40 min
Instant Pot Lowcountry Shrimp Boil with Corn, Potatoes & Sausage
Tender potatoes, sweet corn and smoked sausage pressure-cook first, then shrimp finish gently in the seasoned broth for a fast, family-style supper.
Instant Pot Family Dinners
Instant Pot Louisiana-Style Red Beans & Rice with Andouille
No-soak red kidney beans pressure-cook with the Louisiana trinity and smoky andouille, then turn creamy beside fluffy white rice for a practical family dinner.
Directions
Sort the beans and brown the sausage
Spread the dry beans on a tray, discard any stones or damaged beans, then rinse thoroughly. Select Sauté on a 6-quart electric pressure cooker, add the oil and brown the andouille for 4 minutes. Transfer it to a clean plate and refrigerate while the beans cook.
Soften the trinity
Add the onion, celery and bell pepper to the rendered fat and cook for 5 minutes, stirring, until the vegetables begin to soften.
Bloom and deglaze
Add the garlic, thyme, both paprikas, onion powder, black pepper and optional cayenne and cook for 30 seconds. Cancel Sauté, pour in 1 cup broth and scrape the base until completely smooth with no browned bits attached.
Add the thin liquid
Add the remaining 5 cups broth, sorted beans, bay leaves, 1 teaspoon salt and optional liquid smoke. Stir once and confirm the contents remain below the half-full line because beans expand and foam; reduce the batch if your model manual requires it.
Pressure cook and release naturally
Lock the lid and cook on High Pressure for 35 minutes; allow about 15 minutes for the pot to reach pressure. Let pressure release naturally for 20 minutes, then vent any remainder in short controlled pulses with hands and face away from steam. Pause immediately if liquid sputters and open only after the float valve drops.
Cook the rice
While the beans cook, combine the rinsed rice, 2 1/4 cups water and the remaining 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low and cook for 15 minutes. Remove from the heat, rest covered for 10 minutes, then fluff.
Check and cream the beans
Discard the bay leaves and test at least five beans; every one should be creamy through the center with no chalky bite. If any are firm, lock the lid and cook at High Pressure for 5 minutes more, followed by a 10-minute natural release. When tender, select Sauté on Low and mash about 1 cup beans against the side. Simmer 5 to 8 minutes, stirring often, until creamy.
Finish with andouille
Stir the browned andouille into the creamy beans and simmer for 3 to 4 minutes, until the sausage and beans reach 165°F. Cancel Sauté and stir in the vinegar, parsley and half the scallions. Taste before adding more salt. Spoon rice into bowls, ladle the red beans alongside and finish with the remaining scallions. Keep the pot mild and pass hot sauce at the table.
Why this works
Why it worksSix cups of thin broth sit against a fully deglazed base, giving unsoaked beans enough moisture and reducing burn-warning risk.
Why it worksThe half-full limit and long natural release account for the way dried beans expand, foam and continue tenderizing after the programmed cycle.
Why it worksMashing only a portion of the beans creates a creamy Louisiana-style pot liquor, while browned andouille returns after pressure so it stays juicy.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe six-cup thin-liquid ratio, half-full bean limit and long natural release are written for this common family capacity.See current options →
Compare on AmazonFine-mesh colanderFine mesh contains dry kidney beans while you rinse away dust and inspect carefully for small stones.See current options →
Compare on AmazonHeavy saucepan with lidCooking the white rice separately keeps its grains fluffy while the beans complete their much longer pressure cycle.See current options →
Swaps & notes
Easy swaps
- For a lighter variation, use fully cooked smoked turkey sausage; brown and reheat it after pressure exactly as written, following its package guidance.
- Small red beans can replace kidney beans, but begin checking after the same cycle and use the five-bean tenderness test because age affects cooking time.
- Brown rice is not a direct timing swap for the stovetop side; cook it separately according to its package so the beans are not held waiting.
Cook notes
- Total time includes sautéing, about 15 minutes to pressurize, the 35-minute programmed cycle, a 20-minute natural release and final thickening; the rice cooks during pressure time.
- Never use the electric cooker's slow-cook function for dry red kidney beans. This method brings them to full pressure; beans must be completely tender before serving.
- Written for a 6-quart electric pressure cooker. Follow your exact model manual's minimum-liquid, half-full limit for beans and venting procedure; never force the lid.
- Older beans can remain firm longer. If the five-bean check fails, add 1/2 cup hot water if the pot looks dry before the extra pressure cycle.
- Salt after pressure only as needed because broth sodium varies and the liquid concentrates during the final simmer.
Storage
Cool beans and rice in separate shallow containers within 2 hours. Refrigerate for up to 4 days and reheat with a splash of water or broth, stirring, until both reach 165°F. Freeze the beans for up to 3 months and the rice for up to 1 month; thaw overnight before reheating.
Questions
Do I need to soak the kidney beans?
No. The 35-minute high-pressure cycle and 20-minute natural release are designed for unsoaked beans. Soaked beans would need a shorter, separately tested cycle.
Why did my beans stay firm?
Bean age, hard water and acidic additions can delay softening. Keep vinegar out until the end, confirm the pot reached pressure, then use the specified five-minute extra cycle if any sampled bean remains chalky.
Can I cook the rice in the same pot?
Not in this formula. Kidney beans need far longer than white rice, so cooking them together would turn the rice pasty. Separate rice also matches the distinct rice shown in the finished dish.
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Instant Pot Louisiana-Style Red Beans & Rice with Andouille
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1. Sort the beans and brown the sausageSpread the dry beans on a tray, discard any stones or damaged beans, then rinse thoroughly. Select Sauté on a 6-quart electric pressure cooker, add the oil and brown the andouille for 4 minutes. Transfer it to a clean plate and refrigerate while the beans cook.
2. Soften the trinityAdd the onion, celery and bell pepper to the rendered fat and cook for 5 minutes, stirring, until the vegetables begin to soften.
3. Bloom and deglazeAdd the garlic, thyme, both paprikas, onion powder, black pepper and optional cayenne and cook for 30 seconds. Cancel Sauté, pour in 1 cup broth and scrape the base until completely smooth with no browned bits attached.
4. Add the thin liquidAdd the remaining 5 cups broth, sorted beans, bay leaves, 1 teaspoon salt and optional liquid smoke. Stir once and confirm the contents remain below the half-full line because beans expand and foam; reduce the batch if your model manual requires it.
5. Pressure cook and release naturallyLock the lid and cook on High Pressure for 35 minutes; allow about 15 minutes for the pot to reach pressure. Let pressure release naturally for 20 minutes, then vent any remainder in short controlled pulses with hands and face away from steam. Pause immediately if liquid sputters and open only after the float valve drops.
6. Cook the riceWhile the beans cook, combine the rinsed rice, 2 1/4 cups water and the remaining 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low and cook for 15 minutes. Remove from the heat, rest covered for 10 minutes, then fluff.
7. Check and cream the beansDiscard the bay leaves and test at least five beans; every one should be creamy through the center with no chalky bite. If any are firm, lock the lid and cook at High Pressure for 5 minutes more, followed by a 10-minute natural release. When tender, select Sauté on Low and mash about 1 cup beans against the side. Simmer 5 to 8 minutes, stirring often, until creamy.
8. Finish with andouilleStir the browned andouille into the creamy beans and simmer for 3 to 4 minutes, until the sausage and beans reach 165°F. Cancel Sauté and stir in the vinegar, parsley and half the scallions. Taste before adding more salt. Spoon rice into bowls, ladle the red beans alongside and finish with the remaining scallions. Keep the pot mild and pass hot sauce at the table.