Pressure Cooker Red Beans with Andouille Sausage and Rice
This hearty Louisiana-style red beans and rice combines smoky andouille sausage with tender red kidney beans in a rich, flavorful base. The pressure cooker cuts traditional cooking time from hours to under an hour while developing deep flavors through sautéing aromatics and browning the sausage first. The beans break down slightly to create a creamy, thick consistency that's perfect over fluffy rice. This comforting dish is ideal for weeknight dinners or feeding a crowd, offering authentic Creole flavors with modern convenience.
Ingredients
- ½ lb smoked sausage
- 1 Tbsp olive oil
- 1 onion
- 1 bell pepper
- 3 stalks celery
- 4 cloves garlic
- 1 lb dry red beans, uncookedkidney beans1:1
essentially the same bean
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ¼ tsp cayenne
- freshly cracked black pepper
- 3 cups chicken brothvegetable broth1:1vegetarianFull guide →
- 2 cups water
- 3 green onions, sliced
- 6 cups cooked rice
Instructions
- 1
Slice the smoked sausage into medallions
- 2
Add olive oil and sliced sausage to pressure cooker and sauté until brown on both sides
- 3
Remove sausage from pot with slotted spoon
- 4
Finely dice onion, bell pepper, and celery, and mince garlic
- 5
Add diced vegetables and garlic to pot and sauté until onions are soft and transparent
- 6
Rinse and sort beans to remove debris
- 7
Add beans, cooked sausage, thyme, oregano, paprika, cayenne, pepper, chicken broth, and water to pot and stir
- 8
Secure lid and close vent, cook on high pressure for 35 minutes
- 9
Let pressure release naturally
- 10
Test beans for tenderness, cook additional 20 minutes if needed
- 11
Stir and mash beans against side of pot until liquid thickens
- 12
Taste and add salt as needed
- 13
Serve over cooked rice and top with sliced green onions
Tips
Brown the sausage well to develop deep flavor and create fond on the bottom of the pot for added richness.
Let vegetables cook until onions are translucent to ensure they dissolve the browned bits and add sweetness.
Mash some beans against the pot sides after cooking to thicken the liquid and create the traditional creamy texture.
Good to Know
Refrigerate for up to 4 days in airtight container. Beans will thicken when cold.
Can be made up to 3 days ahead. Reheat gently, adding water if too thick.
Serve hot over rice with sliced green onions. Pairs well with cornbread and hot sauce.
Common Mistakes
Don't skip browning the sausage to avoid bland flavor
Don't rush the vegetable sauté to avoid raw onion taste
Don't quick-release pressure to avoid bean skins separating
Substitutions
FAQ
Can I use canned beans instead of dried?
Yes, use 3 cans drained beans and reduce cook time to 10 minutes. The texture won't be quite as creamy as dried beans.
What if my beans aren't soft after cooking?
Old beans take longer to soften. Add more liquid if needed and pressure cook another 15-20 minutes until tender.
How long will leftovers keep?
Store refrigerated for up to 4 days or freeze for 3 months. Reheat gently and add water if too thick.