Published: · Modified: by Cassidy Reeser · This post contains affiliate links.
4.58 from 73 votes
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Dry red beans and brown rice are cooked together with flavorful Cajun-inspired seasonings in this easy vegetarian Instant Pot Red Beans and Rice!
Red beans and rice are a staple recipe in every kitchen! I already have recipes for Instant Pot Black Beans and Rice, stove-top rice and beans, and vegetarian jambalaya, so adding Cajun-inspired Instant Pot red beans and rice is only natural.
The flavors in this recipe are inspired by Creole red beans and rice. My take on red beans and rice is by no means traditional, but it is heavily inspired by Cajun and Creole flavors and uses Cajun seasoning for a big pop of flavor.
Much history surrounds red beans and rice, most notably the connection toNew Orleans and Creole cooking. While traditionally not a vegetarian recipe, this staple is easy to adapt for the modern-day vegetarian kitchen.
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Why this recipe works
- Uses dry beans: Dry red beans and brown rice cook at the same time. The best part is that the red beans do not need to be soaked before cooking.
- Minimal active time: Instant Pot red beans and rice are ready in just over an hour and only require about 10 minutes of active time to make. The pressure cooker does all of the work for you!
- Flavors: Flavored with green peppers, onion, garlic, and Cajun seasoning, these red beans and rice are inspired by savory Cajun flavors.
- Versatile: While this recipe is vegetarian as-is, it's easy to make your own by sauteing your favorite protein alongside the onions and peppers. This recipe is also easy to double and freezes well.
- Dietary features: vegetarian, vegan, gluten-free, nut-free, soy-free, oil-free optional
Ingredients
- Red beans: Use a bag labeled with "small red beans" for this recipe. This recipe does not work with kidney beans or canned beans. If you only have canned beans, this red beans recipe instead.
- Brown rice is used because it has a longer cooking time than white rice. Choose medium or long-grain brown rice. One minute/quick cook rice does not work here.
- Cajun seasoning contains paprika, oregano, garlic, thyme, and other flavorful spices. You can use a store boughtCajun seasoning(this is my favorite brand) ormake your own.You can also use a salt-free Cajun seasoning for more control over sodium content.
- Bell pepper, onion, and celery make the “holy trinity” base. Green pepper and yellow onion are preferred but any color works in a pinch.
- Hot sauce (not pictured) is optional and adds a pop of heat. I usually use Cholula or Tabasco here.
- Vegetable broth: You may notice we use water and vegetable broth. Since one container of vegetable broth usually contains 4 cups, I just find it more practical to use water for the rest of the liquid instead of opening a new container. Better than Bouillon vegetable base is also a great option here.
Step-by-step instructions
Equipment note: All of my Instant Pot recipes are tested in a Instant Pot 6 quart DUO60,including this recipe.
- Select “sauté”. Once the Instant Pot reads “hot”, add the oil. Add the bell pepper, onions, and celery, sprinkle with salt, and sauté until softened.
- Add the garlic and seasonings and sauté for 30 seconds more. Blooming spices with the aromatic ingredients (onion and garlic) is a quick way to deepen the flavor. Deglaze the pot with vegetable broth to remove any stuck-on bits.
- Add the remaining ingredients: Water, vegetable broth, red beans, brown rice, hot sauce, bay leaves. Do not sir. Lock the electric pressure cooker lid in place and set the vent to sealing. Choose "high pressure" and set the timer to 30 minutes.
- When the pressure has been released naturally, remove the lid. Test a bean to make sure it's fully cooked. If not, cook on high pressure for 3 more minutes, then release the pressure manually. Stir together, squeeze in lemon juice and top with green onions. Taste for salt and seasonings.
Expert tips and variations
- Spice level: In addition to hot sauce, you can add a diced jalapeñoin with the garlic for spicier red beans and rice. Or choose a spicy Cajun seasoning.
- Add-ins: Mix in roasted okra, vegetarian andouille sausage, and fresh tomatoes to make an impromptu veggie jambalaya.
- To double the recipe: Yes, you can double this recipe if you have a 6 or 8 quart Instant Pot. Double all of the ingredients in the recipe, including the liquids. The cook time will remain the same but it will take longer to come to temperature.
- Protein options: This recipe also works with dry black beans. While this recipe actually vegan as-is, you can make it your own by sauteeing additional proteins alongside the bell pepper and onions.
FAQ
Can I use kidney beans in this recipe?
No, kidney beans do not work in this recipe. Kidney beans have a longer cook time than red beans.
Can I use canned beans instead of dry red beans?
Canned beans will not work in this recipe because of the water ratios.
