This Instant Pot Red Beans and Rice recipe has authentic New Orleans flavor, and is made with red beans, spicy andouille sausage, and leftover ham bone or ham hock, served over white rice. An easy red beans recipe with simple ingredients, it has great flavor! [Stovetop and Instant Pot Instructions]
This easy pressure cooker red beans with ham hock recipe tastes like you’ve cooked it for hours on the stovetop or in a slow cooker.
This recipe is adapted from an authentic Louisiana red beans and rice recipe. The individual ingredients are simple, but they combine to make the most flavorful and comforting one-pot dish.
Red beans, ham, and andouille are pressure-cooked and served over white rice or brown rice for a hearty meal. This is, hands-down, one of my family’s favorite recipes that you can make in the pressure cooker!
You don’t need to use an Instant Pot. You’ll find directions in the recipe card for making it on the stovetop too!
🧂 Ingredients You’ll Need for Red Beans and Ham Hocks
- Red beans are not kidney beans. The beans in this recipe are small red beans.
- Chicken broth, vegetable broth, or water can be used.
- Ham hock or ham bone tastes best.
- Onion, celery, and bell pepper make up the holy trinity of Creole and Cajun cuisine.
- Andouille is a spicy sausage that’s a staple of Louisiana cuisine.
- Cayenne, black pepper, thyme, and salt can be substituted with Creole seasoning.
- Cooked white rice – you can make jasmine rice, basmati pot in pot rice, brown jasmine, or brown basmati.
Quantities and details are provided in the recipe card at the bottom of this post
💡 Ingredient and Recipe Tips
- Quick soak beans – If you forget to pre-soak the beans overnight, use the Quick Soak method for dried beans.
- Use ham hocks or a ham bone – Smoked ham hock or ham shank adds a delicious smoky flavor. It should be available in your grocery store meat case and is worth seeking out. Use leftover ham bone from your Easter or Christmas dinner to make red beans and rice.
- Smoked sausage – Andouille 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, substitute any smoked sausage such as Spanish chorizo or Polish kielbasa.
- Spices – 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.
- Red beans – This red beans and rice with ham hock recipe are small red beans, preferably Camellia brand. These are different from red kidney beans. If you can’t find them in the dry red 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 or black beans in this recipe.
- Cooking time—This beans and rice recipe cooks perfectly with the given pressure cooking time. If you want the beans cooked extra soft, add 5-10 minutes to the cooking time. If you prefer firm beans, reduce the cooking time by 5-10 minutes.
- Make it ahead -Although this recipe tastes great the day you make it, it tastes even better the next day. I prefer to make it a day ahead.
- Rice – This recipe is typically served over long grain white rice. I like to use jasmine rice, but you can use brown rice too.
❓ FAQS
Yes, you can slow cook in a traditional slow cooker for 10 hours on low heat or 6 hours on high heat. Make sure there’s enough liquid.
You can double the recipe with no changes to cooking time.
You can use canned beans. You won’t need to pressure cook the recipe for as long. 10 to 15 minutes at high pressure should be fine.
If you don’t want to presoak the beans before cooking, put in the (rinsed) dried beans directly and pressure cook the beans for an additional 15 to 20 minutes (more if you like the beans to be very soft).
To make vegetarian red beans and rice, omit the ham and sausage. Everything else can stay the same, including cook time.
📝 How to Make Ham Hock Red Beans and Ham Hock in the Instant Pot
- Soak the beans, saute the sausage and vegetables, add spices
- Add the beans and ham
- Pressure cook the beans
- Shred ham and mash beans, heat through
Soak the Beans, Saute Sausage and Vegetables with Spices
- Soak the beans overnight or use the Quick Soak Beans Method.
- Saute the andouille sausage till browned (about 5 to 8 minutes). If it browns to quickly or starts burning, deglaze with some broth as needed.
- Transfer the sausage to a bowl and reserve.
- Add onion, bell pepper (green or red), celery, and garlic to the inner pot. Saute 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, and black pepper and stir to coat for about 30 seconds. Add ¼ cup of broth to deglaze, scraping up all brown bits from the bottom of the pot.
Add Beans and Ham Hock
- Add the broth.
- Drain the beans and add them in.
- Add in the ham hock and bay leaves and stir to combine.
Program the Instant Pot and release pressure
- Close the lid.
- Program the Instant Pot to pressure cook on high pressure for 30 minutes.
- The display will go from On to 30:00. The float valve will go up after a few minutes. The display will count down to 00:00.
- Do a natural pressure release. Once the float valve goes down, the lid can be opened.
