Description
This Instant Pot Red Beans and Rice recipe is a flavorful and comforting dish that combines andouille sausage, ham, red beans, and Cajun spices. Perfectly cooked in the Instant Pot, it’s a delicious meal that’s easy to make.
Ingredients
Units
Scale
Andouille Sausage:
- 1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
Ham:
- 1 heaping cup diced ham
Vegetables:
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 4 ribs celery, finely diced
- 1 medium green bell pepper, chopped
- 1 bunch green onions, chopped, divided
Red Beans Mixture:
- 1 pound dried red beans (preferably New Orleans Camelia brand)
- 3 cups chicken broth
- 3 cups water
- 1 teaspoon black pepper
- 2 teaspoons Cajun seasoning
- 3/4 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 bay leaves
- 1 cup salsa
- 1/2 cup fresh parsley, chopped
Serving:
- Cooked white long-grain rice, for serving
- Hot sauce, for serving
Instructions
- Rinse Beans: Rinse beans and remove any small dirt or withered beans. Set aside. (You do not need to soak them).
- Brown Sausages: Turn Instant Pot to saute setting. Brown the sausages in 1 tablespoon of oil until browned on both sides. Remove to a plate.
- Saute Vegetables: Add remaining oil to the pot, then add garlic and onions. Saute over medium heat until onions become transparent. Add celery, bell pepper, and half of the green onions and saute for 5 minutes.
- Add Ingredients: Add red beans, black pepper, Cajun seasoning, thyme, oregano, bay leaves. Add water and chicken broth.
- Pressure Cooking: Set on MANUAL/HIGH Pressure for 55 minutes, followed by a 15-minute natural release.
- Combine and Simmer: 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.
- Adjust and Serve: 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.
Notes
- 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 sauteed 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 stovetop. Serve over fresh cooked rice.
Nutrition
- Serving Size: 1 serving
- Calories: 639 kcal
- Sugar: 5g
- Sodium: 1457mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 34g
- Cholesterol: 64mg
