Cajun Red Beans & Rice

Rice and beans is a hearty, filling—and highly economical—combo enjoyed all over the world. With the switch of the type of legume, the seasonings, and other ingredients, it becomes a completely different dish.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Bean/Chili (Normal)

CLOSED POT TIME: 1 hour 25 minutes

TOTAL TIME: 1 hour 50 minutes + overnight soak

RELEASE: Natural

SERVES: 6 to 8

• 1 pound dried red kidney beans
• 2 tablespoons olive oil
• 1 pound andouille sausage, sliced
• 1 onion, chopped
• 1 green sweet pepper, chopped
• 2 stalks celery, chopped
• 1 jalapeño pepper, seeded (if desired) and finely chopped
• 3 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 2 bay leaves
• 2 teaspoons Cajun seasoning
• ½ teaspoon black pepper
• ½ teaspoon dried thyme, crushed
• ½ teaspoon dried sage, crushed
• Cooked white rice

PREP

Soak beans in water to cover overnight. Rinse and drain.

Select sauté on the Instant Pot® and adjust to normal. Add olive oil. When oil is hot, add the sausage and cook for 5 minutes or until browned. Add the onion, sweet pepper, celery, jalapeño, and garlic. Cook and stir until vegetables are softened for about 3 minutes. Press cancel.

Add the beans, broth, bay leaves, Cajun seasoning, black pepper, thyme, and sage. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select bean/chili* and adjust to normal. When cooking is complete, use a natural release to depressurize.

serve

Remove and discard bay leaves. Serve with cooked white rice.

*Tip: If your Instant Pot® doesn’t have a bean/chili button, select manual and cook for 30 minutes at high pressure.