Instant Pot Red Beans and Rice with Andouille Sausage
Creamy Instant Pot red beans and rice made with dried red kidney beans, smoky andouille sausage, Cajun seasoning, and fluffy white rice.
Equipment
- 6-quart or larger Instant Pot/electric pressure cooker
- Colander
- Cutting board
- Chef's knife
- Wooden spoon or silicone spatula
- Potato masher
- Measuring cups and spoons
- Medium saucepan with lid
Ingredients
For the Kidney Bean Quick-Soak
- 1 pound dried red kidney beans sorted and rinsed
- water enough to cover beans by several inches
For the Red Beans
- 12-14 oz andouille sausage sliced into coins
- 1 Tbsp neutral oil if needed
- 1 medium yellow onion diced
- 2 ribs celery diced
- ½ green bell pepper diced
- ½ red bell pepper diced
- 4 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 tsp Cajun seasoning use a lower-salt blend if possible
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 bay leaves
- ½ tsp black pepper
- kosher salt to taste
- 1 Tbsp butter optional, for finishing
For the Rice
- 2 cups long-grain white rice rinsed
- 3 cups water
- 1 Tbsp butter
- 1 tsp kosher salt
For Serving
- hot sauce for serving
Instructions
Quick-Soak the Kidney Beans
- Sort and rinse the kidney beans. Add them to the Instant Pot and cover with several inches of water.
- Lock the lid and pressure cook on High for 2 minutes.
- Let the pot sit for 10 minutes, then quick release the remaining pressure.
- Leave the beans in the hot water for 30 minutes, then drain and rinse.
Make the Red Beans
- Dry the Instant Pot insert if needed. Set the Instant Pot to Sauté. Add the andouille and cook for 4 to 6 minutes, until browned around the edges. Remove the sausage to a plate. Add oil only if the pot looks dry.
- Add the onion, celery, green bell pepper, and red bell pepper. Cook for 4 to 5 minutes, scraping up the browned bits from the sausage.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Add the chicken broth and water, scraping the bottom of the pot well.
- Add the quick-soaked kidney beans, Cajun seasoning, thyme, smoked paprika, bay leaves, and black pepper. Stir.
- Lock the lid and pressure cook on High for 42 minutes.
- Let the pressure naturally release for 20 minutes, then release any remaining pressure.
- Remove the bay leaves. Check the beans. If they are not fully tender, pressure cook for another 5 to 8 minutes.
- Mash about 1 cup of the beans against the side of the pot, or use a potato masher for a few gentle presses. Do not mash the whole pot.
- Add the browned sausage back to the pot. Turn Sauté back on and simmer for 8 to 12 minutes, stirring often, until the beans are creamy and thickened.
- Stir in butter if using. Taste and add salt as needed.
Make the Rice
- While the beans finish, rinse the rice until the water runs mostly clear.
- Combine rice, water, butter, and salt in a saucepan. Bring to a boil.
- Cover, reduce heat to low, and cook for 15 minutes.
- Let the rice rest, covered, for 10 minutes, then fluff.
Serve
- Serve the red beans over hot rice.
- Serve with hot sauce at the table.
Notes
- This recipe is written for dried red kidney beans and includes a quick-soak step before the main pressure-cooking step.
- The quick-soak step is mostly hands-off and helps the kidney beans hydrate before the full cook.
- The beans will thicken as they sit. Add a splash of broth or water when reheating.
- Cook the rice separately for the best texture and easier leftovers.
- If your Cajun seasoning is salty, wait to add extra salt until the end.
- For a milder version, use regular smoked sausage instead of andouille.
- Do not use a slow cooker for dried kidney beans unless the beans have been properly soaked and boiled first.
- Red beans and rice can be served on its own, but it is excellent with skillet cornbread, collard greens, and hot sauce.