Red Beans and Rice in the Instant Pot


(I may earn a small fee if you purchase something using a link on my blog.) I had a package of red beans in my pantry so I decided to try making red beans and rice in my Instant Pot. It worked great!

I didn’t use meat or green peppers in my recipe but if you like them, you can add them. I’m kinda a wimp when it comes to spices, so you may add more cayenne pepper than I did, and that’s okay by me! 🙂  Adjust the seasoning to your liking and enjoy!!!

Oh and here’s my recipe for rice in the Instant Pot. It is helpful to have an extra inner pot and a glass lid because you can make either the beans or rice first, take it out and set it aside with the lid on and then proceed to make the other dish in the extra stainless steel pot. I’d probably make the beans first as they will stay hot longer sitting aside than the rice would. Of course you can always have a pot of rice in your refrigerator which is kinda what I do…..  🙂

Of course if you don’t have an Instant Pot you can make this on the stove or in a slow cooker. But if you don’t have an Instant Pot you really should consider getting one…..  they are awesome!




Red Beans and Rice

The Instant Pot works well to make both Red Beans and Rice!
Course Legumes, Main Course
Appliances Instant Pot
Servings 8 cups


  • 1 pound dried red beans
  • 3 1/2 cups water
  • 1 onion peeled and chopped
  • 3 ribs celery diced
  • 2 bay leaves
  • 4 garlic cloves peeled and minced
  • few sprigs fresh thyme
  • few sprigs fresh oregano
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons sea salt (optional)
  • cooked rice
  • few celery leaves for garnish


  1. The night before you want to make the dish, sort through the dried beans picking out any bad beans or debris. Rinse the beans and put in a bowl. Cover with water. The beans will double in size so cover with lots of water. If you only have a few hours to soak the beans that's fine too, you will just need to add more water when you cook them. Here are the beans when I first started soaking them.
  2. And here are the beans the following afternoon. As you can see, they increased in size quite a bit. Because of this, I don't need to add too much water when I cook them. If your beans haven't doubled in size, just add more water when cooking so the beans can expand and cook properly.
  3. Add everything but the sea salt and celery leaves to the Instant Pot. If you don't have fresh oregano and thyme, use dried. If your beans didn't double in size during their soaking time add a bit more water. (Enough to cover the beans by at least an inch.)
  4. Secure the lid. Turn the knob to "Sealing" and press the Bean/Chili function and set your time. I need 54 minutes to cook my beans because I live at 7000 feet. Try 8 to 10 minutes for soaked beans if you live at a lower elevation and see how they are.
  5. Allow for a natural pressure release. Carefully remove the lid. Check the beans to see if they are cooked. If not, cook a few minutes longer.
  6. Remove the sprigs of thyme and oregano and run your fingers across them to remove the leaves. Put those back into the pot, along with any oregano stems that are tender. (Cut the oregano stems into smaller pieces.)
  7. Take some of the cooked beans and put them onto a plate. Mash them with a potato masher and put them back into the pot. I did this a few times.
  8. Add the salt and a heaping spoonful of love. Adjust seasonings to your preferences.
  9. Serve over rice and garnish with celery leaves if desired. Enjoy!!!