Instant Pot&reg; Red Beans and Rice

(16 ounce) package dry kidney beans

olive oil

beef

onion, green bell pepper, and celery mix

garlic,

(32 ounce) carton chicken broth

Cajun seasoning (such as Tony Chachere's®)

thyme

bay leaves

rice

Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.


Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.


Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.


Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.


I didn’t soak the beans, so it took an hour and twenty minutes. But I think this is much better than the two hours of soaking plus cook time. I also used all fresh vegetables. The seasoning was perfect, and we will definitely make it again. It was my first time cooking beans in the pressure cooker, and it took a little trial and error, but now that I know I don’t ever have to soak beans again I will make them more often! Thanks!

WE LOVED THIS RECIPE!  the seasonings were spot on and I saved A TON OF TIME getting this done and on the table.
THE BEST PART?  I'm not gonna lie, I DIDN'T SOAK MY BEANS, NOR WILL I EVER FROM NOW ON!

I was strapped for time so I did what another reviewer did and added the beans (rinsed and looked over) and just increased my time x2.  So simple and BETTER than the way I have been cooking them for decades!

I really can't  tell you just what a time saver my instant pot is.  I am an old school cook and MY ZEN is cooking.  Now that I have discovered this Instant Pot way of cooking, maybe my ZEN will now include a PEDICURE!  ;-)

WOW  OH  WOW!!!!  I was a little nervous about making it in an Instant Pot because I'm a little bit of a purist when it comes to a pot of beans.  But I was wrong to be hesitant. I did add a couple of things because I like my beans extra spicy.  1.5 tsp Red pepper flakes, 14 oz  kielbasa sausage, dash cayenne pepper,  1/ 2 tsp black pepper,  and because Rice and Beans needs some sort of tomato --- 1   15oz  can tomato sauce. I served over basmati rice and it was heaven.  ***** If you like your beans to be on the soft side, add a few extra minutes to the time*****

I love to cook and experiment with a lot of different methods but beans have always been my nemesis.  I mean I cannot cook beans that I fall in love with or that are really edible.  I love other peoples beans but mine never come out right.  I also have a bit of a pet peeve for reviewers who change everything about a recipe and then rate the one they didn't make.  I did listen to a couple of the reviews though as I like softer beans. I cooked for 45 minutes instead of 30.  I used fresh veggies as that's what I had on hand and I did add 1 tbsp of chili pepper.  I also had one small ham hock in the freezer which I threw in.  Now I'm sounding like the reviewers I mentioned above.  Sorry about that.  I don't think I changed anything enough to change the outcome though.  These beans were absolutely AMAZING!!!  I think the author really nailed it.  These were hands down the best beans I have made in my life. The flavor was spot on.  I can't say enough about it.  We will definitely be using this recipe over and over again.  Thank you to the author for taking the time to post this recipe.

I just got my instant pot so still trying to figure out how to use it! This was my third try at a recipe and it turned out delicious! Will definitely make it again. I used fresh veges instead of frozen  as we don’t like celery. The beans could’ve been a little softer but I’m still figuring this out so that’s probably operator error. It makes quite a bit and has a lot of flavor. Keeper!

I made this for dinner on one of our cross country nights and it returned mixed reviews from my family ranging from 3-4. The biggest complaint was the sausage became "squishy" They liked the actual flavor and the beans. The squishy meat may be user error. I did not soak my beans and used another reviewers suggestion and pressure cooked for 1.5hours. My beans were perfectly cooked. I also doubled the meat because my family loves smoked sausage. I used red bell pepper because that is what I had on hand a stalk of celery and half a vidalia onion (couldn't find the mix at the store) and vegetable broth.

I added a pinch of salt but otherwise unchanged. Excellent meal!

The only change I made was to double the sausage. This Red Beans and rice recipe is great. I have eaten it every day this week for lunch and am still not tired of it.

This a great base recipe for fabulous red beans and rice with the ease of the Instapot.   I combined this recipe with other from this site that uses a traditional stovetop long cook approach (Authentic New Orleans Red Beans and Rice).  The combination was fantastic!   Changes I made to this recipe included some suggested by others:  bacon grease instead of olive oil,  added 7.5 oz tomato sauce ( and some extra salt and black pepper because of it ), 1/2 tsp each sage and thyme, 1 TBsp Cajun seasoning ( Tony Cachere’s), 1 lb Polska Kielbasa sausage cut up, a dash of cayenne and 2 smoked ham hocks. I used fresh onion, celery and bell pepper, not frozen, but that probably doesn’t change anything.  Remove bay leaves and ham hocks after cooking but be sure to take the little bit of meat off the ham hocks and add back in, really makes a difference!  I had to add 15 minutes to the cook time.  So worth it.  Give this one a try!

I followed the recipe exactly.  The flavor was great, but the beans were crunchy!  So disappointed!

instant pot® red beans and rice

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 2 hours, 50 minutes

Servings: 8

Cost: $4.93 /serving

Author : OleMSRebel

Ingredients

Instructions

Top Similar Recipes from Across the Web