Instant Pot red beans and rice is an easy take on the classic Louisiana comfort food. Make this recipe for a flavorful Creole meal—stovetop instructions and a recipe video are included.
Originating in New Orleans and traditionally served on Mondays using pork bones left from Sunday’s dinner, this smoky, spicy bean dish is deeply satisfying.
I’ve been making this red beans and rice recipe for more than 20 years. It started from a cookbook called the Plantation Cookbook by the Junior League of New Orleans and was inspired by a friend who cooked for Paul Prudhomme. I’ve adapted the recipe for the Instant Pot and included a stovetop method in the recipe card.
What’s the difference between Cajun and Creole food?
Cajun refers to the French colonists who migrated from the Acadia region of Canada to Louisiana in the 1700s. Creole describes the people born in French colonial Louisiana, especially in New Orleans.
One practical difference in cuisine is that Creole dishes commonly include tomatoes, while Cajun dishes typically do not.
Instant Pot Red Beans and Rice Ingredient Notes
This classic Creole meal builds smoky, spicy depth from a ham bone, cubed ham, andouille or smoked sausage, and the Creole “holy trinity” of onion, celery and green bell pepper.
Red beans are the star: they simmer with garlic, Worcestershire sauce, hot sauce, bay leaves and a simple spice blend. I use a homemade Creole seasoning, but any favorite blend works well.
Shopping Tip:
Red beans and kidney beans are not the same. Red beans are smaller and rounder and cook up creamier. If you can’t find red beans, dry kidney beans can be used as a substitute.
Recipe Video
Want to see the whole process? Scroll down to the recipe card and watch the video.
Note:
In the video I skipped sautéing the vegetables and meats before pressure cooking to test the difference. The flavor remained layered and satisfying, though sautéing softens vegetables and browns the meat for added color and a slightly deeper flavor. Either approach works—choose what fits your time and preference.
How long do you cook red beans and rice?
Traditional stove-top versions can take several hours, but this Instant Pot method is fast. Instant Pot red beans and rice cooks for 20 minutes with pre-soaked beans, plus about 15 minutes natural pressure release—making it a quick Creole dinner.
Soaking beans overnight reduces cook time, but if you forget to soak them you can use a quick-soak method or simply add 20 minutes to the Instant Pot cooking time. This recipe works with or without presoaking—just increase the pressure-cooking time if the beans are unsoaked.
This Instant Pot recipe works with or without soaking the beans. If you don’t soak them, add about 20 minutes to the cook time.
Serving Suggestions
Traditional accompaniments include mustard or collard greens, but a side salad or warm cornbread are excellent choices. My cornbread recipe includes corn kernels and pickled jalapeños for a bit of heat—drizzle warm cornbread with honey for a delicious finish.
Red Beans and Rice Recipe Tips
- Optional sautéing. Sauté the onion, celery, bell pepper and garlic in butter before adding to the pot. Pan-frying the ham and sausage adds color and texture.
- Creamier consistency. Use a potato masher to mash some of the beans after cooking to thicken and create a creamier texture.
- Stovetop method. If you don’t have a pressure cooker, use the stovetop instructions in the recipe card—cooking times are longer but the results are just as comforting.
Whether it’s Mardi Gras, a family gathering, summer picnic or weekend meal, Instant Pot red beans and rice is a crowd-pleaser. Enjoy!
This post was originally published on May 29, 2019, and updated with new content on Sept. 22, 2021.
Instant Pot Red Beans and Rice + Video
Print Recipe
Video
Ingredients
- 1 lb red beans (See Note 1)
- 1 large ham bone
- 1 lb andouille or smoked sausage, sliced
- 1/2 lb ham, cubed
- 1 large white onion, diced
- 3 stalks celery, chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco or favorite hot sauce
- 2 bay leaves
- 1 tbsp Creole seasoning
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
- 3 cups cooked rice
- Chopped parsley for garnish (optional)
Instructions
Disclaimer:
- I tested the Instant Pot method without sautéing the vegetables and meat—flavor remained layered and satisfying. Sautéing is optional but does add color and slightly deeper flavor.
Instant Pot Method
- Soak beans overnight in cold water. Drain and rinse prior to cooking (See Note 1).
- Add all ingredients except rice and parsley to the Instant Pot. Cover with 5 cups of water and stir. Seal the lid and set to Beans or Manual on High: 20 minutes for pre-soaked beans, 40 minutes for dry beans.
- After the timer, allow a natural pressure release (about 15–20 minutes). Open and remove lid.
- Discard bay leaves. Remove ham bones and set aside; start the rice.
- Pick any meat from the ham bones, discard the bones, chop the meat and add it back to the beans.
- Mash some of the beans with a potato masher to create a slightly creamy, thickened texture. Season to taste and serve over rice.
Stovetop Method (Sauté version)
- In a large pot or Dutch oven, add the ham bone, 10 cups water, Worcestershire sauce, Tabasco and beans. Cook uncovered on low.
- In a skillet over medium heat, melt 3 tablespoons butter and sauté onions, celery and bell pepper for 5 minutes. Add garlic and cook until the onion is translucent.
- In another skillet, pan-fry the sausage and ham until browned.
- Add the cooked meats, sautéed vegetables, bay leaves, Creole seasoning, red pepper flakes, salt and black pepper to the beans. Continue to cook uncovered on low: about 90 minutes for pre-soaked beans (2 1/2 hours if dry) or until tender.
- Add water if needed to prevent burning, or continue to simmer for a thicker texture.
- Discard bay leaves. Remove ham bones, pick any meat from them, chop and return the meat to the beans.
- Mash some beans for creaminess, adjust seasoning, and serve with rice.
Notes
- Red kidney beans may be substituted if red beans aren’t available. Red beans are smaller and rounder. If not using pre-soaked beans, add an additional 20 minutes to the Instant Pot cooking time.
Pro Tips:
- Sauté the onion, celery, bell pepper and garlic in butter before adding them to the pot, and pan-fry the ham and sausage for color.
- After cooking, remove ham bones and pick any meat from them. Chop and return the meat to the pot.
- Mash some beans with a potato masher to achieve a creamy texture and thicker sauce.
Nutrition
| Carbohydrates: 35 g
| Protein: 19 g
| Fat: 17 g
| Saturated Fat: 5 g
| Cholesterol: 55 mg
| Sodium: 1097 mg
| Potassium: 480 mg
| Fiber: 5 g
| Sugar: 2 g
| Vitamin A: 455 IU
| Vitamin C: 15.7 mg
| Calcium: 41 mg
| Iron: 2.9 mg
The nutrition information is an estimate from an online calculator and should not replace professional advice.
