Instant Pot Red Beans and Rice
Ingredients
-
12
ounces
Andouille Sausage, sliced
-
1
large
onion, diced
-
1
tablespoon
minced garlic
-
2
teaspoons
fresh thyme, minced
-
½ – ¾
cup
celery, diced
-
1
large
bell pepper, diced
-
1
pound
red kidney beans, soaked overnight
-
½
pound
ham hock or smoked turkey, chopped
-
1
tablespoon
Creole Seasoning
-
2
teaspoons
paprika
-
½ – 1
teaspoon
cayenne pepper, optional
-
2 – 3
pieces
bay leaves
-
4
cups
chicken stock or water
-
to taste
salt
-
to taste
pepper
-
3-4
cups
cooked white rice
-
2
pieces
green onion, diced
Instructions
- Rinse the dry beans and soak them in water overnight.
- Set the Instant Pot to high sauté and add oil. Brown the sausage for 3-4 minutes, then remove it.
- Add onion, garlic, thyme, celery, and bell pepper to the pot, sautéing until tender.
- Return the sausage to the pot along with the soaked beans, ham hock or smoked turkey, Creole seasoning, paprika, cayenne, bay leaves, and chicken stock or water. Season with salt and pepper.
- Close the lid and set the valve to sealing. Pressure cook on high for 35 minutes.
- After cooking, let the pot sit for 20 minutes for natural release, then manually release any remaining pressure.
- Check the beans for doneness, cooking longer if needed. Discard bay leaves.
- Serve with rice and garnish with green onions.
Nutrition Facts (estimated)
Servings
6
Calories
343
Total fat
18g
Total carbohydrates
23g
Total protein
23g
Sodium
548mg
Cholesterol
61mg
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