Simple, tasty and delicious – cut back on time with my version of Instant Pot Red Beans and Rice! All the traditional flavor in one pot!
Have I ever told you how much I LOVE red beans and rice? Like I grew up on the stuff and it’s always been a favorite hands down. If there was ever something to resort to the fall back was red beans and rice. It’s kinda just a comfort food for me, ya know!
So growing up we used the great boxed Zataran’s versions which I really really liked, but when I moved out of my moms house and started having kids I started to make things a little more homemade, don’t get me wrong, when we are in a time crunch we do still like to use boxed but I mean nothing really beats homemade!
So I took this recipe from my Slow Cooker Red Beans and Rice and adapted it to fit the Instant Pot since I’ve been kinda going Instant Pot crazy since I got the thing. It like a kid with a new toy, you can’t stop playing with it while it’s all shiny and new. And I’m bound and determined to see what this thing all has in store!
As you seen earlier this week we made the Instant Pot Chicken Caesar Sandwiches and they were a big hit with my kids and my in-laws who I was cooking for. We usually make them in the crockpot too, but I was short on time and I had to give the thing a test drive, and it worked perfectly!
We have also made a delicious Lasagna Soup as well. So I mean I’m really just playing around with it and having some fun and we really really enjoyed this Instant Pot Red Beans and Rice recipe so much that I couldn’t not share it with you guys!
So what you do is add all your ingredients to the pot besides your meat and you manual cook it for about 30 minutes and then you quick release the pressure. Add in your sausage and give it a little stir and then resume manual cook for another 15 minutes. This time though let it release naturally, which can take anywhere from 20-40 minutes. This whole recipe for me took less than an hour.
Some people might balk at the fact that this isn’t quite as INSTANT as a recipe as it should be, but trust me cutting down my cooking time from 6-7 hours from the crockpot version of this to the Instant Pot version only taking 1 hour was pretty darn quick for my liking!
The flavors really seep into one another and my secret to make it a little more thick is to mash up some of the beans after cooking, I’ve always done this and it’s always seriously enhanced the dish in my personal opinion! Serve it over some rice and add some cheese…totally not necessary but I love adding cheese and enjoy!
- 1 onion chopped
- 1 green bell pepper chopped
- 1 lb dried red kidney beans
- 3 cloves garlic minced
- 2 Tbs creole seasoning
- 2 bay leaves optional
- Salt and pepper
- 7 cups water
- 1 lb andouille sausage sliced
- Rice for serving
- Add all ingredients besides sausage to instant pot, close lid and manually cook for 30 minutes.
- Quick release the pressure and then add in your sausage.
- Manual cook for about 15 minutes and then let it naturally release.
- Once pin is up remove lid and using a potato masher or whatever you have mash about half of your beans.
- Stir and serve over rice.