I had a very “Louisiana” day yesterday. I made a big pot of red beans during the day and then went to a crawfish boil at night. :P I was craving red beans, so I thought it was a good opportunity to try making them in my pressure cooker. Red beans are a super simple, flavorful, filling, and cheap meal, which is why they’ve been a staple food across the souther U.S. for generations. Beans are notorious for taking forever to cook, but with pressure cooker technology, these Pressure Cooker Red Beans can be finished in just about an hour! So, that pretty much makes them the perfect food, IMHO.
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What Kind of Pressure Cooker Should I Use?
I used my 7-1 Multi-Functional Instant Pot pressure cooker so that I could do the sauté steps all right in the same pot, but you can use any electric or stove top pressure cooker.
There are several other brands of multi-function pressure cookers on the market as well, such as this Cosori model that is a little less expensive and comes with a glass lid for when you’re using the slow cooker function.
If you’re using an old-school single-functin pressure cooker, just do the first couple of sauté steps in a skillet and then transfer everything to the pressure cooker when you add the beans, spices, and broth.
What is The Secret to Good Red Beans?
The secret to good red beans is to use some sort of smoked meat, like sausage or a smoked ham hock, and to cook the beans down until they’re so soft that they begin to break down. When the beans break down they turn the cooking liquid into a deliciously thick and creamy mixture that is absolutely delightful with rice. It’s a match made in heaven.
What Type of Sausage is Best for Pressure Cooker Red Beans?
If possible, use andouille sausage, but if you can’t find it in your area just use another variety of smoked sausage. Make sure it’s a smoked sausage, not something like Italian sausage. And if you don’t want to use meat at all, I made a pretty delicious (if I do say so myself) Vegan Red Beans and Rice a few years back. No pressure cooker? No problem. Here is my recipe for regular stove-top Louisiana Red Beans and Rice.
What to Serve with Red Beans
Rice, of course! But no, there are other options, too. Want a real comfort food experience? Serve up your red beans with some Mac and Cheese or Cornbread. Yummmmmmm.
Pressure Cooker Red Beans
Servings 6Ingredients
- 1/2 lb smoked sausage (like andouille)* ($1.60)
- 1 Tbsp olive oil ($0.13)
- 1 onion ($0.37)
- 1 bell pepper ($0.98)
- 3 stalks celery ($0.24)
- 4 cloves garlic ($0.32)
- 1 lb dry uncooked red beans ($0.97)
- 1 tsp dried thyme ($0.10)
- 1 tsp dried oregano ($0.10)
- 1 tsp smoked paprika ($0.10)
- 1/4 tsp cayenne ($0.02)
- Freshly cracked black pepper ($0.05)
- 3 cups chicken broth ($0.39)
- 2 cups water ($0.00)
- 3 green onions, sliced ($0.20)
- 6 cups cooked rice ($1.13)
Instructions
- Slice the smoked sausage into medallions. Add the olive oil and sliced sausage to the multi-function pressure cooker or a skillet and sauté the sausage until it is brown on both sides (about 5 minutes). Once the sausage is well browned, remove it from the pot with a slotted spoon.
- While the sausage is browning, finely dice the onion, bell pepper, and celery, and mince the garlic. After removing the sausage, add the onion, bell pepper, celery, and garlic to the pot and continue to sauté for another five minutes, or until the onions are soft and transparent. The moisture from the vegetables should dissolve the browned bits off the bottom of the pot.
- Rinse and sort through the beans to remove any bad beans or debris. Add the beans to the pot along with the cooked sausage, thyme, oregano, paprika, cayenne, some freshly cracked pepper (about 20 cranks of a pepper mill), chicken broth, and water. Stir to combine.
- Secure the lid on the pressure cooker and close the vent. Cook on high pressure for 35 minutes (either use the manual button or bean/chili button on the Instant Pot and increase time to 35 minutes), then let the pot naturally release pressure as it cools. Test the beans to make sure they’re extremely soft. If they’re not soft yet, re-secure the lid, close the vent, and cook for an additional 20 minutes on high power.
