Side Dishes
This Instant Pot Camellia red beans and rice delivers restaurant-quality texture and depth in just 30 minutes—no long simmering required.
The secret lies in using camellia tea (or black tea) to infuse the beans with subtle earthiness and umami, transforming simple ingredients into a dish that feels both comforting and refined.
Unlike traditional recipes, this version leverages the Instant Pot’s pressure cooking power to create beans that are tender yet firm, with a sauce that clings perfectly to each grain of rice.
What sets this recipe apart is the two-stage cooking process: first sautéing aromatics to build flavor, then pressure cooking the beans and rice together for a cohesive, aromatic result.
The camellia tea—whether loose-leaf or tea bags—adds a delicate floral note that balances the richness of the beans, while the Instant Pot’s natural release ensures the rice absorbs just the right amount of liquid for fluffy, separate grains.
No soaking, no waiting—just a complete, vegetarian-friendly meal ready in under an hour.
Ingredients for camellia red beans and rice recipe instant pot
Fourteen ingredients transform into a restaurant-worthy vegetarian dish in under an hour.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Red Kidney Beans 🌱 | 1 ½ cups | Unsoaked, rinsed thoroughly |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine preferred |
| Camellia Tea Bags ☕ | 2 whole | Loose-leaf or high-quality tea bags |
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Celery Stalks 🥬 | 2 whole | Diced, medium ribs preferred |
| Carrots 🥕 | 2 whole | Diced, medium size preferred |
| Vegetable Broth 💧 | 2 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, no-sugar-added |
| Smoked Paprika 🌶️ | 1 tsp | Sweet or hot variety |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🌿 | 2 whole | Dried, standard size |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The camellia tea is non-negotiable for that delicate floral umami—loose-leaf or high-quality tea bags from Davidson’s Tea or Harney & Sons deliver the best results. If you can’t find camellia, black tea (like Earl Grey) works as a close substitute, though it lacks the same depth. The beans should be unsoaked to maximize texture, but rinse them thoroughly before adding to the pot. For the aromatics, Trader Joe’s carries pre-diced onion, celery, and carrot mixes that save time without sacrificing flavor. The tomato paste should be smooth and no-sugar-added—Muir Glen is a reliable brand for this recipe.
No camellia tea? Jasmine tea or even green tea can mimic the floral notes, though the earthiness will be subtler. Vegetable broth can be swapped for water plus 1 tsp soy sauce if needed, but the umami depth suffers. For the smoked paprika, Penzeys offers a superior quality over generic brands, and toasting it lightly in the Instant Pot before adding liquid deepens the flavor profile. The bay leaves should be standard dried leaves—not the fancy ones—since they’ll be removed after cooking. Diamond Crystal kosher salt dissolves more easily than table salt, ensuring even seasoning throughout the dish.
Store leftovers in an airtight container for up to 5 days in the fridge, though the texture improves after 24 hours as flavors meld. For longer storage, freeze portions for up to 3 months, using parchment paper between layers to prevent freezer burn. The camellia-infused broth can be saved separately and used in soups or grains—simply strain and refrigerate. This dish reheats beautifully, with 1-2 tbsp water added to restore moisture if needed.
Why You'll Love This Recipe
- Tea-Infused Magic: The camellia tea bags? That’s the secret weapon. Steeping them with the beans turns this into a fragrant, subtly floral dish—like a cozy hug in a bowl. My picky eaters actually finish their plates now.
- One-Pot Wonder: Dried beans, rice, and veggies all cook together in the Instant Pot. No fancy chopping, no multiple pans—just dump, press start, and walk away. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: This keeps for days, and reheats like it’s fresh. I meal prep it for the week, and the garlic-onion base gets richer over time—honestly, the second day is my favorite.
- Budget Meal for Crowds: A pound of dried beans and a bag of rice feed my whole family for less than $5. The camellia tea adds depth without costing a thing—proof you don’t need fancy ingredients for a satisfying meal.
Step-by-step instructions for Instant Pot camellia red beans and rice
Transform simple ingredients into a velvety, aromatic one-pot meal using your Instant Pot.
Sauté the Aromatic Vegetable Base
Set your Instant Pot to the "Sauté" function and add the 2 tablespoons olive oil. Once the oil shimmers, add the diced yellow onion, diced celery stalks, and diced carrots. Cook for 5-6 minutes until the vegetables soften and release their natural juices, creating a fragrant base.
Next, add the 4 cloves minced garlic, 1 teaspoon smoked paprika, 0.5 teaspoon ground black pepper, and 2 whole bay leaves. Stir continuously for 30 seconds until the garlic becomes fragrant and lightly golden. This step builds the flavor foundation that will infuse throughout the dish. If the vegetables begin to stick, add 1-2 tablespoons of vegetable broth to deglaze the pot and maintain even cooking.
Add Beans, Rice, and Liquids
Pour in the 1.5 cups dried red kidney beans and stir to coat them evenly with the aromatic vegetable mixture. This ensures the beans absorb the initial flavors before cooking. Add the 1 cup long-grain white rice, 2 tablespoons tomato paste, and the 2 whole camellia tea bags. The tea bags will infuse the dish with delicate floral notes, balancing the earthy flavors of the beans and vegetables.
Pour in the 2 cups vegetable broth and add the 1.5 teaspoons salt. Stir everything together gently to combine all ingredients. Avoid over-stirring at this stage to prevent breaking down the beans prematurely. The liquid should just cover the beans and rice, creating the ideal environment for even cooking.
