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It’s never been quicker and easier to make red beans and rice thanks to the Instant Pot. Cooked from scratch, this sausage and bean stew is made with fresh veggies and is wonderfully seasoned for a tasty and fuss-free family meal.
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When it comes to comfort food, this easy red beans and rice recipe is always a winner, but, it’s not always a great option if you are running short on time, and that’s where our trusty Instant Pot comes in!
Dried red beans are cooked with sausage, vegetables, and seasonings and served over rice for a hearty and protein-rich dinner. Even your pickiest eaters will love this Instant Pot Red Beans and Rice with Sausage!
Be sure to try my Three Bean Salad and White Bean Sausage Soup too!
Why you will love this recipe!
- Freezer-friendly: These muffins hold up remarkably well in the freezer, making it a breeze to whip up a batch ahead of time. Perfect for those busy days when a wholesome snack or breakfast is just a thaw away.
- Wholesome ingredients: From ripe bananas to coconut flour and nut butter, every ingredient is nutritious and flavorful. These muffins let you enojoy a guilt-free wholesome snack without compromising on taste.
- Great way to use up ripe bananas: The natural sweetness and creamy texture of ripe bananas not only elevate the flavor profile but also reduce the need for excessive added sugars. It’s a delicious solution to the age-old question of what to do with those perfectly ripe bananas! 🍌✨
Ingredients
- Sausage: Smoked or andouille sausage helps to add a wonderful flavor and make this dish more filling and comforting.
- Vegetables: Onion, celery, green bell pepper, scallions, and a few cloves garlic.
- Seasonings and spices: Salt and pepper, thyme, oregano, Cajun or Creole seasonings, basil, bay leaves, and sage.
- Beans: We use red kidney beans for this recipe. They are cooked quickly in the Instant Pot from dried, no need for soaking
- Stock: Chicken or vegetable stock both work great in this recipe and add flavor. You can also use water.
- Rice: To serve. Cooked white rice works great, but you can also use brown or wild if you prefer.
How to make red beans and rice in the Instant Pot
- Brown the sausage. Add olive oil to the Instant Pot and when hot, add the sausage and brown, stirring frequently. When well-browned, transfer the sausage to a paper towel-lined plate.
- Sauté the vegetables. Add the onions to the grease in the Instant Pot, as well as seasonings, salt, and black pepper. Sauté until tender, about 5 minutes. Scrape the bottom of the pot because there is a lot of flavor in those brown bits from the sausage. Add the celery, bell pepper, and minced garlic, and cook for 2 to 3 minutes.
- Stir in the beans and sausage. Add the beans and about 4 cups of unsalted chicken stock or water to cover everything. Add dried basil and sage to the pot. Return the sausage to the Instant Pot and stir everything. Add bay leaves on top.
- Pressure cook. Close the lid and seal the electric pressure cooker. Set on HIGH pressure for 35 minutes. In the meantime, you can cook the rice.
- Release pressure naturally. Do natural pressure release until all pressure is released, about 15 minutes. Carefully open the lid and test the beans for doneness. If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.
- Season the beans. Stir in the scallions, reserving some for garnish. Taste and season well with salt and hot sauce if needed.
- Serve over rice. Serve hot with cooked white rice and the remaining green onions.
Can you make this pressure cooker red beans and rice recipe ahead of time?
This easy Instant Pot red beans and rice recipe is perfect for weekly meal prep and the beans freeze well too. Once cooked, let the beans cool and place them into airtight containers. They will keep well for 4 days in the fridge and up to 3 months in the freezer.
If frozen, thaw the beans overnight in the fridge. Reheat in a pot on medium heat on the stovetop to warm through and serve over cooked rice.
Can you make the recipe without an Instant Pot?
If you don’t have an Instant Pot, you can still make this recipe on the stovetop, it will just take a bit longer and you will have to adjust the cooking time. Follow the instructions, simply brown and soften the ingredients in a large pot on medium-high heat. You will need to simmer the red beans for around 2 hours until they are soft and tender.
What do you serve it with?
