Instant Pot Red Beans and Rice is a quick and easy recipe that will give you the authentic taste of New Orleans and Louisiana. This meal is made with Creole Seasoning and the holy trinity of ingredients! Make this dish in no time using either no soak beans or beans that have been soaked overnight. Your choice!
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This post was originally published in 2018. It has since been updated.
Growing up, we didn't just eat red beans and rice during our visits to Popeyes. (Tho....you must order this side dish if you go!) My mom loved this dish so much that she cooked it often.
History of Red Beans and Rice
This dish is commonly found in the South and originates from Louisiana Creole cuisine. The dish was traditionally eaten on Mondays following the large Sunday dinner feast.
Leftovers from Sunday dinner were used in the beans dish. This is why I continue to include a ham hock in this recipe. Ham hocks and bones were typically served during Sunday dinner and used as leftovers for Monday's meal.
What Type of Meat to Use
Traditionally, a ham hock is used. Ham hocks aren't very meaty. It's pork knuckle, where the foot was attached to the hog's leg. It's mostly fat and bone. It's been known to be used in a dish like this along with collard greens, mustard greens, black-eyed peas, etc. because of the immense flavor it provides.
If you want to cut down on some of the calories and fat in this dish you can use smoked turkey. I have been using smoked turkey for years and it has become my go-to for cooking. Smoked turkey is already fully cooked.
I find it in local grocery stores at the meat counter. You can ask the butcher at the store if the store carries. it. I like to use a turkey leg or a turkey wing. I often opt for a wing, because sometimes the turkey leg is too large to fit in the Instant Pot.
For either option you will want something around ½ pound to a pound. I've been able to fit a 1 ½ pounds in a 6 quart pot. But the smaller, the easier it is to fit in the pot.
You can also use a ham bone, salt pork, or bacon. If using bacon I would cook it first.
Do You Have to Soak the Beans Overnight?
This is up to you. I have made this recipe using soaked beans and without soaking the beans. For convenience, it's obviously a lot easier to skip that step.
Most people feel that soaking your beans overnight will result in amazing textured beans and it will make them easier to digest.
With unsoaked beans, I find the texture to be slightly firm with soft center (just how I like them), with 55 minutes cook time and a natural release of steam for 15 minutes.
If you soak the beans you only need 20 minutes cook time, with 15 minutes natural release of steam.
How to Make Instant Pot Louisiana Red Beans and Rice
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place the Instant Pot on the Saute function and add sausage to the pot with olive oil. When browned remove from the pot.
- Add onions, celery, and green pepper. Saute until translucent and fragrant.
- Add garlic and stir. Saute for 1-2 minutes.
- Add the sausage back to the pot along with rinsed red beans, broth, Creole seasoning, thyme, smoked turkey (or ham hock), Better than Bouillon (optional) and bay leaves.
- Pressure cook.
Holy Trinity Ingredients
In Louisiana Creole and Cajun cuisine you will typically find onions, green bell pepper, and celery. Those are essential to this dish.
The Difference Between Red Beans and Kidney Beans
Red beans are smaller than kidney beans. Overall, the beans are similar. You can use whichever you wish in this recipe.
My favorite way to eat red beans and rice is just like this! Covered in all of the juice so that I can dip my bread or cornbread. You can use a slotted spoon while serving if you don't want all of the broth.
More Southern Style Recipes:
Southern Style Homemade Cornbread
Cajun Dirty Rice
Southern Style Baked Macaroni and Cheese
Instant Pot Collard Greens
Southern Mustard Greens
Instant Pot Black Eyed Peas
Instant Pot Southern Green Beans
Instant Pot Louisiana Gumbo
Instant Pot Southern Baked Beans
Instant Pot Baked Beans
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Instant Pot Louisiana Red Beans and Rice
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
Red Beans
- 1 teaspoon olive oil
- 6 oz andouille sausage Sliced. I like to use chicken andouille sausage for less calories and fat.
- ½ cup chopped celery
- 1 cup chopped onion
- ½ cup chopped green pepper
- 3 garlic cloves, minced
- 32 oz chicken broth
- 1 pound red beans or kidney beans
- ½-1 pound ham hock or smoked turkey See notes
- 1 teaspoon dried thyme
- 1 tablespoon Creole Seasoning
- 1 teaspoon cayenne red pepper Omit if you do not desire spicy; Start with ½ teaspoon and adjust to taste.
- 1 teaspoon Better Than Bouillon Chicken Flavor optional for flavor
- salt and pepper to taste
- 2 bay leaves
Rice
- 1 ½ cups enriched long grain white rice rinsed
- 1 ¾ cups water
Instructions
Red Beans
- Rinse the beans thoroughly and pick out any broken pieces or debris.
- Place the Instant Pot on the saute' function. Add the olive oil to the pot. Add the sausage to the pot. Cook for 4-5 minutes or until cooked through. Remove the sausage from the pot.
- Most sausage will leave behind some oil in the pot. If you use chicken or turkey, it may not. Add additional olive oil here if needed. Add the onions, green peppers, and celery to the pot.
- Saute for 3-4 minutes until translucent and fragrant.
