It’s hard to believe I’ve been creating recipes for over six years. It’s even harder to believe that within that time I never had a Red Beans & Rice recipe…until now! Yes, a yankee making a Southern staple but not to worry. Just like my Gumbo and Chicken & Dumplings, you’re in good hands. Plus, my partner, Richard, heartily approved this super simple, lightning quick and flavor-packed hearty dish that’s great as a side to my Fried Chicken or a main!
Sautéing
The Rice
Pressure Cooking
The Beans and Finishing Touches
The Taste Test
Instant Pot Red Beans & Rice
It's hard to believe I've been creating recipes for over six years. It's even harder to believe that within that time I never had a Red Beans & Rice recipe...until now! Yes, a yankee making a Southern staple but not to worry. Just like my Gumbo and Chicken & Dumplings, you're in good hands. Plus, my partner, Richard, heartily approved this super simple, lightning quick and flavor-packed hearty dish that's great as a side to my Fried Chicken or a main!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large green or red bell pepper (or a mix of the two by using 2 small ones), diced
- 1 medium yellow or red onion, diced
- 3 ribs celery, diced
- 6 cloves (2 tablespoons) garlic, minced or pressed
- 14 ounces (approx) smoked sausage (andouille or kielbasa works well), sliced into 1/4 or 1/2-inch disks and then quartered (see Jeff's Tips)
- 3 cups broth of your choice (I use 3 teaspoons Ham or Smoky Chipotle Better Than Bouillon + 3 cups water)
- 1 tablespoon Creole/Cajun/Louisiana seasoning (I use Tony Chachere's)
- 2 teaspoons Italian seasoning
- 2 cups long-grain white rice, jasmine or brown rice, rinsed
- 2 (15.5-ounce) cans red kidney beans, with their juices (see Jeff's Tips)
- 1-2 tablespoons hot sauce of your choice, plus more for topping if desired (optional)
Instructions
- Add the olive oil to the Instant Pot. Hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the pepper, onion and celery (aka "The Holy Trinity") and sauté for 3 minutes.
- Add the garlic and sausage and sauté for 3 minutes longer.
- Add the broth, Creole and Italian seasonings and stir.
- Add the rice but do not stir. Simply smooth the rice out with a spatula so it's mostly submerged in the liquid. Secure the lid, move the valve to the sealing position and hit Manual or Pressure Cook for 3 minutes if using white or jasmine rice and 15 minutes if using brown rice at High Pressure. When done, allow a 10-minute natural release (regardless of which rice used) followed by a quick release.
- Add the beans (with their juices) and stir until combined. If you want hot sauce, start with 1 tablespoon, stir and add to taste. Let rest for 5 minutes for the beans to heat up.
- Serve and top with more hot sauce (or anything else you love), if desired.
Jeffrey's Tips
Not into smoked sausage and to keep this vegetarian or vegan? Leave out the sausage. You can also use a plant-based one as well if you desire. Just don't exceed 1 pound so it doesn't have issues coming to pressure.
If you can't find ham broth at the ready, you can also totally add a ham hock in Step 3 just before adding the rice. Remove it after quick releasing and just before adding the beans in Step 5. You can then cut/rip off any meat and add it back to the pot along with the beans in Step 5!
The reason I use canned beans instead of dried is because the timing to make rice (about 13 minutes total) and dried beans (about 60 minutes) is a huge difference with varying liquid ratios, making it not ideal to cook in one pot at the same time (either the rice will be cooked fine but the beans undercooked or the rice will be overdone and beans will be cooked fine). The benefit here is not only is this much quicker to make than using dried beans, but the canned beans provide more flavor since we're also using their juices. And while these are Red Beans & Rice, you can use any canned bean you like - be it cannellini, pinto or pink!
Margaret Shetler
are u using kidney beans? or are there canned red beans?
Jeffrey
Canned red kidney. Use any kind you want though.
WilderMan
can you double the receipt?
Jeffrey
Sure!
Scott
This is an excellent dish! My wife doesn’t care for really spicy food so I left out the hot sauce. Also used half chicken broth and half beef broth because it was what I had on hand.
Turned out just like the picture and had big flavor.
Debbie
I feel so neglected and bereft. Until now. My very fav beans and rice!!!!! A thousand kisses and hugs. XOXOXOX
Jeffrey
Yay!
Jeff Soldano
heavenly! My kids (10b/13g) devoured this dish! I saw your YouTube video last night and had to make it for dinner tonight. Well done sir, well done.
Jeffrey
Woohoo! Enjoy!
Sue Worsham
Jeffrey, we just love you! Look forward to every cookbook recipe you share. You are amazing. I’m buying this cookbook for my daughter for her birthday. Of course I have to buy one for myself so that I can preview the recipes for her. Lol thank you much love Sue.
