Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice
A traditional dish of Louisiana Creole cuisine.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Pot Mixture:
  • 1 medium onion, finely diced
  • ½ bell pepper, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 lb dry red kidney beans (it is not necessary to soak the beans)
  • 2 bay leaves
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • 4 cups (32 oz) chicken broth
  • 3 cups water
Meat:
  • 12-16 oz chicken andouille (or other high-quality smoked) sausage, cut into thin slices
Finishing Mixture:
  • 2 tbsp butter, cut into 4-6 pieces
  • Hot sauce to taste
  • Salt and pepper to taste
  • 8 cups cooked rice
Instructions
  1. Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
  3. When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
  4. Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
  5. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  6. When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  7. Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and stir until incorporated and slightly thickened.
  8. Use a potato masher (we love this one: https://amzn.to/2CJ9ewv) or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
  9. Add hot sauce, salt, and pepper to taste.
  10. Serve over rice.

Watch the recipe video here:

Instant Pot Red Beans and RiceFULL RECIPE: http://chopsecrets.com/instant-pot-red-beans-and-rice/

Posted by Chop Secrets on Wednesday, December 26, 2018

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