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Instant Pot Red Beans and Rice Soup

February 28, 2018 By Susan Voisin 36 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Gluten Free
Nut Free
Soy Free
Sugar Free
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Instant Pot Red Beans and Rice Soup

Sometimes you just need comfort food, like this creamy Instant Pot red beans and rice soup. Sometimes those times can stretch into weeks… and months.

Our 2018 started with a bang, literally. On January 3, our daughter E was driving D’s car when a man in a truck pulled out and hit her, knocking her and D’s small Honda Civic off the road. Fortunately, E was fine–shaken but physically unhurt. The same couldn’t be said for D’s car, which was totaled. Way to start the new year!

And if anything, the year has gotten worse, not better. My father has been hospitalized for serious problems twice, so I’ve been out of town to visit him and my mother more than usual. And can I just say that the weather has been especially sucky this year–extreme cold, even snow, alternating with rains. I’ve been taking Foxley to dog training classes, which constantly have to be rescheduled due to bad weather or my being out of town.

All this is to say that I’m sorry I haven’t posted a new recipe since before New Year’s, and things have been chaotic and troubling, but not tragic. Since my breast cancer diagnosis four years ago, long-time readers often worry about me when I don’t post, so I want you to know that I’m physically fine. Cancer is far in the rear view mirror of my lovely new car (that I managed to claim for myself after D’s car’s demise–so at least one thing good has come out of this blasted new year!)

Instant Pot Red Beans and Rice Soup

So comfort food has been high on the menu this year, and nothing says comfort to Louisianians (even those living in Mississippi) more than red beans and rice. D and I have eaten a lot of vegan red beans and rice lately, though when we’re pressed for time, they’re sometimes made from canned beans or–gasp–directly from a can.

In Louisiana, we don’t mix the red beans and rice together. The beans are served with a scoop of rice on top or underneath, but we don’t combine the two before serving. I always gasp when I see a recipe purporting to be authentic that looks more like a rice pilaf than red beans and rice. That’s just not how it’s done.

Except that’s what I just did in this soup.

I thought it would be fun to just shake things up a bit and make our favorite comfort meal into a soup, similar to my Refried Bean Soup (though, sorry, not as Ridiculously Easy.) Like that soup, this one is thickened by the beans so that it’s creamy and filling. All you need is a salad or side vegetable to make it a meal.

I used the Instant Pot to speed things up a bit and to make it easier to just start the pot and go on to other things.

Camellia Red Beans

I used Camellia red beans, which are traditional in New Orleans.

I know you’ll have some questions about the recipe:

Why don’t you put all the vegetables and seasonings in the Instant Pot at one time?

As much as I like pressure cooking, it does have a disadvantage: The high heat decreases the flavor of herbs, spices, and seasonings like onion and garlic. So I like to add flavor in two “layers,” at the beginning so that it is absorbed into the beans and again near the end so that it “pops.”

Why did you pre-soak the beans? Doesn’t the Instant Pot make pre-soaking unnecessary?

Pre-soaking the beans (I did the quick-soak mentioned in the recipe) allows the beans and rice to cook in the same amount of time. Otherwise, the rice will be cooked long before the beans are tender.

Do the Camellia beans take less time to cook than other kidney beans?

Possibly. They do seem a bit smaller than some other kidney beans, which is why I mention what to do if the beans aren’t done after pressure cooking. If you’re using large kidney beans, I suggest adding 5 minutes to the pressure cooking time, just to be safe. So many factors can affect bean cooking (age of beans, altitude, exact type of beans) that it’s hard to give a cooking time that works for everyone. But I can say that using Camellia red beans, I was able to get them soft in 25 minutes of pressure cooking with 30 minutes of natural pressure release.

Won’t salt and tomatoes keep the beans from softening?

Tomatoes, yes. Salt, no. Studies have shown that salting the beans does not adversely affect cooking time and may actually result in more flavorful beans. The acidity of tomatoes, on the other hand, can delay softening of the beans, which is why I add them only after the beans are done.

