Pressure Cooker Red Beans and Rice
- Total Time
- 1¾ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2tablespoons vegetable oil
- 1large yellow onion, finely chopped
- Kosher salt and black pepper
- 3celery stalks, finely chopped
- 1green bell pepper, finely chopped
- 10garlic cloves, finely chopped
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon sweet paprika
- ½ to 1teaspoon ground cayenne, to taste
- ½teaspoon ground sage (optional)
- 1pound dried red kidney beans (no need to soak)
- 12ounces smoked pork sausage, preferably andouille, sliced into 1-inch-thick coins
- 1smoked ham hock (about 10 ounces)
- 3dried bay leaves
- 3fresh thyme sprigs or 1 teaspoon dried thyme
- Cooked rice, for serving
- Sliced scallions, for serving
- Louisiana-style hot sauce, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
613 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 68 grams carbohydrates; 14 grams dietary fiber; 4 grams sugars; 34 grams protein; 997 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add ¾ teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
- Step 2
Add the beans, sausage, ham hock, bay leaves, thyme and 5½ cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
- Step 3
Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.
Private Notes
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Cooking Notes
Lyn O
To those of you using an Instant Pot: Your "high" setting is only 10 to 11 psi. This would be more of a "medium" setting on a regular pressure cooker. Standard "high" pressure is 15 psi. This is why you need more time.
Jill
You could leave out the meat and ham hock, and to replace the missing smoky flavor, a bit of liquid smoke. A little goes a long way with that stuff. You could substitute Beyond Meat sausage (haven’t tried that in this recipe.) You could also char the green pepper and onion for a bit of smoky flavor. I agree on the comment re: using Camellia brand red beans if you can find them.
Sarah
I found that at least 1 hour 30 was needed with my instant pot. I ended up letting it go for almost 2 hours to let the beans get soft enough. Please update the time requirements or recommend soaking of the beans.
Alex
If you can't find a ham hock or aren't eating pork, substitute it for a smoked turkey leg.
A
Sarah is correct. I followed the recipe exactly and set my Instant Pot in high for 60 minutes and the beans were underdone. I lost much time setting it for another 30. I think 90 minutes on high might work.
Cory V
Just used bacon, soaked beans in salt water, 40 min in instant pot
tyhini
Really must insist you find Camellia brand red beans to make the most of this dish. I had tried for years with others and never got the same creaminess.
Bruni
Soaked the beans in hot water for 1 hour. Couldn’t find a ham hock so used 6 oz of thick cut bacon instead. Chopped the bacon and sautéed it until it rendered most of the fat, added 1 tbs of the vegetable oil only and then sautéed the onions. Before serving, mashed 1 cup of the beans, then dissolved a bit of cornstarch with broth and added both to the pot. It came out silky and delicious.
Cindy L.
My only suggestion is skipping the andouille sausage and use Conecuh Cajun instead, it has a variety of heat levels too. Conecuh is a brand and it is simply amazing stuff! There is simply no substitute for it. The andouille of today is only half as flavorful. Most Cajuns use this sausage these days.
Richard B
Cooked the beans with a frozen hamhock for 75 minutes in an Instant Pot, 10 minute cool down and vent, removed hamhock and cooked another 30 minutes to get beans tender.
GS4
I like to do my sauté outside the instant pot and then transfer to the instant pot after browning. I know that uses up another pot, but a stove and sauté pan are better suited for this task. Plus, you can brown the sausage first (dump into instant pot), then put the veg in to scrape up the brown bits and deglaze if you want.
Curtis
Using a stovetop pressure cooker, it took at least 1 hour 30 minutes for tender beans.
Lisa
I made this recipe mostly as written, taking the suggest to replace the spices with a heaping tablespoon of my favorite Creole seasoning. I used chicken andouille sausage and a smoked turkey leg instead of the ham hock (not a pork eater.) I followed recommendations to cook for longer than the recipe calls for and found that, in my pot, 1 hour 20 minutes was perfect. My boyfriend, a RB&R subject matter expert, declared the dish was the best bowl of the stuff he'd ever had. I would agree!
Sarah
I followed the recipe (only omission was the ham hock) however the beans needed a full two hours in my pressure cooker to reach the right consistency!
dr_j
Cook on high for 50 minutes Manually relieve pressure
Jodie H
Followed this recipe exactly except I did soak the beans for about 12 hours. Absolutely delicious. Will make again and again!
Deborah Dameron
Does anyone add liquid smoke or is that too much? I have a bottle i would like to use up.
Jim
Didn't soak the beans. Set Instant Pot on high for 90 min at noon. Came back at 6:30pm and beans were perfect.
SK
I just soak Ranch Gordo domingo red beans overnight, then pressure cook for 5 minutes on high in InstantPot with natural release. Perfectly done at the end. Not that hard to soak beans and the veg/sausage come out a little more intact I skip the cayenne (young kids) and it still tastes great. Use smoked paprika for added flavor. green pepper is the key ingredient. I usually saute a bunch of sweet italian sausage and throw that in after it has cooked.
Fran
How many minutes should it be with soaked beans?
Rachel
Yum! Delicious. I used one package (1 lb) of Aidell's Adouille sausage and no ham hock. Pressure cooker for 50 minutes - not quite done so I simmered a bit longer on the stove. I prefer that b/c it's hard to nail the exact time on pressure cooking beans, so I like to under cook then simmer. Also I add 1/2 tspn baking soda. Anyway, this one's a keeper.
J
I followed the recipe almost exactly - I just left out the ham hock. I would say this is generally terrible. Cooking it in a pressure cooker leads to uneven bean texture and watery sauce. It would be 100x better just simmered on the stove top. I think you could make it in the same total amount of time on the stove when you account for time to come to pressure and increasing the cooking time for an instant pot. If I made this again, I would soak the beans overnight and make it on the stove.
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