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Pressure Cooker Red Beans

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Pressure Cooker Red Beans are a fast, inexpensive, filling, and flavorful staple meal. It's a Louisiana tradition, but FASTER!

4 from 6 votes


Pressure Cooker Red Beans

Pressure Cooker Red Beans are a fast, inexpensive, filling, and flavorful staple meal. It’s a Louisiana tradition, but FASTER!

Total Cost $6.70 recipe / $1.12 serving
Prep Time10minutes
Cook Time1hour15minutes
Total Time1hour25minutes


  • 1/2lbsmoked sausage (like andouille)*$1.60
  • 1Tbspolive oil$0.13
  • 1onion$0.37
  • 1bell pepper$0.98
  • 3stalks celery$0.24
  • 4clovesgarlic$0.32
  • 1lbdry uncooked red beans$0.97
  • 1tspdried thyme$0.10
  • 1tspdried oregano$0.10
  • 1tspsmoked paprika$0.10
  • 1/4tspcayenne$0.02
  • Freshly cracked black pepper$0.05
  • 3cupschicken broth$0.39
  • 2cupswater$0.00
  • 3green onions, sliced$0.20
  • 6cupscooked rice$1.13


  1. Slice the smoked sausage into medallions. Add the olive oil and sliced sausage to the multi-function pressure cooker or a skillet and sauté the sausage until it is brown on both sides (about 5 minutes). Once the sausage is well browned, remove it from the pot with a slotted spoon.
  2. While the sausage is browning, finely dice the onion, bell pepper, and celery, and mince the garlic. After removing the sausage, add the onion, bell pepper, celery, and garlic to the pot and continue to sauté for another five minutes, or until the onions are soft and transparent. The moisture from the vegetables should dissolve the browned bits off the bottom of the pot.
  3. Rinse and sort through the beans to remove any bad beans or debris. Add the beans to the pot along with the cooked sausage, thyme, oregano, paprika, cayenne, some freshly cracked pepper (about 20 cranks of a pepper mill), chicken broth, and water. Stir to combine.
  4. Secure the lid on the pressure cooker and close the vent. Cook on high pressure for 35 minutes (either use the manual button or bean/chili button on the Instant Pot and increase time to 35 minutes), then let the pot naturally release pressure as it cools. Test the beans to make sure they’re extremely soft. If they’re not soft yet, re-secure the lid, close the vent, and cook for an additional 20 minutes on high power.
  5. Once the beans are very soft, stir and smash the beans agains the side of the pot with the back of a large spoon until the liquid thickens. Taste and add salt as needed (start with a teaspoon and add more until the flavors pop).
  6. Add about 1.5 cups of red beans to a bowl, top with 1 cup rice and a sprinkle of sliced green onions.

Recipe Notes

*Feel free to use a whole pound of smoked sausage. I had 1/2 pound left over from another recipe and made it work with what I had.

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