Shred Ham and Mash Beans
- Remove the ham hock and chop it into bite-size pieces. If using a ham bone, get as much meat as possible from the bone and chop it. Discard bone.
- Transfer 1 cup of beans to a bowl and mash with a fork or potato masher.
- Return the ham, beans, and sausage to the pot.
- Stir everything and cook in Saute mode, allowing the stew to thicken to desired consistency, about 5 minutes. Cook the rice separately and serve the beans over the hot cooked rice and garnish with chopped green onions and parsley.
♨️ Stovetop Instructions
- Soak rinsed beans overnight in a large pot of water.
- Sauté sausage and reserve.
- Sauté onions, bell pepper, celery, and garlic in oil.
- Rinse the beans. Combine beans, vegetables, seasonings, ham, and broth and simmer for 2 ½ hours
- Shred the ham and return to the pot.
- Remove a cup of beans, mash, and return to the pot.
- Stir sausage into beans, and continue to simmer for 20 to 30 more minutes.
- Cook the rice and serve red beans over rice and garnish.
Detailed instructions are in the recipe card below.
More Easy Instant Pot Cajun and Creole recipes…
- Gumbo is a hearty Creole dish filled with a variety of meats, vegetables, and spices, all simmered to perfection in a thick, savory broth.
- Instant Pot Shrimp Etouffee is a mouthwatering dish of tender shrimp smothered in a rich and creamy roux-based sauce, served over a bed of fluffy rice.
- Instant Pot Jambalaya is a spicy and satisfying combination of shrimp, spicy sausage, and chicken in a hearty rice dish, perfectly seasoned with a blend of Cajun spices and served steaming hot.
Authentic Ham Hock Red Beans and Rice
Ingredients
- 2 Tbsp olive oil or vegetable oil
- 1 lb Andouille sausage cut into slices
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 1 tablespoon garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper or to taste
- 1 teaspoon salt or to taste
- 1 tsp black pepper powder or to taste
- 4 cups low sodium chicken broth or water (more for stovetop version)
- 2 bay leaves (large) or 3 small
- 1 lb small red beans soaked overnight or quick-soaked, drained
- 1 leftover ham bone or smoked ham hock
- 4 green onions chopped
- ¼ cup parsley chopped
- Cooked rice to serve (about 4 cups)
- hot sauce to serve on the side
Instructions
Instant Pot 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. [Read More: The Different Pressure Release Methods]
- Remove the ham, chop the meat into bite-size pieces and set aside.
- Remove 1 cup of beans, and mash with a fork.
- Return ham pieces, mashed beans and reserved sausage to the inner pot, and stir well.
- Select Saute mode and allow the dish to thicken, about 5 minutes.
- Make the rice while the red beans are cooking. Serve red beans over rice and garnish with green onions and parsley.
- Serve hot sauce on the side (optional).
Stovetop Instructions
- In a large pot, heat oil over medium-high heat.
- Saute sausage until lightly browned, stirring occasionally, for about 5 minutes. Remove using a slotted spoon and reserve.
- Saute onion, bell pepper, celery, and garlic in oil, till the onion is translucent.
- Add thyme, cayenne pepper, salt, black pepper, and stir to coat for about 30 seconds.
- Add beans and enough water or broth to cover the beans (about 6 to 8 cups). Stir in bay leaves and ham.
- Cover the pot, bring to a boil and reduce to a simmer. Cook until the beans are tender, about 2 hours. (Old beans can take longer to cook.)
- Remove ham, chop the meat into small pieces and return to the pot.
- Remove a cup of beans, mash with a fork and return to the pot.
- Continue to cook with the cover off, stirring occasionally, until the red beans appear thick and creamy, about 20 to 30 minutes. At any point, if the pot appears to be too dry, add some more water and continue to cook.
- Serve over rice, with hot sauce on the side. Garnish with green onions and parsley.
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 smoked sausage and add some extra spice to compensate.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
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.
Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!
Dawn says
This is the BEST recipe for red beans that I’ve ever used. It came out perfectly and was delicious. Thank you so much!
Paint the Kitchen Red says
Thanks so much for taking the time to comment, Dawn! I’m so glad you decided to try out the recipe.
Mandie Caroll says
This recipe was so delicious. I am super excited for leftovers. Putting together the recipe is pretty simple, too, and it’s a super affordable dish/serving. However the cook time mentioned is a joke. From start to finish (including the quick bean soak), it took 2.5 hours. Sure it wasn’t all active, but it would really help a busy single mama on a weeknight to know how long that natural pressure release before taking out the ham hock and mashing beans would take (38 min!!!).
