INSTANT POT RED BEANS AND RICE WITH SAUSAGE
- 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!
- Turn the pressure cooker on to the Sauté 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.
- 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.
- 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.
- Add the garlic, bay leaves, green and red bell peppers, sage, and basil. Cook, stirring frequently, until onion is translucent.
- Add the Cajun/Creole seasoning, and stir.
- Add the broth, beans, and sausage. Stir and put the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
- Cancel the Sauté function and press the Beans button, or Pressure Cook/Manual, then press the + or – to choose 40 minutes (High Pressure).
- When the cooking cycle has finished, let the pot sit undisturbed for 20 minutes (20 minute natural release).
- Then manually release the remaining pressure by turning the steam release knob to Venting.
- When the pin in the lid drops down, you can open the lid.
- Carefully stir the beans with a long handled spoon (be aware of any possible steam pockets as they “burp” and can cause burns).
- Taste a few of the beans to make sure they are tender. If not, close the lid and cook for 5 more minutes.
- Mash some of the beans and stir to make a more creamy consistency. Taste and add more seasoning if desired. Stir in the chopped parsley.
- Serve over cooked white rice and garnish with green onions and hot sauce.