Instant Pot New Orleans-Style Red Beans and Rice
The Instant Pot is a bean’s best friend! Cook your red beans super fast
with no hands-on attention required (after a quick sauté) and no soaking.
- 1 tablespoon oil
- 1 pound smoked sausage, sliced
- 1/4 stick of butter
- 2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes)
- 1 clove garlic, chopped
- 1 (1-pound) package Camellia Brand Red Kidney Beans*
- 6 cups water
- 1 bay leaf
- Salt to taste
- Pepper to taste
- Cajun seasoning to taste
- Hot cooked rice
- Rinse and sort beans.
- Press the Sauté button on the Instant Pot,
and add oil to pot. Add sliced sausage, and sauté for about 5 minutes or
until browned. Remove sausage to a paper towel-lined plate and reserve.
- Add 1/4 stick butter to Instant Pot, along with chopped seasoning blend
and garlic, and cook until onions turn soft and clear.
- Add cooked sausage back to pot, along with the beans, water, and bay leaf. Stir.
- Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to
sealing. Press the Manual button and set to 40 minutes at high pressure.
- When the timer beeps, allow the pressure to release naturally for 20
minutes. Then, turn the valve to venting.
- Remove lid, and use a spoon
or potato masher to mash beans to desired creamy consistency. Add salt,
pepper, and Cajun seasoning to taste.
- Serve over hot cooked rice.
Prep time: 10 min | Cook time: 50 min | Yield: 6-8 servings
* If you have soaked your beans, reduce the amount of water to 4 cups.
Instant Pot Tips
- Firm smoked sausage will hold its shape during
cooking, but softer sausage may not. If you prefer, you can wait to add the
cooked sausage back to the pot after the beans have finished cooking.
- No soaking is needed if you cook the beans for 40 minutes at high pressure. If you
do soak your beans, cut the cook time in half (20 minutes at high pressure).
- Always let the pressure release naturally for at least 20 minutes. This
should ensure soft beans.
- If the beans are not soft after 40 minutes of
high pressure cooking and 20 minutes of naturally releasing pressure, then
re-secure the lid, seal the vent, and cook for an additional 20 minutes at high
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