- Once the beans are very soft, stir and smash the beans agains the side of the pot with the back of a large spoon until the liquid thickens. Taste and add salt as needed (start with a teaspoon and add more until the flavors pop).
- Add about 1.5 cups of red beans to a bowl, top with 1 cup rice and a sprinkle of sliced green onions.
See how we calculate recipe costs here.
Equipment
- Instant Pot
- Chef’s Knife
- White Cutting Boards
- Liquid Measuring Cup
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Want more Instant Pot recipes? Check out my Pressure Cooker Chicken and Rice!
How to Make Red Beans in an Instant Pot – Step by Step Photos
Start by slicing 1/2 lb. smoked sausage into medallions. Use andouille sausage, if possible, but if you can’t find it in your area, use another type of smoked sausage. Add the smoked sausage to the pot with 1 Tbps olive oil and sauté until the sausage is browned. If your pressure cooker does not have a sauté function, you can do this part in a skillet.
While the sausage is browning, finely dice one onion, one green bell pepper, and 3 stalks of celery. Mince four cloves of garlic. Remove the browned sausage from the pot and add the onion, bell pepper, celery, and garlic.
Continue to sauté until the onions are soft and transparent. The moisture from the vegetables should dissolve all the browned bits off the bottom of the pot.
Rinse 1 lb. red beans and sort through them to remove any bad beans. Add them to the pot along with the cooked sausage, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp smoked paprika, 1/4 tsp cayenne, and some freshly cracked pepper.
Finally, add 3 cups chicken broth and 2 cups water. Stir to combine. Secure the lid on the pot and cook on high pressure for 35 minutes (you can either use the manual or bean/chili buttons on the Instant Pot, then increase the time to 35 minutes).
After cooking at high pressure for 35 minutes, let the pot cool and release pressure naturally. Open the pot and test the beans for tenderness. You want them to be extremely tender and breaking down so that they make the liquid thick and creamy once you start stirring. If they’re not soft just yet, simply put the lid back on, close the vent, and set to high pressure again for another 20 minutes. If your beans are having a hard time softening, it’s most likely due to hard water or old beans.
Once the beans are very soft, stir the pot and smash the beans against the side of the pot as you stir. The starches from the beans will begin to turn the liquid into a nice thick sauce. Finally, taste the beans and add salt as needed. With dishes like this you absolutely will not taste all the flavor notes until it is seasoned well with salt. The chicken broth will add some salt, but you’ll most likely need to salt it at the end as well. Start with a teaspoon and add more as needed (the total amount will depend on the type of broth you used and your individual taste buds).
To serve the red beans, place about 1.5 cups in a bowl and top with a cup of cooked rice. Sprinkle sliced green onions over top. Don’t skip the green onions, either! They give the dish a blast of freshness that really brings it all together. :)
The way that rich sauce coats the rice is just so MMMM-mmmm!
I doubled this recipe, which forced me to change the method a little. I pre-soaked 2lbs of beans with 1 tsp baking soda to ensure they got soft. I followed everything according to instructions until it came time to cook the beans. I only cooked them with about 1/3 the veggies and none of the sausage. I put the leftover veggies and sausage into a large pot on the stove to simmer and only cooked the beans 20 minutes. They turned out buttery soft. I also added filé powder because I was just taught not to leave that out of red beans and rice. It was amazing! Will definitely be making it again. Thanks!
This is incredible. Only changes I would make would be to do a full pound of sausage, and I added a few shakes of very hot chili flakes for extra spice because we like it.
Flavor profile is so nice, sausage browned ahead is great too.
Can I double this recipe for a huge group dinner? I have the largest instant pot.
Probably! I bet it will take longer to come up to pressure and come back down, though, since there is a larger volume of food to heat.
Delicious and simple red beans and rice every time. To reduce the chance of firm beans, I soak the beans in warm water while preparing everything else and pressure cook for 40 minutes. It’s easy to get impatient and not let the cooker naturally release pressure but it’s worth it.
