Instant Pot Red Beans and Rice with Sausage
Ingredients
The base
-
¼
lb
Bacon
-
1
large
Yellow Onion
-
3-4
ribs
Celery
-
7
cloves
Garlic
-
3
pieces
Bay Leaves
-
1
each
Green Bell Pepper
-
1
each
Red Bell Pepper
-
½
tsp
Sage
-
½
tsp
Basil
-
1
Tbsp
Cajun / Creole Seasoning
-
5
cups
Chicken Broth
-
1
lb
Small Red Beans
-
1 ½
lbs
Andouille Sausage
Garnish
-
¼
cup
Parsley
-
to taste
Green Onions
-
to taste
Hot Sauce
Serve Over
Instructions
- Sauté the bacon in the pressure cooker until it renders fat, then remove it.
- If using Andouille sausage, brown it on both sides and then remove it.
- Sauté the onions and celery, scraping the bottom of the pot to deglaze.
- Add garlic, bay leaves, bell peppers, sage, and basil, and cook until onions are translucent.
- Stir in the Cajun/Creole seasoning.
- Add broth, beans, and sausage, then seal the lid and set to cook under high pressure for 50 minutes.
- After cooking, let the pressure release naturally for 20 minutes, then manually release any remaining pressure.
- Check the beans for tenderness, cooking longer if necessary.
- Remove bay leaves, mash some beans for creaminess, and stir in parsley.
- Serve over cooked white rice and garnish with green onions and hot sauce.
Nutrition Facts (estimated)
Servings
8 - 10
Calories
523
Total fat
20g
Total carbohydrates
60g
Total protein
25g
Sodium
800mg
Cholesterol
40mg
You might also like