Red Beans and Rice in the Instant Pot





Spiced food is a stable for us in this house.  Also so is red beans and rice but we get so busy that I can’t watch and make all day long like I used to.  So I came up with an idea to make and my pressure cooker and I tried it.  It came ut so yummy that I am sharing my recipe with you.   

This will make enough 4-6 people and also great meal you can double and freeze for a later date.

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Ingredients you need


  • 1 Ham hock
  • 1 lb Sausage, smoked
  • 5 cups of Chicken stock or broth
  • 1 lb Beans, dried red
  • 3 stalks Celery
  • 1 green bell pepper diced up
  • 3 cloves Garlic
  • 1 Onion, large diced up
  • 2tsp of creole seasoning of your choice
  • dashes of salt and pepper
  • 1 1/2 cups of rice (3 cups cooked)
  • green onion (optional)

How to make

You will first add a little oil to the bottom of your pan 
Saute up your garlic, onion, bell pepper, and celery
Next, add in the rest of the ingredients other than rice and green onion
You will let cook under pressure for 50 minutes 
Once timer beeps simple let out steam quickly. 


Once all the pressure completely released you will remove the lid.
Add in your 1 1/2 cups of rice into the pressure cooker.  
Stir up with the beans.  
Then close the lid and then cook for another
12 minutes under pressure.  Once the timer goes off
you can do a quick release and then open once all the pressure is released.


[yumprint-recipe id=’7′]


  1. There are some slight variances between your instructions and your printed recipe. I just want to make sure I do it right.

    So, do you cook the rice in the IP the last 12 minutes or not?? The instructions say to cook for 50 minutes, then add 1 1/2 cups rice and cook for another 12 minutes.

    The printed recipe says to cook for 60 minutes, do a quick release, then let sit for 15 minutes. The ingredients in the printed recipe say 3 cups of rice?

    Just want to make sure I get it right for my dinner party tonight. Can you help?


  2. Your recipe doesn’t say what to do with the rice. Do you cook it on the stovetop or the IP. If the IP, when do you add it and how long do you cook it?

    • Ignore my post. I just realized the recipe is on there twice and the first one says how to handle the rice. Just got my IP yesterday and this is going to be the first thing I cook in it.

  3. I made this completely as per directions and let me tell you… fantastic! Only one tiny issue.. my beans were just slightly under cooked. My husband LOVES red beans and rice and this was my first IP try ( not using my normal recipe ). He loved it, but did find just a tad os a crunch to the beans. Do you think I should add a couple minutes or maybe a short pre soak? He likes to have red beans and rice at least once a week and I would love to use this recipe as my go if I can get the perfect bean texture. I used standard small red beans, I lbs dried but rinsed.
    Thanks for any advice ?

    • AHHHH, I love red beans and rice just as much as him. Next time just presoak and it will fix your issue. Last time I made I got home from the store. Placed beans in pot, then placed my groceries aways which is about 20 minutes. Then I started my beans and it was softer.

      • Thank you so much! It is on the menu for this week and he absolutely loved this recipe!!
        I have some medical issues so I cook from scratch, even bake my own bread, so I am always looking to perfect recipes. This recipe hit the spot on my own and cut the time by using the IP. I made cornbread with it and we both look forward to keeping this one!

  4. I’ve made this recipe twice. The first time was perfect, but tonight it came out pretty dry. The only difference was the type of beans. The first time, I used red kidney beans. Tonight, I used small red beans. Any thoughts on why it came out dry this time around?

  5. This sounds really good. I have my own concoction for the spices so it’s perfect for me. We like to make the rice separately though and pour the beans, etc over the rice. Would I need to simply cook the bean mixture the additional 12 minutes? Or are the beans fully cooked after the initial 50 minutes?

  6. So far, so good, but when I added rice and restarted, I got a burn warning! Now, I’m not sure what to do! Any advice?

  7. I’m sill a little confused. Just to clarify, the rice is NOT cooked before adding it to the instant pot correct? Or do I add uncooked rice to the IP and cook for another 12 minutes on high pressure?

  8. I made this recipe and it came out excellent. My family loved it. Next time I will add more Cajun seasoning because we love spice.

    • I checked and it says

      Once all the pressure completely released you will remove the lid.
      Add in your 1 1/2 cups of rice into the pressure cooker.  

      So after you are done cooking the beans you add rice to your pot.

  9. This was sooooo yummy! Restaurant quality for sure! We are going to attempt to make this in the crockpot this weekend and double the batch… can you tell we really like it?!?!?! :O) Thank you for the wonderful recipe!

  10. I am cooking the beans, unrinsed for a total of 60 minutes. Adding the rice after and cooking for another 20 minutes. The beans and rice came out perfectly. Thank you for the recipe. My husband is very happy. He loves the consistency of the Popey’s Red Beans and Rice. I also used lard.

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