What if I don’t have an Instant Pot? Can I cook this recipe in a regular pressure cooker or on the stove?

You should be able to cook this soup in any pressure cooker with no change to the method or ingredients. Cooking it on the stove is a little trickier: You’ll need to increase the time and the amount of water. I suggest bringing the beans and rice to a boil and then simmering it, covered, for about an hour, checking often to add water if it starts to boil dry. Don’t add the tomatoes until the beans are completely soft.

 

Instant Pot Red Beans and Rice Soup

What’s that sliced sausage in the photos?

I made an Andouille-style seitan sausage to go along with this, and though my husband loved it, I felt the recipe is not quite good enough to post. Instead, I suggest using either my Italian Fauxsages with a little smoked paprika added or my Homemade Veggie Dogs.

Where can I get more vegan Instant Pot recipes?

Well, right here, of course! I’ve been making Instant Pot-friendly recipes for over 12 years and have more than 50 of them in my Recipe Index. 🙂

Instant Pot Red Beans and Rice Soup
4.78 from 18 votes
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Instant Pot Red Beans and Rice Soup

Gluten Free
Nut Free
Soy Free
Sugar Free
Cooking the beans and rice at the same time results in a rich, creamy main course soup with all the flavors of traditional New Orleans red beans and rice, vegan style!  
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 8
Author Susan Voisin

Ingredients

  • 1 pound dried red beans (use a smaller variety like Camellia, if you can)
  • 1 large onion quartered
  • 4 cloves garlic peeled
  • 1 green bell pepper quartered
  • 3 ribs celery cut in thirds
  • 7 cups water
  • 3/4 cup uncooked brown rice
  • 1 teaspoon salt
  • Seasoning Mix (see below)
  • 10 ounces tomatoes with chilies (medium or hot)
  • 1/4 teaspoon smoked salt (to taste)
  • Salt to taste

Seasoning Mix

  • 1 tablespoon smoked paprika
  • 1 tablespoon dried thyme leaves
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne (more or less, to taste)
  • 1/2 teaspoon ground black pepper

Instructions

  • Check the beans carefully for rocks and other debris and wash them well. Either soak them overnight with enough water to cover them by two inches; or do a quick-soak: put them in the Instant Pot or pressure cooker with at least 2 inches of water covering them, seal the cooker, and set it on high pressure for 1 minute. Allow the pressure to come down naturally; don’t open the pot for at least 30 minutes.
  • Drain the beans well. Rinse out the Instant Pot if you used it for the quick-soak.
  • Place the onions and garlic in a food processor and pulse to chop very fine. Transfer to the Instant Pot and begin sautéing on medium heat. Use the processor to chop the bell pepper and celery and add them to the pot. Cook until the vegetables soften, about 5 minutes. Remove about half of the vegetables and set aside.
  • Add the red beans, water, rice, and salt to the pot. Add about half of the seasoning mix. Seal the cooker, and set on high pressure for 25 minutes. When the cooking time is complete, allow the pressure to come down naturally for about 30 minutes. If pressure remains after 30 minutes, quick-release the pressure.
  • Check the beans. They should be done or just a little undercooked. If they are still hard, close the pot and bring back to high pressure for 5-10 minutes and quick-release.
  • Add the reserved vegetables and seasoning mix to the pot along with the tomatoes. If the soup seems too thick, add extra water. Use the sauté setting on low to cook the soup for about 20 minutes, stirring and scraping the bottom often. Just before serving, add the smoked salt and additional salt to taste. 
  • Serve sprinkled with sliced green onions and hot sauce as needed. If you like, slice up a little vegan sausage such as Italian Fauxsages to serve on the on the side.

