Southern Red Beans Rice for the Pressure Cooker
Experience the comforting flavors of the South with this hearty Southern Red Beans and Rice recipe, perfectly adapted for a pressure cooker to save you time without sacrificing taste. This one-pot wonder combines tender, creamy red kidney beans, smoky slices of sausage, and aromatic veggies like onion, bell pepper, and celery, all simmered with bold spices like smoked paprika and cayenne for a flavorful punch. A hint of thyme and the optional addition of a ham hock elevate the dish with layers of savory depth. Served over fluffy white rice and garnished with fresh green onions and a splash of hot sauce, this crowd-pleaser is ready in under an hour, making it a fast and satisfying dinner option. Perfect for busy weeknights or when you're craving an authentic Southern comfort food classic.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 12 ounces smoked sausage (e.g., andouille or kielbasa), sliced into coins
- 1 piece smoked ham hock (optional, for added flavor)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 leaves bay leaves
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups long-grain white rice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup green onions, sliced (for garnish)
- hot sauce (optional, for serving)
Instructions
Rinse the dried red kidney beans thoroughly under cold water and set aside.
Set the pressure cooker to the sauté function and heat the olive oil. Add the sliced smoked sausage and cook for 4-5 minutes, until browned. Remove the sausage and set aside.
In the same pot, add diced onion, bell pepper, and celery. Sauté for 3-4 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
Add the thyme, smoked paprika, cayenne pepper (if using), and bay leaves. Stir everything to coat the vegetables in the spices.
Return the browned sausage to the pot, along with the ham hock, rinsed kidney beans, chicken broth, and water. Stir well and scrape the bottom of the pot to deglaze and release any browned bits.
Secure the lid on the pressure cooker and set to high pressure. Cook for 35 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before carefully performing a quick release.
Open the lid and remove the ham hock (if used). Shred any remaining meat from the hock and stir it back into the beans.
Season the beans with salt and black pepper to taste. Set the pressure cooker to the sauté function to keep the mixture warm while you cook the rice.
Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
Fluff the rice with a fork and serve it in bowls. Spoon the red beans and sausage mixture over the rice. Garnish with sliced green onions and drizzle with hot sauce, if desired.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2000 mg | 87% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 4.2 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1609 mg | 34% | |
*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.
