Instant Pot Red Beans and Rice

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My Instant Pot Red Beans and Rice has no soak time and is a faster twist on a classic New Orleans staple. It has creamy beans, smoked sausage, smoked turkey, the holy trinity, spices, and flavor. I've even taught this recipe on the Food Network, so say hello to your new favorite comfort food!

What do you eat red beans and rice with? Crispy Southern Fried Chicken, BBQ Chicken, Southern Fried Fish, Sweet Southern Cornbread, Buttermilk Biscuits, and Southern Sweet Tea.

Recipe Video:

As a New Orleans native, red beans and rice are a huge part of my diet; 8-year-old me might have mistaken it for one of the five major food groups. I know many kids get tired of eating the same dishes over and over, but those kids probably weren't from New Orleans.

One of the best food cities in the world, New Orleans is widely known for its remarkably delicious Creole cuisine. From gumbo and jambalaya to beignets and po-boys, one thing is sure: The Creoles know how to make comfort food. Red beans and rice were one of my all-time favorite meals as a kid, and they still are to this day.

I still remember walking in circles around the kitchen, trying to distract myself from the mouthwatering smells wafting from the pot. Red beans and rice was the kind of dish that took the entire day to cook, so you smelled it long before you could taste it.

With the Instant Pot, a new-age electric pressure cooker, meals have the same amazing flavors in a fraction of the time. Instead of needing to presoak beans and wait hours for them to cook, you can whip them up in just an hour and a half using unsoaked beans. If you don't have a pressure cooker or instant pot, use my stovetop red beans and rice recipe.

It took me seven years to finalize this red bean recipe. This version has beef bacon, beef smoked sausage, smoked turkey necks, red beans, bay leaves, the holy trinity (onion, celery, and bell peppers), and garlic. I also make my own red bean seasoning blend instead of Cajun seasoning.

One important note about my instant pot red beans and rice recipe is that I do not use the sauté setting. I cook my meats and vegetables in a skillet on the stove because, as a Chef, I like to control my heat temperature, and there's no way to increase or decrease the heat on the sauté setting in the pressure cooker.

One of the most important things is that your red beans need a little gravy. The gravy texture is made by smashing the beans. It is a crucial element of New Orleans red beans and rice; they're not supposed to be dry.

Serve it with a scoop of white rice, a sprinkle of green onion, and some crusty buttered French bread to soak up some of the sauce for the ultimate comfort meal.

Why are Mondays red beans and rice days?​

Monday became the dedicated day for red beans and rice because, in the 1800s, Mondays were laundry days. Washing clothes in the past was a labor of love, sometimes taking the whole day. 

Since you they were already boiling large tubs of water. It only made sense to cook red beans. Red beans and rice only require a little attention to prepare. They can cook low and slow the entire day.

Why use smoked turkey necks?

For some people, ham hock is a necessary part of this dish. For others, ham hocks make them undesirable for health reasons or diet. Ham hock adds a great flavor but is not the best for health since it's so fatty.

I use smoked turkey necks in my red beans instead of ham hock for a healthier version. Using smoked turkey necks still imparts the same smoky flavor ham hock adds but will also shred as they cook in the instant pot, giving us another meat option in this delicious red beans and rice pot.

Key Ingredients

There's a reason that red beans and rice are a staple in New Orleans, the smell of smoked sausage and smoked meats creates a delicious aroma in the home. The flavor is savory, smokey, and seasoned to perfection. Not to mention that it will feed a village.

Red Kidney Beans

Depending on your preference, you can use Camellia red beans or dark kidney red beans. One pound of dry beans will feed eight people; no presoak is needed for pressure-cooked red beans.

Holy Trinity

You will need a combination of onion, bell pepper, celery, and garlic for this recipe—the holy trinity of Cajun-Creole cooking.

Herbs and spices

I don't use Cajun seasoning or Creole seasoning in my beans. You'll need bay leaves, dried thyme, kosher salt, black pepper, garlic powder, cumin, and cayenne pepper to bring this dish to life.

