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A bowl of Instant Pot red beans and rice on a wooden tray with a bunch of parsley in the background and a spoon to the side.

Instant Pot Red Beans and Rice

This classic Creole dish gets a convenient, modern upgrade with this Instant Pot red beans and rice! Flavorful andouille sausage and tender red beans cook to perfection in a smoky, Cajun-spiced sauce that's served over fluffy rice for one stick-to-your-ribs kind of meal.
Course Main Course
Cuisine Cajun and Creole
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Natural Release Time 20 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 585kcal


  • Instant Pot or pressure cooker
  • Kitchen twine


  • 1 tablespoon bacon grease or canola oil
  • 1 pound Andouille sausage sliced
  • 2 celery ribs chopped
  • 1 onion chopped
  • 1 green bell pepper stemmed and chopped
  • 4 garlic cloves grated or minced
  • 8 cups chicken stock
  • 1 ½ pounds ham hocks
  • 1 pound small red beans sorted and rinsed
  • 2 ½ tablespoons Cajun or Creole seasoning homemade or store-bought
  • ½ teaspoon cayenne pepper optional, if you like a little heat
  • 10 fresh thyme sprigs tied in a bundle with kitchen twine
  • 2 dried bay leaves
  • 2 tablespoons cornstarch
  • Splash of cold water
  • 2 teaspoons apple cider vinegar
  • Salt to taste
  • Cooked white rice
  • Hot sauce for serving, optional
  • Fresh chopped parsley for garnish, optional


  • Using the Sauté function, heat bacon grease or canola oil. Brown half of the Andouille sausage. Flip and brown on the other side, about three minutes each side. Remove from Instant Pot. Repeat with the other half and remove from Instant Pot.
  • Add the celery, onion and green bell pepper to the Instant Pot. Cook until soft, about four to five minutes, stirring occasionally. Add garlic and cook from 30 seconds, stirring constantly.
  • Pour in chicken stock. Add browned Andouille sausage, ham hocks, red beans, Cajun seasoning, cayenne pepper (if using), thyme sprigs and bay leaves.
  • Put on the lid and turn the valve to seal. Cook on manual for 50 minutes.
  • When the time is up, allow to naturally release for at least 20 minutes. Remove the lid and turn again to the Sauté function. 
  • In a small cup, stir together cornstarch and just enough cold water to make a slurry. Stir into the Instant Pot. Cook uncovered until it thickens, about 10 minutes.  
  • Remove thyme and bay leaves and stir in apple cider vinegar. Add salt to taste if needed. You can also add even more Cajun seasoning or cayenne pepper if you'd like more heat. Serve on white rice with hot sauce and fresh parsley if desired. Enjoy!


  • For full tips, please see blog post.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Calories: 585kcal | Carbohydrates: 48g | Protein: 37g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 924mg | Potassium: 1338mg | Fiber: 9g | Sugar: 6g | Vitamin A: 144IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 6mg