Instant Pot Gluten-free Red Beans & Rice (Gluten, dairy, egg, peanut & tree nut free; meatless option)
Recipe type: Instant Pot Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
A spicy yet easy way to use up dried beans (that requires no pre-soaking!) that comes together quickly in you Instant Pot. Full of flavor and perfect over Texmati RiceSelect brown rice, this is a filling meal that can be meat-less, and makes a ton--which you can use to feed a crowd, or this freezes great to save for another busy night.
  • 1 large red onion, diced small
  • 2-3 Tablespoons. olive oil
  • 2 Tablespoons minced garlic
  • 2 tsp. dried thyme
  • 2 tsp. dried oregano
  • 1 and ½ tsp salt
  • black pepper to taste
  • 1 pound dried red kidney beans, rinsed
  • 1 cup Cajun spiced chicken sausages (dice into pieces about the size of the cooked beans, this equaled about 2-3 sausage links for me, feel free to do more or less--can be omitted if you want this meatless)
  • 4 cups homemade chicken stock or canned chicken broth, make sure it's gluten-free
  • 2 Tablespoons Worcestershire sauce, some have gluten--read the labels!
  • 1 tsp. Tabasco Sauce (or your favorite brand of hot sauce--do more or less to taste)
  • 3 bay leaves
  • 2 tsp. red wine vinegar
  • 3 cups cooked Texmati RiceSelect brown rice for serving (see stove top or instant pot directions below!)
  2. Turn your Instant Pot to the saute function. Add the olive oil, and once hot, add the diced onion. Stir frequently until the onion is softened. Next, add the garlic and spices and cook until fragrant. Turn the Instant Pot to the off/warm function (otherwise the saute function gets too hot and starts to burn your garlic) and add the rest of your ingredients (other than the rice.)
  3. Once everything is added and has been stirred, place your lid on, and turn the steam value to seal. Hit the "bean" function and allow it to run its 30 minute cycle. I have found that just one cycle, on unsoaked beans is not enough, so once it finishes, I hit it again. Two cycles seems to be just right--and that is worth not pre-soaking to me! After it's finished cooking, allow it to de-pressurize on it's own. Give it a good stir and serve that spicy goodness over your pre-cooked rice.
  5. Stove top: If you want to make the rice over the stove, in a medium sauce pan add 1 and ½ cups brown rice to 3 cups of water. Bring this to a boil, then place a lid on it and turn the heat down to medium-low (you want it just barely simmering). Cook for 45 minutes. Fluff the rice with a fork and serve.
  6. Instant pot: I find I like to do this for time and so that I can make a big batch. Since we eat rice several times a week I'll do this about once a week. Turn the Instant Pot to saute and pour 1 Tablespoon of olive oil and 1 teaspoon of salt. Next, add your brown rice and stir to coat in the warm oil. Turn it to off/warm (otherwise the saute function will be so hot, your water will steam up and you'll lose the right quantity of water). Then, add 2 and ½ cups of water. Turn your Instant Pot to manual and set it for 26 minutes. Allow it to cook and de-pressurize on it's own. Fluff with a fork and serve immediately, or store in an air-tight container in your fridge for 3-5 days. When you are warming it up from the fridge, add 1-2 Tabelspoons of water, and vent the lid on one corner. Toss it in your microwave for 1 minute on high. Fluff and serve.
Recipe by Allergy Awesomeness at