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!
Table of Contents
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
TIPS AND SUBSTITUTIONS
QUICK-SOAKING DRIED BEANS
If you’re like me and you often forget to soak your beans overnight, have no fear! Use the Instant Pot Quick Soak method for dried beans and you’ll have the equivalent of soaked beans in about 30 minutes.
HAM HOCK
Smoked ham hock or ham shank adds a delicious smoky flavor. It should be available in your grocery store meat case and is really worth seeking out. The original recipe from the cookbook also offers the option of using pickled pork, which I’ve never tried.
SAUSAGE
Andouille (pronounced ‘ahn-doo-wee’) sausage is a spicy sausage. You can find it raw or smoked – you need to buy the smoked kind. If you can’t find smoked andouille sausage, substitute Spanish chorizo or Polish kielbasa.
SEASONINGS
You have a couple of choices for the spices: the recipe calls for cayenne pepper and salt. But you can substitute a Creole or Cajun seasoning for the cayenne and salt. I like to use Tony Chachere’s Creole Seasoning. You could also omit the spice and serve hot sauce on the side.
BEANS
The beans you use in this recipe are small red beans, preferably Camellia brand. These are different from red kidney beans. If you can’t find them in the dry beans aisle of your grocery store, try the Hispanic food section e.g. Goya small red beans. If you still can’t locate them, use red kidney beans. And no canned beans, please!
Towards the end, the instructions tell you to remove a small portion of the beans and mash them up. You also have the option of blending the beans in a blender. I have a set of mini blender bowls that I use. You can also use a mini food processor. The end result will be more creamy.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide, Instant Pot ULTRA Beginner’s Quick Start Guide, or Instant Pot Duo Evo Plus Beginner’s Quick Start Guide first and then come back here to learn how to make this recipe.
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
Turn on ‘Saute’ Mode
- Instant Pot DUO: Select the Saute 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.
- 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.
Authentic Instant Pot Red Beans and Rice
Ingredients
- 2 Tbsp vegetable oil
- 1 lb Andouille sausage cut into slices
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 1 Tbsp garlic minced
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper or to taste
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 4 cups chicken broth or water
- 2 bay leaves (large) or 3 small
- 1 lb small red beans soaked overnight or quick-soaked, drained
- 1 smoked ham hock or ham shank
- 4 green onions chopped
- 1/4 cup parsley chopped
- Cooked rice to serve (about 4 cups)
- hot sauce to serve on the side
Equipment
Instructions
- Select ‘Saute’ mode and allow the Instant Pot to heat up.
- Add oil to inner pot of Instant Pot.
- Add andouille sausage, and cook until browned, about 5 to 8 minutes. Remove with a slotted spoon to a medium bowl and set aside.
- Add onion, bell pepper, celery, and garlic. Stir until onion is translucent, about 5 minutes.
- Add thyme, cayenne pepper, salt, black pepper and stir to coat, about 30 seconds.
- Add a few tablespoons of broth to deglaze the inner pot, so there’s nothing stuck to the bottom.
- Stir in remaining broth, bay leaves, red beans, and ham hock.
- Close the Instant Pot and pressure cook on high pressure for 30 minutes.
- Allow for a natural pressure release (NPR) and open the Instant Pot.
- Remove the ham hock, chop into bite-size pieces and set aside.
- Remove 1 cup of beans, and mash with a fork.
- Return ham hock, mashed beans and reserved andouille sausage to the inner pot, and stir well.
- Select ‘Saute’ mode and allow the Instant Pot Red Beans to thicken, about 5 minutes.
- Serve over Instant Pot Rice and garnish with green onions and parsley.
- Serve hot sauce on the side (optional).
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, sliced sausage, etc.
- Substitute cayenne pepper and salt with Creole or Cajun seasoning, to taste.
- Andouille is a spicy smoked Cajun sausage. If you don’t have access to it, substitute it with a Spanish chorizo or kielbasa.
- See the blog post for more detailed recipe tips
Nutrition
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!
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MelanieLucas
I made this today. I forgot the ham hock, but I had some smoked ham in the fridge. I did cook my sausage and my veggies in my cast iron skillet. This recipe is so good!!!!! I have eaten this many places, including New Orleans. This ranks up there with some of the best. Thank you very much for sharing your recipe!!!!
Paint the Kitchen Red
Melanie – thank you for your comment! I am always so happy when other like this recipe as much as I do 🙂
Melanie L.
