Red Beans and Rice - Instapot

I found this recipe in several places, but my favorite was on Emily does a great job explaining what goes into the dish and why. I've added some of my own touches to the recipe below, like the bacon - (head down, eyes closed, whisper "bacon") - OK, I'm back. Enjoy this and be sure to check out for Emily's other great recipes. 

Red Beans and Rice


  • 1 Lb dry red kidney beans, rinsed & sorted (Sorting: remove any stones, pebbles, or misshapen, damaged beans.)
  • 12 Oz andouille sausage, sliced
  • 1/2 Lb bacon, diced
  • 1 Tsp olive oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic
  • 1 Tbsp Cajun seasoning
  • 5 Cups vegetable or chicken broth (or water)
  • 2 bay leaves  - I prefer California bay leaves to the regular ones - they are a treat if you can find them.
  • 1/4–1/2 Cup minced cilantro or flat-leaf parsley
  • salt & pepper, to taste
  • Optional: 1 Tbsp butter, ghee, or olive oil

What to do with them

  1. Press the SAUTE button on your Instant Pot. Drizzle in olive oil and add sausage.

  2. Cook sausage and bacon on SAUTE mode for 5-7 minutes, or until it’s browned on the outside.

  3. Remove sausage and bacon from Instant Pot and set aside.

  4. With the Instant Pot still on SAUTE mode, add onion, celery, and bell pepper to the Instant Pot.

  5. Cook 3-4 minutes to soften slightly, stirring up the browned bits on the bottom of the pan.

  6. Add garlic and Cajun seasoning and stir to combine, cooking 1-2 minutes longer.

  7. Press CANCEL to stop SAUTE mode. Return sausage and bacon to the pot, and add rinsed/sorted red beans. Stir to combine veggies, sausage, and beans.

  8. Pour broth over the whole mixture, stirring a few times to work the broth into the beans mixture.

  9. Tuck bay leaves just under the surface of the broth.

  10. Cover with the lid and seal the lid securely.

  11. Double-check that the pressure valve is set to SEALING (not VENTING!).

  12. Press PRESSURE COOK (known as manual pressure) and set the timer for 50 minutes.

  13. The mixture will take about 12-14 minutes to come to pressure, then will cook at high pressure for 50 minutes.

  14. After the 50-minute timer beeps, allow the pressure to naturally release for 20-25 minutes, then manually release any remaining pressure.

  15. Carefully open the lid. Remove and discard bay leaves.

  16. Use the back of a spoon or a potato masher to mash some of the beans (this will thicken the beans). The goal is only to mash some of the beans, so work slowly, then stir so you know when you’ve reached your ideal thickness.

  17. Stir in fresh cilantro or parsley. Taste the mixture and add salt and pepper to taste. If you’re using it, stir in butter, ghee, or additional olive oil and serve with rice, sliced green onions, and hot sauce, as desired.