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Instant Pot® Red Beans and Rice with Sausage
Instant Pot® Red Beans and Rice with Sausage
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Quick and flavorful red beans and rice made effortlessly with a multicooker.
Ingredients:
  • 1 tablespoon vegetable oil
  • 14 ounces andouille sausage, sliced into rounds
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 1 clove garlic, minced
  • 2 teaspoons Creole seasoning (such as Tony Chachere's®)
  • 1 teaspoon ground thyme
  • 1 teaspoon oregano
  • 1 pound dried red beans
  • 4 cups chicken broth
  • 1 tablespoon hot sauce (such as Louisiana®)
  • 1 bay leaf
  • 4 cups hot cooked rice
  • 0.25 cup chopped fresh flat-leaf parsley
  • 3 green onions, chopped
Instructions:
  • Preheat a multi-functional pressure cooker (like Instant Pot®) on Saute mode. Heat oil for 30 seconds, then add sausage and cook for 5 minutes. Remove sausage with a slotted spoon and set aside on a plate.
  • Sauté onion, bell pepper, and celery in the Instant Pot for 3 minutes. Stir in garlic, Creole seasoning, thyme, and oregano; cook for an additional 2 minutes. Turn off the pot.
  • Combine beans, broth, hot sauce, and bay leaf with the vegetables in the Instant Pot. Seal the lid securely, choose high pressure, and set the timer for 30 minutes. Let the pressure naturally release for 10 minutes.
  • Allow the pressure to naturally release for 10 to 40 minutes following the manufacturer's guidance, then unlock and remove the lid.
  • Remove the fragrant bay leaf from the pot and discard. Add the cooked sausage you set aside earlier. Switch on the Saute function to cook, stirring often to gently crush some of the beans and thicken the mixture, for approximately 10 minutes. Then, turn off the pot and allow it to rest for another 10 minutes before serving.
  • Spoon the beans on top of a bed of steaming cooked rice and sprinkle with fresh parsley and green onions for a flavorful presentation.

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