21 Must-Try Instant Pot Red Beans and Rice Recipes That Are Ready in a Fraction of the Time

If you love the smoky, comforting hug of red beans and rice but hate babysitting a pot for hours, you're in the right place. These 21 red beans and rice instant pot recipes slice cooking time dramatically so you can get dinner on the table faster—without giving up depth of flavor or that soulful Creole spice.

You'll find fast weeknight spins, vegan and keto-friendly takes, one-pot family meals, and make-ahead freezer options. Every recipe includes exact measurements, pressure times, and practical tips for trouble-free results. I cook these in my Instant Pot Duo 7-in-1 when I want hands-off cooking, and I often grab a wooden spoon set to stir in the finishing touches. Ready to find your new favorite red beans and rice instant pot recipe? Let’s go.

1. Classic Creole Red Beans and Rice

Save

This is the slow-simmered Creole staple, condensed into pressure-cooker bliss. Smoky, aromatic, and slightly spicy, it balances creamy red beans with fluffy long-grain rice. It’s comfort food for chilly nights and feeds a family with leftovers that taste even better the next day.

Ingredients

• 1 lb dried red kidney beans, rinsed and sorted
• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 lb smoked ham hock
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust)
• 4 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp kosher salt, plus more to taste
• 4 cups cooked long-grain white rice (for serving)
• Sliced green onions for garnish

Instructions

1. Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add onion, bell pepper, and celery; sauté until softened, about 5 minutes.
2. Add garlic, smoked paprika, thyme, and cayenne; cook 30 seconds until fragrant.
3. Stir in the red beans, ham hock, bay leaves, salt, and chicken broth. Scrape up any browned bits.
4. Lock the lid and set to Manual/Pressure Cook on High for 35 minutes (for unsoaked beans).
5. Let the pressure naturally release for 15 minutes, then quick release remaining pressure. Remove lid carefully.
6. Remove the ham hock, shred meat with forks, and stir back into the beans. If mixture is thin, set to Sauté and simmer for 5–7 minutes until slightly thickened. Taste and adjust seasoning.
7. Fluff rice and serve 1–2 scoops of beans over 4 cups cooked rice. Garnish with green onions.

How to Serve It

Serve spooned over hot long-grain rice with a drizzle of hot sauce and crusty bread. Garnish with extra green onions and parsley for color. Store leftovers in airtight food containers for up to 4 days. For make-ahead, cool quickly and refrigerate within 2 hours.

2. Spicy Andouille Red Beans and Rice Instant Pot

Save

Big spice and smoky sausage take center stage here. Andouille adds bold Creole flavor, while the Instant Pot tenderizes beans fast. This one’s for people who like their red beans with heat and a firm, smoky bite.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp vegetable oil
• 1 lb Andouille sausage, sliced into 1/2-inch rounds
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper
• 4 cups low-sodium chicken broth
• 2 bay leaves
• Salt and black pepper to taste
• 4 cups cooked jasmine rice for serving

Instructions

1. Use Sauté on the Instant Pot and heat oil. Brown Andouille slices 2–3 minutes per side; remove and set aside.
2. Add onion, bell pepper, and celery; cook 5 minutes until soft. Stir in garlic and spices for 30 seconds.
3. Add beans, browned Andouille, bay leaves, and broth. Stir and deglaze bottom well.
4. Pressure cook on High for 35 minutes (unsoaked) or 22 minutes (soaked), then allow 15 minutes NPR.
5. Quick release any remaining pressure, remove bay leaves, and adjust seasoning. If too thick, add 1/2 cup water and simmer a few minutes.
6. Serve over jasmine rice.

How to Serve It

Top with chopped scallions and extra sliced Andouille. Pair with a chilled lager or sweet iced tea. Store in the fridge up to 4 days; reheat gently on the stove or microwave. Freezes well in freezer-safe containers for up to 3 months.

3. Vegetarian Red Beans and Rice Instant Pot

Save

No meat, no problem—this vegan version is rich, creamy, and loaded with umami from mushrooms and smoked paprika. It’s a weekend prep winner and a great weeknight switch for plant-based eaters.

Ingredients

• 1 lb dried red beans, rinsed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cups cremini mushrooms, chopped
• 1 red bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 4 cups vegetable broth
• 1 cup frozen corn
• 1/2 cup chopped fresh cilantro
• Salt and black pepper to taste
• 4 cups cooked brown rice for serving

Instructions

1. Sauté onion, mushrooms, bell pepper, and celery in olive oil until softened, 6 minutes.
2. Stir in garlic and tomato paste; cook 1 minute. Add paprika and thyme.
3. Add beans and vegetable broth; scrape bottom to deglaze. Lock lid.
4. Pressure cook on High for 35 minutes (unsoaked), then 15 minutes NPR.
5. Quick release and stir in frozen corn and cilantro. Season to taste.
6. Serve over warm brown rice.