Can I use soaked red beans?
Some readers like to soak beans because it makes them easier to digest and leads to a more consistently tender result. I don’t find this step necessary, but it does work.
Readers have had success soaking beans for 4-8 hours and reducing cook time to 23 minutes. Keep the liquid amounts the same.
Do you have to soak your beans for red beans and rice?
No, you do not have to soak your beans for this recipe for red beans and rice because the red beans cook quickly in the Instant Pot.
Troubleshooting
Burn error
Since sharing this recipe for red beans and rice nearly 5 years ago, I have not run into any problems with the burn error but I know that it is something that can happen.
The best ways to prevent the burn error:
- Wait until the Instant Pot reads hot before adding oil. Click “sauté” and wait until the pot reads “hot”, then add the oil.
- Deglaze the pot with vegetable broth after sautéing vegetables and spices. To do this, add in a splash (2-3 tablespoons) vegetable broth. Stir to remove any stuck on bits.
- Don’t stir the pot before cooking. Add the ingredients in the listed order then place the lid on and cook per recipe instructions.
Cooking time
There is really no way to know how old your dry small red beans are (they may have sat in storage for a year before making it to your grocery store!) which can result in inconsistent bean cooking.
I recommend starting the cooking time at 30 minutes and adjusting from there.
Always test 2-3 beans before serving. If they aren’t cooked through to your liking, replace the Instant Pot lid and cook on high pressure for 3 minutes. Do a quick pressure release.
Storage tips
Leftovers are best within 3 to 4 days. Let cool to room temperature before refrigerating in an airtight container.
Freezing: Red beans and rice freeze well. Let cool before transferring to freezer-safe containers. Don't fill to the top, as the food will expand when it freezes. Rice and beans thaw best in the fridge, but in a pinch it can be thawed in the microwave or on the stove. Just be warned that the texture may degrade if thawed this way.
Freeze insingle-portion containers(this is the brand I use) for easy last-minute lunches, or freeze all at once in a large container.
Enjoy as a side dish with chicken fried tofu,cornbread muffinsor cast iron cheddar biscuits and akale salad.
Looking for more recipe ideas?
For a similar one pot recipe, try Baked Red Beans and Rice!
- Black Eyed Pea Soup
- Black Eyed Pea Veggie Bowls
- Vegetarian Chili Mac (One Pot)
- Vegetarian Black Bean Enchiladas
Did you try this recipe?You can leave a star rating in the recipe card or a review in thecommentsbelow. Or check out my new cookbook and keep up to date with myYouTube,Instagram,TikTok, or newsletter!
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Instant Pot Red Beans and Rice
Cassidy Reeser, MS, RD
This flavorful staple recipe is made with dry small red beans, brown rice, and an electric pressure cooker.
4.58 from 73 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Time to come to pressure/release pressure 32 minutes mins
Total Time 1 hour hr 12 minutes mins
Servings 6 servings
Ingredients
- 1 and ½ cups dry small red beans see note #1
- 1 and ½ cups dry long grain brown rice
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 cup diced celery ~3 stalks of celery
- 1 medium green bell pepper diced (red also works)
- ½ teaspoon salt more to taste
- 3-4 cloves garlic minced
- 1 and ½ tablespoons Cajun seasoning see note #2
- 2 teaspoons dry thyme
- 2 teaspoons dry parsley
- 4 cups vegetable broth
- 1 teaspoon hot sauce add more for heat
- 1 and ½ cups water
- 3 bay leaves
- 1 medium lemon juiced
- 2-3 sprigs green onion sliced, for topping (optional)
Instructions
Rinse the dry beans and sort out any debris. Rinse the brown rice. Set aside.
On the Instant Pot, select "sauté" on normal heat. Once it reads "hot", add the olive oil. To the hot oil add diced onions, celery, and bell pepper. Sprinkle with salt. Sauté for 5-6 minutes or until softened.
Stir in the garlic, Cajun seasoning, thyme, parsley. Sauté for 30 more seconds, stirring frequently to prevent burning. Pour in 2-3 tablespoons vegetable broth to deglaze the pot and remove any stuck on bits.
Add the remaining ingredients: hot sauce, remaining vegetable broth, water, red beans, brown rice, and bay leaves. Do not stir. Lock the lid in place and set the pressure valve to sealing. Set to "high pressure" and adjust the timer to 30 minutes.
See AlsoAir Fryer CauliflowerAllow the pressure to release naturally. Once the pressure has released, carefully remove the lid. Taste for seasonings and adjust beans for doneness. Squeeze in fresh lemon juice and stir everything together. Remove the bay leaves and enjoy!