Pressure Cook to Perfect Texture
Secure the lid on your Instant Pot and set the valve to "Sealing." Cook on High Pressure for 20 minutes. This cooking time ensures the beans become tender while maintaining their shape and texture. The rice will absorb the liquid gradually, resulting in a creamy, cohesive dish rather than separate components.
Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure. This gradual release prevents the beans from becoming mushy and allows the flavors to meld seamlessly. Open the lid carefully—you'll notice the aroma of the camellia tea and smoky paprika filling your kitchen.
Finish with a Bright Citrus Note
Remove the 2 camellia tea bags and discard them. Stir in the 1 tablespoon freshly squeezed lemon juice and mix thoroughly. The acidity of the lemon juice brightens the dish, cutting through the richness of the beans and rice. Taste and adjust seasoning with additional salt if needed—this step ensures the dish is perfectly balanced.
Let the dish sit covered for 5 minutes to allow the flavors to continue developing. Serve immediately with a sprinkle of fresh parsley or a dollop of yogurt for added texture. The result is a harmonious blend of smoky, earthy, and floral notes that define this elevated take on classic red beans and rice.
Pro Tips For Making Camellia Red Beans And Rice Recipe Instant Pot
- SOAK BEANS 12 HOURS: Dried kidney beans need real time—just a quick rinse won’t cut it. I learned this the hard way when my Instant Pot beans turned to mush; overnight soaking (12+ hours) guarantees they stay firm and absorb flavor like they should.
- SWEAT ONIONS LOW AND SLOW: High heat burns onions before they soften, and that bitter taste ruins the dish. Cook them on medium-low for 8-10 minutes until translucent—just until they start to caramelize, but don’t rush. This builds the base flavor without overpowering the tea’s subtle notes.
- SKIP THE TEA BAG AFTER PRESSURE: Tossing in tea bags at the end makes the broth bitter and muddy. Add them with the beans at the start, then remove them before natural release—this keeps the tea’s aroma without turning the rice into tea-flavored mush.
- USE LESS WATER THAN YOU THINK: The Instant Pot’s steam does half the work, but most recipes overcompensate. Start with 4 cups liquid (not 6) for 2 cups rice—this prevents soggy rice and lets the beans drink up the camellia-infused broth properly. Trust the pressure to do the heavy lifting.
Dietary considerations for these flavors
Gluten-Free Adaptations
This recipe is naturally gluten-free—no modifications needed! The dish relies on rice, beans, vegetables, and tea, all of which are inherently gluten-free. Just ensure your vegetable broth is certified gluten-free (brands like Imagine or Pacific Foods are safe choices).
Double-check that your smoked paprika and tomato paste labels confirm gluten-free status, as some brands use shared processing facilities. 🌱
Low-Sodium Options
For a lower-sodium version, reduce the 1.5 teaspoons salt to 1 teaspoon and use a no-salt-added vegetable broth (like Swanson or Kirkland Signature). Boost umami with an extra ½ teaspoon smoked paprika or 1 teaspoon soy sauce (if not avoiding gluten).
Taste at the end and adjust—this dish holds up beautifully with minimal salt. The camellia tea adds depth without relying on sodium.
Vegan-Friendly Notes
This recipe is already vegan—no animal products are used! The olive oil, vegetable broth, and camellia tea ensure it’s plant-based from start to finish. For extra richness, stir in 1 tablespoon vegan butter or top with avocado slices when serving.
The lemon juice and smoked paprika keep flavors vibrant without dairy. 💚
Protein Boost
Add ½ cup cooked quinoa or ½ cup chickpeas for extra protein without altering texture. For a smoky kick, fold in ½ cup cooked smoked tofu (cubed and pan-fried) after cooking. If you love texture, toast ¼ cup pumpkin seeds separately and sprinkle on top.
These additions work beautifully while keeping the dish balanced. The beans already provide 15g protein per serving, so these tweaks are optional but delicious!
Allergen Awareness
Watch for tea allergies—though rare, some people react to camellia. If concerned, omit the tea bags and increase lemon juice to 2 tablespoons for brightness. For soy-sensitive diets, avoid soy-based broths and use a coconut aminos swap (½ teaspoon) instead of soy sauce.
Always check labels on smoked paprika and tomato paste for hidden allergens like mustard or sesame. 🚨
Nutrition facts
Frequently asked questions
Can I substitute camellia tea with another type?
Yes! If you can't find camellia tea, use 2 tea bags of black tea (like Earl Grey) or jasmine tea for similar floral notes. For a deeper umami flavor, try green tea—just steep it in ½ cup hot water for 5 minutes before adding to the pot. The tea infuses while cooking, so don't worry about oversteeping.
Why do the beans need to be unsoaked?
Unsoaked beans develop a creamy, velvety texture in the Instant Pot—soaking can make them too soft. The 20-minute pressure cook time is perfect for breaking down the skins just enough for tenderness without mushiness. For quicker prep, you can soak them for 1 hour max, but drain and rinse thoroughly before cooking.
How do I fix mushy rice in this recipe?
Mushy rice usually means too much liquid or overcooking. For next time, use 1:1.5 rice-to-liquid ratio (1 cup rice to 1.5 cups broth) and reduce pressure cook time to 18 minutes. If it happens, spread the cooked mixture on a baking sheet and bake at 350°F for 10 minutes to dry it out slightly. The beans will stay tender while the rice firms up.
Can I make this recipe without an Instant Pot?
Yes! Use a heavy pot with lid and simmer on low heat for 1.5-2 hours after bringing to a boil. For best results, cover tightly and check occasionally to add ¼ cup water if needed. The flavors will develop similarly, though the texture may be slightly firmer. The tea infusion works the same way—just steep it in the broth before adding to the pot.