Dry red beans and brown rice are cooked together with flavorful seasonings in the Instant Pot in this easy vegetarian staple!
Rice and beans are a must-have in every vegetarian kitchen! I already have a recipe for Instant Pot Black Beans and Brown Rice and stove top rice and beans, so adding Instant Pot red beans and rice is only natural.
The flavors are different from my other instant pot rice and beans recipe because they are inspired by Creole red beans and rice. This recipe 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.
And, of course, I have to employ my handy-dandy Instant Pot for a speedier recipe using dry beans!
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.
Recipe features
- Dietary features: vegetarian, vegan, gluten-free, nut-free, soy-free, oil-free optional
- Dry beans and brown rice cook at the same time (no soaking required!)
- Ready in just over an hour
- Requires just a few minutes of prep
- Versatile, easy to double and perfect for meal prep
What you’ll need
- Red beans: Use a bag labeled with "small red beans" for this recipe.
- Brown rice is used because it has a longer cook 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 bought cajun seasoning (this is my favorite brand) or make 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. You can use 100% veg broth if you prefer!
Step by step instructions
All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot. Check out more of my Instant Pot recipes.
- Select “sauté”. Once the 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 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 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.
Recipe FAQ and expert tips
No, kidney beans do not work in this recipe. Kidney beans have a longer cook time than red beans.
Canned beans will not work in this recipe because of the water ratios.
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.
This recipe freezes well. Let cool before transferring to freezer-safe containers. Don't fill to the top, as the food will expand when it freezes.
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.
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.
Yes. Sauté the veggies in 1-2 tablespoons vegetable broth instead of oil, replenishing as needed.
Troubleshooting
Burn error
Since sharing this recipe 3 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 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 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 at 30 minutes and adjusting cook time 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.
Serving ideas and tips
- Spice level: In addition to hot sauce, you can add a diced jalapeño in 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
- Add to corn tortillas with peppers and spinach for filling tacos
- Enjoy as a side dish with chicken fried tofu, cornbread muffins or garlic cheddar biscuits and a kale salad
Looking for more recipe ideas?
Check out my vegan jambalaya for another Cajun-inspired dish.
Instant Pot Red Beans and Rice
Ingredients
- 1 and ½ cups dry small red beans see note #1
- 1 and ½ cups dry 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.
- Allow 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 saltiness to taste.
- Spice: Add a diced jalapeño in 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. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.
Author's note: This recipe was originally shared March 2019. It was updated August 2021 with new photos, a video and FAQ. The recipe remains the same with a few minor adjustments for flavor and improved process.
Nic
Any idea if this could be made in a “regular” slow cooker/crock pot? I don’t have a instant pot, but I REALLY want to try your recipe!
Cassidy Reeser, RDN, LD
Hi Nic! I wish I could say how to cook this in a slow cooker but I’m not sure since I haven’t tried it myself. It sounds like something I’ll have to try out — I’ll update the post when I do!
Donna
If I don't have dry beans on hand can I use canned beans?
Cassidy Reeser, RDN, LD
I haven't tested the recipe with canned beans so I can't confirm that it will work, but you might be able to reduce the liquid to 2 cups of vegetable broth and add in the canned beans after the rice is done cooking.
Dallas
This is the first instant pot recipe I’ve tried. My beans weren’t done so I did 5 more minutes as noted. But it won’t cook now. It keep saying “food burn” almost immediately. I’ve tried adding wAter, washing the pan and adding it back in with even more water, spraying the bottom and adding back in with more water.... nothing is working. I think it’s time to throw in the towel. ?
Cassidy Reeser, RDN, LD
I'm sorry to hear you're getting the burn error! It's possible that the onions etc. stuck to the bottom of the pot? Try pouring in a little bit of veg broth and stirring to deglaze the pot before adding all of the veg broth, hot sauce, rice, beans and bay leaf. Make sure to stir everything together. If this doesn't work, others have had success with pre-soaking the beans for 4-8 hours and decreasing cook time to 23 minutes. Hope this helps!
Leo Woessner
you need to add some more water.
Burn means the instantpot is too hot cause when there is no water to cook.
