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Instant Pot New Orleans Red Beans

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Instant-Pot New Orleans red beans and Rice

New Orleans red beans and rice are a staple of the community. Now you can make one of New Orlean’s classic recipes with ease and in a shorter time, thanks to the instant pot or any pressure cooker. This instant-pot red beans and rice recipe is easy, delicious, and feeds an army.

Instant Pot New Orleans Red Beans

Instant-Pot New orleans Red beans cooking Tips:

Why do you season Beans at the end?

You’ll notice that I only season my beans at the end. Seasoning at the end helps the spices and herbs coat the beans better. Sometimes adding salt will make the beans toughen during cooking.

In the recipe video, I mentioned onion powder in the seasoning mix, there’s none in it, but it won’t hurt adding it.

How do I make red beans and rice thicker?

By smashing the beans against the wall of the pot to make the beans creamy and thicker. This creamy texture is a crucial technique to making New Orleans red beans. You only need to smash a few of them to achieve this incredible texture.

Is red beans and rice Cajun or Creole?

The Creoles are the reason why the world knows about red beans and rice. You will find red beans and rice in both Cajun and Creole households.

Why is Monday red beans and rice day?

Monday’s became the dedicated day for red beans and rice because in the 1800’s Monday’s were laundry day. Washing clothes in the past was a labor of love, sometimes taking the whole day. Red beans and rice don’t require much attention to prepare. They can cook low and slow the entire day.

Can I make Red Beans and Rice Vegan?

You can make red beans and rice vegan by omitting the beef bacon and turkey necks. Use a vegan sausage as a substitute for the smoked sausage and use a vegan Worcestershire sauce. Worcestershire contains anchovies.

Can you make ahead?

Absolutely! Red beans is one of those dishes that taste better the next day.

Freezer: Instant-Pot Red Beans and Rice: It’s a New Orleans tradition to make a big batch and freeze half of it. After red beans cool, transfer to an airtight container. Place in freezer for 6 months.

Fridge: Instant-Pot Red Beans and Rice: After red beans cool, transfer to an airtight container. Place in fridge for 7 days. (If they last that long.)

Reheating: Instant-Pot Red Beans and Rice: Turn on heat to medium, in a small or medium sauce pan, add red beans, cook until mixture starts to boil. About 10 minutes or less.

Instant Pot New Orleans Red Beans

Recipe Video:

How do you make red beans and rice from scratch?

  1. Turn on the heat to medium in a large skillet, add the oil and bacon, cook for 5 minutes, continually stirring until the bacon gets brown and crispy. Remove the bacon, add the onions, bell peppers, and celery, cook for 2 minutes, stirring a few times.
  2. Add the garlic, bay leaf, and thyme. Add the red beans, turkey necks, sausage, vegetable mixture, Worcestershire, and water to the instant pot. Cover and lock lid, press pressure cook, and set timer for 1 hour 30 minutes. After the timer goes off, remove the lid and stir in the kosher salt, black pepper, garlic powder, cumin, and cayenne. Taste and adjust seasoning. Serve beans with a scoop of cooked rice. 

Substitution Options:

Smoked Turkey Legs, Wings or Ham = Smoked Turkey Necks

Turkey Bacon, Bacon = Beef Bacon

Do not use canned red beans for this recipe.

what do you Eat with red beans and rice?

Menu Ideas:

This post has Amazon affiliate links. I get commissions for purchases made through links in this post.

Recipe:

Instant Pot New Orleans Red Beans

Insta-Pot Red Beans & Rice

Tips for success: Smash the beans against the wall of the pot to make the beans creamy. This creamy texture is a key technique of New Orleans red beans. You only need to smash a few of them to achieve this great texture. *YT- I mentioned onion powder in the seasoning mix, there’s none in it but it won’t hurt adding it.
5 from 14 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Creole
Keyword: red beans and rice
Total Time: 1 hour 30 minutes
Servings: 8 persons
Calories:
Author: Kenneth

Equipment

  • Tools:
  • Chef knife
  • Cutting board
  • Large skillet
  • Dry measuring spoons
  • Liquid measuring cup

