Pressure-Cooker Red Beans and Rice

Total Time

Prep: 20 min. Cook: 45 min. + releasing


6 servings

Updated: Aug. 04, 2023
My family loves New Orleans–style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa, California
Pressure-Cooker Red Beans and Rice Recipe photo by Taste of Home


  • 3 cups water
  • 2 smoked ham hocks (about 1 pound)
  • 1 cup dried red beans
  • 1 medium onion, chopped
  • 1-1/2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 medium tomato, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon salt
  • 4 cups hot cooked rice


  1. Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally.
  2. Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until chopped pepper is tender, 8-10 minutes. Serve with rice.

Can you freeze Pressure-Cooker Red Beans and Rice?

Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add water if necessary.

Nutrition Facts

1/3 cup bean mixture with 2/3 cup rice: 216 calories, 2g fat (0 saturated fat), 9mg cholesterol, 671mg sodium, 49g carbohydrate (3g sugars, 12g fiber), 12g protein.