How to Serve It

Top with sliced avocado and a squeeze of lime for brightness. Store in glass meal prep containers for easy reheating up to 4 days. This recipe freezes nicely without the rice for meal-prep convenience.

4. Smoky Bacon & Red Beans with Garlic Rice

Save

Smoky bacon adds a crunchy finish and deep flavor here. The beans are seasoned simply so the pork flavor really shines. This pairs brilliantly with garlic-scented rice for an indulgent weeknight dinner.

Ingredients

• 1 lb dried red beans, sorted and rinsed
• 6 slices thick-cut bacon, chopped
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced (divided)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 4 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp kosher salt
• 2 tbsp butter
• 4 cups cooked garlic rice (made with 2 cloves garlic and butter)

Instructions

1. Turn Instant Pot to Sauté. Cook bacon until crisp; remove and drain on paper towel.
2. Add olive oil and sauté onion until translucent, 4–5 minutes. Add 2 cloves garlic and spices; cook 30 seconds.
3. Add beans, bacon (reserve a little for garnish), bay leaves, broth, and salt.
4. Pressure cook on High for 35 minutes; allow 15 minutes NPR.
5. Remove bay leaves, shred any soft bacon pieces into the pot. If too thin, simmer on Sauté for 5–7 minutes.
6. Stir in butter and remaining minced garlic off heat for a glossy finish.

How to Serve It

Spoon over garlic rice, top with reserved crisp bacon and chopped parsley. Serve with a green salad. Store cooled leftovers in airtight containers up to 4 days.

5. Coconut Curry Red Beans and Rice

Save

This Caribbean-leaning twist brings coconut milk and curry spices for a softer, fragrant dish. It’s creamy, lightly sweet, and fragrant—great for when you want something different but cozy.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp coconut oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp lime juice
• 1/2 cup chopped cilantro
• Salt to taste
• 4 cups jasmine rice for serving

Instructions

1. Sauté onion, bell pepper in coconut oil until tender, 5 minutes. Add garlic and ginger; cook 1 minute.
2. Add curry powder and cumin; toast 30 seconds.
3. Pour in beans, coconut milk, and vegetable broth. Stir well and lock lid.
4. Pressure cook on High 35 minutes; let NPR 15 minutes.
5. Release pressure, stir in lime juice and cilantro, and season to taste.
6. Serve over jasmine rice.

How to Serve It

Garnish with extra cilantro, lime wedges, and sliced scallions. Pairs nicely with roasted plantains or a crisp cucumber salad. Store in the fridge for up to 4 days; separate rice when freezing.

6. Cajun Sausage & Chicken Red Beans and Rice

Save

This protein-packed combo uses browned chicken and Cajun sausage for a full-bodied dinner. It’s a great one-pot family meal that reheats well for lunches.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 10 oz Cajun smoked sausage, sliced
• 1 large onion, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 4 cups chicken broth
• 2 bay leaves
• Salt and pepper to taste
• 4 cups cooked white rice

Instructions

1. Sauté chicken pieces in oil until browned, about 4 minutes; remove. Sauté sausage slices until browned; remove.
2. Add onion, celery to pot; cook 4 minutes. Add garlic and spices, cook 30 seconds.
3. Return chicken and sausage to pot with beans, bay leaves, and broth.
4. Pressure cook on High for 35 minutes; allow 15 minutes NPR.
5. Quick release and remove bay leaves. Adjust seasoning and shred chicken slightly if desired.
6. Serve over hot rice.

How to Serve It

Sprinkle with chopped parsley and serve with cornbread. Keep leftovers in the fridge up to 4 days and reheat on the stove with a splash of broth.

7. Red Beans and Rice with Chipotle & Lime

Save

This version uses chipotle in adobo for smoky heat and fresh lime to brighten the dish. It’s bold and tangy without being overdone—perfect if you like smoky, citrusy flavors.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 chipotle pepper in adobo, minced + 1 tsp adobo sauce
• 1 tsp ground cumin
• 4 cups chicken broth
• 1 cup frozen corn
• Juice of 1 lime
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• 4 cups cooked rice for serving

Instructions

1. Sauté onion in oil until translucent, 4 minutes. Add garlic, chipotle, and cumin; cook 30 seconds.
2. Add beans and broth; lock lid. Pressure cook on High 35 minutes; allow 15 minutes NPR.
3. Release pressure, stir in corn, lime juice, and cilantro. Heat a minute to warm corn.
4. Taste and adjust seasoning.