A quick soak for the beans is a great idea. The first few times I made this, I poured them in straight from the bag and always ended up with a few crunchy beans at the end – floaters, I guess. Now I soak them for as long as I have (sometimes just the time for prepping and cooking everything else, like you) and they come out creamy and perfect every time.
This came out great! I have the big instant pot and out of paranoia I added too much water due to the comments. In 35 minutes the beans were soft and delicious, but I had all that extra liquid and it was a little diluted tasting so I transferred the beans to the stove top to reduce the liquid for about 25 more minutes, they are now perfect!! Next time I will just follow the recipe :)
Hello! I tried this recipe twice already and for some reason I think I like the stovetop version more even though it’s a little more work, and I always have to cook them the extra 20 mins… but I’m not giving up! Just wanted to ask, is there a reason why we’re using half of the andouille sausage and no parsley compared to the stovetop one? Would if be ok if I used the whole 12-14oz? I have a bigger pressure cooker and room wouldn’t be a problem I think… Please let me know your thoughts. I love your recipes!!
Yes, you can definitely use more sausage and add parsley, if you prefer. :)
For vegetarians who might be wondering, I tried this with a package of Field Roast Italian Sausage (I wanted to get the Mexican Chipotle version, but they were out of stock). Despite that, I made it as the recipe instructed and it is soooo delicious.
I’d say that it’s quite salty (without adding salt), I’d imagine due to my choice of fake meat and using Better than Bouillon Vegetable. In the future I’ll probably slightly lessen the amount of broth and/or “sausage”, and that’ll probably take care of it (I like salty, so it wasn’t ruined).
Another Budget Bytes recipes in my regular rotation! I practically only cook from here these days, thanks for all the great recipes.
Hi can a father just add uncooked rice and extra water, to this recipe at some point to have it all mixed together, using the 1 pot? Kids love rice and I would like to make a lot of food for the family all at once. Using a 8 quart instant pot
This is easy to make, with ingredients that I had on hand (had a different type of smoked sausage and a yellow bell pepper that I used). Thank you so much!! Loved reading through the details and looking at the step by step pictures. Loved the fact that you included links to the other recipes you made, like the cornbread and vegetarian version, and I’m looking forward to exploring your other recipes and trying some out. Ah, and not to forget, the price info is cool 😎 thanks so much for all these details!!
Thank you so much Del!
This simply didn’t work for me and I’m sure it’s pilot error. I used a Presto pressure cooker (the old manual kind). I followed the directions exactly. Once in the crockpot, I let it cook under pressure for 35 minutes. Sure enough, beans weren’t done. So, per the directions, I put it back on for 20 more. Result? Burned. Badly. Half of it so burned, it was caked together. The beans…were still…not done….despite everything being burned…after 55 minutes of cooking under pressure.
Suggestions? It’s so frustrating trying to find recipes made for Insta Pots and using a classic pressure cooker and making them work.
How much liquid was in the pot when you opened it after the first 35 minutes? I’m wondering if it needed more added. Also, were your beans new? I’ve heard that if beans are old they won’t soften no matter how long they are cooked. A really great resource to check out for pressure cooking (both manual and Instant Pot) is Hip Pressure Cooking. They have all sorts of troubleshooting articles, and articles about converting recipes, so you might find some more nuggets of helpful info there.
Love red beans and rice and love my pressure cooker! I have a 1954 Presto pressure cooker and it’s my best pot! This recipe is delicious. I added 2 bay leaves ’cause that’s the way Mama did it and I love bay. Love Beth’s website and recipes; I’ve never tasted a bad one!
This was SO GOOD. Plus, I calculated only 2 Weight Watchers SmartPoints (not including the rice) when using 6.5 ounces of Butterball Everyday Hardwood Smoked Turkey Sausage, and all other ingredients as listed. I had it for dinner, and I’m taking it tomorrow for lunch!
I did use kidney beans because I like them better, and it took the full 55 minutes. Thanks for a(nother) great recipe, Beth.
Love this! Made if once and froze leftovers which lasted for months. Making more today! A forever favorite.
I made this last night! It came out so good. My first time using my instapot and this is super easy to use and great for making batches to freeze later.
