Instant Pot Red Beans and Rice

I love the rich, velvety flavor of red beans and rice. With an Instant Pot, I don’t have to simmer all day to get the depth of flavor I expect from this delicious dish.

Learn to master the Instant Pot! New Instant Pot Master Class. [learn more]

Red beans and rice is a traditional dish of Louisiana Creole cuisine. It was traditionally made on Mondays with pork bones left over from Sunday dinner, cooked slowly with the typical aromatics of the region: onion, celery, bell pepper and garlic (the first three referred to unabashedly as “the holy trinity” and with the addition of garlic, “the holy trinity and da pope”).

If you can get your hands on Camellia brand red beans, by all means, do so. They are the preferred brand of people in the New Orleans region, and for good reason. They have a velvety texture that is difficult to find elsewhere!

The potato masher is the preferred tool to use when adjusting the texture in step 8 because an immersion blender tends to break up the sausage pieces. For best results, leave about half the beans unmashed to get proper consistency at the end.

A traditional dish of Louisiana Creole cuisine.

Ingredients:

Pot Mixture:

• 1 medium onion, finely diced
  
• 1/2 bell pepper, diced
  
• 3 celery stalks, 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 (32 oz) chicken broth
• 3 cups water
  

Meat:

• 12-16 oz 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

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 function*. Use the +/- keys 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 function*. Use the +/- keys and program the Instant Pot for 15 minutes.
5. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
6. Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and stir until incorporated and slightly thickened.
7. Use a potato masher (we love this one: https://amzn.to/2CJ9ewv) 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.
8. Add hot sauce, salt, and pepper to taste.
9. Serve over rice.

*The MANUAL and PRESSURE COOK buttons are interchangeable.