Instant Pot Red Beans and Rice

Tips for Instant Pot Red Beans and Rice Ingredients

1. Red Beans: We’re using Red Kidney Beans in this recipe. Don’t confuse them with Small Red Beans or Adzuki Beans.

2. Smoked Pork Hock & Andouille Sausage: The quality & taste of your Smoked Pork Hock & Andouille sausage will affect the flavors they impart to the final dish. So try to use high quality ones when possible.

• No Andouille Sausage? Kielbasa sausages will also work with this red beans and rice recipe.

3. Spicy Level Adjustments: This dish’s spicy level will depend on how spicy are your sausages, smoked paprika, and cayenne pepper. Make sure to adjust how much cayenne pepper to use accordingly. We used ½ tsp (1.2g) cayenne pepper and it was somewhat medium spicy.

4. Regular Soy Sauce: Soy sauce is definitely not a traditional ingredient in a classic Red Beans and Rice, but wait! We love using it for that extra oompf of umami-savory complexity.

Time for cooking Red Beans and Rice in Instant Pot!

Step by Step Guide: Instant Pot Red Beans and Rice

Prepare the ingredients for cooking red beans and rice in Instant Pot.

Tools for Instant Pot Red Beans and Rice

• Instant Pot Electric Pressure Cooker
• Wooden Spoon
• Pyrex Measuring Cups
• Mixing Bowl

Soak Dried Red Kidney Beans

*Note: If you’re using canned red kidney beans, skip this step. Just drain and rinse the red beans before cooking.

A. Overnight Soaking Method (Recommended):

Place 1lb (454g) dried red kidney beans and 1½ tbsp (25g) fine table salt in a large container. 

Pour 6 cups (1.5L) cold water in the container and give it a few stirs. Soak beans overnight for at least 8 – 16 hours.

*Pro Tip: If your house is very warm, place the container of beans in the fridge to avoid fermentation.

B. Quick Soaking Method:

*Note: If you’re short on time or forgot to soak the beans overnight, use this quick soaking method. But the result will not be as good as the overnight soaking method.

Place 1lb (454g) dried red kidney beans, 1½ tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in Instant Pot Pressure Cooker.

Close lid and Pressure Cook at High Pressure for 0 minute + 30 minutes Natural Release.

*Pro Tip: No matter which method you use, rinse red beans under cold running water and drain well before using.

Saute Sausages

First, press “Saute” button to “Sauté More” function to heat up Instant Pot. 

It’ll switch to “ON” on the screen.

Wait until the indicator says “HOT” (takes roughly 8 minutes).

*Pro Tip: Make sure Instant Pot is as hot as it can be in order to induce a maillard reaction.

Now, add 2 tbsp (30ml) olive oil or vegetable oil and 1lb (454g) sliced sausages in Instant Pot, then saute for 4 minutes.

Saute Onions & Spices

Add diced onions, green bell peppers, and celery in Instant Pot, then saute for 3 minutes. 

Add in minced garlic, 3 bay leaves, ½ tsp (0.4g) dried thymes, ½ tsp (0.5g) dried oregano, 1 tsp (3g) smoked paprika, and ½ – 1 tsp (1.2g – 2.4g) cayenne pepper, then saute for another minute.

*Spicy Level Tip: This dish’s spicy level will depend on your sausage, smoked paprika, and cayenne pepper. Adjust how much cayenne pepper to use according to how spicy you want your red beans and rice to be. We used ½ tsp (1.2g) cayenne pepper and it was close to medium spicy.

Deglaze Instant Pot & Add Soy Sauce

Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot (as shown in below photo).

Add 2 tbsp (30ml) regular soy sauce in Instant Pot, then give it a quick mix.

Pressure Cook Red Beans and Rice

Push all ingredients to one side, then add in the soaked & well-drained red kidney beans.

Give everything in Instant Pot a quick mix so all ingredients are thoroughly mixed.

Pour 3½ cup (875ml) unsalted chicken stock in Instant Pot.

Make sure all the red beans are fully submerged in the stock.

Finally, add 1lb (454g) smoked pork hock in Instant Pot, and push it down so it’s mostly submerged in the liquid.

*Pro Tip: If you’re using more than 1lb of smoked pork hock, cut the pork hock into two halves. 

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

• Pressure Cooking Method: Pressure Cook at High Pressure for 20 minutes + 20 minutes Natural Release 

After 20 minutes, release the remaining pressure by turning Venting Knob to Venting Position.

When Floating Valve drops, open the lid carefully.

*Note: When the Instant Pot is natural releasing, it’s a good time to start cooking the rice. If you have two Instant Pots, here’s our Instant Pot Rice Recipe.

Thicken & Shred Pork Hock

*Note: It’ll look a bit too watery at first, that’s normal!

Use the “Saute” or “Saute More” function to bring the red beans back to a simmer.

Find and discard the 3 bay leaves in Instant Pot.

Place pork hock in a large mixing bowl, then shred the meat with 2 forks.

While you are shredding the pork, thicken the gravy by simmering the red beans until desired consistency (For Reference: ~5 to 10 minutes). Stir occasionally. 

Place shredded pork hock back in the Instant Pot.

Finally, don’t forget to taste the Red Beans in Instant Pot, then adjust the seasoning accordingly.

*Pro Tip: For reference, we added roughly 1 – 2 pinches of salt to open up the flavors & season the dish properly. 

Serve Instant Pot Red Beans and Rice

Add rice in a serving bowl, then drizzle the delicious Instant Pot red beans beside or on top of the rice.

Garnish the Instant Pot Red Beans and Rice with some freshly chopped cilantro, then serve.

Enjoy this ultimate Creole comfort Instant Pot Red Beans and Rice! 🙂

How to Reheat Leftovers?

This Red Beans and Rice Recipe cooks roughly 6 – 8 servings. So, you might end up with some leftovers – depending on how hungry you are. hehe~

You can reheat the leftovers using the Pot-in-Pot Method: rice at the bottom, layer a steamer rack on top of the rice, then the red beans in an oven-safe container on top of the steamer rack – pressure cook both the red beans and rice in the same Instant Pot! 😀

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