Paint the Kitchen Red says
Hi Mandie
The recipe ingredients call for soaked beans (whether quick or not) and that time is not accounted for in the recipe, hence the difference. Sorry about the miscommunication 🙂 but glad you liked it anyway!
Ben says
Got an instant pot & wanted beans. I was not expecting it to turn out as amazing as it did. If anyone reads this, I don’t take time out of my day for a recipe review unless it’s deserved and this one is going in the books. Sausage, spice, and beans were less than $10 at wally world. The only thing I did different was use a meaty salt pork instead of a ham hock. I live in the SE, but after everyone started cooking through the pandemic, hocks are harder to find these days. A dash of liquid smoke and it’s just glorious. Thanks!
Paint the Kitchen Red says
Thank you so much for the lovely comment, Ben! Adding liquid smoke is a great suggestion.
Sarah says
Delicious! I use the jennie-o turkey kielbasa and no ham hock because some of my family members do not eat pork. They love this recipe, and it is even better the next day for lunch! Thank you.
Paint the Kitchen Red says
Thanks, Sarah – I’m so happy you took the time to let me know. Glad to hear you were able to make it without pork and enjoy it.
Stephanie says
Your recipe was easy to follow. I’ve had my IP Duo for over a year and this was the “best” use of it thus far. I did cook my beans just a lil longer, and added smoked smoked Ham Hocks I cooked separately. My husband just looved them! So this is the our family’s new “secret” recipe. 😊
Paint the Kitchen Red says
Stephanie – thank you so much. Glad you liked it!
Rebecca says
I’ve made this recipe before and LOVED it. I wanted to make it again but don’t have the instant pot available 🙁 Do you have cook time recommendations for using a slow cooker/crockpot in lieu of an instant pot?
Paint the Kitchen Red says
Rebecca, I would cook it for 8 to 10 hours on LOW. Make sure there’s enough liquid to cover the contents plus 1/2 inch or so.
kc says
Loved the recipe – like all recipes I add my own. I added 2 fresh limes squeezed in the rice along with chopped cilantro. I added a fried egg on top and it was rated a 10 for my family. It’s a dish I will definitely make again.
Paint the Kitchen Red says
Wonderful! Yes, I’m a big fan of making recipes your own.
Fonda says
By Far the best red beans and rice I have ever had.
I have not changed the recipe at all. I use the Tony’s seasoning. I get requests for recipe, and sometimes I do not want to share. Thank you for sharing with us.
Paint the Kitchen Red says
Wow, that is such a nice thing to hear, and I’m so happy you like it! Yes, I know what you mean about sharing 🙂 but hearing from readers like you make me glad I did share!
Dale Patterson says
made this last night and it turned out just the way I had hoped it would just the perfect amount of liquid using the quick soak method outlined. rather than using broth I simply used the liquid that was left over after the quick soak and adding a little more water to make 4 cups.
Paint the Kitchen Red says
Dale, I’m so glad you liked the recipe – thank you for commenting and sharing your experience.
Nick says
I just finished two bowl and we’re they delicious. I followed your recipe pretty closely with a few tasty modifications. I smoked a pound of country style ribs and added them whole into the pot. I also used slap yo mamma Cajun seasoning along with ancho and chipotle chili powder and a chopped jalapeño. Once the IP completed the natural release, I pulled the pork ribs and added it back into the pot along with the sausage. Since I knew I wouldn’t serve this wonderful dish with rice, I used four cups of broth and one cup of leftover pork juice I had from slow cooking a pork butt.
I normally share my food with family and friends but not this time. It’s mine. All mine.
Kind regards,
Nick
Paint the Kitchen Red says
Hi Nick, you’re so funny 🙂 Thank you very much for sharing your modifications (nice and spicy!) – I’m sure someone will find your instructions very helpful. I’m thrilled that you liked the recipe. One of my favorites – just made it yesterday and having leftovers today.
Geno McKenna says
Thanks to you, I am getting great use out of instant pot! Better yet, your diverse ethic recipe choice is outstanding. Like some of your other readers stated, this does make great leftovers. Super easy to make and my entire family loved it.
Paint the Kitchen Red says
We’re having leftovers of the red beans and rice today! It’s so great that you enjoyed the recipe.
Dee says
Best red beans recipe for Instant Pot I’ve made. I used Tony Chachere’s instead of cayenne & calt, and it was perfect. Also served with Tabasco on the table which is how we had it growing up in Texas, and I think adds a lovely touch to the flavor profile. It’s even better the day after. I look forward to leftovers!