Ingredients

  • 1 tablespoon oil
  • 5 strips bacon chopped medium
  • 1 large onion chopped medium
  • 1 bell pepper chopped medium
  • 3 stalks celery chopped medium
  • 8 garlic cloves chopped fine
  • 2 lbs. Camelia red beans or dark kidney red beans rinsed
  • 2 bay leaves
  • 1 teaspoon dry thyme
  • 6 smoked turkey necks
  • 2 lbs. smoked beef sausage sliced medium
  • 4-5 1/2 cups water
  • ¼ cup worcestershire sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon cumin
  • 2 teaspoon cayenne
  • To taste hot sauce
  • 3 cups rice cooked

Instructions

  • Turn on the heat to medium in a large skillet add the oil and bacon, cook for 5 minutes, stirring constantly until the bacon gets brown and crispy. Remove the bacon, add the onions, bell peppers, and celery, cook for 2 minutes, stirring a few times. Add the garlic, bay leaf and thyme.
  • Add the red beans, turkey necks, sausage, vegetable mixture, worcestershire, bacon and water to the instant pot. Cover and lock lid, press pressure cook and set timer for 1 hour 30 minutes. After the timer goes off remove lid and stir in the kosher salt, black pepper, garlic powder, cumin and cayenne. Taste and adjust seasoning. Serve beans with a scoop of cooked rice.

Notes

Normal cooking: Cook in a 8 quart pot, cook for 2 hours, stirring occasionally.
Crock pot cooking: Cook on low for 4 hours, stirring occasionally.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

31 thoughts on “Instant Pot New Orleans Red Beans”

  1. Heidi Flowers

    5 stars
    I love some red beans and rice, and with this way it was quick fast and very yummy 😋 for my tummy

  2. Dominique Dumas

    5 stars
    These red beans were the best i ever had. The bacon with tbe holy trinity elevated them to a new level. I love that mo gressy pork was used. Making again real soon.

      1. I wouldn’t have even put bacon in my beans. I’ve never heard of anyone in Nola do this, but I’ll give it a try ⚜️

  3. 5 stars
    I love a good instantpot recipe. Im not from NOLA but I live here and I also don’t have all Monday to make beans. This is IT!

  4. 5 stars
    Chef, as always, you had our stomachs feeling warm and full. The spice level was on point we even through some cornbread on that thang. #deliciousness

  5. 5 stars
    Omg, I just got finished and OMG!!!!! Thank you soooooo much!!!!! Its my first time ever making red beans and rice not from a box and it’s so delicious and I LOVE IT!!!!! Its soooo good and I’m not even over exaggerating!!!! TRY IT!!!!

  6. Can you point me to where to get smoked turkey necks…or a good substitute. I’d love to try this recipe! I love red beans and rice!

    1. Hey, I’m not sure where you live so pointing you to a location for smoked turkey necks will be hard. However, please check my substitutions options for great subs.

  7. Lakaisha Gray

    5 stars
    I cooked this on Monday and it was a hit. Now I can cook some mean red beans but this recipe added a new twist with loads of flavor. Thank you Chef this was awesome!!!!

    1. I use an instant pot and there’s only one option for pressure cooking. I would guess that if you’re using another pressure cooker high would be best.

  8. 5 stars
    Made these for the fam this past weekend- and WHEW!!! Amazing! Coming from Houston- with lotsa Nola flare, we’ve had many red beans n’ rice. These were super simple to make in the pressure cooker, and so flavorful!!! My go-to for sure!

  9. Pingback: 12 Comfort Food Recipes You Might Want to Eat Soon... - Crystal Holliday with The Holliday Collective

  10. Hi Kenneth!! I’m making this tomorrow. I don’t have my instant pot out, I believe it’s a 6 quart. I have (2) of everything. Sausage and beans., I’ll just add (1) of everything. I’m hoping it will be h good.

  11. 5 stars
    Laissez les bons temps! We just harvested our first ever crop of kidney beans, and while hunting for a good inaugural recipe, my husband came across this. Having lived in NOLA in the 80s, it’s been a long time since I’ve enjoyed red beans and rice. So not only was the dish perfectly delicious, it brought me back home to the Bayou! We made it vegan, using a dash of liquid smoke (wah… no bacon), a few more table spoons of olive oil, a couple tablespoons of Roast Garlic Better than Bouillon added to the water, and a Field Roast sage and garlic celebration roast. So easy a sooooo good! Thank you!

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