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4.89 from 17 votes

Red Beans (Instant Pot)

Instant Pot Red Beans and Rice are a Louisiana classic that are hearty, comforting, and couldn’t be easier with the help of an electric pressure cooker! Prep takes just 15 minutes, then the pressure cooker does the rest. This healthy comfort food recipe is perfect for a relaxed weeknight meal!
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Calories: 750kcal
Author: Amy Nash

Ingredients

  • 1 pound Andouille sausage sliced into ½-inch discs
  • 4 Tablespoons olive oil
  • 5-6 cloves garlic minced
  • 1 medium yellow onion chopped (about 1 cup)
  • 3 celery stalks chopped (about 1 cup)
  • 1 green bell pepper diced (about 1 cup)
  • 1 bunch green onions chopped, divided
  • 1 pound dried small red beans
  • 1 ham hock optional but adds so much flavor
  • 4 cups chicken broth
  • 1 cup water
  • ½ to 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons cajun or creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 2 bay leaves
  • 1 teaspoon hot sauce
  • ¼ cup chopped fresh parsley
  • 2 Tablespoons butter
  • Cooked long-grain white rice for serving (about 4-6 cups)
  • Hot sauce for serving

Instructions

  • Rinse beans and set aside. No need to soak.
  • Saute sausages in 1 tablespoon of the oil until browned on both sides, about 5-7 minutes. Remove and set aside.
  • Add remaining oil. Saute onions until soft, about 3-5 minutes. Add garlic for last 30 seconds. Add celery, bell pepper, and half of the green onions. Saute another 5 minutes. Deglaze with about ½ cup of the broth.
  • Add dried beans, pepper, cajun seasoning, thyme, oregano, and bay leaves. And ham hock. Add chicken broth and water, scraping up any browned bits from the bottom of the pot.
  • Cook on HIGH pressure for 55 minutes. Do a 15 minute natural pressure release, then quick release any remaining pressure.
  • Remove bay leaves. Remove ham hock and chop meat into bite-size pieces. Remove 1 ½ cups of the beans and mash in a bowl or process in a food processor. Return to the pot along with the cooked sausages, hot sauce, and parsley. Cook on saute for another 5-15 minutes.
  • Stir in butter until melted. Taste and adjust seasoning as needed. Add 1 cup broth or water if the beans seem too thick. Beans should be slightly soupy and soft.
  • Serve over rice. Top with remaining chopped green onion. Serve with hot sauce on the side.

Nutrition

Calories: 750kcal | Carbohydrates: 52g | Protein: 41g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1582mg | Potassium: 1605mg | Fiber: 13g | Sugar: 3g | Vitamin A: 841IU | Vitamin C: 38mg | Calcium: 118mg | Iron: 8mg