Red Beans Rice Pressure Cooker
Transform your weeknight dinner routine with this comforting and flavor-packed Red Beans and Rice made in a pressure cooker! This classic Southern-inspired dish brings together tender red kidney beans, smoky andouille sausage, and the "holy trinity" of Creole cooking—onion, bell pepper, and celery—all infused with aromatic spices like smoked paprika, thyme, and oregano. Thanks to the pressure cooker, the dried beans are cooked to perfection in a rich, savory broth in just a fraction of the time, making this hearty recipe both convenient and satisfying. Serve it over fluffy white rice and garnish with fresh green onions for a rustic, crowd-pleasing meal that’s perfect for busy weeknights or cozy family gatherings. Whether you’re craving bold flavors or a comforting bowl of Southern soul food, this one-pot dinner delivers it all!
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 6 cups water
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 whole bay leaf
- 4 cups low-sodium chicken broth
- 4 cups white rice, cooked
- 0.25 cup green onions, sliced (for garnish)
- to taste salt
- to taste black pepper
Instructions
Rinse and sort the dried red kidney beans to remove any debris or damaged beans.
In the pressure cooker, use the sauté function to heat the olive oil. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
Add the diced onion, green bell pepper, and celery to the pressure cooker. Sauté for 4-5 minutes until the vegetables are softened.
Stir in the minced garlic, smoked paprika, dried thyme, oregano, and cayenne pepper (if using). Cook for 1 more minute until fragrant.
Add the rinsed beans, bay leaf, and browned andouille sausage back into the pressure cooker. Pour in the chicken broth and stir well.
Lock the lid of the pressure cooker and set it to high pressure for 40 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure per the pressure cooker’s instructions.
Open the lid and discard the bay leaf. Taste the beans and adjust seasoning with salt and black pepper.
If the beans are too liquidy, use the sauté function to simmer and reduce the liquid until it reaches your desired consistency.
Serve the red beans over cooked white rice and garnish with sliced green onions. Enjoy!
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 13.9 g | 49% | |
| Total Sugars | 4.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
