I love adapting recipes for the instant pot! I’ve got dozens of easy instant pot recipes you can cook all in one pot, for dinner, like this Instant Pot Stroganoff, Cajun Pasta, and Chicken and Sausage Jambalaya. Let me teach you how to use your instant pot! I have vowed to only share practical Instant Pot recipes with you. Ones that I actually make my family, are easier to make in the instant pot than the stove-top version, and taste good! This delicious recipe checks all the boxes, and I’m really excited to share it with you!
What I love about this Healthy Instant Pot Recipe:
Packed with protein from andouille sausage, diced ham, and beans, giving this recipe about 34 grams of protein per serving! Fresh vegetables including onion, celery, bell peppers, and green onion. Packed with New Orleans flavor from cajun seasoning, thyme, oregano, bay leaves, and parsley.
Important Tips for success:
Adjust the cooking time as needed: given the various brand of instant pots, different elevations of users, etc., think of the cooking times I list as a starting point. If your beans aren’t cooked all the way after the 55 minute pressure cook, simply add a few more minutes. Check out your Instant pot manual. This recipe was created and tested in my Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W . Cooking times and liquid requirements may vary for your particular instant pot manual so it’s important to consult your manual to see the recommended cooking method for dry beans and adapt accordingly.
Dry Beans or Cooked Beans?
Dry Beans! The best part of this recipe is you don’t have to cook the beans, soak the beans, or use canned beans. Simply purchase a pound of dry, uncooked beans at the grocery store and let the instant pot do the rest. 2. Sauté vegetables. Sauté garlic and onions, celery, bell pepper, and green onions. 3. Add beans and spices, including black pepper, Cajun seasoning, thyme, oregano, bay leaves., water and chicken broth. 4. Pressure cook. Set on MANUAL/HIGH Pressure for 55 minutes, followed by a 15-minute natural release.
Puree some of the beans to thicken the mixture. Add salsa, parsley, sausages and diced ham.
Turn to Sauté for 15 minutes, or until desired thickness. Serve with a scoop of white long-grain rice. Top with remaining chopped green onion, and top with hot sauce, if desired.
Other Variations:
Substitute the meat. Chicken or bacon could be substituted for the sausage. Cook the chicken or bacon completely in step 2, remove to a plate. (Both will overcook and be dry if you leave them to cook in the instant pot). Substitute the beans. You can substitute other dry beans for this recipe (black beans, etc.) but do not substitute canned beans! Make it vegetarian. To make this a vegetarian instant pot recipe, omit the ham and sausage. You could also add more sautéed vegetables, if desired.
Make-ahead, Storing, and Freezing Instructions:
To store: Red beans and rice will stay good stored in the refrigerator for up to 5 days. To make ahead: This recipe can be made ahead of time and kept on warm for up to 2 hours before serving or make it 1-3 days ahead and store it in the refrigerator. Serve with hot cooked rice. To freeze: Allow the red beans and rice to cool completely and store in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or on the stove top. Serve with hot cooked rice. Don’t miss my other easy Instant Pot Recipes! And if you love this, you might also love Dirty Rice, Borracho Beans, or Instant Pot Chicken and Rice. RATE THIS RECIPE AND COMMENT BELOW! I WOULD LOVE TO HEAR YOUR EXPERIENCE. This post contains affiliate links.
