New Orleans style red beans and rice cooked in an instant pot, for an easy and quick way to enjoy a classic dish on a weeknight.
This version has the flavor and creamy texture that defines the New Orleans style. The smoked turkey (or pork if you are using) adds some real depth and soul to the dish. It’s that soul that sticks with you even when you don’t want to think about it anymore.
Instant Pot Red Beans and Rice Ingredients
I kept the ingredients mostly the same as the classic stovetop version and just adjusted the execution for instant pot cooking.
How to cook red beans and rice in an Instant Pot (step by step)
Step 1: Brown the meat. To avoid sticking follow my tutorial and guidelines
Step 2: Saute your aromatics
Step 3: Add beans
Step 4: Add stock and water
This is a meal in itself once you add in the rice. I personally am good with a nice size bowl plus my favorite hot sauce. Corn bread is definitely in order, but feel free to add something green and even a quick dessert. See a few options below:
- Rinse the beans well and remove any rocks and/or hard particles that may have found their way in
- Brown the sausage and smoked turkey according to browning meat in Instant Pot instructions to render their fat and release more flavor
- After cooking remove the pork/turkey parts whichever you use.
- A good andouille sausage negates the need to go heavy on the spices, particularly the cayenne.
- Definitely go with natural release to allow the flavors to meld better and for the beans to melt to creaminess
Instant Pot Beans Frequently Asked Questions (FAQs)
Do I Have To Soak The Beans?
It’s not necessary for the Instant Pot, but if you want to reduce cooking time by about 10 minutes, feel free to soak the beans overnight
Which Pressure Release Method Should I Use?
Go with natural release approach for this recipe. This will not only allow the flavors to come together, but more importantly this leads to that creamy texture.
For more recipes like this you might like, try these:
Duck and Sausage Gumbo
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- instant pot
- 1 pound red kidney beans
- 1 tablespoon olive oil
- 1 pound cooked chicken andouille sausage cut into 1/2-inch chunks
- 1 large onion finely chopped
- 1 green bell pepper stemmed seeded, and finely chopped
- 4 ribs celery finely chopped
- 4 cloves garlic minced
- 1 teaspoon ground cayenne pepper
- 2 tbsp smoked sweet paprika
- 1/2 tablespoon ground sage
- Freshly ground black pepper
- 1 tbsp dried oregano
- 1 tsp dried thyme
- Kosher salt
- 2 cups chicken stock
- Smoked turkey parts necks, wings, butt
- 1 tsp dried oregano
- 2-3 bay leaves
- Cooked white rice for serving
- Before getting started mix all the spices up in a small bowl or ramekin
- Heat instant pot via “More” saute settings. Once display reads “Hot” add the oil and let it get hot before adding the sausage and smoked meat. Brown 2-3 minutes per side. Remove the meat and set aside
- Add the onions, peppers, and celery cooking for 3-4 minutes. Add garlic plus 1/3 of seasoning mix and cook for another minute
- Add sausage and smoked meat back plus the beans, dried herbs, bay leaves and another 1/3 of seasoning. Mix well then “cancel” sautéing.
- Add stock, remaining seasonings and enough water to cover beans by about 2 inches. Close the lid and pressure cook 60 minutes. Allow pressure to release naturally for about 20 minutes.
Rinse the beans well and remove any rocks and/or hard particles that may have found their way in
Brown the sausage and smoked turkey according to browning meat in Instant Pot instructions to render their fat and release more flavor
After cooking remove the pork/turkey parts whichever you use.
A good andouille sausage negates the need to go heavy on the spices, particularly the cayenne.
Definitely go with natural release to allow the flavors to meld better and for the beans to melt to creaminess