Instant Pot Red Beans and Rice
Using the Instant Pot is an easy way to make New Orleans-style red beans and rice. Instead of soaking the beans overnight, they're ready in minutes.
- Serves: 8 persons
- For the Rice:
- 2cups long-grain rice
- 2cups water
- 1teaspoon kosher salt
- For the Red Beans:
- 1tablespoon vegetable oil
- 1pound smoked andouille sausage, 1/2-inch crosswise slices
- 4tablespoons unsalted butter
- 1 ½cups chopped onion
- 1cup chopped celery
- 1cup chopped green bell pepper
- 1tablespoon Creole seasoning
- 4cloves garlic, chopped
- 1(1-pound) package dried red kidney beans
- 6cups water
- 1tablespoon dried basil
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- ¼teaspoon dried sage
- 3bay leaves
- For Serving:
- Thinly sliced scallions
- Hot sauce
Step 1Gather the ingredients.
Step 2To prepare the rice, stir the rice, water, and Kosher salt in the Instant Pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes.
Step 3Be careful of any remaining steam and unlock and remove the lid. Using the tines of a fork, fluff the rice to separate the grains. Set aside the rice until ready to serve. Clean the insert of the electric pressure before preparing the beans.
Step 4Using the sauté setting on an electric pressure cooker, add the oil and sliced andouille sausage to the pot. Sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve.
Step 5Add the butter to the electric pressure cooker, along with the onion, celery, green bell pepper, Creole seasoning, and garlic. Sauté until the onions are soft and translucent.
Step 6Return the cooked sausage to the pot.
Step 7Add the dried beans, water, dried basil, salt, black pepper, dried sage, and bay leaves. Stir. Turn the sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the manual setting button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting.
Step 8Remove lid, and use a spoon or potato masher to mash about half of the beans or until it has reached the desired creamy consistency. (If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.) Taste and adjust seasoning as necessary.
Step 9Serve over the hot cooked rice.
Step 10Enjoy, y'all!