I am saving a few of your recipes to try next week when I am off. I see you mention Tony Chachere’s seasonings. I have the creole or Cajun one that is a no salt version. Works great for the recipes where there are other salty things in it. I wouldn’t cook without Tony Chachere’s seasonings!!! Will definitely tag you on Instagram when I try these recipes. My boyfriend and I love gumbo and red beans and rice. Thank you for the easy to follow directions.
Paint the Kitchen Red
Hey Melanie – thanks for sharing. I didn’t know of the no-salt version 🙂 I’d love to hear from you on Instagram!
Colleen
I loved it! I had some in New Orleans and this was right up there. Couldn’t find the Andouille sausage here so I substituted but everything else as directed. The ham hock was wonderful! I’m glad I took the time to find one. Thank you for posting such tasty recipes!!
Paint the Kitchen Red
You’re welcome, Colleen. I too just love the flavor ham hocks bring to this dish. Increasing the quantity of ham hock is perfectly acceptable 🙂 Thanks for commenting.
Sarah Gadd
I loved this and am on my last frozen portion! I can’t stop thinking about it but want to make it again with my black soya beans to lower the carb content! Will it be the same cooking process do you know? I going to try it as soon as I get your advice! Thanks!
Paint the Kitchen Red
Sarah, I’m so happy to hear that you like the recipe as much as I do! I’ve heard that soy beans take much longer to cook than other beans, so I think you’ll have to increase the cook time. I would be guessing but maybe add 15 to 20 more minutes? Do let me know what you find out. Thanks for commenting!
Pamela R.
I made this tonight and it was a huge success! This is the most complete and flavorful red beans and rice recipe I’ve ever tried, and I’ve tried many out there. Didn’t need to alter a single thing, and my family loved every bite! Thank you for a wonderful recipe!
Paint the Kitchen Red
Yay! I’m so happy to hear that. I LOVE this recipe too! Seems like a boring thing when you hear “beans and rice”, but it’s so much more!
Madeline
We doubled the recipe. Soaked half the beans over night, half were quick soaked (I realized I needed to feed more people, so that’s why I had to quick soak half of them). I used dried bullion + water in place of broth. I also used Tony’s instead of salt/cayenne/black pepper then I added a little more salt and onion powder myself. Increased the cook time by 7 mins (so 37 mins on pressure cook) then did a 13 min natural release then quick released it (we were hungry and impatient lol) but they were so soft and flavorful! Absolutely perfect! My family kept complimenting the meal. Will make again! 🙂
Paint the Kitchen Red
Madeline – I know the feeling. My family loves this recipe too especially in the cold weather! Thanks for the comments and explanation.
Lee
This recipe is SPOT ON!!! I made it for my family today and everyone loved it. I didn’t have a hamhock available, but the dish still tasted great. I also successfully used the Quick Soak Method before cooking and the beans came out with the perfect consistency after cooking. Thank you!
Paint the Kitchen Red
Thanks, Lee! I’m happy to hear that the recipe worked for you and that your family enjoyed it. Yes, the quick soak method is now my go-to way of soaking beans too!
Jackie
I’m making this recipe for the third time tonight. It’s currently coming to pressure in my IP. I just wanted to pop in and say thank you!
I use cajun/creolle seasoning and omit the ham hock, because I’m lazy. I’m sure it’s better with, but I’d have to hit the butcher to get one and it’s too much work! heh. I use your method to pre-soak the beans (which I had never done before and will always do with my bean recipes going forward! so much more consistent!) and the cook time is spot on. I pull out about a cup-cup and a half of the beans and mash them with a fork before adding the sausage back in and let it simmer per the instructions and it results in the perfect consistency. I’ve made it once with Goya Small red beans and once with Camilia beans I bought online. Both came out equally delicious.
My husband and I travelled to NOLA 7 or 8 years ago and this tastes exactly as I remember it tasting there.
Thanks for the spot-on recipe and simple, clear instructions.
Paint the Kitchen Red
Wow, Jackie – I love getting comments like yours! Thanks so much for taking the time to comment and the additional details of how you made the recipe. I so appreciate it.
Sonya
Very good and easy to make. My first time making red beans and rice after visiting NOLA. I didn’t have bell pepper on hand but didn’t miss it. Used smoked Cajun conecuh sausage because that’s what I had and smoked ham hocks. Cook time was spot on, soaked beans overnight, made with sweet cornbread muffins to balance the heat. Great recipe, thanks for sharing.