Notes

This makes about 8 large servings of 1 3/4 cup each. Nutritional info does not include optional vegan sausages. On the new Weight Watchers Freestyle program, each serving counts for 2 smart points (from the rice.)
Nutrition Facts
Instant Pot Red Beans and Rice Soup
Amount Per Serving (1.75 cup)
Calories 278 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 534mg23%
Carbohydrates 53g18%
Fiber 16g67%
Sugar 3g3%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course, Soup
Cuisine Gluten-free, Louisiana, Oil-Free, Vegan
Keyword bean soup
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This vegan Instant Pot Red Beans and Rice Soup is a hearty, richly seasoned soup version of the traditional New Orleans' dish. Low in fat and high in plant protein, this gluten-free soup counts as 2 smart points on the Weight Watchers Freestyle program.

Well, that’s a lot of chatter about such a basic, home-style soup. I hope you’ll enjoy it! Be sure to let me know your results and adaptations in the comments.

Susan

 

This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!

Filed Under: Instant Pot and Pressure Cooker, Recipes, Soups Tagged With: Gluten-free, Louisiana, Nut-Free, Soy-free, Sugar-free, Weight Watchers Points

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Comments

  1. Connie

    February 28, 2018 at 3:58 pm

    As I don’t have a pressure cooker could I cook this in a slow cooker?

    Reply
    • Susan Voisin

      February 28, 2018 at 4:04 pm

      Honestly, I wouldn’t risk it. Undercooked red beans contain a toxin that can make you sick, and a slow cooker doesn’t get hot enough to destroy the toxin. If you want to cook them. You’ll need to soak them for at least 5 hours and then bring to a boil for at least 10 minutes before putting them into the slow cooker.

      Reply
      • Connie

        February 28, 2018 at 6:59 pm

        OK. Thanks..

        Reply
      • Nika W.

        March 17, 2018 at 11:11 pm

        Instant Pots are a new phenomenon and people have cooked dried red beans in crock pots for a long time. Is it really unsafe? I want to make this and I was thinking of soaking the beans overnight and putting them in a slow cooker. Just trying to clarify. I don’t have an instant pot yet, not in my budget.

        Reply
        • Susan Voisin

          March 18, 2018 at 8:53 am

          As long as you boil the beans on the stove for 10 minutes first, a crock pot is probably safe. Here’s a link with more information, and I recommend googling “kidney beans slow cooker” before you cook them: http://www.foodreference.com/html/artredkidneybeanpoisoning.html

          Reply
          • Jill

            June 3, 2018 at 8:21 pm

            I’ve always boiled white kidney beans (cannellini) as well as red kidneys, but I think there might be some question as to whether it’s necessary with the white ones, I’ve read both yes and no on it, but I figure why take a chance.

            My 3-quart IP arrives tomorrow, and this will be my first recipe in it!

  2. Susan M.

    February 28, 2018 at 7:29 pm

    Thank you, thank you! Hubby just bought me an Instant pot for Valentines Day, so I am looking for all the recipes I can get!

    Reply
  3. @PlantUpTheVolume

    February 28, 2018 at 8:16 pm

    OK… you must have read my mind! I had some smaller red beans (dry, not canned) that I wanted to use for tonight’s dinner, but just didn’t quite know what to do with them. In fact, when I saw this post, they were happily soaking in some water waiting for me to dream up something. (I know you technically don’t NEED to presoak beans for the InstantPot, but I have found that even soaking them for a couple of hours makes them all cook so much more uniformly.) The smaller bean works beautifully in this recipe. I don’t know what was more genius, 1) using the food processor to finely chop ingredients (maybe that extra surface area infuses the soup with more flavor? I don’t know.), or 2) reserving half of the veggie mixture to add back into the pot after pressure has been released! Finally, my husband remarked that he really enjoyed the flavor profile so much and he asked what spices were in the soup. So, that’s a HUGE win as he normally happily eats whatever I give him even if it is kind of “meh”. This was definitely not “meh”. It was fantastic! OK… so this is going into my make-again-SOON pile for sure! One final note (I promise!): I eat salt free. This soup is so packed with flavor that eliminating the smoked salt was not an issue at all.

