Dry red beans and brown rice are cooked together with flavorful Cajun-inspired seasonings in this easy vegetarian Instant Pot Red Beans and Rice!
Red beans and rice are a staple recipe in every kitchen! I already have recipes for Instant Pot Black Beans and Rice, stove-top rice and beans, and vegetarian jambalaya, so adding Cajun-inspired Instant Pot red beans and rice is only natural.
The flavors in this recipe are inspired by Creole red beans and rice. My take on red beans and rice 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.
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.
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Why this recipe works
- Uses dry beans: Dry red beans and brown rice cook at the same time. The best part is that the red beans do not need to be soaked before cooking.
- Minimal active time: Instant Pot red beans and rice are ready in just over an hour and only require about 10 minutes of active time to make. The pressure cooker does all of the work for you!
- Flavors: Flavored with green peppers, onion, garlic, and Cajun seasoning, these red beans and rice are inspired by savory Cajun flavors.
- Versatile: While this recipe is vegetarian as-is, it's easy to make your own by sauteing your favorite protein alongside the onions and peppers. This recipe is also easy to double and freezes well.
- Dietary features: vegetarian, vegan, gluten-free, nut-free, soy-free, oil-free optional
Ingredients
- Red beans: Use a bag labeled with "small red beans" for this recipe. This recipe does not work with kidney beans or canned beans. If you only have canned beans, this red beans recipe instead.
- Brown rice is used because it has a longer cooking 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. Better than Bouillon vegetable base is also a great option here.
Step-by-step instructions
Equipment note: All of my Instant Pot recipes are tested in a Instant Pot 6 quart DUO60, including this recipe.
- Select “sauté”. Once the Instant 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 the 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 been 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.
Expert tips and variations
- 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.
- To double the recipe: 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.
- Protein options: This recipe also works with dry black beans. While this recipe actually vegan as-is, you can make it your own by sauteeing additional proteins alongside the bell pepper and onions.
FAQ
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.
No, you do not have to soak your beans for this recipe for red beans and rice because the red beans cook quickly in the Instant Pot.
Troubleshooting
Burn error
Since sharing this recipe for red beans and rice nearly 5 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 Instant 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 small red 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 the cooking time at 30 minutes and adjusting 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.
Storage tips
Leftovers are best within 3 to 4 days. Let cool to room temperature before refrigerating in an airtight container.
Freezing: Red beans and rice freeze well. Let cool before transferring to freezer-safe containers. Don't fill to the top, as the food will expand when it freezes. 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.
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.
Enjoy as a side dish with chicken fried tofu, cornbread muffins or cast iron cheddar biscuits and a kale salad.
Looking for more recipe ideas?
For a similar one pot recipe, try Baked Red Beans and Rice!
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Instant Pot Red Beans and Rice
Ingredients
- 1 and ½ cups dry small red beans see note #1
- 1 and ½ cups dry long grain 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 the salt 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. It will need to thaw in the fridge for up to 24 hours before enjoying.
Nic says
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 says
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 says
If I don't have dry beans on hand can I use canned beans?
Cassidy Reeser, RDN, LD says
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 says
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 says
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 says
you need to add some more water.
Burn means the instantpot is too hot cause when there is no water to cook.
Alana says
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 says
I use table salt but kosher salt should also work. Hope you enjoy!
Julie says
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 says
Awesome! So glad you liked it.
Kris says
Are the cups the instant pot cups or regular cups.
Cassidy Reeser, RDN, LD says
All measurements are in regular cup measures, so one cup = 8 oz, etc. Hope that helps.
Kris says
Thank you so much! Going to cook this tonight as a way to break in our new instant pot!
Cassidy Reeser, RDN, LD says
Awesome, I hope you enjoy it!
Amanda Knicely says
I accidentally forgot to sauté the veggies! Praying it turns out ok!
Cassidy Reeser, RDN, LD says
I am sure it will still be great! Sauteing the veggies just deepens their flavor.
Jeff says
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 says
That's a great idea, I'll have to try it out next time I make this. Thank you!
Stephen M Pratt says
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 says
Sometimes I forget that my spice tolerance is a little high, so thanks for the comment! Glad you enjoyed the recipe.
Tasha says
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 says
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 says
Could you double this recipe?
Cassidy Reeser, RDN, LD says
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 says
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 says
So glad to hear it! Thanks for the comment.
Brandi says
do I follow the same instructions for a 8 qt instant pot
Cassidy Reeser, RDN, LD says
Yes the instructions will be the same for 8 qt. Enjoy!
Brandi says
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 says
So glad to hear that! Thanks for making it 🙂
Vincent says
Are the small red beans used called adzuki beans?
Cassidy Reeser, RDN, LD says
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 says
Hi there! This looks awesome! Are the beans soaked beforehand or do you just rinse and add?
Cassidy Reeser, RDN, LD says
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 says
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 says
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 says
I just made it with vegan bacon (very Smokey flavor) and it was amazing.