Instant Pot NOLA Red Beans and Rice

These Instant Pot red beans are made with pork neck bones. It's a New Orleans-inspired family recipe with plenty of spices and flavor. Serve with rice.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 30 mins
• Calories: 477 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground white pepper
• 1 teaspoon ground cayenne pepper
• 4 cups chicken broth
• 5 bay leaves
• 4 slices bacon, diced
• 2 stalks celery, diced
• 1 green pepper, diced
• 1 pound pork neck bones
• 2 teaspoons ground thyme
• 4 cups hot cooked white rice, or as needed
• 1 teaspoon Cajun or Creole seasoning
• 1 pound dry red kidney beans, sorted and rinsed
• 0.5 medium onion, diced
• 1.5 teaspoons garlic powder
• 0.5 teaspoon black pepper
• 1.5 teaspoons dried oregano

Recipe Instructions

Step 1

Turn on a multifunctional pressure cooker, such as Instant Pot, and select the Sauté function. Add olive oil. Add bacon and pork neck bones to hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion; cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.

Step 2

Mix kidney beans, chicken broth, salt, and bay leaves into vegetables in the pot; stir well to combine. Cancel Sauté mode and return meat to the pot. Close and lock the lid. Set vent to Sealing. Select High pressure, according to the manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method, according to the manufacturer's instructions, about 10 minutes. Move the valve to the venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.

Step 4

Remove pork bones from the pot. Use a fork to separate meat from bones and return meat back to the pot. Mix well. Serve with white rice.