Red beans and rice that taste like you've spent the whole day in the kitchen come together in a fraction of the time with minimal fuss thanks to your Instant Pot ® or multi-functional pressure cooker.


Recipe Summary

10 mins
1 hr
20 mins
1 hr 30 mins
12 servings


Original recipe yields 12 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 oil and let heat about 30 seconds. Add sausage and cook for 5 minutes. Transfer to a plate using a slotted spoon and set sausage aside.

  • Add onion, bell pepper, and celery to the Instant Pot and cook for 3 minutes. Add garlic, Creole seasoning, thyme, and oregano; cook 2 minutes more. Turn pot off.

  • Add beans, broth, hot sauce, and bay leaf to the Instant Pot with the vegetables. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10 minutes for pressure to build.

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

  • Remove bay leaf from the pot and discard. Add reserved cooked sausage. Select Saute function. Cook, stirring frequently to mash some of the beans and thicken the mixture, for about 10 minutes. Turn off pot and let stand for 10 minutes.

  • Serve beans over hot cooked rice garnished with parsley and green onions.

Nutrition Facts

326 calories; protein 15.1g 30% DV; carbohydrates 41.2g 13% DV; fat 11.3g 17% DV; cholesterol 21mg 7% DV; sodium 815mg 33% DV. Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 2 stars
No Changes, didn't taste like I'm use to. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
The beans did not get done enough for our family. Would probably soak them overnight if I try this again. Read More
Rating: 2 stars
No Changes, didn't taste like I'm use to. Read More