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These Instant Pot Red Beans and Rice are some of my favorite jazzed up Instant Pot Beans! Made with dry red beans (no soaking!), vegetarian smoked sausage, and an array of cajun spices for a meal to remember. Get this family favorite cooking in 10 minutes or less.
What makes this the best vegetarian red beans and rice?
- A true dump-and-go dinner recipe: No pre-soak of the dried beans, no sautéing the aromatics, no pan-frying the sausage. Simply dump everything in the Instant Pot and start cooking!
- High in plant-based protein: In addition to the red beans, this vegetarian version of the classic cajun recipe is made with either a vegetarian andouille sausage or another smoked sausage of choice. Depending on the brand, this recipe can contain over 30 grams of protein per serving.
- $1.30 per serving: This price includes serving the vegetarian red beans over rice with green onion and black pepper to taste. For more budget-friendly bean recipes, try this Black Bean Soup, White Bean Soup, or 15 Bean Chili!
- Naturally gluten-free: When made with a vegan and gluten-free sausage (no seitan!), this dinner recipe is naturally vegetarian, vegan, and gluten-free!
- Even better on day two: If you’re planning on meal prepping this recipe and eating throughout the week, good news. Red beans and rice tastes better on the second day. Allowing the dish to sit overnight allows the flavors to meld, creating a more flavorful overall dish.
Ingredient Notes
- Red beans: The cook time and liquid ratio in this Instant Pot recipe is developed to cook dry small red beans or dry red kidney beans. Canned beans won’t work here – save them to make a Crockpot Taco Soup or Minestrone Soup.
- Aromatics: Made with a simple combination of onion, garlic, and celery. I like to use sweet onions or Vidalia onions in the dish because their mild, sweet flavor counterbalances the stronger spices and flavor in the smoked sausage.
- Celery: 3 stalks of chopped celery adds a subtle, earthy flavor and adds a pop of freshness that balances the rest of the flavor.
- Vegan sausage: Traditional red beans and rice is prepared with Andouille sausage, a smoked sausage originating in French cuisine, but also popular in Cajun and creole cuisine. This of course is not vegetarian, but any vegetarian Andouille or smoked sausage works great in it’s place and are easy to find at any mainstream grocery store. I’ve also used Field Roast Spicy Mexican Chipotle here and it works really well. If you’d like to make one from scratch, try this Homemade Vegan Andouille Sausage!
- Broth: Both vegetable broth and vegan chicken broth work well. If you are using a low-sodium vegetable broth, you may need to add additional sea salt to taste.
- Spices: This recipe uses a blend of onion powder, garlic powder, cumin, chili powder, paprika, salt, and black pepper to taste. If desired, you can also add a few dried bay leaves. Similarly, if you happen to have your own store-bought or Homemade Cajun Seasoning omit the individual spices and use 2 tablespoons of your pre-made blend.
Substitutions
What can I replace the vegetarian sausage with?
If you do not have access to vegetarian sausage or simply don’t care for mock meats, it can be omitted. If desired, replace the sausage with a diced green bell pepper to replace the loss in texture.
Can I use another type of beans?
Without the red beans, it’s not really red beans and rice! With that being said, pinto beans are the next best option. They have a similar creamy texture and a mild flavor that pairs well with the bolder spices. If you choose to make this swap, make sure to use dry beans.
Can I use soaked beans?
No. The cook time and amount of broth is specifically developed for cooking dry beans from scratch. If the beans are soaked, they will require a much lower cook time and less liquid. I have not tested this and cannot recommend an altered cook time.
How to Make Instant Pot Red Beans and Rice Vegetarian
- Add all ingredients to the Instant Pot.
- Seal and pressure cook under manual high pressure for 45 minutes.
- Naturally release pressure for 20 minutes, then quick release remaining pressure, if any.
- Season with salt and black pepper to taste.
- Serve immediately while warm or let cool completely and store for meal prep. Enjoy!
Can I make vegetarian red beans and rice in the slow cooker?
Technically you can, but I personally do not recommend cooking dried kidney beans in the slow cooker. Red kidney beans contain a natural toxin called phytohaemagglutinin. This toxin causes food poising if the beans are not boiled vigorously for at least 10 minutes. Slow cookers typically do not reach boiling temperatures, at least not consistently or reliably.
For this reason, I never recommend cooking this recipe (or any recipe containing dry red kidney beans) in the crockpot or slow cooker.
Serving Suggestions
Red beans and rice is typically served as a hearty and satisfying stand-alone main dish. It’s commonly served over fluffy white rice to soak up the flavorful broth. Finish with your favorite garnishes, like chopped green onions, fresh parsley, a generous amount of black pepper, or a dash of hot sauce for a kick of heat.
If you happen to have two Instant Pots (like I do!), cook this Instant Pot White Rice or Instant Pot Brown Rice alongside your red beans and rice.
