Pressure-Cooker Andouille Red Beans and Rice

Total Time

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


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


  • 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


  1. 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.
  2. 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.