Red Beans and Rice

Red Beans and Rice

The Instapot – my husband purchased one for us a few months back and I have to tell you I was very skeptical and scared of it, all at the same time. It’s quite a monster of a machine but once you get to know it, it’s a blessing in disguise. I love it now and am seeking new recipes specifically to cook using my new kitchen friend.

Case in point, this delicious Red Beans and Rice. The beauty of this recipe and with using the Instapot is that you don’t have to soak the beans. YES! And the end result is a tasty very flavorful dish that you will crave

So, if you come home from a hard day at work or a long day of play, you can whip of this warm and delicious meal within an hour. YES!

Get your ingredients so you’ll be ready and have that Instapot on standby!

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Red Beans and Rice


  • 1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
  • 1 heaping cup diced ham
  • 4 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 4 ribs celery, finely diced
  • 1 medium green bell pepper, chopped
  • 1 bunch green onions, chopped, divided
  • 1 pound dried red beans (preferably New Orleans Camelia brand)
  • 3 cups chicken broth
  • 3 cups water
  • 1 teaspoon black pepper
  • 2 teaspoons Cajun Seasoning
  • 3/4 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3 bay leaves
  • 1 cup salsa
  • 1/2 cup fresh chopped parsley, chopped
  • Cooked white long-grain rice, for serving
  • Hot sauce, for serving


  1. Rinse beans and remove any small dirt or withered beans. Set aside. (You do not need to soak them).
  2. Turn Instant Pot to saute setting. Brown the sausages in 1 tablespoon of oil until browned on both sides. Remove to a plate.
  3. Add remaining oil to the pot, then add garlic and onions. Sauté over medium heat until onions become transparent. Add celery, bell pepper, and half of the green onions and sauté for 5 minutes.
  4. Add red beans, black pepper, Cajun seasoning, thyme, oregano, bay leaves. Add water and chicken broth.
  5. Set on MANUAL/HIGH Pressure for 55 minutes, followed by a 15-minute natural release.
  6. Remove bay leaves. Spoon 1 ½ cups of the mixture into a bowl, mash until smooth (or use a food processor) and stir back into the pot. Add salsa, parsley, sausages and diced ham.
  7. Simmer on SAUTE for 15 minutes, or until desired thickness.
  8. Taste and adjust seasoning. Add up to 1 cup more water or broth if beans seem too thick.
  9. Serve over white long-grain rice. Top with remaining chopped green onion, and season with hot sauce, if desired.
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