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Instant Pot Red Beans and Rice Recipe
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5 from 1 vote

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!
Prep Time10 mins
Cook Time50 mins
Pressure Release20 mins
Total Time1 hr
Course: Entree
Cuisine: Creole
Servings: 12
Calories: 441kcal


Red Beans

  • 2 tablespoons canola oil
  • 1 medium onion (chopped)
  • 1 bell pepper (chopped)
  • 3 stalks celery (chopped)
  • kosher salt to taste
  • 1 teaspoon freshly ground black pepper
  • 5 cloves garlic (minced)
  • 2 quarts chicken stock (8 cups)
  • 1 tablespoon Louisiana style hot sauce
  • 1 teaspoon Worchestershire Sauce
  • 1 pound ‘small red beans’ (rinsed and picked of debris)
  • 3 bay leaves
  • 1 tablespoon fresh thyme
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • 14 oz Andouille sausage (Chopped into bite-sized chunks)


  • 4 cups water
  • 2 cups long-grain white rice
  • 1 tsp kosher salt


  • Set Instant Pot to Saute and prep ingredients.
  • Add cooking oil to Instant Pot and heat until shimmering, then add onion, celery, pepper and salt and pepper. Saute until vegetables begin to brown, add garlic and cook until fragrant. Then remove all vegetables and set aside.
  • Add sausage to the Instant Pot and saute until browned on all sides. Then remove and set aside.
  • Deglaze the Instant Pot with a small amount of Chicken Stock (~1 cup) and scrape the bottom of the pot until free of burn on debris. 
  • Cancel the saute. Add remaining chicken stock, hot sauce, Worcestershire, beans, herbs and seasonings and set Pressure Cook for 40 minutes on high pressure. 
  • After 40 minutes, cover Instant Pot with a towel to contain any liquid and turn the release knob to Venting. After pressure is released, open the lid and add vegetables and sausage back into the pot.
  • Cover the Instant Pot and set Pressure Cook for 10 minutes on high pressure.
  • When done cooking, let it naturally release for 20 minutes, then remove the lid, and mash some of the beans to thicken the liquid slightly (the most you mash, the thicker it will be). Serve with a scoop of rice.


  • Prepare the rice on the stovetop while Instant Pot is releasing pressure.
  • Rinse rice under water and add to a saucepan with water and salt.
  • Cover pan and bring the water to a boil. Set heat to low and simmer until water is absorbed by the rice. Refer to package instructions for exact cooking time.


IF YOU LIKED THIS RECIPE check out my Instant Pot BBQ Pulled Pork recipe!


Calories: 441kcal | Carbohydrates: 55g | Protein: 21g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 734mg | Potassium: 880mg | Fiber: 6g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 17.2mg | Calcium: 64mg | Iron: 3.8mg