Copycat Popeye’s Red Beans and Rice – INSTANT POT
As a true Southern gal, and not only Southern but from Louisiana, I know a few things! First of all, I know how to develop great flavor. Secondly, I know how to make a roux, and of course, I know how to make the BEST BISCUITS IN THE SOUTH! (You should check out that recipe) But I also know how to make the Cajun Classics. Whether it’s a delicious gumbo, tomato gravy, cornmeal fried okra, or red beans and rice, I’ve got you covered! And on the menu today is Copycat Popeye’s Red Beans and Rice – INSTANT POT style!
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When it’s cold outside, and I’m searching for something warm and cozy, I look no further than red beans and rice! It’s such a hearty dish, one of my son’s favorite meals, and packed with TONS OF FLAVOR! Beans are cooked in Cajun spices until rich and creamy and then combined with smoky Cajun sausage and poured over rice for an AMAZING meal! And although Popeye’s version of red beans and rice is pretty tasty, I believe mine is better! (Ha)
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Sometimes, we have favorite dishes and sides from restaurants, and we think we can’t replicate the restaurant version or make them better in our kitchen. But that’s just not true. I’ve made it a small mission of mine to recreate dishes I love at home so I can eat them anytime and save a few bucks. I have considered including a section on my blog called Copycat Recipes for people like me!
Here are a few of my favorite restaurant recipes I’ve tackled successfully!
- Better than Cracker Barrel Meatloaf – The secret ingredient here is cheese… and some Ritz crackers!
- Dixie Stampede’s Creamy Vegetable Soup—Served with my homemade garlic cheddar biscuits, this is a simple but delicious weeknight meal.
- Auntie Anne’s Soft Garlic Pretzels – A good snack option for kids at home. A touch of salty and sweet. (I add a little honey)
- Gluten-Free Copycat Cheez-it Crackers—A gluten-free lifestyle can be challenging, but I have some tips to help you.
- Raising Cane’s Crispy Fried Chicken Sandwich—This sandwich is packed with flavor, including my special sauce!
- Logan’s Roadhouse Yeast Rolls—It’s a good thing I don’t have to drive 45 minutes to get bread! These are easy to make and SO GOOD!
Let’s take a look at the origin of POPEYE’S LOUISIANA KITCHEN!
When it comes to the sides that go perfectly with this main dish, I have a few favorites. Hands down, the first side that must accompany red beans and rice is cornbread. (I have an amazing recipe for you below.) There’s just something about fluffy, sweet cornbread that soaks up all of that rich gravy from the creamy red beans that is so satisfying.
Another delicious side dish I like to serve with my red beans and rice is fried okra. I’m a texture person who likes to have different things happening on my plate. It adds interest and makes the entire meal more appetizing. The red beans and rice are creamy. The cornbread on the side gives a fluffy element, and the fried okra gives a crunch! (And my cornmeal-crusted fried okra is SUPER CRISPY and delicious!)
Oh yeah, we can’t forget the most essential side dish… THE RICE! I like to use Minute Rice. It’s done in a jiffy, tastes excellent, and the texture always comes out right. I also like brown rice. Believe it or not, my family can’t tell the difference, and they don’t mind. At least this way, I know I’m getting some extra nutrients into their meal. But you can use any rice you like: Jasmine rice, regular long grain rice, etc… And if you want to layer even more flavor in this dish, you can cook your rice in chicken broth or vegetable stock.
Now, if you are home on a Saturday and want to take your time and cook these beans on the stove, go right ahead. But I included this meal in my August theme of One-Pot Wonders and Casseroles because it’s perfect in the slow cooker and Instant Pot.
(If I can make a recipe with a more hands-off cooking process and the flavor and texture aren’t sacrificed, I’m all in.)
I know how hard it is these days to put a meal on the table with hectic schedules consistently. It’s tough and tempting to go through the drive-through and grab some not-so-great food for your family because it’s quick. This recipe takes away that need. Put the beans on to cook before you leave for work, and by the time you get home, dinner is ready.
And one more thing about the drive-thru situation. (I’m going to insert my personal opinion here.) Eating out all the time is very expensive. Home-cooked meals go a lot further and cost a lot less. Not to mention, you know what’s going on in the food you cook. I’m a big advocate for cooking at home for all of these reasons.
If you don’t have a slow cooker or an Instant Pot, I suggest you make that purchase.
(And the Instant Pot is better to me because you have more options.)
But, they are both lifesavers when you need something to cook while you are away. Plus, the Instant Pot has saved me many times when I forgot to lay out meat to thaw. I simply cook my meat on high pressure for a few minutes, and the problem is solved. This little kitchen gadget can turn a difficult dish into an easy recipe with pre-made settings and easy-to-follow instructions.
Tips for the Copycat Popeye’s Red Beans and Rice – INSTANT POT recipe:
- Don’t skip the step of browning your sausage. It adds another layer of flavor, and you need the fat that is rendered to cook your vegetables afterward.
- Don’t put your sausage in the slow cooker or Instant Pot to cook all day. I’ve made that mistake before, and nothing was left when it was time to serve. The sausage is just too tender for that long of a cooking process. Add it back in to warm through before serving.
- Remember to remove the Bay leaves before serving.
Make the Copycat Popeye’s Red Beans and Rice – INSTANT POT recipe with me on YouTube!
