Instant Pot Red Beans and Rice Stew

There’s something incredibly comforting about a bowl of Instant Pot Red Beans and Rice Stew on a chilly evening. Growing up, my family had a tradition of gathering around the table for hearty meals that brought warmth to our hearts and homes. This dish in particular became a favorite, packed with flavor and love. It’s perfect for those long winter nights when you just want to cozy up and enjoy something filling. The instant pot makes it even easier, allowing the flavors to meld beautifully while I can focus on getting comfortable with a good book or catching up on my favorite show. In just a short while, you’ll be enjoying a rich, creamy stew that reminds you of home.

Key Ingredients for Instant Pot Red Beans and Rice Stew

The beauty of Instant Pot Red Beans and Rice Stew lies in its simple yet robust ingredients. Each component works harmoniously to create a rich, hearty dish that warms the soul. The key players include red kidney beans, which provide protein and fiber, and brown rice, which adds texture and heartiness. Together with aromatic vegetables and spices, this stew becomes a satisfying meal that you’ll want to make again and again.

• 1 tablespoon olive oil: A staple for sautéing, it adds richness and depth of flavor.
• 1 large onion, chopped: This aromatic vegetable lays the foundation for flavor.
• 4 cloves garlic, minced: Fresh garlic brings a fragrant aroma and enhances the stew’s richness.
• 1 green bell pepper, chopped: Adds a sweet crunch and vibrant color to the dish.
• 1/2 cup celery, chopped: Provides a subtle earthiness and texture.
• 30 ounces red kidney beans, canned, drained and rinsed: The star ingredient, full of protein and fiber.
• 6 cups vegetable broth, low-sodium: The base of the stew, lending moisture and flavor.
• 1 teaspoon kosher salt: Enhances overall flavor.
• 15 ounces diced tomatoes, canned, low-sodium, no sugar added: Adds acidity and sweetness.
• 1/2 teaspoon liquid smoke: Provides a smoky depth without the grill.
• 1 tablespoon smoked paprika: Adds warmth and a slight smokiness.
• 1 tablespoon dried thyme leaves: Earthy and aromatic, it complements the beans beautifully.
• 2 teaspoons dried oregano: A classic herb that adds depth of flavor.
• 1/2 teaspoon cayenne pepper: For a touch of heat.
• 1/2 teaspoon ground black pepper: Enhances the overall flavor profile.
• 3/4 cup brown rice, uncooked: Adds heartiness and pairs perfectly with the beans.

Preparation Steps for Instant Pot Red Beans and Rice Stew

Making Instant Pot Red Beans and Rice Stew is a breeze, thanks to the instant pot. It simplifies the process, allowing you to enjoy this flavorful dish without the fuss. Follow these steps, and soon you’ll be ladling this delicious stew into bowls for your family and friends.

1. Start by setting your instant pot to the sauté setting. Add olive oil to the pot and allow it to heat up. This step is crucial as it helps to build the flavors from the very beginning.
2. Once the olive oil is hot, toss in the chopped onion, garlic, green bell pepper, and celery. Stir them occasionally for about 5 minutes, until they soften and become fragrant. This process is essential for developing the stew’s flavor.
3. After the vegetables have softened, change the setting to Manual and select high pressure. It’s time to add in the star of the show—red kidney beans. Make sure to rinse and drain them first to remove excess sodium.
4. Next, pour in the vegetable broth and stir in the kosher salt, diced tomatoes, liquid smoke, smoked paprika, dried thyme, dried oregano, cayenne pepper, and ground black pepper. This combination of spices and ingredients creates a flavorful base for your stew.
5. Finally, add the uncooked brown rice to the pot. Give everything a gentle stir to ensure even distribution of the ingredients.
6. Seal the lid of the instant pot and set the timer for 15 minutes. While it cooks, you can relax or prepare some toppings to serve with your stew.
7. Once the timer goes off, let the instant pot rest for 10 minutes to allow the pressure to release naturally. After that, manually release any remaining pressure. This step helps to ensure the rice is cooked to perfection.
8. Carefully ladle the Instant Pot Red Beans and Rice Stew into serving bowls. You can garnish it with some fresh herbs or a squeeze of lime, if desired. The aromatic steam rising from the bowls will entice everyone to the table.
9. Enjoy this hearty stew with your favorite crusty bread or alone as a comforting meal. Each bite is packed with flavor and warmth, perfect for any chilly evening.