How to Serve It

Serve with lime wedges and pickled red onions. Store in the fridge in an airtight container for up to 4 days.

8. Creole Tomato-Rich Red Beans and Rice

Save

Adding crushed tomatoes gives this recipe a tangy, slightly sweet backbone that pairs beautifully with herbs and garlic. It’s lively and tomato-forward without losing the classic bean creaminess.

Ingredients

• 1 lb dried red beans, sorted and rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 1 green pepper, diced
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp paprika
• 1 tsp dried thyme
• 4 cups chicken or vegetable broth
• 2 bay leaves
• Salt and pepper to taste
• 4 cups cooked rice

Instructions

1. Sauté onion and pepper in oil until soft, 5 minutes. Add garlic and cook 30 seconds.
2. Stir in crushed tomatoes and spices. Add beans, bay leaves, and broth.
3. Pressure cook High 35 minutes, then 15 minutes NPR.
4. Remove bay leaves, taste for seasoning, and simmer if needed to thicken.

How to Serve It

Top with chopped parsley and a swirl of olive oil. Pairs well with roasted okra or a simple green salad. Refrigerate in an airtight container up to 4 days.

9. Mediterranean-Style Red Beans and Rice

Save

A Mediterranean twist swaps Creole spices for oregano, olives, and lemon. It’s lighter, herb-forward, and a refreshing change when you want something different from traditional Creole flavors.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1 can (14 oz) diced tomatoes, drained
• 1/2 cup pitted Kalamata olives, sliced
• 3 cups vegetable broth
• Juice of 1 lemon
• 1/4 cup chopped parsley
• Crumbled feta for serving
• 4 cups cooked rice

Instructions

1. Sauté onion in olive oil until translucent, 5 minutes. Add garlic and oregano; cook 30 seconds.
2. Add beans, tomatoes, olives, and vegetable broth. Lock lid.
3. Pressure cook on High for 35 minutes; allow 15 minutes NPR.
4. Stir in lemon juice and parsley. Serve with feta on top.

How to Serve It

Serve with a side of grilled vegetables and a lemon wedge. Keep leftovers in airtight containers up to 4 days.

10. Mexican-Inspired Red Beans and Rice with Chorizo

Save

Spiced chorizo and cilantro create fiesta notes in this version. It’s bold and savory, perfect for taco-night lovers who want a bean-forward centerpiece.

Ingredients

• 1 lb dried red beans, rinsed
• 8 oz Mexican chorizo, casing removed
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 can (14 oz) diced tomatoes with green chiles
• 4 cups chicken broth
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt to taste
• 4 cups cooked rice

Instructions

1. Sauté chorizo in Instant Pot on Sauté until browned, 4 minutes. Remove and drain excess fat leaving 1 tbsp.
2. Add onion to pot and cook 4 minutes. Add garlic and spices for 30 seconds.
3. Add beans, chorizo back to pot, tomatoes, and broth. Lock lid.
4. Pressure cook High 35 minutes; NPR 15 minutes. Release and stir in lime juice and cilantro.

How to Serve It

Top with avocado slices, tortilla chips, and extra cilantro. Refrigerate up to 4 days.

11. Low-Carb Red Beans and Cauliflower "Rice" (Instant Pot Friendly)

Save

If you're watching carbs, swap grains for riced cauliflower. This keeps the soul of red beans and rice while trimming carbs—great for keto or low-carb plans.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 4 cups chicken broth
• 1 bay leaf
• Salt and pepper
• 1 large head cauliflower, riced (about 6 cups)
• 2 tbsp butter
• Chopped parsley to garnish

Instructions

1. Sauté onion and celery in olive oil until soft, 5 minutes. Add garlic and paprika for 30 seconds.
2. Add beans, broth, and bay leaf. Lock lid and cook High 35 minutes, NPR 15 minutes.
3. Meanwhile, pulse cauliflower florets in a food processor into rice-sized pieces and sauté in butter for 4–5 minutes until tender; season.
4. Release pressure, discard bay leaf, and season beans. Serve over cauliflower rice and garnish.

How to Serve It

Top with chopped parsley. Keep cauliflower rice separate when storing to avoid sogginess. Store in glass meal prep containers.

