Instant Pot Red Beans and Rice with Sausage Recipe
Smoky and spiced, this Instant Pot Red Beans and Rice with Sausage is a hearty meal that’s easy to make and perfect for a comforting weeknight dinner.
Servings: 6 servings
Calories: 629kcal
Equipment
Ingredients
- 5 tablespoons unsalted butter divided
- 1 lb andouille sausage cut into 1/4-inch slices
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 stalks celery thinly sliced
- 6 cloves garlic minced
- 1 1/2 tsp kosher salt
- 1 tsp Cajun seasoning*
- 1/2 tsp ground black pepper
- 1/4 tsp dried basil
- 1/4 teaspoon dried parsley
- 1/4 tsp dried sage
- 1/4 tsp dried thyme
- 2 bay leaves
- 4 cup low-sodium chicken broth
- 1 1/2 cup water
- 1 lb dried small red beans OR dried kidney beans
- green onions (green parts only), thinly sliced for garnish, optional
Instructions
- Turn the Instant Pot on SAUTE mode. Once hot, add 3 tablespoons of butter. Cook the sausage until lightly browned. Add the onion, bell pepper, celery, garlic, salt, Cajun seasoning, black pepper, dried basil, dried parsley, dried sage, and dried thyme. Sauté for 5 minutes. Add the bay leaves and pour in the chicken broth, water, and beans.
- Place the lid on and lock. Turn the Instant Pot on MANUAL mode with high pressure selected for 42 minutes.
- Once cooked, allow the pressure to release naturally. This usually takes about 25–30 minutes.
- Open the Instant Pot and stir in the remaining butter. Let rest for 5 minutes before serving.
- Garnish with green onions if desired. Serve over white rice.
Notes
*Cajun seasonings vary in heat, so choose one that fits your taste. We used McCormick Gourmet Cajun Seasoning. The andouille we used had some heat, which worked well.
-To thicken the sauce, mash some of the beans with a potato masher or blend a portion with the liquid, then stir everything back together.
STORE Insta Pot Red Beans and Rice leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, FREEZE the cooled beans (without the cooked rice) in freezer-safe bags or containers for up to 2 months.
When REHEATING, thaw overnight in the fridge if frozen, then warm gently on the stovetop or in the microwave. Add a splash of broth or water to loosen the mixture if needed. For the best texture, make fresh rice when serving again.
Nutrition
Serving: 6serving | Calories: 629kcal | Carbohydrates: 54g | Protein: 35g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1270mg | Potassium: 1544mg | Fiber: 13g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 22mg | Calcium: 101mg | Iron: 7mg