- Add in the garlic and stir. Saute for 1-2 minutes.
- Add the broth and stir to deglaze the pot. Add the cooked sausage, rinsed beans, ham hock or smoked turkey, Better than Bouillon, Creole seasoning, cayenne, thyme, and bay leaves to the pot.Ensure there is enough broth to cover the beans. If you are out of broth, add water. If the beans aren't covered you will end up with some beans that aren't fully softened.
- Cook on Manual > High Pressure Cooking for 55 minutes (unsoaked beans) or 20 minutes (soaked beans).
- Allow the steam to release naturally for 15 minutes without quick release.
- Open the pot and remove the bay leaves. If you used a ham hock you can remove it (there's usually little to no meat to use). If you used smoked turkey, if you wish, you can remove it shred the meat from it and return it to the pot.
Rice
- Rinse the rice until the water from the rice runs clear. I like to use a fine mesh strainer.
- Add the rice and water to the pot.
- Seal the pot and cook for 3 minutes on Manual > High-Pressure Cooking
- When the pot indicates it has finished, allow the steam to release naturally for 10 minutes and then release.
- Remove the rice and pair it with the beans.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
More Instant Pot Recipes:
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Instant Pot Homemade Cranberry Sauce
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
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Instant Pot Buffalo Chicken Pasta
Renee Goerger says
I've never been to New Orleans, but I love how this recipe transports me there in flavor. So good!
Dini says
I loooove creole cuisine and flavors, and this dish looks so hearty and comforting! I like to soak the beans overnight too whenever I make rice and beans, it really enhances the texture. Thanks so much for this recipe, I'm excited to add this to the rotation!
Randy says
Do you take everything out of the pot and clean it before adding rice and water?
staysnatched says
You can. Or you can cook the rice first. I actually have 2 Instant Pots so I did them at the same time.
Anonymous says
Was there any pre-cooking of the ham hock??
staysnatched says
No. I purchased a smoked ham hock.
Adele Aiken says
Red beans are traditionally served on monday because that was laundry day. It was easy to throw in a pot and let simmer all day while you did the laundry.
Pam Holmes says
Loved this recipe! It turned out just like you said in the recipe, perfect texture for the beans. I did soak, being old school I always do this with my dried beans. This was my first recipe using my Instapot that I got during Prime Day. I can’t wait to try out your gumbo recipe.
staysnatched says
Awesome! I’m glad you liked it! Enjoy the gumbo!
Collins says
This was so good, even in the spring time. I do not think I’ve been able to actually perfect my red beans and rice, until her recipe. Also, listen y’all, just follow the directions of Brandi’s recipes. There is no need to deter from it trying to add your own spin to it. I made this recipe to the “t” with the exception of using a pot on the stove because I do not have an instant pot 🙁 and it was extremely flavorful. I didn’t have to add anymore seasoning than what she recommended. My husband loved it. We had leftovers for the next day and he tore it up!
staysnatched says
haha! I love this for leftovers!
B Alexander says
@Collins, THIs!!! I appreciate this as I am one to always doctor up a recipe!!! Lol!! Can’t wait to cook this for Turkey day this year!!
staysnatched says
Such a great addition for the big day.
Olivia says
Thank you for the delicious recipe looks so tasty!
staysnatched says
You're welcome! Enjoy!
Tibby says
This is my second time making this recipe. It is AMAZING!!!. I followed the instructions dieectly!!. My family and friends love it. This is a keeper!!!!
staysnatched says
I'm so glad you like it!
Tibby says
Two things...sorry for my typo, and my ratings should be 5 stars.
Angele D. says
Very easy and delicious meal. I didn't have and couldn't find a ham hock so I just used bacon instead. My Dad is full Cajun and meals like this make me feel at home.
staysnatched says
Yum! That sounds amazing!
Jamie says
I saw a comment saying you can use bacon instead of a ham hock. Would you use cooked bacon or raw bacon? Thanks!
staysnatched says
You can use either depending on your preference. You can cook the ingredients in the bacon if you want more bacon flavor.
Coby says
This is so, so good! I love how it has so much flavor with such simple ingredients. I had to cut back on the spice because one of my kids can’t tolerate spicy food, and it was still very flavorful. And I’m so glad I soaked the beans first- doing so gave them almost a creamy texture. Great recipe!
staysnatched says
Yay! I'm so glad you enjoyed it!
Kevin McGlothen says
I made this recipe for the first time last night. Very easy to follow recipe and it turned out amazing. I also used turkey tails instead which is a more meatier option than ham hocks. I will definitely be making this again.
staysnatched says
I love that modification!
Amanda says
My toddler loved this recipe and he basically hates everything I make. I used thick cut bacon since I couldn't find ham hocks. I cooked the bacon first and then cooked the veggies in the bacon fat. I also soaked my beans, since I always do.
It was delicious!
staysnatched says
I'm glad you enjoyed the recipe.
Olivia says
Thank you for the delicious recipe looks so tasty!
staysnatched says
You're welcome! Enjoy.
Latrina says
This was my first time using my Instapot with this recipe. The flavor in the Red Beans and Rice is soooooo good!! Very easy instructions!! Thank you!!
staysnatched says
I'm glad the instructions were easy!
