Instant Pot Red Beans and Rice

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Instant Pot Red Beans and Rice

Thanks to the pressure cooker, everyone’s favorite New Orleans dish can be made in no time!

Servings:

Calories: 341kcal

Author: Damn Delicious

Ingredients

1 pound dry red beans
1 ½ tablespoons table salt if pre-soaking the beans
1 ½ cups white long grain rice such as Carolina Gold
2 tablespoons salted butter
⅕ teaspoon Vulcan fire salt or table salt or cajun seasoning
1 tablespoon ghee
1 13.5-ounce package smoked andouille sausage cut into half inch slices
4 cloves garlic minced
1 onion diced
1 red bell pepper diced
2 stalks celery cut into half inch slices
½ tablespoon Cajun seasoning
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried sage
2 sprigs fresh thyme
2 bay leaves
4 cups low sodium vegetable broth
Kosher salt to taste
freshly ground black pepper to taste
hot sauce to taste
2 green onions thinly sliced

Instructions

Pre-soak the beans

If pre-soaking the beans, mix 2 quarts of water with 1-1/2 tablespoon of table salt.
Sort the beans and add to the brine and set aside for 8-12 hours.

Make the rice

Place rice in a rice cooker and rinse well.
Add water to appropriate fill line.
Add butter and vulcan fire salt and stir to combine.
Cook in the rice cooker until done.

Brown the sausage

Heat the ghee in an Instant Pot set to the high saute setting.
Add the sausage and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
Transfer to a plate; set aside.

Sauté the aromatics

Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes.
Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste.

Pressure cook, finish, and serve

Select manual setting; adjust pressure to high, and set time for 30-35 minutes if using dry beans, 25 minutes if you pre-saoked the beans.
When finished cooking, release pressure naturally according to manufacturer’s directions, about 40 minutes.
Serve immediately with rice and hot sauce, garnished with green onions, if desired.

Notes

If the beans are not soft after 25 or 30-35 minutes of high-pressure cooking and 40 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 5-20 minutes at high pressure.

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