Red Beans and Rice is a New Orleans recipe that was just meant for the instant pot. Sausage, ham, vegetables, and seasonings combined with dry, uncooked beans cook perfectly all in one pot, making this a delicious and healthy instant pot recipe.
1poundandouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
1heaping cupdiced ham
1mediumyellow onion, finely diced
4ribscelery, finely diced
1mediumgreen bell pepper, chopped
1bunchgreen onions, chopped, divided
1pounddried red beans(preferably New Orleans Camelia brand)
1/2cupfresh parsley, chopped
Cooked white long-grain rice, for serving
Hot sauce, for serving
Rinse beans and remove any small dirt or withered beans. Set aside. (You do not need to soak them).
Turn Instant Pot to saute setting. Brown the sausages in 1 tablespoon of oil until browned on both sides. Remove to a plate.
Add remaining oil to the pot, then add garlic and onions. Sauté over medium heat until onions become transparent. Add celery, bell pepper, and half of the green onions and sauté for 5 minutes.
Add red beans, black pepper, Cajun seasoning, thyme, oregano, bay leaves. Add water and chicken broth.
Set on MANUAL/HIGH Pressure for 55 minutes, followed by a 15-minute natural release.
Remove bay leaves. Spoon 1 ½ cups of the mixture into a bowl, mash until smooth (or use a food processor) and stir back into the pot. Add salsa, parsley, sausages and diced ham.
Simmer on SAUTE for 15 minutes, or until desired thickness.
Taste and adjust seasoning. Add up to 1 cup more water or broth if beans seem too thick.
Serve over white long-grain rice. Top with remaining chopped green onion, and season with hot sauce, if desired.
Meat: Chicken or bacon could be substituted for the sausage. Cook the chicken or bacon completely in step 2, remove to a plate. (Both will overcook and be dry if you leave them to cook in the instant pot). Beans: You could substitute other dry beans for this recipe (black beans, etc.) but do not substitute canned beans!Vegetarian: To make this a vegetarian instant pot recipe, omit the ham and sausage. You could also add more sautéed vegetables, if desired.Storing Instructions: store the red beans and rice separately from the rice. Store covered in the refrigerator for up to 5 days.Make Ahead Instructions:This recipe can be made ahead of time and kept on warm for up to 2 hours before serving or make it one day ahead and store it in the refrigerator. Serve with fresh cooked rice.Freezing Instructions: Allow the red beans and rice to cool completely and store them in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly in the microwave or on the stove top. Serve over fresh cooked rice.
Important Tips for success:
Adjust the cooking time as needed: given the various brand of instant pots, different elevations of users, etc., think of the cooking times I list as a starting point. If your beans aren't cooked all the way after the 55 minute pressure cook, simply add a few more minutes.
Check out your Instant pot manual. This recipe was created and tested in my InstantPot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W . Cooking times and liquid requirements may vary for your particular instant pot manual so it's important to consult your manual to see the recommended cooking method for dry beans and adapt accordingly.