Instant Pot Red Beans and Rice

This Instant Pot Red Beans and Rice recipe is filled with perfectly tender beans, meaty bites of andouille sausage and all of the rich seasonings of New Orleans, but you won't spend all day making it!

Yesterday I ran a poll on my facebook page to see if you guys wanted to see more slow cooker or Instant Pot recipes. To no surprise slow cooker was the winner, however, I was impressed with how many of you want to see more Instant Pot recipes. I will continue to publish both, but Instant Pot fans can take heart in knowing I will make sure recipes like these Instant Pot Red Beans and Rice make a regular appearance.

What is Red Beans and Rice?

Traditionally Red Beans and Rice was a popular Creole meal served on Mondays using leftover pork bones from Sunday's dinner. This slow cooking meal could linger on the stove while the women went about their day. Today this boldly seasoned dish remains popular due to its rich meaty flavor and inexpensive ingredients. Rather than using ham, serving red beans and rice with sausage has become increasingly common. I've previously published a traditional Dutch Oven style recipe, which I humbly believe to be the best Red Beans and Rice recipe online, as well as my own homemade creole seasoning. 

Do I Have to Soak Beans?

No. Typically recipes call for soaking dry red beans overnight prior to cooking, however, this is not necessary. I never plan enough in advance to soak the beans in the refrigerator overnight prior to making red beans and rice. You can simply cook the beans in the Instant Pot a few minutes longer and they will turn out perfectly tender.

How to Make Instant Pot Red Beans and Rice

Spoiler Alert: You need an Instant Pot for this recipe. The Instant Pot turns this all day cooking session into less than an hour. 

There a few problems with a lot of the Instant Pot Red Beans and Rice recipes online that I hope to help you avoid. First of all, any recipe that tells you to throw in the vegetables and sausage right away with the beans is helping you make baby food. Seriously, I tried it. Your vegetables will be limp mush, and your sausage takes on the texture of a toasted marshmallow. Not good. 

Instead, I highly recommend cooking the red beans first and then add the remaining ingredients when the beans are almost finished cooking. Your final dish will have much better texture.

Finally, it is important to get the cooking time right. Many of the recipes online had readers complaining the beans were not cooked all the way. Those recipe's cooking times were simply too short. Soaking your beans will allow you to shorten the cooking time slightly, however, you can avoid pre-soaking the beans by cooking them in the Instant Pot for 40 minutes on high pressure, then an additional 10 minutes when you add the remaining ingredients.

If you enjoyed reading my Instant Pot Red Beans and Rice recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.