Enjoy this easy, hearty meal that can nourish your family any time of year.
When I first used an Instant-Pot, I was skeptical. But now, I’m confident that it can yield beautiful dinners to feed my large family, just like this one. Instant-Pot red beans and rice might seem simple, but trust me—it has everything you need to nourish your loved ones and keep them coming back for more.
This classic combo is cooked in a blend of chicken broth and spices, then topped with smoked sausage to make it even more delicious. It tastes like the perfect harmony of savory and spicy, with a hint of sweetness from the onion. So if you’re looking for a way to entice your loved ones with new and exciting flavors, try this hearty Instant-Pot meal.
Whether you’re a new or experienced chef, cooking is incredibly easy with this handy appliance! Once everything’s in the Instant-Pot, there’s nothing more to do but wait patiently for it to cook. Before you know it, the kitchen smells fragrant with onion and garlic, and you’re left with a delicious dish to satisfy the whole family.
Can I make it without sausage?
Sure! I make it this way all the time, since I don’t like pork. If you’d like a plant-based alternative that still gives your meal a boost of protein, try Grilled Tofu on top of the beans and rice instead. This provides a familiar smoky flavor without any meat involved. Otherwise, just keep your beans simple and let the Cajun spicy sauce speak for itself.
How do I store leftovers?
Once the Instant-Pot red beans and rice cools to room temperature for around 20 minutes, store it in an airtight container in the fridge for 3-4 days. You can also transfer it to a freezer-safe container and freeze for up to 3 months. Then, reheat it on the stove or in the Instant-Pot on the “warm” setting. Note that it is not advised to reheat leftover rice more than once.
Serving suggestions
While a bowl of Instant-Pot red beans and rice is a whole meal by itself, this dish also pairs well with light and bright sides like Fennel-Apple Salad, Southern Coleslaw, Collard Greens, or Beet Greens. You can also dish out some Honey Cornbread, Potato Rolls, or Garlic Toast to keep it nice and simple.
Ingredients
- 16 ounces dried red kidney beans, sorted and rinsed
- 3 tablespoons olive oil
- 16 ounces smoked sausage, sliced into 1/2-inch rounds
- 5 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 3 ribs celery, finely diced
- 1 medium green bell pepper, small diced
- 4 cups low-sodium chicken broth
- 2 cups water
- 3/4 teaspoon black pepper
- 2 1/4 teaspoons Cajun seasoning
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup salsa
- 1/3 cup fresh chopped parsley
- Cooked white rice, for serving
- Hot sauce, for serving (optional)
Instructions
- Rinse the red kidney beans and pick out any dirt or debris. Set them aside; no soaking is needed.
- Turn on the Instant Pot and select the 'Sauté' setting. Add the olive oil and brown the sausage pieces on both sides. Once browned, remove the sausage and set aside.
- Add the garlic and diced yellow onion to the pot. Sauté until the onion turns soft and translucent. Then add the celery and green bell pepper, cooking for about 5 minutes.
- Add the rinsed beans along with chicken broth, water, black pepper, Cajun seasoning, Italian seasoning, and bay leaves. Secure the lid, set to 'Manual/High Pressure' for 55 minutes, and allow for a 15-minute natural pressure release.
- Remove the bay leaves. Take about 1 1/2 cups of the bean mixture and mash it until smooth; then stir it back into the pot. Add the salsa, chopped parsley, and browned sausage.
- Switch back to the 'Sauté' mode and simmer for 15 minutes until the mixture thickens. Taste and adjust seasoning as needed. Serve the red beans over cooked white rice and top with a dash of hot sauce if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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