Cumin

Cumin is not a common ingredient in red beans and rice. The spice compliments the smoky flavor of the smoked meats.

Smoked Sausage, Bacon & Smoked Meat

The types of meat used in red beans and rice vary from recipe to recipe, but I like to use beef bacon, smoked turkey necks, and smoked beef sausage. This combination adds a ton of incredible flavor to the dish. Andouille sausage is only sometimes used because most smoked sausage in Louisiana has excellent flavor. 

Worcestershire sauce

This ingredient packs a significant umami punch that adds rich, savory flavor and enhances the flavors of the rest of our ingredients.

How to Make Instant Pot Red Beans and Rice Recipe

Usually, when you make red beans and rice, you must soak them overnight to soften them. However, the benefit of making them in an instant pot or pressure cooker is you can skip that step and go straight into the pot with rinsed dried beans.

Heat a large skillet over medium heat, add oil and bacon, and cook for 5 minutes. Stir constantly until the bacon is brown and crispy, then remove it and set aside.

Add onions, bell pepper, and celery to the skillet, then cook for 2 minutes. Stir, then add the garlic, bay leaves, and thyme. Remove from heat and set aside.

Add the cooked vegetable mixture, red beans, turkey necks, sausage, worcestershire sauce, bacon, and water to an instant pot. Cover the lock lid, then press 'pressure cook on high pressure' and set the timer for 90 minutes.

While you cook the beans, combine the kosher salt, black pepper, garlic powder, cumin, and cayenne pepper in a small bowl.

After the timer goes off, let the pressure release and remove the lid. 

Once the beans are fully cooked, they'll be soft enough to smash. Take the back of your spoon and mash some cooked beans against the pot to make the beans creamy. You could also use a potato masher. Stir in the seasoning mix. 

Taste and adjust seasoning, then serve over cooked white rice, garnish with chopped parsley, green onions, and Louisiana hot sauce.

How To Store Red Beans and Rice

After the red beans cool completely, transfer to an airtight container. Place in fridge for 7 days. (If they last that long.) It's a New Orleans tradition to make a big batch and freeze half of it. After the red beans cool, transfer them to an airtight container—place them in the freezer for six months.

To reheat, heat a small or medium saucepan over medium heat, add red beans and 2-4 tablespoons of water or chicken stock, and cook until the mixture starts to boil, about 10 minutes or less.

Pro Recipe Substitution, Tips & Tricks

Here are the best practices, techniques, substitutes, and flavor builders you'll need for these delicious instant pot red beans and rice.

• Red beans taste better the next day because all the flavors have married. Of course, you can use brown rice instead white rice.
• If you cannot find Cameila red beans in your market, use dried light red beans; even small red beans will work.
• I don't recommend using olive oil since we're frying bacon and need an oil that can handle high heat, like avocado or canola.
• The benefit of pressure cooking the beans is you can skip the step of soaking the beans overnight.
• Make sure to use dried beans in this recipe, not canned beans. If you used canned beans pressure cook for 15 minutes on high.
• To make this dish extra thick and creamy, do as the New Orleanians do and smash some of the beans against the side of the instant pot after cooking them. A potato masher is excellent for this, but make sure you only smash it a few times. Do not use an immersion blender; you can puree too much of the beans and end up with soupy red beans.
• Make sure you wait until the end to season the beans. Seasoning at the end allows the herbs and spices to coat the beans better and prevents them from getting tough during cooking.
• For a pop of color, garnish with fresh parsley or chives before serving the dish.
• If you love spicy things like me, add a few dashes of your favorite hot sauce to the red beans before serving them.
• To make this dish vegan, leave the meat and swap the Worcestershire sauce for a vegan alternative. For added flavor, you can use vegetable broth instead of water.
• If you can't find smoked turkey necks, use smoked turkey legs, or wings instead.
• You don't need andouille sausage to make authentic red beans and rice. Use your favorite smoked sausage.
• There's no need to use chicken broth or vegetable stock because the amount of smoked meats in it will create a tasty broth.
• If you're not in a rush, you can let it naturally release so you can take your time; the beans will be fine.

