Description

This Instant Pot Red Beans and Rice recipe offers a flavorful, hearty meal combining tender red beans cooked with andouille sausage and aromatic vegetables, all perfectly seasoned with spices and herbs. The dish is easy to prepare using the Instant Pot for a quick and satisfying classic Southern comfort food experience, served over fluffy white rice.

Ingredients

Scale

Sausage and Vegetables

2 tablespoons oil (divided)
12 ounces andouille sausage (cut into ½-inch pieces)
1 small sweet onion (diced)
3 stalks celery (diced)
1 green bell pepper (diced)
4 cloves garlic (crushed)

Beans and Seasonings

4 cups vegetable broth (regular sodium)
1 pound red beans (rinsed and drained)
1 tablespoon Worcestershire sauce
1 ½ teaspoons paprika
⅛ – ¼ teaspoon cayenne pepper
1 teaspoon oregano (dried)
½ teaspoon basil (dried)
½ teaspoon thyme (dried)
2 teaspoons salt (to taste)
½ teaspoon black pepper
2 bay leaves

Rice and Garnishes

1 cup long grain white rice (rinsed for 1 minute)
2 cups water
Hot sauce (optional)
Parsley (finely chopped, optional)

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Instructions

Cook sausage: Set the Instant Pot to sauté mode, add 1 tablespoon of oil, and cook the andouille sausage pieces for 3-4 minutes until they start browning. Remove and drain on a paper towel.
Cook veggies: Add the remaining tablespoon of oil to the pot along with diced onion, celery, and green bell pepper. Sauté for 2-3 minutes until softened. Add crushed garlic and sauté for another minute.
Add broth: Pour in the vegetable broth and scrape the bottom of the pot to loosen any browned bits.
Make base: Add the rinsed red beans, browned sausage, Worcestershire sauce, paprika, cayenne pepper, oregano, basil, thyme, salt, black pepper, and bay leaves. Stir everything to combine well.
Cook the base: Seal the Instant Pot lid, set to high pressure, and cook for 50-55 minutes depending on your bean texture preference (50 for firmer beans, 55 for softer). Allow a 10-minute natural pressure release after cooking.
Cook the rice: While the beans cook, prepare the rice on the stovetop using 1 cup rice and 2 cups water according to package directions.
Release the pressure: After the natural release, carefully turn the valve to venting to release any remaining steam and remove the lid.
Remove bay leaves: Locate and discard the bay leaves from the bean mixture.
Serve: Spoon the red beans and sausage over the cooked white rice. Add hot sauce and freshly chopped parsley if desired. Enjoy your comforting meal!

Notes

Adjust cayenne pepper to suit your preferred spice level.
For extra depth, you can add a smoked ham hock along with the sausage.
Red beans soak is optional here because of the pressure cooking but rinsing thoroughly is important.
Leftovers store well and flavors deepen after a day in the fridge.
Use low-sodium broth and adjust salt accordingly if you want to control sodium intake.