Currently in my instant pot and my house smells so good!! This is a solid red beans recipe and I know it’ll taste delicious.
Side note: why oh why did I fight the instant pot craze for so long?? unsoaked red beans in 45 minutes??
Came back to say that this was hands down my best batch of red beans (and I’ve cooked a lot of delicious red beans over the years!). It was extra saucy and rich. I did have to bump up the time. Next time I will set it on high pressure for 55 minutes.
Does this recipe free well?
Yes, it freezes great. :)
Looks very appetizing, thanks!
However, if I don’t have a pressure cooker or a slow cooker, do you happen to have the amount of liquid I’d have to add and how much longer I should cook it?
Thanks in advance, Beth.
Here is my stove top version of red beans and rice. :)
I tried to give it 5 stars but couldn’t.
I’ve made this recipe alot, I just keep
forgetting to comment
In the ingredient list you call for red beans, but in the photo it looks like you’ve actually used red kidney beans. I’d like to know which beans you used. Red beans or red kidney beans?
You can use either. :) Kidney beans will stay more intact and small red beans will break down a bit more and give a more creamy result.
Not sure where your numbers come from, but the price estimate is well off the mark.
$1.89 per per pound would be more like it for the sausage, and that’s if you get a screaming deal!
Chicken brorh cost more like $0.99 per cup
Etc
Food cost varies by location, and she’s noted on other recipes that she uses Better Than Bouillon for her chicken broth, which cute down on the cost. Homemade broth would also help reduce cost.
I’m not sure where you are shopping. I get about 25 broth cubes for 1.89. If I want ready-made broth, I can buy a 4 cup carton for 1.79–not anywhere close to .99/cup. Also, she states it is 1.60 for a half a pound, which is 3.20 for a pound.
Assuming you have olive oil, the spices, and rice in your cupboard, this is a very cheap meal.
I spent .22 on the broth, .39 for the celery, I bought 12 oz of sausage for 1.99, a bag of onions for 1.49 (it had 5 onions in the bag, I used one, so that breaks down to .30). I bought three bell peppers for 1.99, costing me .66 for a green pepper. Green onions were .89 for a package, so using about .08 worth. My store was out of dry beans, so I bought two cans of red beans for .55 each. If I use her number for spices and rice (I already had them on hand) it comes to 5.98 for the whole recipe, which is less than her total.
Do a little bit more research next time.
I have to agree with the original estimate for the cost of this meal. Of course, depending on where you shop, the cost could be higher but there are ways to make this exact meal for this cost listed. We buy all of our staples at low cost/discount groceries significant savings
I’ve made this a few times and it’s delicious. However, the first few times I had to cook them an additional amount of time to get the beans done. This time, I cooked them on high pressure for 50 minutes from the get go and many of the beans are still hard and uncooked. What might I be doing wrong? I do live at about 5000 ft above sea level if that makes a difference. Thanks for any advice!
Hi Casey, that is definitely mysterious! I would guess that the high altitude would require longer cooking times, but I’m not sure what might be accounting for the difference between the first few times that you made it and the most recent attempt.
In Louisiana, we presoak our beans. Place your beans is separate bowl and fill with water about 1/4 in above beans and cover with a towel. Set aside on counter 2 to 3 hours before cooking. The beans will expand a bit and begin to open. This decrease your your cooking time. This may solve your altitude issue.
The altitude makes a difference, yes. And while you may have been setting your pressure cooker for a total of 50 minutes, during the time the pot comes up to pressure and releases pressure is still cooking time. If you let the pot cool and release naturally before checking and cooking longer, your beans will have extra time on the heat and under some pressure. I would suggest longer than 50 minutes. Or, if the stopping and stirring helps make he beans cook more evenly, it might help to do the cooking in two pieces. I hope this helps!
Thank you so much for this recipe, Beth! This was perfect. Only change I made was that I used a cup of beer, replacing one of the cups of water, and cooked it straight for 45 minutes on high pressure. Beans were creamy and the whole thing was rich and savory! I can’t wait to make this again!
