Instant Pot Red Beans and Rice
This authentic dish from New Orleans is perfect for a busy weeknight.
- 3 tbsp canola oil
- 1 lb Andouille sausage sliced
- 1 cup chicken stock
- 1 small yellow onion sliced
- 2 garlic cloves minced
- 1 green bell pepper chopped
- 2 stalks celery
- 1 lb dried red kidney beans rinsed and picked through
- 1 tsp freshly ground black pepper
- 1 tbsp Cajun seasoning such as Slap Ya Mama
- 3 bay leaves dried
- 1 tsp salt
- 1 bunch green onions sliced
- hot sauce
- 2 cups long-grained white rice
Turn your Instant Pot to sauté, and add one tablespoon oil and the sliced sausage to the bottom of the pot. Sauté until the sausage has browned on both sides, about seven minutes.
Add the other two tablespoons of oil along with the onion, bell pepper, celery, and garlic, and cook until the onions are soft and just getting brown around the edges. Add in the chicken stock and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot.
Now add the red beans, Cajun seasoning, a few grinds of black pepper, and the bay leaves, along with five cups of water to the mixture. Turn sauté mode off, seal the lid, and set the Instant Pot to high pressure for 40 minutes.
While the red beans cook, follow the instructions on the rice packaging to cook it.
When the beans are done, allow the pressure to naturally release. Season the beans with salt, pepper, more Cajun seasoning, and hot sauce to taste. With a wooden spoon or potato masher, smash the beans to your desired consistency. Don't worry if they look soupy, they'll get thicker as they sit. Serve the beans over hot rice with a sprinkling of green onions, plus some extra hot sauce if you like.