    Reply
    • Susan Voisin

      February 28, 2018 at 8:42 pm

      Thank you for writing such a thorough review the very day the recipe was posted. I’m so happy you and your husband liked it! And that it works salt-free!

      Reply
  4. Zoey

    February 28, 2018 at 10:20 pm

    Hi Susan,
    I thought red beans and red kidney beans are two different types of beans. I always see separate packages (dried) and cans of red beans and red kidney beans in the grocery store. Are they basically the same type of bean or different? When I saw the title of your post, I was surprised to see that the package of beans you used said red kidney beans.

    Reply
    • Susan Voisin

      March 1, 2018 at 12:17 am

      I was also surprised to see “kidney” on the package; I think in the past it just said red beans. I think that Camellia is a little smaller than other kidney beans, but I didn’t have any dried kidney beans to compare them to. They’re definitely not as big and tough and brightly colored as the dark red kidney beans you can buy in cans, but they look a lot like the light red ones.

      Reply
  5. Kensington Cooker

    March 1, 2018 at 12:42 pm

    Susan, such a relief to see you posting again and to hear your health is fine! A huge welcome back.
    I will certainly try this recipe, although being Instant Pot-less I’ll do it on the stove or in the crockpot ( paying attention to your warnings about undercooking). Thank you for feeding my addiction to your blog.
    Kensington Cooker

    Reply
  6. Liz

    March 1, 2018 at 12:52 pm

    This looks great! I’m going to make it this weekend with black beans. I hope things get better for you and your family!

    Reply
  7. Robin Hoppe

    March 1, 2018 at 2:15 pm

    Recipe looks great. Most importantly, I am one of those peole who prays over your cancer. Glad you are ok and I hope March is much better.

    Reply
  8. JoAnn

    March 1, 2018 at 4:24 pm

    Love that the recipe is oil free. I am new to this style of cooking and can’t wait to try this one! Thank you so much!! JoAnn

    Reply
  9. Joyce

    March 1, 2018 at 8:15 pm

    This looks really good. I like using dried beans instead of canned beans. Sweet potatoes may be a good addition too to change it up.

    Reply
  10. BJ

    March 1, 2018 at 8:27 pm

    Thank you for all of your delicious recipes. I am the only vegan I know; I have no arthritis in my hands. I love eating this way and you were the first website I discovered–I think it has been 6 years.

    Hope all is going well for you.

    BJ

    Reply
  11. Jean Ann Thompson

    March 2, 2018 at 10:46 am

    When I enter the nutritional information in the Weight Watchers Recipe builder app I come up with 7 points per 1 34 cup serving.

    How do you come up with 2?

    Jean Ann Thompson

    Reply
    • Susan Voisin

      March 2, 2018 at 11:03 am

      That’s odd. Are you using the latest Freestyle app? I used the recipe builder, and the only ingredient with any points was the rice. Beans and vegetables are all zero points. I enter it as 8 servings, so the entire recipe has 16 points.

      Reply
  12. Danielle Coviello

    March 2, 2018 at 6:04 pm

    All I wanted to say is thank you. I have CAD and cannot have any oils, nuts, seeds, tahini and avocado in my diet. Although I have not tried any recipes as yet I am grateful that there are people like you that have. I look forward to trying them very soon.

    Regards,
    Danielle

    Reply
  13. Melanie

    March 7, 2018 at 11:49 am

    I love simple meals like this – luckily, I have an instant pot 🙂

    Reply
  14. Selene

    March 9, 2018 at 9:55 am

    Delicious and filling! Perfectly rounded out with some Chipotle Vegan Sausage and a bed of greens!

    Reply
  15. MJ Thme

    March 10, 2018 at 11:25 am

    I am glad your daughter is well, but am sorry to hear you’re going through such a rough spot. Thank you for taking the time to share this with us in the midst of all the challenges you have been facing.

