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Instant Pot NOLA Red Beans and Rice
Instant Pot NOLA Red Beans and Rice
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Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Flavorful Instant Pot red beans with pork neck bones, inspired by New Orleans, perfect with rice.
Ingredients:
  • 1 tablespoon olive oil
  • 1 pound pork neck bones
  • 4 slices bacon, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • 0.5 medium onion, diced
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground thyme
  • 1.5 teaspoons garlic powder
  • 1.5 teaspoons dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon Cajun or Creole seasoning
  • 0.5 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 pound dry red kidney beans, sorted and rinsed
  • 4 cups chicken broth
  • 5 bay leaves
  • 1 teaspoon salt
  • 4 cups hot cooked white rice, or as needed
Instructions:
  • 1. Preheat Instant Pot on Sauté mode. Drizzle with olive oil. Sear bacon and pork neck bones until golden, about 5-7 minutes. Set aside. Saute bell pepper, celery, and onion for 1-2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Add garlic, cook until onion is translucent, about 2-3 minutes.
  • Combine kidney beans, chicken broth, salt, and bay leaves with the vegetables in the pot, stirring well. Press cancel on Sauté mode, then add the meat back into the pot. Lock the lid, set the vent to Sealing, and select High pressure following the manufacturer's instructions. Set the timer for 60 minutes and allow 10 to 15 minutes for pressure to build.
  • Follow the manufacturer's instructions to release pressure naturally for about 10 minutes. Then, carefully move the valve to the venting position to release the remaining pressure for about 5 minutes. Unlock and remove the lid.
  • After simmering, remove pork bones from the pot and effortlessly shred the tender meat using a fork. Return the succulent meat back to the pot and give it a good mix. Serve alongside fluffy white rice.

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