Red Beans and Rice
We show you how to make this Cajun classic in the Instant Pot
Yield: 4 people
Calories: 314kcal
Equipment
- 1 Instant Pot
Materials
- 1 tbsp olive oil
- 1 package of smoked andouille sausage sliced
- 4 cloves garlic minced
- 1 onion chopped
- 1 green bell pepper chopped
- 2 stalks of celery chopped
- 1 lb dry red beans
- 1 1/2 tsp Cajun seasoning
- 1 tsp dried oregano
- 1 tsp thyme
- 1/2 tsp dried basil
- 1/4 tsp dried sage
- 2 bay leaves
- 4 cups Chicken or vegetable broth
- Salt & pepper to taste
- 1 tsp hot sauce or more, to taste
- 2 green onions thinly sliced for garnish
Instructions
- Set a 6-qt Instant Pot to the high sauté setting.
- Add olive oil and sausage.
- Cook, stirring frequently until sausage is lightly browned, about 3-4 minutes.
- Transfer to a paper towel-lined plate; set aside.
- 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.
- Select the manual setting; adjust the pressure to high, and set the timer for 30-35 minutes.
- When finished cooking, release pressure naturally, about 20-30 minutes.*
- Serve immediately with rice and hot sauce, garnished with green onions, if desired.
Video
Notes
If the beans are not soft after 30-35 minutes of high-pressure cooking and 20-30 minutes of naturally releasing pressure, just re-secure the lid, seal the vent, and cook for an additional 15-20 minutes at high pressure.
Nutrition
Serving: 1cup | Calories: 314kcal | Carbohydrates: 41g | Protein: 19g | Fat: 6g | Saturated Fat: 1.5g | Cholesterol: 10mg | Sodium: 471mg | Potassium: 535mg | Fiber: 9g | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 3.6mg | Calcium: 40mg | Iron: 1.8mg