Red Beans and Rice - Instant Pot
Equipment
- Instant Pot
Ingredients
- 1 pound dry red kidney beans
- 1 tablespoon olive oil
- 1 pound andouille smoked sausage sliced
- 1 or 2 ham hocks (about 1 1/2 pounds)
- 2 cups celery finely chopped
- 2 cups onions finely chopped
- 2 cups green bell peppers finely chopped
- 3 cloves garlic minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoons white pepper
- 1/2 teaspoon black pepper
- 2 or 3 bay leaves
- 4 cups chicken broth
- tabasco sauce - on the side
Instructions
Soak Beans
- Soak the beans overnight.
- Drain beans and set aside.
Sauté the sausage
- Set instant pot to high sauté.
- Add olive oil, allow it to heat up, then add the sausage.
- Lightly brown the sausage, then transfer them to a plate.
Sauté the vegetables
- With the instant pot on high sauté, add onion, bell pepper, celery, and garlic
- Saute until tender, 5 minutes or so.
- Add the thyme, oregano, cayenne pepper, white pepper, and black pepper. Stir until the mixture is coated.
- Deglaze with 1/2 cup of chicken broth if necessary.
- Add the remaining chicken broth and stir.
- Add sausage back in, and give it a stir. Add the bay leaves.
- Add the ham hocks, be sure they are immersed in liquid.
Pressure cook using the instant pot
- Lock the lid in place and be sure the pressure release valve is closed. If you have a keep warm function, turn it on.
- Use the high pressure cook function. Cook for 30 minutes.
- After the pressure cooking is complete, let the pressure release naturally for 20 minutes. Then quick release the remaining pressure.
Simmer
- Remove the lid to the instant pot and set it to high sauté. Remove the bay leaves.
- Let the bean mixture simmer for 10 or 15 minutes. Stir occasionally, it should thicken a bit.
Serve!
- Serve the beans over hot white rice. Place a part of a ham hock on the plate with each serving. Add a dash of tabasco to taste and enjoy!