Frequently Asked Questions

Here are answers to some of the most frequently asked questions about making instant pot red beans and rice:

How long to pressure cook dry beans in an instant pot?

Traditionally you soak red kidney beans in water overnight. Soaking red beans or any beans allows you to remove the acidic nature of beans which causes gas or bloating. However, the option is solely yours for this recipe because we're using an instant pot (pressure cooker). 

You do not need to soak the beans overnight. Put the dry red beans into the pressure cooker with enough water to cover them, bring them back to pressure, and cook for 90 minutes.

The times will vary depending on if you're cooking black beans, pinto beans, or black-eyed peas.

What if I don't have an instant pot?

If you don't have an instant pot, don't worry about it. If you have a pressure cooker use that. You can cook this dish in an 8-quart pot over the stove for two hours OR in a crockpot on low for 6 hours. You'll still get the same delicious flavors regardless of the type of pot you cook it in.

What's the difference between natural pressure release vs quick release?

There are two ways to release the pressure from your instant pot: natural pressure release and quick release. Naturally release means that you'll let the instant pot depressurize on its own without any help from you. With the quick-release method, you can immediately depressurize your instant pot by using the pressure valve or by manually turning the venting knob.

The main difference between quick and natural release is how much steam/hot water is released during each method. With the natural release, the instant pot has time to absorb some of that steam/water and replenish some of its liquid contents.

Can you cook rice and beans together in a pressure cooker?

Cooking rice and beans together in a pressure cooker is incredibly efficient. Traditionally, you would cook Jamaican rice and red beans (peas) together, but for New Orleans-style red beans and rice, you would cook them separately.

Can you overcook beans in a pressure cooker?

Yes, overcooking beans in a pressure cooker is possible. If cooked too long, beans may become mushy and lose their texture, leaving you with a soup mess. Ensure that your pressure cooker is on the right temperature, low or high pressure and that you follow the recipe as is. It's essential to follow the recommended cooking times.

Should beans be soaked before pressure cooking?

Typically, it's recommended to soak beans before cooking them to reduce cooking time and improve digestibility; it's not necessary for pressure-cooked beans. The pressure inside the pot makes the beans soft in half the time.

How long does it take to cook rice in a pressure cooker?

Cook time for rice in a pressure cooker or instant pot varies based on the type of rice. On average, washed white rice takes about 10-15 minutes, while brown rice might need 20-25 minutes. Not washing your rice keeps the starch on the rice, extending the cooking time. Always refer to your specific pressure cooker's guide for best results.

Do you have to soak your beans for red beans and rice?

Traditionally, it's recommended to soak beans overnight in water to make the beans soft and reduce the bloating (gas) that most people complain about having from eating beans. If you cook them on the stove or in a slow cooker. However, no soaking is needed if you cook beans in an instant pot or pressure cooker.

More New Orleans Recipes:

If you love New Orleans food, I know you'll love more recipes from my beautiful culture.

• Chicken and Sausage Jambalaya
• Crawfish Etouffee
• Chicken and Sausage Gumbo
• Grillades and Grits
• New Orleans Seafood File Gumbo
• Dirty Rice
• Baked Mac n Cheese
• Stewed Okra and Tomatoes
• Corn Maque Choux
• Pecan Pralines
• Beignets
• Hurricane Drink
• Mambo Daiquiri

Before You Begin

Before getting started, here are the steps I use to get organized.

Step 1: Review the recipe one time before you start cooking.

Step 2: Wash the red beans under water and remove any rotten beans.

Step 3: Measure everything out into individual bowls

Step 4: Start following the recipe and get ready for the best red beans and rice with smoked turkey ever.

So there you have it, the best New Orleans-style red beans and rice recipe I know. I hope you enjoyed this quick and easy instant pot red beans and rice recipe. If you have any questions about cooking or ingredients, please ask me below. Happy cooking!

