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Authentic Louisiana Red Beans and Rice (Instant Pot & Stovetop)

A close-up of amazing red beans and rice topped with thick slices of smoked sausage on a white plate.
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Make classic, soulful Louisiana Red Beans and Rice. This recipe delivers authentic Cajun flavor and works well for weeknight dinners, offering instructions for both the Instant Pot and traditional stovetop methods.

Ingredients

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  • 1 pound dried red kidney beans, rinsed and picked over
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound smoked andouille sausage, sliced
  • 4 cups chicken broth
  • 2 cups water
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon Creole seasoning (or Cajun seasoning)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • Cooked white rice, for serving

Instructions

  1. If using the stovetop method, place the rinsed beans in a large pot and cover with water by 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans begin to soften. Drain the water. If using the Instant Pot, skip this step.
  2. In a large Dutch oven or heavy pot (for stovetop), heat the olive oil over medium heat. Add the onion, bell pepper, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and sliced andouille sausage to the pot. Cook until the sausage is lightly browned, about 5 minutes.
  4. Stir in the Creole seasoning, onion powder, garlic powder, thyme, salt, and black pepper. Cook for 1 minute until fragrant.
  5. Stovetop Method: Add the partially cooked beans, chicken broth, water, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the liquid has thickened. Remove the bay leaf.
  6. Instant Pot Method: Add the rinsed and drained beans (no pre-soaking needed), chicken broth, water, and bay leaf to the Instant Pot liner. Secure the lid and set the valve to sealing. Cook on High Pressure for 30 minutes. Allow for a Natural Pressure Release (NPR) for 15 minutes before manually releasing any remaining pressure.
  7. Once cooked, remove the bay leaf. Mash about 1 cup of the beans against the side of the pot with a spoon to help thicken the mixture. Stir well.
  8. Serve the red beans hot over mounds of cooked white rice.

Notes

  • For a richer flavor, substitute half of the chicken broth with smoked ham hock broth if available.
  • If you prefer a Copycat Popeye’s flavor, use smoked sausage and reduce the amount of salt slightly, relying more on the Creole seasoning blend.
  • If the beans are too thick after cooking, add a splash of water or broth until you reach your desired consistency.

Nutrition

Find it online: https://cookingbyjade.com/red-beans-and-rice-authentic-instant-pot/