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cover pic for Slow Cooker Instant Pot Red Beans and Rice

{VIDEO} Slow Cooker/Instant Pot Red Beans and Rice

  • Author: Shannon Epstein
  • Prep Time: 15 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 mins
  • Yield: 8 servings 1x


  • 2 cups cooked rice (for serving)
  • 16 ounces dry red kidney beans, rinsed
  • 12 ounces sausage, cut into 1-inch rounds
  • 1/2 cup onion, diced
  • 1 large bell pepper, diced
  • 2 celery stalks, sliced
  • 1 garlic cloves, minced
  • 1 1/2 teaspoons salt (or more)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 7 cups water
  • 1 tablespoon oil of your choice (for Instant Pot)


Slow Cooker

  1. Add all the ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 3-4 hours or LOW 6-8.
  3. Remove bay leaf before serving. Serve over cooked rice.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add the oil, onion, celery, and bell pepper and cook 3-5 minutes or until vegetables are soft. Add garlic and cook an additional minute.
  2. Stir in all the remaining ingredients EXCEPT the cooked rice.
  3. Close lid and seal valve. Cook high pressure for 45 minutes. Natural release pressure for 15 minutes then quick release any remaining pressure.
  4. Remove bay leaf before serving. Serve over cooked rice.


nutritional info includes the rice