Description
A flavorful and hearty Instant Pot Red Beans and Rice recipe with andouille sausage, ham, and a blend of Cajun spices. Perfect for a comforting meal with a touch of New Orleans flair.
Ingredients
Units
Scale
Main Ingredients:
- 1 pound andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
- 1 heaping cup diced ham
- 4 tablespoons olive oil
- 5 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 4 ribs celery, finely diced
- 1 medium green bell pepper, chopped
Additional Ingredients:
- 1 bunch green onions, chopped, divided
- 1 pound dried red beans (preferably New Orleans Camelia brand)
- 3 cups chicken broth
- 3 cups water
- 1 teaspoon black pepper
- 2 teaspoons Cajun Seasoning
- 3/4 teaspoon dried thyme
- 1 teaspoon dried oregano
- 3 bay leaves
- 1 cup salsa
- 1/2 cup fresh chopped parsley, chopped
- Cooked white long-grain rice, for serving
- Hot sauce, for serving
Instructions
- Rinse the beans: Rinse beans and remove any small dirt or withered beans. Set aside. (You do not need to soak them).
- Brown the sausages: Turn Instant Pot to saute setting. Brown the sausages in 1 tablespoon of oil until browned on both sides. Remove to a plate.
- Sauté aromatics: Add remaining oil to the pot, then add garlic and onions. Sauté until onions become transparent. Add celery, bell pepper, and half of the green onions and sauté for 5 minutes.
- Add ingredients: Add red beans, black pepper, Cajun seasoning, thyme, oregano, bay leaves, water, and chicken broth.
- Pressure cook: Set on MANUAL/HIGH Pressure for 55 minutes, followed by a 15-minute natural release.
- Finish the dish: Remove bay leaves. Mash 1 ½ cups of the mixture, stir back in. Add salsa, parsley, sausages, and diced ham. Simmer on SAUTE for 15 minutes.
- Adjust and serve: Taste, adjust seasoning, consistency. Serve over rice, topped with remaining green onions and hot sauce.
Notes
- Meat: Chicken or bacon can be substituted for the sausage. Cook completely in step 2 and set aside.
- Beans: Do not substitute canned beans for dried beans.
- Vegetarian: Omit ham and sausage for a vegetarian version. Add more sautéed vegetables if desired.
- Storing Instructions: Store red beans and rice separately. Refrigerate covered for up to 5 days.
- Make Ahead Instructions: Keep warm for up to 2 hours before serving or store in the refrigerator for up to a day. Serve with fresh rice.
- Freezing Instructions: Allow to cool, freeze for up to 2 months. Thaw in the refrigerator and reheat before serving over fresh rice.
Nutrition
- Serving Size: 1 serving
- Calories: 639 kcal
- Sugar: 5g
- Sodium: 1457mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: NA
- Trans Fat: NA
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 34g
- Cholesterol: 64mg