This was delicious! My only comment is that it took 20 minutes longer than 55 minutes to cook ):
I tried this tonight in my instant pot and the beans dried on the bottom and I read reviews on other sites to add 8 cups of water for 1lb of beans, otherwise i dont know what went wrong, would try using the manual next time.
It sounds like maybe the steam valve got stuck and didn’t close when the pot started to boil. This happened to me once and the bottom of what I was cooking burned. Always make sure that little silver float tab floats up to stop the steam from escaping as it’s cooking. That allows the pressure to build inside the pot. If that doesn’t happen, the heat element on the bottom of the pot will stay turned on because it will keep trying to reach pressure.
Are the beans you used dried, or wet (canned/pre-soaked)?
Dry, uncooked as stated in the ingredients list, and soaking is not needed with the pressure cooker.
I’m an 80 yr. old senior that loves to cook. Always looking at different web site recipes.. Somehow I got lucky and stumbled onto yours.. Love your content and presentation. Job well done. Thanks
Thank you, Joe!
If I soak the beans overnight, does that change anything about how I should follow the recipe?
You’ll definitely need less liquid in the pressure cooker and maybe even less time. I’d need to test the method to offer more detailed suggestions, though.
Hi! Do you think I could make the Pressure Cooker Red Beans in a slow cooker? Thank you for taking your time to do this site! We’re a single income active enlisted military family with 3 kiddos. We’re always on a tight budget and this is one of my go-to places to find recipes because they’re not just cheap, but tasty and have a lot of healthier options.
Never mind, I just saw a comment about this same question.
Yes, we Cook our red beans all the time in a slow cooker! I add in the beans, seasonings, water to cover plus 2 cups of water just to make sure it doesn’t go dry, I fry and drain the oil from the sausage and put in fridge…I don’t like the texture of the sausage after it sits in water all day…I add the sausage to the beans as soon as I walk in the door..they heat up and stay firm. Make your rice ahead of time and you have a quick meal! Happy eating!
I do not have an insta pot, I have a pressure cooker!
One thing of note, you can also do the saute steps in an old fashioned stove top pressure cooker without any problem at all! Just add liquid, get all the browned bits loose and fit the lid. Super easy. In my mom’s house we’ve been doing that since I can remember (meat, soup, potatoes, everything).
If I were to make this in a cast iron pot and slow cook it, would I have to change anything about the amount of liquid?
It should be about the same, but it’s hard to say without testing that method.
I’ve made a few bean and sausage dishes in my Instant Pot a few times and I just don’t like how the sausage comes out. It seems mushy and flavorless, but the broth is divine with all that sausage flavor. Do you think it would work if I add the sausage back in after the pressure cooking is complete to keep the texture and flavor of the sausage? Do you think the brown bits in the bottom of the pan from browning the sausage will be enough to give the broth that delicious sausage flavor?
Maybe try cooking the sausage and the veg in some bacon grease if you’ve got it, for extra flavor. And if you want to go even further, grab a ham hock at the store, and cook the beans with that in there. Then you’ll get lots of flavor and can leave the sausage out until after the beans are cooked.
I actually ALMOST used that method. I do think that the grease and browned bits would be enough flavor. And, when you stir the sausage back in at the end, you can let them heat through and that should infuse more flavor at that point, too. :)
Thank you Beth, I am going to give it a go with this method of adding the sausage back in. I will let you know if the sausage grease and brown bits was enough.
Might there be an easy way to modify this for a slow cooker?
Unfortunately it’s not recommended that you cook kidney beans in slow cookers because they contain a molecule that can be toxic and cause gastric distress. Beans in the kidney bean family need to be hard boiled for at least ten minutes to break that compound down and slow cookers usually only get up to a simmer.
Would canned red beans work just as good (having in mind I’d surely need to reduce cooking time)?
You’ll need to reduce cooking time AND the cooking liquid quite a bit. In fact, since canned beans are already cooked, you really don’t need to do it in a pressure cooker. It would be faster and easier to just do it on the stove top. :)
Yes! Beans take forever to cook. I think I should try out a pressure cooker. They sound so amazing. Anytime I hear red beans and rice though I automatically think of Mondays. Haha I wonder if that’s just a Louisiana thing..to always have that on Monday or if that is a real thing lol.
