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Red Bean and Rice in the Instant Pot

February 26, 2020 by Emily Leave a Comment

Print Recipe

Red Beans and Rice in the InstantPot!

4
Prep Time15 mins
Cook Time59 mins
Total Time1 hr 14 mins
Course: Main Courses, Stews & Soups
Cuisine: Cajun, New Orleans
Keyword: New Orleans, Red Beans and Rice
Servings: 4 people

Ingredients

  • 1 pound dry red beans
  • 1 onion - finely diced
  • 1 green bell pepper - finely diced
  • 3 celery stalks - finely diced
  • 1 shallot - finely diced
  • 3 large cloves of garlic - finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 a ham hock or smoked ham shank
  • 4 andouille sausages sliced - I used chicken andouille sausage to keep it lighter
  • 1/2 cup dry white wine
  • 2 teaspoons In Emily's Kitchen Signature Spice
  • 3 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon ground sage
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 teaspoon cayenne pepper optional
  • 5 cups of chicken broth
  • 2 teaspoons red wine vinegar

Instructions

  • First, turn on the InstantPot to “Sauté” mode. Add the olive oil first then the onion, bell pepper, celery, shallot and garlic.
  • Season the veggies with all the spices, bay leaves and salt and pepper. After 5 minutes of sautéing, deglaze the instant pot with the white wine.
  • Add 1 tablespoon of butter and cook for another 3-4 minutes.
  • Add the pound of dry beans, ham hock, sliced sausage and chicken broth to the instant pot.
  • Give it a good stir and a taste to see if it need any seasoning or a little extra pinch of salt.
  • Turn off the “Sauté” mode and place the lid on the instant pot. Then program the instant pot to cook for 1 hour on high pressure.
  • Allow to cook and then let it naturally release. This process takes about 10 minutes.
  • After it has released, add the red wine vinegar to the beans and taste to see if it needs any more salt or pepper. I always like to finish it off with a little pinch of salt.

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Filed Under: Main Courses, Stews & Soups Tagged With: red beans and rice

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