Jeff’s Instant Pot Red Beans and Rice
Hands down the results of this recipe are one of the best I’ve had. The red bean mixture freezes well and can make a quick meal with a batch of minute-style rice.
1 medium yellow onion, diced
1 red bell pepper, diced
3 stocks celery, diced
1 tsp. garlic salt
1 lb. dry red kidney beans
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. hot sauce
1 tsp. fresh thyme
2 bay leaves
7 c. tap water
1 lb. pork Andouille sausage, cut into coins
1. To the instant pot add all ingredients except sausage and rice. Lock the lid on and set it to manual high pressure for 28 minutes.
2. Use the quick release method. Once depressurized, remove the lid and add the sausage. Lock the lid on and use manual high pressure for 15 minutes.
3. Use the natural release method. Once depressurized, remove the lid and allow the contents to rest for 10 minutes. Serve over prepared white rice.
Apron Strings Notes: Do not soak the beans in advance. Factoring in the time for the instant pot to pressurize two times and the final natural release, this recipe takes about an hour and a half. Rinse the lid with cool water after adding the sausage and before locking it back on to quicken the pressurization process.