Paint the Kitchen Red
Hi Sonya, I’m so glad to hear that this recipe was a success! Thank you so much for commenting!
Lisa
Thank you for adapting such a great tasting recipe. I’m thinking I should have leftovers for breakfast, it was that good. 😉
Paint the Kitchen Red
You’re welcome, Lisa and I know what you mean about wanting to it for breakfast! Thanks for taking the time to comment.
Scott
What is the serving size? It just says calories. I want to know how much to portion out. I tried to double the recipe and I ended up with way too much liquid at the end. Do you have any idea how much I could reduce of the broth to prevent this from happening?
Paint the Kitchen Red
Scott, thanks for your comment. I haven’t measured out an exact cup quantity but it would be 1/8 of the total quantity; in your case 1/16. Regarding doubling, I’ve never doubled the recipe so you might need to experiment a bit. I would try and reduce the liquid by 1/2 to 3/4 cup. Just so your Instant Pot comes to pressure. Let me know what you find out.
MeowBoops
I didn’t have a ham hock so I omitted that. The andouille sausage was just under a pound so I was probably short a few pieces of that as well. I also used 1 1/2 tsp of Cajun seasoning in place of the cayenne and salt. I followed the cooking times, instructions, and other ingredients exactly as written. It is very good. Next time, I’d probably add a little less black pepper (it’s so spicy to me lol, low tolerance) and not omit the ham hock as that probably adds amazing flavor and meat to the dish. I’m definitely making this again. Don’t forget to soak the beans! Thanks for a great recipe!
MeowBoops
Also meant to add that I used a 6QTDUO and no burn notice or problems. Worked out great.
Paint the Kitchen Red
Thank you for the comment and review! I’m really glad you liked the recipe. Do try it with ham hock next time – adds phenomenal flavor!
Nicole
OMG. I can’t say enough good things about this recipe. I’m still in the thickening stage of the recipe, but I’m jumping around my house in excitement because this recipe IS EVERYTHING. Definitely a new go to. Seriously people, make this ASAP!!
Paint the Kitchen Red
Nicole, your comment brightened this rainy dreary day and brought a smile to my face 🙂 I appreciate you taking the time to comment and am so happy you liked the recipe!
KL Gaylin
Excellent, hearty and satisfying. Kielbasa works as a good substitute for andouille. Moreover, I love his website for the detailed instructions provided for those who have the duo or the ultra models. My Instant Pot sat in its box for two months before I watched your video on how to get started. Now I use the appliance regularly. In fact, I have directed friends who don’t know how to use the Instant Pot to this website. Thank you Neena!
Paint the Kitchen Red
Thank you, thank you – I so appreciate it when readers spread the word about my recipes! I’m so happy when I receive comments like yours because I love that I am able to help out new users of the Instant Pot. Hope you continue to enjoy cooking with it.
Katy
Oh my goodness! This is delicious. The ham hock taste is amazing! I used a little Moroccan spice in mine, which adds a little cumin and cinnamon sweetness. Thank you for posting the video, and photos. I am a visual person, and the Instapot can be intimidating. The photos were a great help.
Tomorrow is the Mardi Gras potluck. I’m excited to have this sit overnight, so the flavors really meld, and to serve it tomorrow.
I’m giddy to try more of your Instapot your recipes. Thank you so much!
Paint the Kitchen Red
Thanks, Katy, for your comment! Yesss, overnight it gets even better! Enjoy your Mardi Gras get-together. If you like Moroccan spice, you’ll like my Instant Pot Vegetarian Moroccan Stew. You could add meat, but I promise you won’t miss it!
Katy
Right on! I am a huge fan of the Moroccan spice blend. Most of my family are vegetarians, so I’ll definitely try it out.
The overall response to the red beans and rice was pure joy! The flavor was incredible after melding overnight.
Thank you so much for sharing your AWESOME knowledge and recipes!
Blaire
This was outstanding! We only had dried kidney beans so I used your IP quick soak @ 8 min. Then instead of S&P I subbed 2tsp of creole seasoning. Otherwise followed your recipe to a t, and it was awesome. Thank you!!
Paint the Kitchen Red
Thank you Blaire! I love to sprinkle creole seasoning in there too!