Video
Notes
- Small red beans: Choose a bag labeled "small red beans". Kidney beans will not work.
- Cajun seasoning: I recommend using a salt-free Cajun seasoning so that you have more control over the salt content. If your Cajun seasoning contains salt, omit the ½ teaspoon salt and adjust the salt to taste.
- Spice: Add a diced jalapeñoin with the garlic or use a spicy Cajun seasoning for additional heat.
- Bean cook time: If you find that your beans aren't cooked all the way through, lock the lid back in place and set to high pressure for another 3 minutes. Do a quick pressure release.
- Leftovers and freezing: Keep leftovers refrigerated in a closed container for 3-4 days. This meal can be portioned into large or individual containers and frozen for up to 3 months. It will need to thaw in the fridge for up to 24 hours before enjoying.
Nutrition
Serving: 6servingsCalories: 395kcalCarbohydrates: 75gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 237mgPotassium: 1011mgFiber: 12gSugar: 4gVitamin A: 1070IUVitamin C: 29mgCalcium: 100mgIron: 4mg
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Reader Interactions
Comments
Kurt
I made the rice separately in a rice maker. I only putt about 2 cups of broth in. I used dry(not soaked) beans. But did do a couple of rounds more (5 minutes each) . Came out perfect!...my family loved it.
Reply
Kathy
This was delicious! I did soak the beans for 4 hours before and it was perfect! Definitely a keeper!
Reply
Wanda Bond
Pretty yummy. I was concerned about the comments stating the beans were not done. I followed the instructions up to the point of putting in the beans and cooked them alone for 12 minutes, quick release. Then I added the rice and cooked for 20 minutes, natural release, making sure there was enough liquid left in the pot to cover the rice. When done I added Aidells Cajun Style Andouille Smoked Pork Sausage cut into chunks and stirred and closed long enough for the sausage to absorb some of the heat.
Reply
Mansi
Hi Everyone! I ran into the same situation where the red beans were not fully cooked when I did the first 30 min pressure cook. But my tasted good, because after I pressure cooked for about 10 minutes. Then turned on the slow cook setting for instant pot for 2 hours.
Reply
Shannon
This looks really tasty! I have a question for you thou. Can I do this with white rice and only water? I only have white rice and I'm out of veggie broth but I have everything else. Any help would be great!!
Reply
Cassidy Reeser
White rice cooks a lot more quickly than brown rice and I haven’t tested it out. My guess is that you would decrease the liquid with white rice to 1:1 ratio and soak the beans overnight before cooking for ~20 minutes. I can’t promise it’ll work but that’s what I would try!
Reply
Cornelia Guest
Tasted fine but was very mushy.
Reply
MT
Followed directions exactly. The beans would not cook. In looking at another comment with the same problem, you suggested soaking the beans beforehand. Wondering if you should just include this as an option to ensure complete cooking of the red beans in the recipe itself. The beans I used were not old. I ended up trying to cook it for an extra 5 minutes, like suggested and then another 10 minutes and so on. Those suckers never fully cooked. A very disappointing meal for my family.
Reply
Cassidy Reeser
Hi! I'm sorry to hear it didn't work out. I wish I could say why, as usually if you add time it will eventually cook through. I do have a similar recipe for black beans and rice that I recently updated to recommend layering the ingredients (vegetable broth, then tomatoes with juices, seasonings, black beans, then brown rice). I'll be testing that method with this recipe, hopefully it will produce more consistent results!
Reply
Danielle Roberts
I was really excited to try this recipe tonight, and I did, but doubled it. The flavors are amazing and on point! HOWEVER... I will not make the mistake of cooking the rice with the beans again. The beans simply were way undercooked and took 2 more full cycles to cook completely in my instant pot. By the time the beans were done, the rice was gummy mush. I like mushy foods to an extent, and I'll probably eat more of this tomorrow. Then I'll probably throw the rest out and try again. Thank goodness the ingredients are cheap. The outcome may have been different if I had not doubled the recipe or if I had pre-soaked the beans, but I think I'll just be safe and cook the rice separately next time. Thank you for the amazing flavors though! It really is good in that regard, especially with jalapenos and sriracha added.
Reply
Cassidy Reeser
Thank you for your review! I'm glad you like the flavors. I plan to remake this recipe soon to see why some are running into mushy rice/uncooked beans and others aren't. It sounds like soaking the beans first is a good way to stop that from happening, though.
Reply
Janet Bareiss
To avoid undercooked beans I cooked them alone with water for 30 minutes under pressure. Smashed with a potato smasher and added all my already sautéed veggies and sausage. Cooked my white rice separately. Perfect
Reply
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