12. Smoky Bourbon Red Beans and Rice

Save

A splash of bourbon adds a caramel-like backdrop to smoky spices and beans. Use sparingly; it accentuates the savory-sweet balance without overwhelming.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp brown sugar
• 1/4 cup bourbon
• 1 tsp smoked paprika
• 4 cups chicken broth
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• 4 cups cooked rice

Instructions

1. Sauté onion in oil until soft, 5 minutes. Add garlic and brown sugar; cook 1 minute.
2. Carefully add bourbon and simmer 1 minute to burn off alcohol. Add smoked paprika.
3. Add beans, broth, and Worcestershire sauce; lock lid. Pressure cook High 35 minutes, NPR 15 minutes.
4. Adjust seasoning and serve over rice.

How to Serve It

Garnish with chopped parsley and serve with roasted vegetables. Store leftovers in airtight containers for up to 4 days.

13. Lemon-Herb Red Beans and Rice

Save

Lemon and fresh herbs brighten the usual heavy notes for a fresher finish. It’s an unexpected, lively take that still delivers on comfort.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• Zest and juice of 1 lemon
• 4 cups vegetable broth
• 1/4 cup chopped parsley
• 1/4 cup chopped basil
• Salt and black pepper
• 4 cups cooked rice

Instructions

1. Sauté onion until translucent, 4 minutes. Add garlic and oregano; cook 30 seconds.
2. Add beans and broth; lock lid. Pressure cook High 35 minutes; NPR 15 minutes.
3. Release, stir in lemon zest, juice, and herbs. Season to taste and serve.

How to Serve It

Top with extra herbs and lemon slices. Store refrigerated for up to 4 days.

14. Red Beans and Wild Rice Pilaf (Instant Pot Adaptation)

Save

Mixing wild rice with beans gives a nutty texture and earthy flavor. It’s a heartier presentation that works well for weekend lunches or potlucks.

Ingredients

• 1 lb dried red beans, rinsed
• 1 cup wild rice blend, rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 4 cups chicken broth
• 1/2 cup sliced almonds, toasted for garnish
• Salt and pepper to taste

Instructions

1. Sauté onion and celery in oil until soft, 5 minutes. Add garlic and thyme for 30 seconds.
2. Add beans, wild rice, and broth; stir and lock lid.
3. Pressure cook on High 35 minutes (beans) and allow 15 minutes NPR. Note: wild rice will be tender but slightly chewy.
4. Fluff, season, and top with toasted almonds.

How to Serve It

Serve warm with a squeeze of lemon. Store in airtight containers for up to 4 days.

15. Quick-Cook Soaked Beans Red Beans and Rice

Save

If you soak your beans overnight, you can shorten the Instant Pot time and get creamier results. This method is ideal when you prep ahead.

Ingredients

• 1 lb dried red beans, soaked overnight and drained
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 green pepper, diced
• 1 tsp smoked paprika
• 3 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste
• 4 cups cooked rice

Instructions

1. Sauté onion and pepper in oil until soft, 5 minutes. Add garlic and paprika for 30 seconds.
2. Add soaked beans, broth, and bay leaf. Lock lid and pressure cook High 22 minutes.
3. Allow 10 minutes NPR, quick release remaining pressure. Remove bay leaf and season.
4. Serve over rice.

How to Serve It

Garnish with scallions and hot sauce. Soaked beans reduce cook time and give a creamier texture. Store in fridge up to 4 days.

16. Mediterranean-Spiced Red Beans with Lemon Garlic Rice

Save

This hybrid brings lemon-garlic rice together with lightly spiced beans—a bright, herbaceous riff that keeps things lively.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced (divided)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups vegetable broth
• Zest and juice of 1 lemon
• 1/4 cup chopped parsley
• Salt and pepper
• 4 cups lemon-garlic rice (cook rice with 1 clove garlic, zest, and butter)

Instructions

1. Sauté onion in oil until translucent, 5 minutes. Add half the garlic and spices; cook 30 seconds.
2. Add beans and broth; lock lid and pressure cook High 35 minutes, NPR 15 minutes.
3. Release pressure, stir in lemon juice, zest, parsley, and remaining garlic. Serve over lemon-garlic rice.

How to Serve It

Top with extra lemon zest and parsley. Store leftovers in airtight containers for up to 4 days.

17. Creamy Tomato & Red Pepper Red Beans and Rice

Save

Roasted red peppers and a splash of cream give this version silky texture and a subtle sweetness that pairs nicely with the beans’ earthiness.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1 tsp smoked paprika
• 4 cups chicken broth
• Salt and pepper to taste
• 4 cups cooked rice

Instructions

1. Sauté onion until soft, 5 minutes. Add garlic for 30 seconds.
2. Add roasted red peppers, crushed tomatoes, spices, beans, and broth. Lock lid.
3. Pressure cook High 35 minutes, NPR 15 minutes.
4. Stir in cream off heat and season. Serve over rice.