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Steve
Making this today 3/1/23 and can’t wait to try it
Jeffrey
Enjoy!
Stephen Mykoliw
Was amazing… And had leftovers to freeze too… Great recipe
Nicole M
Jeffrey! This is so good! My husband is such a picky eater but he’s away on business so I was able to make something a little adventurous for a change. Gonna tell his boss to make him travel more. 😉 Only had chicken BTB on hand so that was the only variation. Delicious! Going to save leftovers for myself. It’s too good not to. Love your recipes & books.
Winston
Cooking for two, hoping that scaling the recipe won’t give me the burn notice…
Laraine
Can you make it without the sausage? Will it still taste delicious?
Jeffrey
Fur sure! Try a ham hock.
Beverly Reuter
In the pot right now!!
Joanne
Will have to give this a try. Will have to adapt the recipe a little like your chili recipe (which we absolutely love). One of my food allergies is sweet peppers. So far I can use dehydrated with out swelling like a balloon. So I will throw some of them in for flavor. Since Richard is from the South, do you have a good recipe for soup beans? My Tennessee husband loves them. Me not so much. I prefer baked beans.
Linda Teders
try swapping carrot for the bell pepper. (that is the trinity that I know anyway)
Jill
What happens if you don’t use the juices in the bean cans?
Ken Schreffler
Made a half batch of this recipe today in my 3 quart Instant Pot. Delicious. I halved all ingredients and it turned out perfect! Skipped the hot sauce since the grandkids are coming over but we can add it in our bowls if we want it.
Linda Teders
Ah, thanks Ken, good to hear. Mini owner as well here
Carolyn W
Would it be too much in a 6qt if I did 1.5x the recipe?
Kirsten
Silly question but can one freeze the left overs. it is just me and I just made it but it is a lot of food.
Lynn
I’m wondering this as well. Did you freeze ig hue did it turn out?
Andrew
My husband and I have tried many of your recipes, and we’ve never ate one we didn’t love. After making this one tonight, I have to say, it’s probably my new favorite! I will say though, that even for two big guys, it makes a LOT. We’ll be eating leftovers for sure.
Jeffrey
So happy y’all enjoyed!
George Blair
awesome meal made for the first time tonight yumm
Carolyn W
Answered my own question! I doubled the meat and did 1.5x everything else. it all fit in a 6qt!! Also… DELICIOUS!!!!!
Beth
My husband and I enjoyed this for dinner tonight. (And you’re right, it would be better with Conecuh, if only we could get it here.) Does this freeze well?
Justine Cappetta
Another great recipe!!! This one was a smash. I followed the instructions exactly and there were absolutely no leftovers. There was only 3 of us eating so you know that means it was good haha
Jeffrey
I’m so glad you enjoyed it!
Mike Dinsmore
Made today. It’s really good. Was better after it rested for a few hours. Trying to decide if I want to add a 3rd can of beans the next time. A really easy and quick meal to fix.
CJ
Can you use Minute Rice?
Becky Berna
Do I rinse the rice first?
Jeffrey
Yup. It’s in the ingredients.
Becky Berna
It’s done! Soooooo good!!
Becky Berna
Never mind! Reread the recipe!
Bethany Rodriguez
SO GOOD!! I halved the recipe and it turned out perfect. My picky husband took one bite and said “WOAH this is really good” I’ll definitely be making this one again.
Tracy
delicious!! taste like I ordered it a southern food restaurant. thank you
Jeffrey
Now THAT’S a compliment!
Meredith
This looks delicious! Can’t wait to try it. Quick question…what can I use as a substitute for the cajun seasoning? I hate to buy a whole container just for this. ☺️ Thanks!
Jeffrey
I use Tony Chachere’s in SO many recipes, it’s worth buying! Plus, once you try it, you’ll likely make this dish again and again 😉
Janet
I love your recipes..this didn’t disappoint! Thank you for sharing!
Jeffrey
Shucks!
Cheyenne Heron
I’m super excited to make this! My husband has been wanting a rice dish for awhile. I am going to use reindeer sausage, would beef both be ok to use with that? I don’t eat pork/ham so I don’t wanna butcher what I know will be an amazing dish by making too many changes.
Jeffrey
Poor Rudolph! 😉 Let me know how it is!
MaryEllen
For years I’ve been using Zataran’s red beans and rice from a box, so I can’t wait to try your recipe!
Sidenote: I made it once with chicken and it wasn’t as good as using smoked sausage.
Jeffrey
Enjoy!
Laura Warren
Made this tonight in 115 degree heat…..just amazing!
Jeffrey
Now that’s dedication!