INSTANT POT RED BEANS AND RICE WITH SAUSAGE

Instant Pot Red Beans and Rice with Sausage is my version of this classic NOLA meal. I wanted to make it easy to prepare, with ingredients you can find in the grocery store.
INSTANT POT RED BEANS AND RICE WITH SAUSAGE

You can order the Camellia brand red beans online, but the small red beans at the local grocery store gave me very good results. They are usually next to the red kidney beans, so make sure to get the right ones.


Instant Pot Red Beans and Rice With Sausage is a flavor packed, spicy New Orleans traditional meal. This pressure cooker Red Beans and Rice dish has lots of flavor, and you can make it from dry beans in about an hour and a half!

Ingredients :

  • 1/4 lb Bacon (or 2 Tbsp bacon fat)
  • 1 Large Yellow Onion (2 cups diced)
  • 3-4 stalks Celery, (2 cups diced)
  • 7 cloves Garlic, pressed or minced
  • 3 Bay Leaves
  • 1 Green Bell Pepper, chopped
  • 1 Red Bell Pepper, chopped
  • 1/2 tsp Sage, dried
  • 1/2 tsp Basil, dried
  • 1 Tbsp Cajun / Creole Seasoning (such as Tony Chachere's, or my Cajun Spice Blend) or more to taste
  • 5 cups Chicken Broth, low sodium
  • 1 lb Small Red Beans (such as Camellia) sorted & rinsed
  • 1 1/2 lbs Andouille Sausage (or a good smoky Kielbasa) sliced in 3/4" rounds
  • 1/4 cup Parsley, chopped
  • 2 cups Cooked White Rice
  • Green Onions, for garnish (optional)
  • Hot Sauce, as much as you like!


Instructions :
  1. Turn the pressure cooker on to the Sauta setting. add the bacon and cook, stirring occasionally, until it renders the fat. Remove the bacon and set aside (You won't be adding it in, you just want the fat). If using bacon fat, let it heat up and then proceed.
  2. If you are using andouille sausage, add it and brown on both sides. Then remove. If using kielbasa, don't brown it, add it with the beans.
  3. add the onions and celery. Cook for a couple of minutes, scraping the bottom of the pot to get the brown bits up (deglaze). You may need to add just a splash of the broth to help loosen it.................
  4. .......................
  5. .............................

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