    On top of all the many things I am either sensitive or allergic to, tomatoes are among the big no’s for me. Is there any way to make this taste just as yummy without them? Gluten, nuts, and anything with healthy fats are also a big no for me.

    Reply
  16. Virginia Teter

    March 21, 2018 at 9:09 pm

    This is an outstanding recipe! The Instant Pot makes it easy to prepare. I think the secret, however, is the spice mix which is just delightful – flavorful but not too hot. Love it!

    Reply
  17. Vanessa L

    May 4, 2018 at 8:00 pm

    Having a toddler means I don’t often do recipes with a lot of steps anymore! So although I appreciate the attention to detail with this recipe, I modified it to meet my needs. I added all the veggies and sauteed for a minute and then added the season mix and sauteed it for about 2 minutes and de-glazed with a bit of stock before adding the rest of the ingredients (except tomatoes) and pressure cooked for 30 minutes and then a quick release after maybe 10 minutes. I then added the tomatoes. The beans were perfectly cooked. We thought it was delicious and great with a bit of hot sauce too!

    Reply
  18. Roll the ball

    June 14, 2018 at 10:59 pm

    This is an outstanding recipe! such a relief to see you posting again and to hear your health is fine! A huge welcome back.

    Reply
  19. Michele Will

    October 30, 2018 at 2:19 pm

    Loved this recipe! Great alternative to chili which I am not a huge fan of. Served with cornbread and it was so satisfying. Not gonna lie though, I madde it with barley instead of rice because I am a huge barley fan.

    Reply
  20. Janine Larsen

    December 30, 2018 at 3:04 am

    Easy to make! I found it a little bland, so added 2 bay leaves, 1-1/2 tsp dried basil, 1/2 tsp dried sage, 2 tsp dried parsley, and 1 Tbl cider vinegar. Serve with hot sauce for those who like it spicy. (I cut down the cayenne in the seasoning mix, since some in my potluck group need it mild.) This recipe finally got me to buy smoked paprika – what a difference! I set that out as an option to add, too. Thanks for this recipe!

    Reply
  21. Val

    February 6, 2019 at 9:01 pm

    This is just excellent. I’ve eaten it three day straight and am fretting that tomorrow will be the last meal from this batch. Apparently my husband added a big wad of hatch green chiles because I feel like I’m glowing but the richness of your seasoning makes the dish immensely satisfying. And 2 pts!! Thank you so much.

    Reply
  22. Dave west

    March 24, 2019 at 11:25 am

    Thanks for all recipes, I’m waiting for a gallbladder operation so I’m on a low fat diet. I’m having trouble finding things to eat

    Reply
  23. Julia

    April 1, 2019 at 1:57 pm

    Thanks so much for the delicious recipe. My son is vegan, so I enjoy cooking things he will eat. This is the second time I have made this for him and I. My 3 year old grandson decided he wanted a bite of mine. He loves this as well. He just finished his second helping and is eyeing up the rest of mine😁 He loves beans and rice, especially black beans.

    Reply
  24. Carol Irving

    October 23, 2019 at 3:16 pm

    I followed this pretty closely. Would have to say 1 Tablespoon of thyme is too overpowering for me. It’s the only thing I would change.
    Carol

    Reply
  25. temple run

    December 1, 2019 at 1:06 am

    He loves beans and rice, especially black beans.

    Reply
  26. Katie Beane

    March 31, 2020 at 10:14 am

    HI, I just made this recipe for the second time (with some homemade faux andouille sausages) and love it. But it’s so much for my husband and I to eat. Will it freeze okay with the rice in it? Thanks!

    Reply
    • Susan Voisin

      March 31, 2020 at 10:57 am

      It should freeze just fine. I’m glad you enjoyed it!

      Reply
  27. Rohtak

    September 4, 2020 at 11:18 pm

    Loved this. This my second time making the red bean soup, I tend to like this soup on the thick side.

    Reply

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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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