Storage Instructions
Leftovers will keep for up to 5 days in an airtight container in the refrigerator. For best results, I recommend storing in airtight containers made of glass (not plastic). From my experience, foods stored in plastic spoil significantly faster. Reheat on the stove top, back in the Instant Pot on the sauté setting, or in the microwave in 30 second increments until warmed through.
Freezing Instructions
This vegetarian red beans and rice recipe can be frozen before or after cooking to make a quick and easy freezer meal.
To freeze before cooking: Place all of the ingredients, except broth and ingredients for serving, in a gallon-sized ziplock bag, Seal tightly, removing as much excess air as possible. Freeze flat for up to 3 months. The morning you’d like to cook, set the frozen bag on the kitchen counter for 1 hour. This should soften the contents enough that you can easily remove and place in the Instant Pot. Cover with broth and cook as usual.
To freeze after cooking: An excellent method for smaller families or simply reducing waste (we usually eat 4 servings and freeze 2 individual servings). Let the cooked dish cool completely to room temperature then freeze the red beans in 1 or 2 cup portions using Souper Cubes.
These cubes will freeze well for up to 3 months. Defrost from frozen in the microwave for 5 minutes on high heat, followed by 30 second bursts until heated through.
You’ll love this!
Souper Cubes
My favorite way to freeze individual portions and meals. Use code HOMECOOKEDROOTS10 for 10% off.
Helpful Notes
- Different Instant Pot models and brands come to pressure at different speeds. For example 6 qt Instant Pots come to pressure faster than 8 qt Instant Pots. In general, you can expect your pressure cooking pot to come to pressure in about 15 minutes. This time is in addition to the 45 minute cook time and 20 minute natural release.
- The rice is cooked separately. Since I own two Instant Pots, I always make my Instant Pot rice in my second pot at the same time. If you only have one Instant Pot, use your rice cooker or a stove top method.
Instant Pot Red Beans and Rice (Vegetarian) Recipe
Equipment
Ingredients
- 1 pound red kidney beans or small red beans dried ($1.44)
- 1 medium sweet onion diced ($0.84)
- 3 stalks celery diced ($0.66)
- 8 cloves garlic minced ($0.48)
- 6 cups vegan "chicken" broth or vegetable broth ($0.48)
- 13 ounces vegan sausage* sliced ($2.49)
- 1 teaspoon onion powder ($0.12)
- 1 teaspoon garlic powder ($0.12)
- 1 teaspoon cumin ($0.12)
- 1 teaspoon chili powder ($0.12)
- 1 teaspoon paprika ($0.12)
- 1 teaspoon salt ($0.04)
For serving
- black pepper to taste ($0.02)
- white rice ($0.54)
- green onion thinly sliced ($0.22)
Instructions
- Add the red kidney beans, onion, celery, garlic, broth, sausage, onion powder, garlic powder, cumin, chili powder, paprika, and salt to the Instant pot. Seal and pressure cook for 45 minutes. Once done, allow it to sit for at least 20 minutes before carefully releasing the pressure.
- Taste and add more salt and black pepper to taste. Serve over cooked white rice and top with chopped green onions.
- What can I replace the vegetarian sausage with? If you do not have access to vegetarian sausage or simply don’t care for mock meats, it can be omitted. If desired, replace the sausage with a diced green bell pepper to replace the loss in texture.
- Can I use another type of beans? Without the red beans, it’s not really red beans and rice! With that being said, pinto beans are the next best option. They have a similar creamy texture and a mild flavor that pairs well with the bolder spices. If you choose to make this swap, make sure to use dry beans.
- Can I use soaked beans? No. The cook time and amount of broth is specifically developed for cooking dry beans from scratch. If the beans are soaked, they will require a much lower cook time and less liquid. I have not tested this and cannot recommend an altered cook time.
Notes
- Different Instant Pot models and brands come to pressure at different speeds. For example 6 qt Instant Pots come to pressure faster than 8 qt Instant Pots. In general, you can expect your pressure cooking pot to come to pressure in about 15 minutes. This time is in addition to the 45 minute cook time and 20 minute natural release.
- The rice is cooked separately. Since I own two Instant Pots, I always make my Instant Pot rice in my second pot at the same time. If you only have one Instant Pot, use your rice cooker or a stove top method.
- Storage instructions: Leftovers will keep for up to 5 days in an airtight container in the refrigerator.
- Freezing instructions: This vegetarian red beans and rice recipe can be frozen before or after cooking.
- How to freeze before cooking: Place all of the ingredients, except broth and ingredients for serving, in a gallon-sized ziplock bag, Seal tightly, removing as much excess air as possible. Freeze flat for up to 3 months. The morning you’d like to cook, set the frozen bag on the kitchen counter for 1 hour. This should soften the contents enough that you can easily remove and place in the Instant Pot. Cover with broth and cook as usual.
- How to freeze after cooking: Let the cooked dish cool completely to room temperature then freeze the red beans in 1 or 2 cup portions using Souper Cubes. These cubes will freeze well for up to 3 months. Defrost from frozen in the microwave for 5 minutes on high heat, followed by 30 second bursts until heated through.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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