Instant Pot® Red Beans and Rice with Sausage

These red beans and rice taste like you spent the whole day in the kitchen, but come together in a fraction of the time thanks to your multicooker.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 326 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 bay leaf
• 3 stalks celery, chopped
• 4 cups chicken broth
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 3 green onions, chopped
• 4 cups hot cooked rice
• 1 teaspoon ground thyme
• 1 pound dried red beans
• 1 teaspoon oregano
• 1 tablespoon hot sauce (such as Louisiana®)
• 14 ounces andouille sausage, sliced into rounds
• 0.25 cup chopped fresh flat-leaf parsley
• 2 teaspoons Creole seasoning (such as Tony Chachere's®)

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 30 seconds. Add sausage and cook for 5 minutes. Transfer to a plate using a slotted spoon and set sausage aside.

Step 2

Add onion, bell pepper, and celery to the Instant Pot and cook for 3 minutes. Add garlic, Creole seasoning, thyme, and oregano; cook 2 minutes more. Turn pot off.

Step 3

Add beans, broth, hot sauce, and bay leaf to the Instant Pot with the vegetables. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10 minutes for pressure to build.

Step 4

Remove bay leaf from the pot and discard. Add reserved cooked sausage. Select Saute function. Cook, stirring frequently to mash some of the beans and thicken the mixture, for about 10 minutes. Turn off pot and let stand for 10 minutes.

Step 5

Serve beans over hot cooked rice garnished with parsley and green onions.

Step 6

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.