Instant Pot No-Soak Red Beans & Rice: Your Ultimate Gluten-Free & Allergy-Friendly Weeknight Meal

Transform humble dried beans into a rich, spicy, and deeply satisfying meal with this incredibly easy Instant Pot Red Beans and Rice recipe. No pre-soaking required, and it comes together quickly for a fuss-free dinner. Bursting with flavor and perfectly paired with Texmati RiceSelect brown rice, this is a hearty, meatless-optional dish that yields a generous amount—ideal for feeding a large gathering or for convenient freezer meals on those hectic evenings.

This post is proudly sponsored by Texmati RiceSelect. All thoughts and opinions expressed are my own.

In an unpredictable world, maintaining a well-stocked pantry is more than just a convenience; for my family, especially with food allergies, it’s a crucial part of preparedness. I always strive to keep a supply of allergy-friendly essentials on hand, ensuring we’re ready for any unforeseen circumstances where a trip to the grocery store might not be an option. Among these vital staples, brown rice and a generous stash of dried beans hold a top spot. They are incredibly long-lasting, budget-friendly, remarkably filling, and naturally free from the top 8 common allergens, making them perfect for our dietary needs.

Rice is a cornerstone of our diet, appearing in almost every meal due to my son’s multiple grain allergies. We rotate through various rice dishes effortlessly. Dried beans, however, presented a different challenge. Despite my best intentions, those bags of dried beans often lingered in the pantry. I’d always *plan* to soak them, but busy schedules often led me to grab canned beans for convenience. That’s why I was absolutely thrilled to develop this recipe, specifically designed for dried beans, making it easy and enjoyable to finally put those pantry staples to good use without the need for advance planning.

My fondness for red beans and rice dates back to my single days, when a simple boxed mix was all it took to enjoy that spicy, comforting goodness. However, with those mixes typically containing wheat, this beloved dish faded from my culinary repertoire after my son’s allergies were diagnosed. It was a flavor I genuinely missed, a taste of simpler times. I even served this dish alongside my gluten-free chicken and rice soup recipe once, and my kids absolutely adored it!

When the desire for red beans and rice resurfaced, my search for a suitable recipe often led to disappointment. Many recipes heavily relied on pre-made spice mixes like Tony’s, which, despite my past love for it, I’d long since given up due to allergy warnings (if anyone connected to the company is reading this, please consider allergen transparency!). I constantly found other from-scratch recipes to be bland and lacking that essential “punch.” This changed when I began to tweak a recipe, moving beyond just basic spices. By incorporating Worcestershire sauce, a dash of hot sauce, and a hint of red wine vinegar, I discovered a combination that truly elevates the flavor profile, adding a complexity and zing that was missing, without compromising our allergy-friendly requirements.

While this recipe delivers a fantastic kick and a deep, rich flavor, it’s carefully balanced so as not to be overly spicy. It’s a heat level that even my children enjoy, with my older son often requesting it for leftovers multiple days in a row – a true testament to its appeal! The beauty of this dish lies in its ability to satisfy diverse palates, making it a wonderful family meal.

So, let’s recap the incredible benefits of this recipe: it’s incredibly economical, leverages your reliable pantry staples, is a hit with kids (even for leftovers!), and is prepared quickly and effortlessly in your Instant Pot. The convenience of “no-soak” dried beans means you can decide to make this dish on a whim, without hours of planning ahead. Need I say more about why this Instant Pot Red Beans and Rice needs to be in your regular meal rotation?

Alright, just one more thing I absolutely have to highlight: serving this over Texmati RiceSelect brown rice elevates the entire experience. Brown rice is a go-to in our household because, as mentioned, my son’s diet is restricted when it comes to grains. Knowing he’s getting the wholesome benefits of a whole grain makes me feel much better. Texmati’s brown rice has a wonderful texture that holds up beautifully to the flavorful beans, and it’s perfect for soaking up all that spicy goodness. I’ve included detailed instructions below for preparing the rice both in the Instant Pot – which I love for batch cooking – or on the stovetop if your Instant Pot is already busy with the beans. Either way, you’ll end up with perfectly cooked rice that complements this dish impeccably.

Embrace this flavorful classic, Instant Pot Red Beans and Rice, now made completely gluten-free and naturally free from dairy, egg, peanuts, and tree nuts too! It’s a robust and satisfying meal that caters to many dietary needs without sacrificing an ounce of taste. And, if you’re exploring more Instant Pot soup ideas, be sure to check out this fantastic Instant Pot Red Lentil Soup from my fellow blogger, CookingLSL.

Instant Pot Gluten-free Red Beans & Rice (Gluten, dairy, egg, peanut & tree nut free; meatless option)

Yield:
8 cups

Prep Time:
15 minutes

Cook Time:
1 hour

Total Time:
1 hour 15 minutes

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.

Ingredients

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 1/2 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!)

Instructions

BEANS INSTRUCTIONS:
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.)
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.
RICE INSTRUCTIONS:
Stove top: If you want to make the rice over the stove, in a medium sauce pan add 1 and 1/2 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.
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 1/2 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.

Adapted from: Kalyn’s Kitchen

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Looking for more delicious and healthy bean-inspired recipes? Explore some of my family’s favorites:

Potato, Bean & Sausage Instant Pot Soup (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Ham and Bean Soup (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Slow Cooker Sante Fe Chicken (Gluten, dairy, egg, peanut & tree nut free; soy-free option)