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Serving red beans and rice in a red bowl on a teal napkin.

Instant Pot Red Beans and Rice Recipe

Arlene Mobley - Flour On My Face
Instant Pot Red Beans and Rice Recipe made with dried beans and Andouille sausage for that spicy flavor of Louisiana. This no soak red bean recipe is done in about 45 minutes when you make it in the Instant Pot.
5 from 11 votes
Prep Time 15 mins
Cook Time 37 mins
Total Time 52 mins
Course Main Dish, Side Dish
Cuisine Cajun
Servings 6 Servings
Calories 307 kcal


  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 medium green bell pepper diced
  • 3 medium celery stalks diced about ½ cup
  • 2 tablespoons chopped garlic
  • 4 links andouille sausage cut into circles
  • 12 oz. dried red beans
  • 2 large bay leaves
  • 1 small bunch of fresh thyme or 1 teaspoon dried thyme
  • 8 cups chicken broth
  • 3 tablespoons cornstarch mixed with 3 tablespoons cool water
  • 2 cups cooked long grain white rice
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  • Before starting the Instant Pot Red Beans begin cooking the white rice so it is done by the time the red beans are pressure cooked.
  • Turn the Instant Pot on the saute setting and melt the butter. Once the butter has melted add the diced onion, diced bell pepper, and diced celery to the hot inner pot. Sautee for 1 minute. Add the chopped garlic and saute for a few seconds.
  • Add the Andouille sausage to the Instant Pot and toss with the vegetables.
  • Add the dried red beans, thyme and bay leaves to the Instant Pot stir to combine.
  • Pour the chicken broth into the Instant Pot and stir again.
  • Place the lid on the Instant Pot making sure it is secured properly. Set the pressure valve in the sealing position.
  • Press the manual button and set the time for 27 minutes.
  • Once the timer has gone off alerting the Instant Pot has finished pressure cooking the beans allow the Instant Pot to naturally release the steam 10 to 15 minutes.
  • Carefully remove the Instant Pot lid and hit the cancel button.
  • Press the saute button. Add the cornstarch and water to the Instant Pot. Bring to a boil and stir until slightly thickened.
  • Serve over cooked long grain white rice.



Serving: 1Bowl | Calories: 307kcal | Carbohydrates: 58g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1166mg | Potassium: 1102mg | Fiber: 9g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 42mg | Calcium: 83mg | Iron: 5mg
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