Instant Pot Red Beans and Rice Stew

4.38 from 8 votes

A Southern favorite - made healthier!

red beans and rice with cayenne

If you’ve ever been to New Orleans, you probably know all about red beans and rice. It’s such a simple dish, but there’s something incredible about the way the creamy beans and nutty rice come together with Cajun and Creole spices. The last time I went to NOLA, I probably ate my weight in this comforting dish. The only problem: traditionally, this Southern classic isn’t very healthy. It’s made with chunks of fatty pork and smoky sausage that makes it very heavy and greasy. So, we decided to create a healthier, clean-eating version with this Instant Pot Red Beans and Rice Stew. It’s not only filled with vegetables and fiber-rich beans, but it’s super quick and easy to whip up, too!

This recipe captures everything you love about the Southern favorite. It has a rich and creamy texture that keeps the dish comforting. Not only that, but the spicy cayenne, black pepper, and paprika pack the perfect amount of punch! We could have made our Instant Pot Red Beans and Rice with turkey sausage, but we decided to make it a vegetarian dish instead. This dish feels like a warm hug, and I promise that you won’t miss the meat!

Cooking is Quick and Easy with the Instant Pot

Ever since I got my Instant Pot, I feel so much more capable of putting healthy meals on the table. Instead of getting a Zatarain’s spice packet at the store (filled with sodium and other additives), I turn to the Instant Pot instead. Because it cooks under pressure at a high heat, it’s capable of melding flavors together in an incredible (almost magical) way. Everything I cook in it tastes like it simmered all day on the stovetop!

For this Instant Pot Red Beans and Rice Stew, the onion, garlic, bell pepper, and celery intensify when they’re cooked under pressure. As they get super soft, they infuse the rest of the ingredients with their flavor and aroma. It’s a perfect pairing with spicy cayenne pepper, liquid smoke, and paprika (which mimic the smoky flavor of the andouille sausage). And, since we cook the brown rice in the pot with the rest of the ingredients, it absorbs all of that flavor. The result is pretty phenomenal!

About the beans: using canned low-sodium kidney beans means that they’re already soft and ready to eat. You won’t have to wait 30 to 45 minutes for the Instant Pot to cook dry beans from scratch. As a result, this dish only requires 15 minutes of cooking time! We love a quick-and-easy, one-pot meal like this because it means we can make it on a weeknight.

If you’re from the South or you have a passion for Southern food, we’d love to hear from you in the comments! Let us know if this recipe reminds you of one of your favorite dishes back home.

4.38 from 8 votes

Instant Pot Red Beans and Rice Stew

This delicious and healthy version of a Southern favorite is sure to become a regular meal in your household.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine Southern


  • 1 tablespoon olive oil
  • 1 onion large, chopped
  • 4 garlic cloves minced
  • 1 green bell pepper chopped
  • 1/2 cup celery chopped
  • 30 ounces red kidney beans cans, drained and rinsed
  • 6 cups vegetable broth low-sodium
  • 1 teaspoon kosher salt
  • 15 ounces diced tomatoes can, low-sodium, no sugar added
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried thyme leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 3/4 cup brown rice uncooked


  • Set the Instant Pot to the Saute setting and add the olive oil. Once the olive oil is hot, add the onion, garlic, bell peppers, and celery. Cook for about 5 minutes, stirring occasionally.
  • Change the setting to Manual with high pressure and add the remaining ingredients. Seal the lid and set the timer to 15 minutes. Once the time is up, let the Instant Pot rest for 10 minutes before manually releasing the pressure. Ladle into serving bowls and enjoy!

Nutrition Information

Serving: 1cup | Calories: 239kcal | Carbohydrates: 43g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 577mg | Fiber: 9g | Sugar: 7g |
SmartPoints (Freestyle): 7
Keywords dairy-free, Instant Pot, Plant-Based, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. I made this tonight. The only things I did differently were: I had some ground beef I had to use, so sautéed that first, and I didn’t have any liquid smoke. It was very good! Will definitely make this again, though I will add some smoked sausage next time.

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