Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Classic red beans and rice recipe. This recipe is best when not rushed, but in a pinch it can be done in an electric pressure cooker. The pressure cooker will allow you to skip soaking the beans, saving an hour or more. If cooking for kids, I recommend leaving out the cayenne and using a mild sausage, such as kielbasa, instead of the andouille. Serve over rice and garnish with scallions.


Recipe Summary

40 mins
1 hr 5 mins
15 mins
2 hrs
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon; cook until the fat is fully rendered and the bits begin to crisp, 5 to 8 minutes. Add onion, green bell pepper, and celery; cook until starting to soften, 6 to 7 minutes. Stir in garlic, paprika, thyme, cayenne pepper, black pepper, and bay leaves; cook until fragrant, about 1 minute.

  • Stir chicken broth and red beans into the pressure cooker. Add water, filling the pressure cooker no more than 1/2 full. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in sausage, vinegar, salt, and pepper. Close and lock the lid; select high pressure and cook for 5 minutes more. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Cook's Notes:

One onion is about 1 cup chopped fine; 1 small green bell pepper is about 1/2 cup chopped fine; and 1 celery stalk is about 1/2 cup chopped fine.

Go light on the salt, since different sausages will release varying amounts of salt into the broth.

This recipe can also be made on the stovetop. Soak the dried beans for at least 8 hours and up to 24 hours. Saute the bacon, vegetables, and seasonings before stirring in the soaked beans and broth. Bring to a boil and simmer until beans soften and the liquid starts to thicken, 45 minutes to 1 hour. Add sausage, vinegar, salt, and pepper.

Nutrition Facts

656 calories; protein 39.5g; carbohydrates 76.6g; fat 21.9g; cholesterol 51.5mg; sodium 2604.7mg. Full Nutrition