If you love hearty comfort food with big Southern flavor, this Pressure Cooker Red Beans and Rice recipe is about to become a weeknight favorite. Inspired by classic New Orleans cooking, this dish brings together creamy red beans, smoky sausage, and bold Cajun spices—made faster and easier in the pressure cooker. No soaking required, no all-day simmering, just tender, rich, perfectly seasoned beans ready in a fraction of the time. Whether you're cooking for family, meal-prepping for the week, or recreating your favorite Louisiana flavors at home, this recipe delivers restaurant-quality results with minimal effort.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 6
- Yield: 6 bowls of red beans with rice
Ingredients
For the Red Beans:
- 1 lb dried red kidney beans, rinsed (no soaking required)
- 1 lb Andouille sausage, sliced (or smoked sausage of choice)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½–1 teaspoon cayenne pepper (adjust for heat level)
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- 6 cups chicken broth (or water + bouillon)
- 1 tablespoon olive oil
For Serving:
- Cooked white rice
- Sliced green onions
- Hot sauce (optional)
Directions
Step 1: Sauté the aromatics
Select Sauté on your pressure cooker. Add olive oil, then stir in the onion, bell pepper, and celery. Cook for 3–4 minutes until softened. Add garlic and cook 1 minute more.
Tip: Don’t rush the sauté step—this builds the flavor base for the entire dish.
Step 2: Brown the sausage
Add sliced sausage and sauté until lightly browned. Browning helps develop smoky, savory flavor.
Step 3: Add beans, seasonings, and broth
Stir in the kidney beans, smoked paprika, thyme, oregano, cayenne, black pepper, bay leaves, and salt. Pour in chicken broth and mix well.
Warning: Do not overfill your pressure cooker. Beans expand as they cook.
Step 4: Pressure cook
Secure the lid and cook on High Pressure for 45 minutes. When finished, allow a 15-minute natural release, then quick-release any remaining pressure.
Step 5: Thicken the beans
Remove the lid. Beans should be tender and creamy. Mash a small portion against the side of the pot or turn on Sauté for 5–10 minutes to reduce the liquid until the mixture reaches your preferred consistency.
Step 6: Serve
Spoon the red beans over freshly cooked white rice. Top with green onions and hot sauce if desired.
Best Practice: Letting the beans rest for 5 minutes before serving helps the flavors settle and thicken naturally.
Nutrition Facts (per serving) — Estimated values
- Calories: 520
- Protein: 28g
- Carbohydrates: 54g
- Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 1020mg
- Fiber: 12g
- Sugar: 4g
Pro-Tip:
If you’ve never made red beans and rice in a pressure cooker before, you’re in for a game-changing experience. A good pressure cooker doesn’t just save time—it transforms tough, dry beans into tender, creamy perfection without soaking, and it locks in the deep, smoky flavors that make this dish unforgettable. If you’re still using an older model or don’t own one yet, upgrading to a high-quality pressure cooker can make recipes like this even easier and more reliable. For readers looking to get started or upgrade their kitchen gear, you can click the button below to browse top-rated pressure cookers on Amazon.
Conclusion
This Pressure Cooker Red Beans and Rice recipe brings the spirit of traditional Louisiana cooking straight to your kitchen—without the long stovetop simmer. Rich, smoky, and deeply satisfying, it’s the perfect dish for busy cooks who still want big, homemade flavor. Serve it fresh, freeze it for later, or enjoy it as a comforting meal prep option all week long. Whether you're new to pressure cooking or already love one-pot meals, this recipe is a reliable, hearty classic you’ll want to make again and again.
