Red Beans and Rice
By :Chop Secrets
instant pot rice
Print Recipe
instant pot rice
Votes: 11
Rating: 4.45
Rate this recipe!
Prep Time 15 minutes
Cook Time 90 minutes
Servings
8 - 10 servings
Ingredients
Pot Mixture:
  • 1 medium onion finely diced
  • 1/2 bell pepper diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 1 lb dry red kidney beans it is not necessary to soak the beans
  • 2 bay leaves
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 4 cups chicken broth 32 ounces
  • 3 cups Water
Meat:
  • 12-16 ounces chicken andouille or other high-quality smoked sausage, cut into thin slices
Finishing Mixture:
  • 2 tbsp butter cut into 4-6 pieces
  • hot sauce to taste
  • Salt and pepper to taste
  • 8 cups Cooked rice
Prep Time 15 minutes
Cook Time 90 minutes
Servings
8 - 10 servings
Ingredients
Pot Mixture:
  • 1 medium onion finely diced
  • 1/2 bell pepper diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 1 lb dry red kidney beans it is not necessary to soak the beans
  • 2 bay leaves
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 4 cups chicken broth 32 ounces
  • 3 cups Water
Meat:
  • 12-16 ounces chicken andouille or other high-quality smoked sausage, cut into thin slices
Finishing Mixture:
  • 2 tbsp butter cut into 4-6 pieces
  • hot sauce to taste
  • Salt and pepper to taste
  • 8 cups Cooked rice
instant pot rice
Votes: 11
Rating: 4.45
Rate this recipe!
Instructions
  1. Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
  3. When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
  4. Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
  6. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  7. Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
  8. Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
  9. Add hot sauce, salt and pepper to taste.
  10. Serve over rice.
Recipe Notes

*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.

13 replies
  1. Instant Pot
    Instant Pot says:

    Hi Pvhouse0916,

    Did you use dry beans? The amount of water is for the dry beans to absorb. If you used soaked or can there would be a large amount of liquid left over.

  2. 1nt0uch
    1nt0uch says:

    This was a great recipe to prepare red beans quickly. I had to make a couple of changes with it ( because I didn’t have everything they wanted to include). My husband & I enjoyed it. We froze 1/2 & ate it the following week.

  3. NessaVB
    NessaVB says:

    This is the first recipe I’ve tried with my Instant Pot. It turned out really well with tender beans and great flavor!

  4. Grandma in the Mountains
    Grandma in the Mountains says:

    It was awesome. Also put in a ham bone during the whole cooking process.

  5. tmjacobs12
    tmjacobs12 says:

    Great directions. The consistency of the beans was spot on. I didn’t follow the recipe for the ingredients because I’m from New Orleans and season them without measuring with some different ingredients.

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