Yes Bean on Monday are a real thing in Louisiana, it started because monday was wash day and people needed a dish that was a start and forget until later.
This recipe is so adaptable (using what I already had in my kitchen), tasty, filling, and saved me from ordering takeaway. More importantly, I have a husband looking forward to leftovers tomorrow!
I used minced beef instead of sausages, dried soup mix (split peas, lentils, etc.) instead of beans, mushrooms instead of celery, and I used up an old (expired) sachet of taco spice that contained the herbs and spices in this recipe.
I make a version of this in my regular pressure cooker. I’ve found that you can still sauté everything in the cooker, add your beans and liquid, and then proceed as usual–no need to dirty another pan :)
Awesome!! Good to know. Thanks for sharing! :)
Red beans aren’t supposed to be pressure cooked. They are sorta toxic, so you boil them and pour out the water.. in a pressure cooker all the toxin stays in them
Got any source for that? Because that seems very false.
Oh? I included the cooking water when I added my beans back to the veggies.
From what I have read, pressure cooker temperature get hot enough to neutralize the toxin. Cooking them in a slow cooker not recommended.
I tracked down an FDA publication that half-agrees with you. Raw kidney beans contain a protein called phytohaemagglutinin that is toxic and “can cause you to have extreme nausea, severe vomiting, and diarrhea.” But, they say that the protein is destroyed by cooking at high temperatures, so there’s no need to dispose of the cooking liquid. They cite a study that showed the protein destroyed by 10 minutes of boiling, but recommend 30 minutes just to be sure. So pressure-cooking should be fine, but you wouldn’t want to do kidney beans in a slow-cooker that doesn’t ever reach boiling temps.
See page 254 of this: https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf
You seem fun
It’s more about the level of heat that deactivates the protein that is toxic. Slow cookers that heat beans to 180F or less can cause poisoning.
Temperatures above 180F cause conformational changes in the protein rendering it harmless. This is why you’re instructed to boil the beans for 10 minutes.
Pressure cookers that heat beans to much higher temperatures than boiling water will render the protein harmless quite quickly. It’s not necessary to pour off any liquid from the beans. This recipe is safe.
I’ve found that red beans done in my pressure cooker are those least likely to cause me gastric distress. I feel like it’s a temperature thing rather than toxins that need to be washed off.
Is this the same recipe as your regular red beans and rice?
Funny enough, I’m here to print the original red beans and rice recipe and you happen to have posted this yesterday. I’ve been cooking your recipe with a blend of pressure and regular cooked ingredients. I’ll post later how I do it, since I don’t have an Instant Pot.
Also, why are you in my head, lolz. Keep up the good work.
It’s very very similar, but not exactly the same. :)
Yeah, I compared the two and saw that this recipe omitted the green bell pepper. Do the bell peppers not do well in pressure cookers?
I ended up using the original recipe but forgot to add the chopped celery. :/ It still tasted good, though.
This recipe has a bell pepper in it too. :)
Yum! This recipe takes me back to my vacation in South Carolina. Love the aromatic Southern foods. Cannot wait to try this one.
I would be excited to see what else you do in your Instant Pot. I bought one and still haven’t used it.
I LOVE red beans and rice. Looks like I’ll have to make this recipe for dinner very soon. :-)
I’m not a fan of red beans and rice (New Orleanian blasphemy, I know), but my mama taught me how to make them anyway. Your recipe is nearly identical to hers, except she always uses sausage AND ham and she puts bay leaves in with the other herbs and spices.
And she always cooked them in a pressure cooker (a stovetop Magnalite pot with the the weight on top to create pressure that announced to the whole house that it was in use with that noise it made.)
Awesome recipe! I took a cooking class down in New Orleons a couple months ago and loved the food we made! This one looks like a winner too!
My mom is from N. Louisiana and this is probably her all-time favorite dish! I didn’t like it much as a kid, but as an adult I find myself craving it every now and again. Thanks for the memories, Beth :)