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Home Recipes Ingredients Beans & Legumes Kidney Beans

Pressure-Cooker Andouille Red Beans and Rice

Name: Pressure-Cooker Andouille Red Beans and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings.
Cuisine: North America, Southern
Ingredients: 6 cups water; 1 pound dried kidney beans; 1 large onion, chopped; 1 celery rib, sliced; 1/2 medium sweet red pepper, chopped; 1/2 medium green pepper, chopped; 4 garlic cloves, minced; 1 bay leaf; 1 teaspoon kosher salt; 1 teaspoon dried thyme; 1 to 2 teaspoons Louisiana-style hot sauce; 1/2 teaspoon pepper; 1 pound fully cooked andouille sausage links, sliced; Hot cooked rice; Thinly sliced green onions, optional

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 40 min. + releasing

Makes

8 servings

Updated: Jun. 27, 2023

Once my husband's favorite New Orleans takeout closed, I challenged myself to develop a tasty red beans and rice recipe that I could make at home. This pressure-cooker version is hearty and satisfies his Cajun cravings. —Jennifer Schwarzkopf, Oregon, Wisconsin

Pressure-Cooker Andouille Red Beans and Rice Recipe photo by Taste of Home

Ingredients

6 cups water
1 pound dried kidney beans
1 large onion, chopped
1 celery rib, sliced
1/2 medium sweet red pepper, chopped
1/2 medium green pepper, chopped
4 garlic cloves, minced
1 bay leaf
1 teaspoon kosher salt
1 teaspoon dried thyme
1 to 2 teaspoons Louisiana-style hot sauce
1/2 teaspoon pepper
1 pound fully cooked andouille sausage links, sliced
Hot cooked rice
Thinly sliced green onions, optional

Directions

Place the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure.

Stir in sausage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 17 minutes. Let pressure release naturally. Remove bay leaf. Serve with rice and, if desired, sprinkle with green onions.

Can you freeze Pressure-Cooker Andouille Red Beans and Rice?

Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Test Kitchen tips

Serve with a sweet cornbread (and honey butter, if you have a few extra minutes to whip some up!

This recipe tastes even better on days two and three. If you can make it a day in advance, go for it—the sauce just gets thicker and tastier the longer it coagulates.

Nutrition Facts

1-1/4 cups: 349 calories, 12g fat (4g saturated fat), 74mg cholesterol, 774mg sodium, 40g carbohydrate (3g sugars, 9g fiber), 25g protein.

Pressure-Cooker Andouille Red Beans and Rice

Ingredients

Directions

Can you freeze Pressure-Cooker Andouille Red Beans and Rice?

Nutrition Facts

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