How to Serve It

Garnish with torn basil leaves. Store in the fridge for up to 4 days; reheat gently.

18. Smoky Vegetarian Red Beans with Mushrooms and Farro

Save

Farro adds chew and nuttiness while mushrooms bring a meaty bite—great if you want a vegetarian, whole-grain spin on red beans and rice.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup farro, rinsed
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Sauté mushrooms and onion in oil until golden, 6 minutes. Add garlic and thyme for 30 seconds.
2. Stir in farro, beans, and broth. Lock lid and pressure cook High 35 minutes, NPR 15 minutes.
3. Quick release, season, and let stand 5 minutes to thicken.

How to Serve It

Serve with a drizzle of olive oil and fresh thyme. Keeps 3–4 days refrigerated.

19. Freezer-Friendly Red Beans and Rice (Make-Ahead)

Save

Make a big batch and stash portions for busy weeks. This method gives directions for freezing and reheating so texture stays satisfying.

Ingredients

• 1.5 lb dried red beans, rinsed
• 2 tbsp olive oil
• 2 onions, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 bay leaves
• 2 tbsp Creole seasoning
• 6 cups chicken broth
• Salt to taste
• Cooked rice (portion separately for freezing)

Instructions

1. Sauté onions and celery in oil until soft, 6 minutes. Add garlic and Creole seasoning for 30 seconds.
2. Add beans, bay leaves, and broth; stir and lock lid.
3. Pressure cook High 35 minutes; NPR 15 minutes.
4. Remove bay leaves, season, and cool quickly. Portion beans and rice separately into freezer containers. Freeze.

How to Serve It

Thaw in the fridge overnight and reheat on the stove or microwave. Store in freezer-safe containers for up to 3 months.

20. One-Pot Instant Pot Red Beans and Dirty Rice Combo

Save

A hybrid of red beans and classic dirty rice brings seasoned ground meat and spices into the mix for a savory one-pot meal everyone will love.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1/2 lb ground pork or beef
• 1 onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp Cajun seasoning
• 4 cups chicken broth
• 2 bay leaves
• 2 cups long-grain rice, rinsed (added later)
• Salt and pepper to taste

Instructions

1. Sauté ground meat in oil until browned; remove excess fat. Add onion and celery and cook 4–5 minutes. Add garlic and Cajun seasoning for 30 seconds.
2. Add beans, broth, and bay leaves; lock lid. Pressure cook High 30 minutes; NPR 15 minutes.
3. Quick release, stir, and add rinsed rice and 2 cups additional broth if needed. Lock lid again and pressure cook High 6 minutes for rice. Allow 10 minutes NPR.
4. Fluff and season.

How to Serve It

Top with chopped green onions and serve with cornbread. Keep leftovers refrigerated up to 4 days.

21. Lemon-Chipotle Red Beans and Cilantro Rice

Save

A final zesty-meets-smoky dish: chipotle heat balanced with bright lemon and herbaceous cilantro rice. It’s lively, satisfying, and a great way to use pantry staples.

Ingredients

• 1 lb dried red beans, rinsed
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 chipotle pepper in adobo, minced
• 1 tsp smoked paprika
• 4 cups chicken broth
• Zest and juice of 1 lemon
• 1/3 cup chopped cilantro
• Salt and pepper to taste
• 4 cups cilantro-lime rice for serving

Instructions

1. Sauté onion in oil until soft, 4–5 minutes. Add garlic, chipotle, and paprika for 30 seconds.
2. Add beans and broth; lock lid and pressure cook High 35 minutes, NPR 15 minutes.
3. Release pressure, stir in lemon zest, juice, and cilantro. Serve over cilantro-lime rice.

How to Serve It

Garnish with extra cilantro and lime wedges. Store in the fridge in airtight containers up to 4 days.

Try one—or try them all. You’ve got classic Creole comfort, smoky sausage variations, vegan takes, low-carb swaps, and make-ahead freezer options, all adapted for speedy pressure-cooker results. Save or pin this list for the next busy weeknight, and share a favorite with friends—what version are you trying first? Before you go, I highly recommend keeping a reliable instant-read thermometer on hand—it’s great for checking reheats and proteins in some recipes.

Trust your Instant Pot, follow the timing notes, and don’t be afraid to tweak spice levels. Which flavor profile calls your name—smoky, spicy, or bright and citrusy? Pin this for later and share with anyone who lives for cozy, quick dinners.