Pro Tips and Tweaks

Here are some of my favorite tips and tweaks for making the most out of your Instant Pot Red Beans and Rice Stew. You can adapt this recipe to suit your taste and make it even more delicious.

• Storage: Leftovers should be stored in an airtight container in the fridge and can last for up to four days.
• Freezing: If you want to prepare in advance, this stew freezes beautifully! Just make sure to cool it completely before transferring to freezer-safe bags or containers.
• Pairing: This dish pairs wonderfully with a fresh green salad or some crusty bread for dipping.
• Spice Levels: Adjust the heat by varying the amount of cayenne pepper or adding diced jalapeños for a spicy kick.
• Herbs: Fresh herbs like cilantro or parsley can be added just before serving for an extra layer of flavor.

Side Dish Ideas for Instant Pot Red Beans and Rice Stew

When serving Instant Pot Red Beans and Rice Stew, there are plenty of options to enhance your meal experience. Here are some delightful pairings to consider:

• Crusty Bread: A loaf of homemade bread or a fresh baguette is perfect for soaking up every last bit of stew.
• Green Salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette adds a refreshing contrast to the rich stew.
• Coleslaw: A tangy coleslaw can offer a crisp texture that complements the stew’s creaminess.
• Rice Variations: Serve the stew over a bed of fluffy rice or with quinoa for added nutrition.
• Occasions: This stew is great for casual family dinners, meal prep, or even potlucks. Its heartiness makes it a satisfying choice for any occasion.
• Seasonal Pairing: During the colder months, you can also add seasonal vegetables like kale or butternut squash to the stew for added flavor and nutrition.

FAQ

Conclusion

The Instant Pot Red Beans and Rice Stew is truly a recipe that warms the heart and soul. Its rich flavors and wholesome ingredients come together to create a meal that’s both satisfying and nourishing. I encourage you to give it a try; it’s perfect for any occasion and is sure to become a favorite in your household. So grab your ingredients, fire up that instant pot, and enjoy a cozy bowl of goodness tonight!

Instant Pot Red Beans and Rice Stew

The ultimate comfort food, Instant Pot Red Beans and Rice Stew combines hearty beans and rice with a medley of spices. This easy weeknight dinner is not only delicious but also nutritious, making it the perfect dish for a cozy night in. You’ll want to make this tonight!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 340 kcal

Equipment

• Chef's Knife
• Cutting Board
• Instant Pot
• Wooden Spoon

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 unit green bell pepper, chopped
• 1/2 cup celery, chopped
• 30 ounces red kidney beans, canned, drained and rinsed
• 6 cups vegetable broth, low-sodium
• 1 teaspoon kosher salt
• 15 ounces diced tomatoes, canned, low-sodium, no sugar added
• 1/2 teaspoon liquid smoke
• 1 tablespoon smoked paprika
• 1 tablespoon dried thyme leaves
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 3/4 cup brown rice, uncooked

Instructions

 

• Start by setting your instant pot to the sauté setting. Add olive oil to the pot and allow it to heat up.
• Once the olive oil is hot, toss in the chopped onion, garlic, green bell pepper, and celery. Stir them occasionally for about 5 minutes, until they soften and become fragrant.
• After the vegetables have softened, change the setting to Manual and select high pressure. It’s time to add in the star of the show—red kidney beans. Make sure to rinse and drain them first to remove excess sodium.
• Next, pour in the vegetable broth and stir in the kosher salt, diced tomatoes, liquid smoke, smoked paprika, dried thyme, dried oregano, cayenne pepper, and ground black pepper.
• Finally, add the uncooked brown rice to the pot. Give everything a gentle stir to ensure even distribution of the ingredients.
• Seal the lid of the instant pot and set the timer for 15 minutes. While it cooks, you can relax or prepare some toppings to serve with your stew.
• Once the timer goes off, let the instant pot rest for 10 minutes to allow the pressure to release naturally. After that, manually release any remaining pressure.
• Carefully ladle the Instant Pot Red Beans and Rice Stew into serving bowls. You can garnish it with some fresh herbs or a squeeze of lime, if desired.
• Enjoy this hearty stew with your favorite crusty bread or alone as a comforting meal.

Notes

If you’re someone who likes to meal prep, this recipe is perfect for you! It stores well in the fridge and even tastes better the next day as the flavors deepen.

Keyword comfort food, Hearty Dinner, Instant Pot Stew, Red Beans Recipe

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!