Copycat Popeye’s Red Beans and Rice – INSTANT POT recipe Ingredients:
- 1 lb. andouille sausage (chopped)
- 1 lb. dried red kidney beans
- 1/4 cup olive oil
- 1 yellow onion finely diced
- 2 stalks celery finely diced
- 1 green bell pepper finely diced
- 1 red bell pepper finely chopped
- 5 cups water
- 1 teaspoon black pepper
- Hot sauce to taste (My favorite is Louisiana of course!)
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1/2 tablespoon chicken powder
- 1/2 Tony’s Cajun seasoning
- 1 teaspoon thyme
- 1/2 teaspoon ground sage
- 3 bay leaves
- Cooked rice to serve
Copycat Popeye’s Red Beans and Rice – INSTANT POT recipe Instructions:
- First, place the dry beans in your instant pot and cover them completely with water. Let them soak overnight or all day. (I would let them soak for at least 8 hours. This helps the beans soften up for cooking.)
- Second, pour the soaked kidney beans into a strainer to get rid of the water you soaked them in and rinse.
- Third, take your Instant Pot, turn it on the sauté setting, and pour in 1/4 cup of olive oil.
- Add the chopped andouille sausage and cook until it begins to brown. Then, remove the sausage and set aside. Once the red beans are finished cooking, you will add it back in.
- Next, add the finely diced onion, bell pepper, and celery to the Instant Pot and cook until the vegetables become translucent.
- Add the soaked kidney beans to the instant pot and stir.
- Then, add the garlic powder, onion powder, seasoned salt, thyme, and sage and mix well.
- Add the chicken powder, water, and bay leaves, stir, and cover with the Instant Pot lid.
- If you are using the slow cooker setting, cook for 8-10 hours. If you are using the pressure cooker setting, cook for 2 hours.
- After the pot of red beans are finished cooking, take a potato masher and mash the beans until you get a creamy texture.
- Once you have mashed your red beans, add the chopped smoked sausage and hot sauce to taste and mix.
- Finally, serve your red beans and sausage over fluffy white rice and with a side of cornbread.
The Perfect Side Dish – Cast Iron Skillet Cornbread:
- 1 cup all-purpose flour
- 1/3 cup plus 1 tablespoon vegetable oil
- 1 cups yellow cornmeal
- 1 teaspoon salt
- 1/2 cup sugar (You can always adjust the sugar content to your liking. This is a sweet cornbread recipe.)
- 1 cup whole milk
- 1 egg
- 1 tablespoon plus 1/2 teaspoon baking powder
Cast Iron Skillet Cornbread Instructions:
- First, add 1 tablespoon of vegetable oil to a cast iron skillet. Use a paper towel to spread the oil evenly on the bottom and sides of the skillet. Place the skillet in a pre-heated 400-degree oven.
- Second, mix the flour, cornmeal, salt, sugar, and baking powder into a bowl.
- Third, mix the milk, 1/3 cup vegetable oil, and egg to the dry ingredients.
- Then, take your hot skillet out of the oven and pour your cornbread.
- Place the skillet of cornbread into the oven and bake for 25 – 30 minutes or until browned on top.
- Finally, enjoy with your delicious red beans and rice!
Storage for Copycat Popeye’s Red Beans and Rice – INSTANT POT:
- Leftover red beans can be stored in an airtight container in the fridge for up to 5 days.
What are the Macros for Copycat Popeye’s Red Beans and Rice – INSTANT POT?
Makes 10 servings (Nutritional information below is for 1 serving = 1 cup)
*** Not including rice ***
- Calories – 158.4
- Protein – 7.91 grams
- Carbs – 5.75 grams (net)
- Fat – 12.2 grams
Check out some of my other Southern Favorites!
Southern Chicken and Dumplings
Southern Style Hash Recipe for Two
Better than Cracker Barrel Meatloaf
If you try this recipe and love it, please consider giving it 5 STARS.
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Copycat Popeyes Red Beans and Rice – INSTANT POT
Equipment
- 1 Instant Pot
Ingredients
- 1 lb. andouille sausage
- 1 lb. dried red kidney beans
- 1/4 cup olive oil
- 1 yellow onion finely diced
- 1 green bell pepper finely diced
- 2 stalks celery
- 4 cups water
- Hot sauce to taste My favorite is Louisiana of course!
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1/2 tablespoon chicken powder
- 1/2 Tony’s Cajun seasoning
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 1/2 teaspoon ground sage
- 3 bay leaves
- Cooked rice to serve
Instructions
- First, place the dry beans in your instant pot and cover them completely with water. Let them soak overnight or all day. (I would let them soak for at least 8 hours. This helps the beans soften up for cooking.)
- Second, pour the soaked kidney beans into a strainer to get rid of the water you soaked them in and rinse.
- Third, take your Instant Pot, turn it on the sauté setting, and pour in 1/4 cup of olive oil.
- Add the chopped andouille sausage and cook until it begins to brown. Then remove the sausage and set aside. You will add them back in at the end once the red beans are finished cooking.
- Next, add the finely diced onion, bell pepper, and celery to the Instant Pot and cook until the vegetables become translucent.
- Add the soaked kidney beans to the instant pot and stir.
- Then, add the garlic powder, onion powder, seasoned salt, thyme, and sage and mix well.
- Add the chicken powder, water, and bay leaves, stir, and cover with the Instant Pot lid.
- If you are using the slow cooker setting, cook for 8-10 hours. If you are using the pressure cooker setting, cook for 2 hours.
- After the pot of red beans are finished cooking, take a potato masher and mash the beans until you get a creamy texture.
- Once you have mashed your red beans, add the chopped smoked sausage and hot sauce to taste and mix.
- Finally, serve your red beans and sausage over fluffy white rice and with a side of cornbread.
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