Ma’Kayla D. says
Amazing! This recipe is perfection. Follow it! This is the second time I’ve made red beans and rice, first time using a different recipe and crockpot but this here recipe put the other one to shame. Simple ingredients yet packed with ALLLLL the flavor. My husband ate two bowls for dinner and I can’t wait for lunch today to eat more.
staysnatched says
Awesome! Such a great meal prep recipe!
LaToya Jones says
Red beans & Rice recipe was a big hit with my family! Recipe was very easy to follow. I will definitely add this to our dinner rotation.
staysnatched says
Yay! I'm glad you enjoyed it.
Kelley York says
This was my first time ever making red beans and rice. I just love that I’ve found your sight. This was easy to make and very flavorful. My family was pleased. Brandi keep leaning into your gifts and talents saving lives one dish at a time!
staysnatched says
Yay! That warms my heart.
Enjoli says
Super easy to make. The flavor is spot on! I make this once a month.
staysnatched says
I'm glad to hear it!
Libby says
You know what, Brandi?? I made perfect rice in my IP exactly ONCE…and then never again. UNTIL TODAY!! All I had to do all along was follow your instructions and it is so perfect!! Sorry, I can only review the rice, I’m just so damn excited to have perfect rice again!!! Thanks Brandi for helping us all with even the most basic kitchen skills!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Jill says
OMG this is soooo good. I used a smoked turkey wing, that combined with the sausage hit so many flavors. this recipe will be on repeat
staysnatched says
Glad to hear it will be on repeat.
Ashley F says
I knew I had to make this recipe as soon as I saw it on insta! It's so good and flavorful! Thank you so much for another household hit.
staysnatched says
You're welcome. I'm glad you enjoyed it.
Susan Close says
This was excellent and my family though the flavors were well balanced and met our expectations based upon years of red beans and rice in the south. Just don’t make my mistake and not have the ingredients in hand to make Brandy’s cornbread.
staysnatched says
Yes! The cornbread is a great pairing.
Simonè Dumas says
This recipe is perfect! I haven’t perfected cooking beans or rice—they either come out too hard or mushy. Following the steps on here made it easy for me. I’m also not a “bean” eater, but the creole flavoring and the bouillon made it sooooo good it had me scrapping the bowl.
staysnatched says
Yes! I'm glad you enjoyed it.
Malika J. says
I’ve never been a huge fan of beans, but since I’m on a fast (no meat) for church I knew I had to get some protein from somewhere. This recipe is another win! So full of flavor and easy to make. I love that you don’t have to soak the beans forever to get the peel effect texture. Delicious without the ham hock so I can just imagine how good they are with it. Thanks again for your content!
staysnatched says
I'm glad you enjoyed it!
Aja says
This recipe was easy, the directions and recipe notes were very helpful. I used turkey leg and the addition of the turkey meat was excellent. Spicy but oh so yummy. I will be making this again!
staysnatched says
Glad to hear you will be making it again.
Adairea says
Thank you so much for this easy and delicious recipe! I was craving red beans and rice and this recipe definitely satisfied that craving! I am freezing my leftovers for my next craving!!
staysnatched says
Perfect for freezing!
Antoiniece Robinson says
I made this during the week with just smoked Turkey and it was AMAZING! So flavorful and filling ! I froze some so that I can enjoy again this week!
staysnatched says
I'm glad you enjoyed it!
LMack says
Delicious. I've made a few times and each time it's a hit. However, last week I chose to use 3 15.5 oz cans kidney beans instead of the dried beans and the result was very soupy. I thickened them by blending a coup of the beans and adding it back. I will definitely try again but wondered your recommendation when using the can beans. Others say keep the juice but should we keep the juice and lower the stock OR keep the stock and drain the juice?
Also, since we don't do rice, I used my Yedi to prepare quinoa first, then served it along side this deliciousness.
Thank you for all the great recipes.
staysnatched says
I don't make this dish with canned beans because I like the traditional real thing. In general, when using canned beans if your dish turns out soupy, you should drain the water from them.
Dawn Kalemba says
OMG!!! Hands down THE BEST Red beans and rice we have ever had! My husband’s family is from New Orleans and he also agreed! WOW! This was only my 2nd meal cooked in my new instant pot from my in-laws. We used Smoked turkey kielbasa and smoked turkey wings. Did use a cup each of celery and green pepper, but that was the only thing different. We have already shared this recipe with our Louisiana family! Thank you! Can’t wait to try some of your other recipes!
staysnatched says
I' glad you enjoyed it!
Deborah says
This was my first time attempting this dish - the results were outstanding! Thank you so much for this fabulous recipe! We loved the taste using the smoked turkey.
staysnatched says
Wonderful! So glad to hear it!
Sherene says
This recipe is legit. It came out better than a restaurant in New Orleans. I was impressed with every bite! I had been wondering why I don’t make this more often and now I will. Super easy in the crockpot and followed the recipe. Added a sprinkle of salt to the onion mix and my creole seasoning was “spicy.” Thanks, Brandi!
staysnatched says
You're welcome!