Instant Pot Red Beans and Rice are a frugal and flavorful meal that whips up quick and with little hands-on time, thanks to my kitchen partner in crime – the Instant Pot.
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I made this recipe with my other partner in crime, aka taste tester, aka the cutest-red-head-on-the-block, Katie. She loved this recipe and insisted I snap a picture (or 6) of her gobbling up her instant pot red beans and rice. 🙂 I mean, isn’t she the cutest? (this post contains affiliate links)
New to the instant pot? Check out our instant pot guide here.
A few notes about this recipe: this is a pot in pot recipe. Meaning, you will need a trivet and a small metal bowl to house the rice so it can cook over the red beans. Unfortunately, a springform or push pan will not work for this recipe as the water from the rice will leak out. I’ve linked to the products I personally use on Amazon, using affiliate links.
If you are new to pot-in-pot cooking with your instant pot, don’t feel intimidated. It’s really easy and a great way to see what your electric pressure cooker is capable of doing for you. It saves time, gives you fewer pots to clean, and produces a delicious meal (I have proof, my 3-year-old ate it). 😉
Okay, on to the recipe for Instant Pot Red Beans and Rice! Enjoy.
Instant Pot Red Beans and Rice
Instant Pot Red Beans and Rice. Make this classic dish in your instant pot electric pressure cooker.
Ingredients
Red Beans
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 cup water
- 1 green bell pepper, chopped
- 2 cans red kidney beans, drained and rinsed
- 1 12.8 ounce package chicken andouille sausage
- 1 tablespoon creole seasoning
- 1 teaspoon hot sauce
- 2 bay leaves
Rice
- 2 cups jasmine rice, rinsed well
- 2 cups water
Instructions
- Set instant pot to saute and heat olive oil.
- Once the oil is hot, add onion and saute until soft.
- Mix in garlic and cook until fragrant, about 30 seconds.
- Turn instant pot off.
- Mix in 1 cup water, beans, bell pepper, sausage, creole seasoning, hot sauce, and bay leaves.
- Place trivet inside instant pot, on top of bean mixture.
- In a small metal mixing bowl (one that wiil fit inside your pot), mix together rice and water. Place bowl of rice on top of trivet.
- Close lid and set to sealing.
- Program instant pot to manual high pressure for 20 minutes.
- Quick Pressure Release.
- Fluff rice and serve with red beans.
Nutrition Information
Amount Per Serving Calories 608
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