Instant Pot Rice and Beans are perfect for an inexpensive, nutritious dinner that is ready in just 45 minutes! Juicy andouille sausage turns this recipe into a complete meal that will keep you feeling full for hours.
Instant Pot Beans and Rice
This Instant Pot Rice and Beans recipe is convenient, simple, and versatile! It’s kid-friendly and mild in spice while also being full of flavorful, easy-to-find ingredients. Even with the extra waiting time involved in Instant Pot recipes, you’ll be able to get dinner on the table in under an hour–Perfect for busy weeknights! Whether you’re feeding a family or just yourself, you’ll be able to savor every bite of this delicious, southern dish.
Don’t have an Instant Pot? Here’s the best red beans and rice recipe for the stovetop!
Why you’ll love this recipe:
- Cheap – Canned beans and white rice are cheap pantry staples that will keep for long periods of time, so you can stock up easily. Save even more money buy cooking dried beans or making homemade chicken stock.
- Balanced – You get a decent dose of protein, carbs, and fats without an overwhelming amount of calories in this classic recipe. It feels like cozy comfort food and will keep you feeling satiated for a long time.
- Meal Prep Friendly – Rice and beans reheats well in the microwave and can even stay hot for hours in a warmed thermos–Perfect for easy lunches! It can even be frozen up to 3 months, so you won’t waste a bite even if you can’t eat through the whole recipe in 3 days.
Red Beans and Rice Ingredients
Here’s a quick overview of what you will need for this Instant Pot recipe. You can find exact measurements in the printable recipe card at the bottom of the page.
- Andouille sausage – Sliced into 1/2″ coins. Traditionally you would make this with a smoked pork andouille sausage, but I used chicken andouille because it’s what I had.
- Canned red beans – Drained and rinsed. If you have dried beans, simply cook them before using. If you don’t have red beans, you could use kidney beans or cannellini beans instead.
- White rice – You want a long-grain white rice for this recipe. I don’t recommend substitutions as different rices require different cooking times.
- Red bell pepper, Yellow onion, and Celery stalks – Diced. Feel free to use a green bell pepper instead of a sharper flavor. You can swap out the yellow onion with a white onion for a stronger onion flavor.
- Olive oil and Chicken broth – The oil is used for sauteing the vegetables, so feel free to use your preferred cooking oil instead (avocado oil, canola oil, etc.). Homemade chicken stock is a money-saving tip that will add TONS of flavor!
- Old Bay seasoning, Garlic powder, Dried oregano – You can use any Cajun seasoning blend in place of the Old Bay if you prefer.
How to make rice and beans in the Instant Pot
This easy meal is made so simple in a pressure cooker like the Instant Pot! Here’s a step-by-step guide to making this delicious, cheap dinner.
Saute veggies and sausage
Turn on the saute function of your Instant Pot and add in your olive oil. Pour in the chopped bell pepper, onion, and celery, then cook for 2-3 minutes, stirring occasionally so everything cooks evenly.
Add the sausage and continue to saute for 2-3 minutes.
Stir in the broth and spices, making sure the flavor is well distributed. Finally, pour in the rice and give it a good stir. Press cancel on the Instant Pot (ending the sauteing), then close the lid.
Pressure cook for 4 minutes. Allow the pressure to naturally release for 15 minutes, then release any remaining pressure by carefully opening the vent.
Add in beans
Once all pressure has been released, open the lid. Stir in your drained, rinsed canned red beans. Allow the beans to naturally warm up for a few minutes, then serve!
What to serve with rice and beans
For garnish, try a sprinkle of fresh herbs or greens onions or a little fresh cracked pepper and finishing salt. With the addition of andouille sausage, this meal is pretty complete without adding any side dishes! If you want to stretch the meal further, try this Air Fryer Corn on the Cob and some Jalapeno Cornbread.
More sides for beans and rice with sausage:
Storage and Reheating Tips
- Allow it to cool – For the best reheated leftovers, allow the rice and beans to cool completely before closing them up in a container. Residual heat will turn into condensation, adding more moisture in the dish.
- Refrigerate – Place your leftovers in an airtight container and store them in the fridge up to 3-4 days. Package in individual containers so you have an easy plan for lunch!
- Freeze – If you’re planning meals for later, you can place your cooled leftovers into a freezer bag. Press out as much air as possible (protecting your food from freezer burn), label the bag, and freeze. You’ll get the best taste and texture if you enjoy it within 3 months (and thaw it overnight in the fridge before reheating).
- Microwave – Place an individual portion into a microwave-safe bowl and blast at 50% power in 1-minute intervals. Stir, then repeat until heated through.
If you like this easy meal, you’ve got to try these dinner recipes!
- Instant Pot Chicken and Rice – Enjoy a great healthy meal of chicken, rice, peas, and carrots made deliciously tender with the pressure cooker!
- Cajun Chicken and Potatoes – Let the slow cooker do all the work in this easy dinner recipe. We saved even more money by using a whole chicken!
- One Pan Mexican Chicken and Rice – This recipe calls for just 5 basic ingredients, and it’s ready in just 30 minutes! Perfect for a weeknight, and there’s barely any cleanup.
- Instant Pot Sausage and Cabbage – If you want the same delicious, Southern vibe but you want to save on the carbs or you found cabbage on sale, this is the perfect recipe for you.
- One Pan Pork Chops and Veggies – Such a classic, simple dinner that feels like comfort food! Roast potatoes, carrots, and brussels sprouts are perfect with the crispy pork chops!
- 2 tbsp olive oil
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 celery stalks, chopped
- (12 oz) andouille sausage, sliced into ½ inch coins
- 2 cups chicken broth
- 2 tsp Old Bay (or other all-purpose seasoning blend)
- 1 tsp garlic powder
- 1 tsp dry oregano
- 1 cup white rice
- 1 15 oz can red beans, drained and rinsed
- Heat the oil in your Instant Pot using the saute function. Add the bell pepper, onion, and celery and saute for 2-3 minutes.
- Add the sausage and continue to saute for 2-3 minutes.
- Stir in the broth and spices.
- Add the rice and stir. Press cancel on the Instant Pot and then close the lid.
- Pressure cook for 4 minutes, then allow for a 15-minute natural release. Once the natural release is complete, release pressure using the venting knob.
- Open the lid and stir in the red beans. Serve!
- This recipe took 10 minutes to reach full pressure in my Instant Pot.
- You can use a cajun blend or your favorite all-purpose spice blend instead of Old Bay.
- Any andouille sausage can be used in this recipe. I used chicken andouille.
- Store leftovers for up to 3-4 days in the refrigerator.
Serving Size:1/4 recipe
Amount Per Serving: Calories: 543Total Fat: 16.2gCholesterol: 69.7mgSodium: 1267.5mgCarbohydrates: 68.7gNet Carbohydrates: 59.9gFiber: 8.8gSugar: 5gProtein: 30.1g