Instant Pot Red Bean Soup with Andouille Sausage and Ham Hock
A hearty Louisiana-style red bean soup made easy in the Instant Pot. Tender kidney beans simmer with smoky andouille sausage, ham hock, and the holy trinity of vegetables in a rich, seasoned broth. This comfort food classic combines convenience with authentic flavor, delivering the soul-warming satisfaction of traditional New Orleans red beans and rice in a fraction of the time. Perfect for weeknight dinners or when you're craving Southern comfort food without the all-day cook time.
Ingredients
- 1 lb red kidney beans, soaked overnight
- 1 tablespoon olive oil
- 1 large onion, chopped
- ½ medium green bell pepper, chopped
- 2 stalks celery, chopped
- 3 large cloves garlic, minced
- 1 lb andouille sausage, sliced into 1/2 inch thick rounds
- 4 bay leaves
- 1 box red bean flavor infusion seasoning mix
- 1 ham hocksmoked turkey leg1:1
leaner option
- 8 cups chicken stock, or water
- 2 cups cooked white rice, warm
- 3 green onions, chopped
Instructions
- 1
Soak kidney beans in water overnight, then rinse and drain
- 2
Set Instant Pot to saute function and add olive oil
- 3
Add onion, bell pepper, celery, and garlic to pot and cook until vegetables are softened
- 4
Add sausage to pot and continue cooking until lightly browned
- 5
Add bay leaves, seasoning mix, and ham hock to pot
- 6
Stir in red beans and add chicken stock ensuring beans and ham hock are fully submerged
- 7
Lock lid with valve in sealing position and pressure cook for 30 minutes
- 8
Allow pressure to release naturally for 15 minutes then vent remaining pressure
- 9
Check bean consistency and cook additional 5-10 minutes if needed
- 10
Remove ham hock if desired, shred meat, and return to pot
- 11
Ladle soup into bowls and garnish with rice and green onions
Tips
Soak beans overnight for best texture and even cooking
Natural pressure release helps prevent beans from bursting and maintains their shape
Shred the ham hock meat for extra protein and distribute the smoky flavor throughout
Good to Know
Refrigerate for up to 3 days in airtight container
Can be made 1-2 days ahead, flavors improve overnight
Serve hot over rice with green onion garnish
Common Mistakes
Allow natural pressure release to avoid bean bursting
Ensure beans are fully submerged to prevent burning
Check bean tenderness before serving as cooking times may vary
Substitutions
leaner option
FAQ
Can I use dried beans without soaking?
Yes, but increase cooking time to 45-50 minutes and add extra liquid as unsoaked beans absorb more during cooking.
What if my beans are still hard after cooking?
Cook for additional 5-10 minutes on high pressure. Older beans may take longer to soften regardless of cooking method.
Can I freeze this soup?
Yes, freeze for up to 3 months. Thaw overnight and reheat gently, adding liquid if needed as beans absorb moisture when frozen.