Effortless Instant Pot Red Beans and Rice: Gluten-Free, No Soak & Allergy-Friendly Perfection

This post is proudly sponsored by Texmati RiceSelect, and all insights and opinions expressed are genuinely my own.

Discovering a meal that is both incredibly delicious and effortlessly simple to prepare is always a win, especially when it caters to specific dietary needs. This recipe for Instant Pot Red Beans and Rice is exactly that – a game-changer for busy weeknights or when you need a hearty, flavorful dish to feed a crowd. What makes it truly remarkable is its use of dried beans, eliminating the tedious pre-soaking step often required, thanks to the magic of the Instant Pot. Packed with a vibrant, spicy flavor profile, yet mild enough for the whole family, this dish becomes even more satisfying when served over fluffy Texmati RiceSelect brown rice. It’s a complete, filling meal that can easily be made meat-less, and it yields a generous quantity, perfect for batch cooking or freezing for those inevitable busy nights ahead. Get ready to transform humble pantry staples into a culinary triumph!

Why Keep Dried Beans and Rice on Hand? Your Allergy-Friendly Pantry Solution

In an unpredictable world, having a well-stocked pantry isn’t just a convenience; it’s a smart strategy. Like many, I prioritize keeping essential, allergy-friendly staples readily available. Dried beans and brown rice are at the top of my list for several compelling reasons. They boast an incredibly long shelf life, making them ideal for long-term food storage. Beyond their longevity, they are remarkably inexpensive, offering a budget-friendly way to create satisfying meals. Crucially for my family, they are naturally free from the top 8 common allergens, providing a safe and reliable base for countless dishes. With increasing awareness of natural disasters and unexpected events, having these essentials ensures peace of mind, knowing that nourishing, safe food is always within reach.

For us, rice is a daily staple due to my son’s multiple grain allergies. We cycle through various rice dishes without a hitch. Dried beans, however, used to be a different story. Despite my best intentions to soak them overnight, I often found myself reaching for canned beans out of convenience and lack of planning. That’s why stumbling upon an Instant Pot recipe that specifically champions dried beans – with *no soaking required* – felt like a culinary revelation. This approach has not only helped me utilize my pantry stock more efficiently but has also opened up a world of quick, hearty, and flavorful bean-based meals.

Reclaiming a Classic: Instant Pot Red Beans and Rice, Allergy-Friendly Style

My fondness for red beans and rice dates back to my younger, pre-allergy-awareness days when a boxed mix was all it took to enjoy that comforting, spicy goodness. Once dietary restrictions, particularly gluten, entered our lives, this beloved dish faded from memory as most mixes contained wheat. I’ve often paired similar robust, flavorful meals with lighter options like my gluten-free chicken and rice soup recipe, which my kids absolutely adore. The satisfaction of recreating classic flavors in an allergy-safe way is truly rewarding.

When the craving for red beans and rice eventually returned, my search for a suitable recipe proved challenging. Many relied heavily on store-bought spice mixes like Tony’s, a brand I once loved. However, due to allergy warnings, I had to bid it farewell years ago. I remember feeling a consistent disappointment with homemade versions; they often tasted bland and lacked the vibrant punch I remembered. That was until I decided to take matters into my own hands and tweak a recipe. My breakthrough came from moving beyond just basic spices and incorporating Worcestershire sauce, a hint of hot sauce, and a touch of red wine vinegar. These additions are the secret weapon, delivering a depth of flavor and a fantastic kick that truly elevates the dish, making it anything but bland.

The Perfect Balance: Flavorful Kick, Family-Friendly Heat

While this Instant Pot Red Beans and Rice boasts a wonderfully complex flavor and a satisfying kick, it’s expertly balanced to ensure it’s not overly spicy. This makes it a fantastic meal even for younger palates. My own children enjoy it thoroughly, and my older son is known to devour leftovers for several days, which is a testament to its deliciousness and reheatability!

So, let’s quickly recap the undeniable advantages of this recipe: it’s incredibly budget-friendly, ingeniously uses up your readily available pantry staples (no more forgotten dried beans!), it’s a proven hit with the kids, and it comes together with impressive speed and ease in your Instant Pot. What more could you ask for in a weeknight dinner?

Pairing Perfection: Texmati RiceSelect Brown Rice

Just one more crucial detail that elevates this meal: serving it over Texmati RiceSelect brown rice. This particular brand and type of rice holds a special place in my kitchen. As mentioned, with my son’s limited grain options, I feel much better knowing he’s consuming a wholesome whole grain. Texmati brown rice offers a delightful texture – it’s soft enough to absorb all the rich, spicy goodness of the beans piled on top, yet maintains a pleasant chewiness that adds to the overall satisfaction of the meal.

To ensure flexibility, I’ve included detailed instructions for preparing the rice in both the Instant Pot and on the stovetop. This means you can easily make your rice while the bean mixture is cooking in the Instant Pot, or prepare a large batch of rice ahead of time. Either way, the result is a perfect foundation for this flavorful dish.

Indulge in this truly flavorful classic, Red Beans and Rice, now proudly presented as gluten-free! As an added bonus, it’s also naturally free from dairy, egg, peanuts, and tree nuts, making it a safe and delicious option for many families managing multiple allergies. If you’re eager for another comforting Instant Pot soup recipe, I highly recommend checking 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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Craving More Bean-Inspired Recipes?

If you loved this recipe, you’ll be thrilled to explore more of my favorite bean-based, allergy-friendly creations:

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)