Alana
This sounds tasty, going to try this tonight. Should the 1/2 tsp of salt be kosher salt or table salt?
Cassidy Reeser, RDN, LD
I use table salt but kosher salt should also work. Hope you enjoy!
Julie
Oh my goodness! I made this last night and it was delicious! I did soak my beans for about 6 hours then cooked in the pressure cooker for 28 minutes with manual release right after time was up! Froze the leftovers, so hoping it is as delicious second time around. Thank you for this awesome recipe!
Cassidy Reeser, RDN, LD
Awesome! So glad you liked it.
Kris
Are the cups the instant pot cups or regular cups.
Cassidy Reeser, RDN, LD
All measurements are in regular cup measures, so one cup = 8 oz, etc. Hope that helps.
Kris
Thank you so much! Going to cook this tonight as a way to break in our new instant pot!
Cassidy Reeser, RDN, LD
Awesome, I hope you enjoy it!
Amanda Knicely
I accidentally forgot to sauté the veggies! Praying it turns out ok!
Cassidy Reeser, RDN, LD
I am sure it will still be great! Sauteing the veggies just deepens their flavor.
Jeff
I love this recipe. The second time I cooked it I put the rice in a steel indian cooking bowl on a trivet above the beans. After cooking, I mixed in the rice. I prefer the rice texture that produces. Thanks for this recipe! I think it will become a staple in our house.
Cassidy Reeser, RDN, LD
That's a great idea, I'll have to try it out next time I make this. Thank you!
Stephen M Pratt
Great recipe...thanks! I would say that if you're not a big fan of spicy, you might start by cutting the Cajun seasoning in half...in my case, let's just say that my sinuses are clear for the rest of the winter based on the 1.5 tbs! I topped with some greek yogurt to cut the burn.
Cassidy Reeser, RDN, LD
Sometimes I forget that my spice tolerance is a little high, so thanks for the comment! Glad you enjoyed the recipe.
Tasha
Hi! I am so excited to try this tomorrow! I will need to double it for my large family...when doubling, how much liquid would you use?? Thanks for your reply!!
Cassidy Reeser, RDN, LD
Hi Tasha, to double the recipe you will double every ingredient (including the liquid) and keep the cooking time the same. Hope you enjoy!
Chelsey
Could you double this recipe?
Cassidy Reeser, RDN, LD
I haven’t tried doubling it myself but I think that it should work in an 8 quart. Doubling in the 6 quart will probably get it too close to the max fill line.
Brandi
Everyone in my family absolutely LOVED this dish! Tonight will be the second time i have made it this week! Thanks a bunch!!
Cassidy Reeser, RDN, LD
So glad to hear it! Thanks for the comment.
Brandi
do I follow the same instructions for a 8 qt instant pot
Cassidy Reeser, RDN, LD
Yes the instructions will be the same for 8 qt. Enjoy!
Brandi
I cant even count the number of times i have made this dish. Its amazing! Love that the beans and rice together make a complete protein ?
Cassidy Reeser, RDN, LD
So glad to hear that! Thanks for making it 🙂
Vincent
Are the small red beans used called adzuki beans?
Cassidy Reeser, RDN, LD
I think adzuki beans are a little different than red beans (slightly different flavor and texture), but they should work in this recipe. Small red beans are usually just labeled as “red beans” or “small red beans”. Hope that helps.
Lynn
Hi there! This looks awesome! Are the beans soaked beforehand or do you just rinse and add?
Cassidy Reeser, RDN, LD
I add them without soaking, but I have a similar recipe for black beans and brown rice and several people have left comments about this. One commenter soaked the beans for several hours before soaking and reduced the pressure cook time to 23 minutes with great results. I imagine this would work for this recipe, if you are wanting to soak the beans!
Val
Have you ever added meatless sausage to this recipe? If so do I put in the instant pot from the start or put in later?
Cassidy
I haven't tried but that sounds like it would taste great together. I would add the cooked meatless sausage after because I'm not sure how it reacts to being pressure cooked!
Elizabeth
I just made it with vegan bacon (very Smokey flavor) and it was amazing.