Instant Pot Red Beans and Rice

top down view of a white bowl with blue rim filled with a serving of vegan red beans and rice.

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4.9 from 16 reviews

Red Beans and Rice features red beans cooked in an Instant Pot from scratch with veggies, flavorful cajun spices, vegan sausage, and served with rice for a healthy & hearty lunch, dinner, or meal prep!


Units Scale
  • 1 lb. dried red beans or kidney beans (about 2 cups), rinsed and odd beans removed
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 large green bell pepper, cored and diced
  • 34 celery ribs, sliced
  • 1 tablespoon cajun or creole seasoning
  • 1 teaspoon EACH oregano, thyme and smoked paprika
  • 1 teaspoon hot sauce, tabasco or sriracha or 1/2 teaspoon red pepper flakes or cayenne
  • generous pinch of mineral salt & pepper
  • 23 bay leaves
  • 4 cups water or low sodium vegetable broth
  • vegan sausage, optional
  • 1/4 cup fresh parsley, chopped

To serve

  • 3 cups of cooked rice (use your favorite rice or quinoa)
  • chopped parsley
  • green onions
  • lime wedges


Start by washing the beans. Rinse the beans under cool running water using a colander. Pick out and remove any odd shaped beans (no soaking required).

Add ingredients to the instant pot. Place the red beans in the bowl of the instant pot, add the onions, bell pepper, bell pepper, garlic, oregano, cajun seasoning, bay leaves, salt, pepper and finish with the liquids.

Pressure cook the beans. Manually set the Instant Pot to HIGH pressure for 60 minutes (if using kidney beans cook 70 min), close the vent to SEAL. Once done, let the pressure cooker steam vent naturally for about 20 – 25 minutes.

Add sausage and taste for flavor. Remove the bay leaves. Add the optional sausage and parsley. Taste for flavor, adding as much salt and pepper as you like. Beans will soak up the remaining liquids as they cool. For a thicker sauce like gravy, mash some of the beans against the wall of the instant pot bowl with the back of a fork.

Cook the rice. While the beans are pressure cooking, make the rice according to package directions using at least 1 cup of rice.

Serves 4 – 6

Pairs well with this Vegan Cornbread or Jalapeno Cornbread Muffins on the side!

Store: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. To keep longer, store in the freezer using freezer safe containers for 2 – 3 months. Let thaw in the refrigerator. Re-warm on the stovetop or the microwave.


If you don’t have cajun or creole seasoning on hand, use an extra 1 teaspoon of oregano, thyme, and smoked paprika.

This recipe is made with a 6qt. pressure cooker. If using an 8qt, you may need additional cooking time (up to 20 minutes).

RECOMMENDED EQUIPMENT: I used this 6qt. Instant Pot, and for storing and keeping warm this glass instant pot lid is perfect (affiliate links).

Nutrition information calculates using 1 cup of dried rice.