Instant Pot Louisiana Red Beans and Rice
Ingredients
The beans and meat
-
1
teaspoon
olive oil
-
6
oz
andouille sausage, sliced
-
½
cup
chopped celery
-
1
cup
chopped onion
-
½
cup
chopped green pepper
-
3
cloves
garlic, minced
-
32
oz
chicken broth
-
1
pound
red beans or kidney beans
-
½-1
pound
ham hock or smoked turkey
-
1
teaspoon
dried thyme
-
1
tablespoon
Creole seasoning
-
1
teaspoon
cayenne red pepper
-
1
teaspoon
Better Than Bouillon Chicken Flavor (optional)
-
2
leaves
bay leaves
The rice
-
1½
cups
enriched long grain white rice, rinsed
-
1¾
cups
water
Instructions
- Rinse the beans and remove any debris.
- Set the Instant Pot to sauté and add olive oil and sausage, cooking until browned.
- Remove the sausage, then add onions, celery, and green pepper, sautéing until translucent.
- Add garlic and sauté for another 1-2 minutes.
- Deglaze the pot with broth, then add the sausage back along with beans, ham hock or turkey, Better Than Bouillon, Creole seasoning, cayenne, thyme, and bay leaves.
- Ensure beans are covered with broth, adding water if necessary.
- Cook on high pressure for 55 minutes (unsoaked beans) or 20 minutes (soaked beans), then allow natural release for 15 minutes.
- Remove bay leaves and meat if using ham hock.
- Rinse the rice until water runs clear, then add rice and water to the pot.
- Seal the pot and cook on high pressure for 3 minutes, allowing natural release for 10 minutes afterward.
- Serve the rice with the beans.
Nutrition Facts (estimated)
Servings
7
Calories
318
Total fat
7g
Total carbohydrates
31g
Total protein
25g
Sodium
20mg
Cholesterol
20mg
You might also like