Description
This Instant Pot Red Beans and Rice recipe combines the flavors of Creole cuisine in a comforting, hearty dish that’s perfect for a satisfying meal. With the convenience of the Instant Pot, you can have this classic Southern favorite on the table in no time.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 pound dried red kidney beans (rinsed and sorted)
Seasonings:
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt (plus more to taste)
- 1 bay leaf
Additional:
- 6 cups low-sodium chicken broth or water
- 12 oz Andouille sausage (sliced)
- 4 cups cooked white rice
- Chopped green onions and hot sauce for garnish (optional)
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and add olive oil. Sauté onion, bell pepper, and celery until softened. Add garlic and cook briefly.
- Add Seasonings and Ingredients: Stir in paprika, thyme, oregano, cayenne, black pepper, and salt. Add beans, bay leaf, sausage, and broth. Cancel sauté mode.
- Cook: Lock the lid, set valve to sealing, and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes, then quick release. Stir and mash some beans for creaminess.
- Serve: Serve over cooked white rice. Garnish with green onions and hot sauce if desired.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth.
- Soaking beans is not required with Instant Pot, but you can soak them for 4–6 hours to slightly reduce cooking time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Creole
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 35mg
