Instant Pot Vegan Red Beans and Rice

Name: Instant Pot Red Beans and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Southern
Ingredients: 1 and 1/2 cups dry small red beans; 1 and 1/2 cups dry brown rice; 1 tablespoon olive oil; 1 medium yellow onion, diced; 1/2 cup diced celery, ~3 stalks of celery; 1 medium red or green bell pepper, diced; 3-4 cloves garlic, minced; 1 and 1/2 tablespoons Cajun seasoning; 1 teaspoon dry thyme; 1 teaspoon dry parsley; 1/2 teaspoon salt; 1 teaspoon hot sauce, add more for heat; 4 cups vegetable broth; 1 and 1/2 cups water; 2 bay leaves; 2 tablespoons fresh lemon juice, from one lemon; green onions, for topping (optional)

March 10, 2019 By Cassidy Reeser 37 Comments

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Dry red beans and brown rice are cooked together with flavorful seasonings in the Instant Pot in this classic vegetarian staple!

A gray ceramic bowl filled with rice and beans. The bowl is sitting next to a red checked napkin topped with fresh green onions. An Instant Pot is seen in the background.

As I seem to say with most recipes, this one is a long time coming. This recipe started out as vegan jambalaya and slowly (seriously, over a few months) transformed into just red beans and rice.

Because a recipe for red beans and rice is a must-have in every vegetarian kitchen! And, of course, I have to employ my handy-dandy Instant Pot for a speedier recipe.

Aerial view of cooked red beans and rice in a ceramic bowl. Topped with green onions and placed on a checkered tablecloth.

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Much history surrounds red beans and rice, most notably the connection to New Orleans and Creole cooking. While traditionally not a vegetarian recipe, this staple is easy to adapt for the modern day vegetarian kitchen.

It takes just over an hour to make red beans and brown rice in the electric pressure cooker. That’s because the dry beans and rice are cooked at the same time.

That means just one pot and a few minutes of prep for a flavorful pot of vegetarian goodness!

Ingredients used to make red beans and rice sitting in the Instant Pot.

Step by step instructions

Start by sauteing the “holy trinity” of bell pepper, onions, and celery in a bit of olive oil until softened.
Add the garlic and seasonings and saute for 30 seconds more. Sauting–“bloom”– spices with the aromatic ingredients (onion and garlic) is a quick way to deepen flavor.
Add the remaining ingredients: red beans, brown rice, vegetable broth, hot sauce, bay leaves. Stir with a wooden spoon to combine the ingredients.
Lock the electric pressure cooker lid in place and set the vent to sealing. Choose “high pressure” and set the timer to 30 minutes. Allow a natural pressure release. All in all this should take just about an hour.
When the pressure has released naturally, remove the lid. Test a bean to make sure it’s fully cooked. If not, cook on high pressure for 5 more minutes, then release the pressure manually. Squeeze in lemon juice and top with green onions.

Aerial view of cooked rice and beans still int he Instant Pot. A bay leaf is resting on top.

What kind of red beans should I use?

Do not use kidney beans in this recipe. While they are red, and they are sometimes used in red beans and rice, they have a different cook time than small red beans.

Use a bag labeled with “small red beans” for this recipe.

Can I use soaked beans?

Readers have had success soaking beans for 4-8 hours and reducing cook time to 23 minutes. Keep the liquid amounts the same.

What kind of Cajun seasoning should I use?

Cajun seasoning contains paprika, oregano, garlic, thyme, and other super flavorful spices. You can use a storebought cajun seasoning (this is my favorite brand) or make your own.

Can you freeze rice and beans?

This recipe freezes well. Freeze in single portion containers (this is the brand I use) for easy last-minute lunches, or freeze all at once in a large container.

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.

Note: Let cool before freezing. Don’t fill to the top of your freezer-safe container, as the food will expand when it freezes.

A spoonful of rice and beans resting in a blue ceramic bowl.

Serving ideas

Mix in cooked okra, vegetarian andouille sausage, and fresh tomatoes to make an impromptu veggie jambalaya
Add to corn tortillas with peppers and spinach for filling tacos
Enjoy as a side dish with vegan cornbread muffins or jalapeno cornbread and a kale salad

If you’re looking for a standard beans and rice recipe without additional seasonings, check out this instant pot black beans and brown rice or stove top rice and beans recipe.

Check out my vegan jambalaya for another Cajun-inspired dish.

All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot. Check out more of my Instant Pot recipes.

Instant Pot Red Beans and Rice

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This flavorful staple recipe is made with dry small red beans, brown rice, and an electric pressure cooker.

Ingredients

1 and 1/2 cups dry small red beans
1 and 1/2 cups dry brown rice
1 tablespoon olive oil
1 medium yellow onion, diced
1/2 cup diced celery, ~3 stalks of celery
1 medium red or green bell pepper, diced
3-4 cloves garlic, minced
1 and 1/2 tablespoons Cajun seasoning
1 teaspoon dry thyme
1 teaspoon dry parsley
1/2 teaspoon salt
1 teaspoon hot sauce, add more for heat
4 cups vegetable broth
1 and 1/2 cups water
2 bay leaves
2 tablespoons fresh lemon juice, from one lemon
green onions, for topping (optional)

Instructions

Rinse the dry beans and sort out any debris. Rinse the brown rice. Set aside.
Set your electric pressure cooker to "saute" on normal heat. Heat the olive oil in the pot, then add the onions, celery, and bell pepper. Saute for 5-6 minutes or until softened.
Stir in the garlic and seasonings: cajun seasoning, thyme, parsley, salt. Saute for 30 more seconds, stirring frequently to prevent burning.
Add the remaining ingredients: hot sauce, vegetable broth, water, red beans, brown rice, and bay leaves. Stir to combine. Lock the lid in place and set the pressure valve to sealing. Set to "high pressure" and put the timer to 30 minutes.
Once the cook time is done, allow the pressure to release naturally. Remove the lid and taste for seasonings. Squeeze in fresh lemon juice. Remove the bay leaves and enjoy!

Notes

Like it extra spicy? Use 1 tablespoon of hot sauce and add a diced jalapeno in with the garlic.
Older beans may take longer to cook. 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 5 minutes. Release pressure manually.
This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.

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