This easy red beans and rice recipe is a filling meal all by itself, and they are great to serve alongside favorites like cornbread, coleslaw, corn on the cob, or fried green tomatoes.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
Here are some tips and tricks to ensure your Healthy Banana Nut Muffins turn out perfect every time:
- Ripe bananas are key: Use ripe bananas for that natural sweetness and enhanced flavor.
- Nut choices: Feel free to experiment with different nut butters – almond, peanut, or cashew – for a unique twist.
- Quality chocolate matters: Opt for high-quality dark chocolate chips; their rich flavor will take your muffins to the next level.
- Mind the coconut flour: Coconut flour absorbs more moisture than traditional flours, so be precise with measurements to maintain the ideal consistency.
- Don’t overmix: Gentle folding ensures a uniform batter without overmixing, resulting in light and tender muffins.
- Fresh baking agents: Ensure your baking soda and baking powder are fresh to guarantee optimal leavening and fluffiness.
- Mixing method matters: Blend wet and dry ingredients separately before combining them. This step-by-step approach ensures a uniformly mixed batter without overmixing, leading to light and tender muffins.
- Baking time awareness: Keep a close eye on the oven as baking times may vary. A toothpick inserted into the center should come out clean, indicating the muffins are perfectly baked.
- Cooling: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack. This prevents excess moisture buildup, ensuring a delightful texture.
- Customizations: Feel free to personalize the recipe with additional mix-ins like shredded coconut or dried fruits. This versatility allows you to tailor the muffins to your taste preferences.
More Instant Pot Recipes
Instant Pot Red Beans and Rice
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INGREDIENTS
- 2 tablespoons olive oil
- 1 lb smoked or andouille sausage, sliced into 1/2-inch-thick rounds
- 1 medium onion, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon thyme
- ¾ teaspoon oregano
- 1 teaspoons Cajun seasoning
- 2 celery stalk, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 lb dry red kidney beans
- 4 cups unsalted chicken stock, or water
- 1 tablespoon dried basil
- Pinch dried sage
- 3 bay leaves
- ½ cup chopped fresh scallions
- Cooked rice
- 1 bunch chopped fresh green onion
INSTRUCTIONS
- Brown the sausage. Add olive oil to the Instant Pot and when hot, add the sausage and brown, stirring frequently. When well-browned, transfer the sausage to a paper towel-lined plate.
- Sauté the vegetables. Add the onions to the grease in the Instant Pot, as well as salt, black pepper, thyme, oregano and Cajun seasoning. Sauté until tender, about 5 minutes. Add the celery, bell pepper, and minced garlic, and cook for 2 to 3 minutes.
- Add the beans and sausage. Add the beans and about 4 cups unsalted chicken stock or water to cover everything. Add dried basil and sage to the pot. Return the sausage to the Instant Pot and stir everything. Add bay leaves on top.
- Pressure cook. Close the lid and seal the pressure cooker. Set on HIGH pressure for 35 minutes. In the meantime you can cook the rice.
- Release the pressure. Allow the pressure cooker to release pressure naturally until all pressure is released, about 15 minutes. Carefully open the lid and test the beans for doneness. If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.
- Season the beans. Stir in the scallions, reserving some for garnish. Taste and season well with salt and hot sauce if needed.
- Serve over rice. Serve hot with cooked white rice and the remaining green onions.
TIPS & NOTES
- I love this with red kidney beans, but pinto, cannellini, or black beans will all work well too.
- Naturally release the pressure rather than a quick release. This will ensure that the beans are cooked through.
- Taste before serving and add more salt to suit your tastes if needed. Hot sauce is also a great addition!
- The best part of this Instant Pot beans and rice recipe is you don’t have to soak the beans, cook the beans or use canned beans. Dry red beans cook quickly in the Instant Pot.
- If you want to speed up the cooking time, you can use canned kidney beans though. Just adjust the cooking time to about 10 minutes. You will also need to reduce the chicken stock amount to only about 1.5 cups.
- If you don’t have smoked or Andouille sausage, you can use Kielbasa sausages.
NUTRITION
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