Paint the Kitchen Red says
Wonderful – that’s so great to hear. I love this one too 🙂
Mike says
Many thanks for this recipe, it was outstanding. I used Zatarains Creole seasoning. This was much better than the stovetop recipe I had been using. It is also way faster than the stovetop version.
Paint the Kitchen Red says
Mike, I’m always glad to hear from folks who love this recipe as much as I do 🙂
David says
Hi Mike. How much zatarain’s did you use?
Ivy says
I can’t stress enough how incredible this recipe is. It’s an old standby of mine now, and I make it once every couple of months, then freeze it (sans rice) in portions to reheat when I need a quick, savory meal. I usually add a jalapeno to the mirepoix, since I like a bit more spice and pepper flavor. I also mash most of my mixture, since I prefer it to be more “saucy”. Thank you for posting these amazing, authentic Creole recipes!
Paint the Kitchen Red says
Oh wow! What a nice comment, thank you so much! I’m glad you like the recipe because it’s one of my favorites too – just so comforting 🙂
Darlene says
I love your site. You explain how to use the Instant Pot so clearly. I really like all of the photos that you use. My red beans and rice were delicious. Very authentic. The only change that I made is that I used smoked ham instead of a ham hock. Used the bowl method for the rice and that came out very well also.
Thank you so much.
Paint the Kitchen Red says
Thank you, Darlene! I love this recipe too. If you get a chance to get ham hock, give it a try next time. I hope you get to try out some other recipes.
Rose says
Great recipe!!! We love New Orleans red beans and rice and being from the Crescent City, I have made them all my life and for my friends now in Texas. They love them, too! I am a relatively newcomer to the Instant Pot, but tried this recipe and it is right on! I have always pre-soaked my beans so that worked or me. I was so glad to find this IP recipe for a dish we love to share. Thank you so much
I usually use Tony Cachere’s Cajun seasoning, and sometimes cayenne pepper, generally with ham hocks because so readily available, but Andouille sausage is very good!
Cheryl Ann says
I loved this so much. I can’t wait for leftovers at lunch tomorrow. I’ve never made beans and rice before. I did substitute smoked turkey sausage for less fat. I also goofed and put the sausage in the Instant Pot. It was fine.
Janet S says
Used canned beans and put my rice in with all. Nice and thick. I substituted slap ya momma for cayenne. It was delicious.
Paint the Kitchen Red says
Janet, thanks for your comment and I’m very glad that you liked the recipe.
Jeanette B Gilder says
You are too kind! Lol
Nick says
Hi Janet… how many cans of beans did you use and how long in the IP. Also, did you do a quick or a natural release. If natural… how long
Thanks
Paint the Kitchen Red says
Nick, I don’t think she’ll see your question so I’ll take the liberty to reply. 3 to 4 cans of beans would be the equivalent of 1 lb. bag of dry beans. You probably won’t need to pressure cook as long nor will you need as much liquid. I’ve never tried this recipe with canned beans.
Susan says
I used 2 cans of drained red beans and smashed 3/4 cup of them. Maybe I could have used 3??) I did NOT put them in the Instant Pot because I was afraid they’d dissolve, so I added them afterwards. It was delicious!
Paint the Kitchen Red says
Susan you could have pressure cooked them for a shorter amount of time, maybe 15 minutes.
Valerie C says
Love this recipe and have made it a few times! It’s as good as when I spend all day making the Paul prudhomme version. So easy and the husband and toddler love it too! Can’t wait to try more of your recipes.
Paint the Kitchen Red says
Thanks Valerie – I really appreciate the comment. I’m glad you liked the recipe.
Zelyna says
Good recipe but it needs a lot more seasonings. It turned out fairly bland. I added red pepper flakes, more salt, pepper, and garlic to pep it up a bit.
But we also like things very spicy in this house.
Paint the Kitchen Red says
Zelyna, when it comes to spice you are right, it’s subjective. Some of my readers like it spicy and others don’t so it’s better to adjust to your own tastes, which it sounds like you did. Thanks for commenting.
Sonia WIlson says
This recipe is AMAZING and 100% approval from my creole-cajun hubby!!
Paint the Kitchen Red says
Yay! I am so happy to hear that and thank you for commenting, Sonia.
MelanieLucas says
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 says
Melanie – thank you for your comment! I am always so happy when other like this recipe as much as I do 🙂
Denise G says
Sometimes to have more ham, i buy a ham steak, chop into bite size pieces. This makes a tasty dinner. Serve cornbread along side.
Paint the Kitchen Red says
That’s a great suggestion – thank you for sharing that.