feel free to make ahead. I would even go so far as to recommend that you do. I’ve also included instructions for quick soaking dried beans in the Instant Pot if you don’t have the time to do pre-soaked beans.

Here are some other New Orleans, Cajun and Creole recipes you might like to try out!

– Instant Pot Gumbo

– Instant Pot Shrimp Etouffee

– Instant Pot Jambalaya



If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

– Instant Pot DUO Beginner’s Manual

– Instant Pot ULTRA Beginner’s Manual

– Instant Pot DUO EVO PLUS Beginner’s Manual

– Instant Pot DUO NOVA Beginner’s Manual

Instant Pot Red Beans and Rice – Ingredients

Red beans

Broth

Garlic

Green onion

Bay leaves

Parsley

Celery

Ham hock Onion

Bell pepper

Andouille sausage

Cayenne pepper

Black pepper

Thyme

Salt

Oil

How to Make Red Beans and Rice in the Instant Pot (Step by Step Instructions)

Soak Beans Turn on Saute Mode Saute sausage Add vegetables Add spices Add beans and ham hock Pressure cook Natural pressure release Shred ham hock and mash beans Stir ham hock and beans back in Heat through

Soak the Beans

Soak the red beans overnight or use the Instant Pot Quick Soak Beans Method.

Turn on Saute Mode

Instant Pot DUO: Select the Saute function.

Select the function. Instant Pot ULTRA: Select the Saute function and press Start.

Saute Sausage

Once the inner pot has preheated, add oil to the inner pot and let it heat up.

Saute andouille sausage until browned (about 5 to 8 minutes).

If the sausage browns too quickly, deglaze as needed.

Add Vegetables

Transfer sausage to a medium bowl using a slotted spoon, and set aside.

Add onion, bell pepper, celery and garlic to the inner pot.

Add Spices

Saute vegetables until the onion is translucent, about 5 minutes. The liquid released from the vegetables should be enough to deglaze the pan. If it’s not, add a few tablespoons of broth to deglaze.

Add thyme, cayenne, salt, black pepper and stir to coat, about 30 seconds.

Add 1/4 cup of broth to deglaze, scraping up all brown bits.

Add Beans and Ham Hock

Add remaining broth, bay leaves, soaked small red beans and ham hock.

Stir to combine.

Instant Pot Duo Pressure Cook 30 minutes

Close the lid and make sure steam release handle is in ‘Sealing’ position

Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘30′ (30 minutes).

Instant Pot Ultra Pressure Cook 30 minutes

Close the lid.

Select Pressure Cook mode and adjust the time to 30 minutes (00:30).

Press ‘Start’.

Pressure Cooking Process (Duo and Ultra)

Instant Pot display will change to ‘On’.

Once the Instant Pot is pressurized, the float valve will go up.

The display will count down to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up the number of minutes since pressure cooking completed.

How to Naturally Release Pressure (NPR) on the DUO and ULTRA

Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes. [Find out more about the pressure release methods and how and when to use them. ]

Press Cancel and open the Instant Pot.

Shred Ham Hock and Mash Beans

Remove the ham hock and chop into bite-size pieces. Discard bone.

Remove about 1 cup of beans to a small bowl and mash with a fork.

Stir Ham Hock and Beans Back in

Return chopped ham hock, mashed small red beans and sausage to the inner pot.

Heat Through

Stir everything and cook in ‘Saute’ mode.

Allow the Instant Pot Red Beans to thicken to desired consistency, about 5 minutes.

Serve over Instant Pot Rice and garnish with chopped green onions and parsley.

I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use. If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much! BACK TO TOP

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