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📖 Recipe

Instant Pot Red Beans and Rice with Smoked Turkey

Kenneth Temple

Learn how to make classic New Orleans Red Beans and Rice with Smoked Turkey in an instant pot! This recipe is easy to make and bursting with incredible flavors.

4.58 from 28 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine American, Creole, Soul Food, Southern

Servings 15 persons

Calories 448 kcal

Equipment

• Tools:
• 8-quart Insta-pot
• Chef knife
• Cutting board
• Large skillet
• Dry measuring spoons
• Liquid measuring cup

Ingredients

  

1x2x3x

• 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 red kidney beans, rinsed
• 2 bay leaves
• 1 teaspoon dry thyme
• 6 smoked turkey necks
• 2 lbs. smoked beef sausage, sliced medium
• 4-5 ½ 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, and cook for 5 minutes, stirring constantly until the bacon gets brown and crispy. Remove the bacon, add the onions, bell peppers, and celery, and 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 the lid, press pressure cook, and high pressure, and set the timer for 1 hour 30 minutes.
• After the timer goes off, release the steam, remove the lid, and stir in the kosher salt, black pepper, garlic powder, cumin, and cayenne. As you stir smash some beans with the back of a spoon to make the beans creamy. You can also use a potato masher. Taste and adjust seasoning. Serve beans with a scoop of cooked rice.

Video

Notes

Make Ahead & Storage

After the red beans cool completely, transfer to an airtight container. Place in fridge for 7 days. (If they last that long.) It's a New Orleans tradition to make a big batch and freeze half of it. After the red beans cool, transfer them to an airtight container—place them in the freezer for six months.

To reheat, heat a small or medium saucepan over medium heat, add red beans and 2-4 tablespoons of water or chicken stock, and cook until the mixture starts to boil, about 10 minutes or less.

Pro Recipe Substitution, Tips & Tricks

Here are the best practices, techniques, substitutes, and flavor builders you'll need for these delicious instant pot red beans and rice.

• Red beans taste better the next day because all the flavors have married. Of course, you can use brown rice instead white rice.
• If you cannot find Cameila red beans in your market, use dried light red beans; even small red beans will work.
• I don't recommend using olive oil since we're frying bacon and need an oil that can handle high heat, like avocado or canola.
• The benefit of pressure cooking the beans is you can skip the step of soaking the beans overnight.
• Make sure to use dried beans in this recipe, not canned beans. If you used canned beans pressure cook for 15 minutes on high.
• To make this dish extra thick and creamy, do as the New Orleanians do and smash some of the beans against the side of the instant pot after cooking them. A potato masher is excellent for this, but make sure you only smash it a few times. Do not use an immersion blender; you can puree too much of the beans and end up with soupy red beans.
• Make sure you wait until the end to season the beans. Seasoning at the end allows the herbs and spices to coat the beans better and prevents them from getting tough during cooking.
• For a pop of color, garnish with fresh parsley or chives before serving the dish.
• If you love spicy things like me, add a few dashes of your favorite hot sauce to the red beans before serving them.
• To make this dish vegan, leave the meat and swap the Worcestershire sauce for a vegan alternative. For added flavor, you can use vegetable broth instead of water.
• If you can't find smoked turkey necks, use smoked turkey legs, or wings instead.
• You don't need andouille sausage to make authentic red beans and rice. Use your favorite smoked sausage.
• There's no need to use chicken broth or vegetable stock because the amount of smoked meats in it will create a tasty broth.
• If you're not in a rush, you can let it naturally release so you can take your time; the beans will be fine.

Nutrition

Calories: 448kcalCarbohydrates: 48gProtein: 17gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 48mgSodium: 1096mgPotassium: 506mgFiber: 6gSugar: 1gVitamin A: 160IUVitamin C: 9mgCalcium: 51mgIron: 3mg

Keyword instant pot bean recipe, new orleans red beans and rice recipe, new orleans red beans and rice, red beans and rice, red beans and rice recipe

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