Yummy New Orleans Style Red Beans & Rice (Instant Pot) Recipes

Delicious, fresh and tasty.



New Orleans Style Red Beans & Rice (Instant Pot). Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Add the ham bone, Tabasco sauce, salt, thyme, and bay leaf.

New Orleans Style Red Beans & Rice (Instant Pot) As they say in New Orleans, let the good times roll! Smoky, savory, spicy, and sure to please your family and friends, BUSH'S New Orleans Style Red Beans can turn any meal into Cajun cuisine. They're just like having Mardi Gras in a can! You can cook New Orleans Style Red Beans & Rice (Instant Pot) using 16 ingredients and 21 steps. Here is how you achieve it.

Ingredients of New Orleans Style Red Beans & Rice (Instant Pot)

  1. Prepare 1 of White Onion, finely chopped.
  2. It's 1 of Green Bell Pepper, finely chopped.
  3. Prepare 1 of Red Bell Pepper, finely chopped.
  4. Prepare 3 of Celery Stalks, finely chopped.
  5. It's 2 1/2 c of Dried Red Kidney Beans.
  6. It's 3 of Bay Leaves.
  7. You need 2 tsp of Garlic, minced.
  8. Prepare 1 tsp of Thyme Leaves.
  9. It's 3/4 tsp of Louisiana Cajun Seasoning.
  10. You need 3 cups of Chicken Broth.
  11. Prepare 2 cups of Water.
  12. Prepare 14 oz. of Andouille Sausage (Pork).
  13. It's 2 Tbsp of Sweet Cream, Salted Butter.
  14. It's of Tabasco Sauce.
  15. You need of Salt.
  16. Prepare of Ground Black Pepper.

Add BUSH'S New Orleans Style Red Beans to shrimp, sausage, and other bayou bites for a smoky spice. Add more water if the mixture becomes dry and thick. Rinse and sort beans. (Optional: Soak beans using your preferred method.) Place beans in a large stew pot and cover with chicken broth. New Orleans-style red beans and rice is mind-bendingly delicious.

New Orleans Style Red Beans & Rice (Instant Pot) step by step

  1. Add onion, bell peppers, celery, garlic, beans, bay leaves, thyme leaves, chicken broth & water to the Instant Pot..
  2. Stir until well combined..
  3. Close & lock the lid..
  4. Turn steam release handle to ensure pot is sealed..
  5. Press PRESSURE COOK—Normal; Pressure Level: High; Time: 25 minutes..
  6. Press steam release handle down for Quick Release..
  7. Press CANCEL..
  8. Rinse lid under cold water..
  9. Stir sliced Andouille into the pot..
  10. Close & lock the lid..
  11. Turn steam release handle to ensure pot is sealed..
  12. Press PRESSURE COOK—Normal; Pressure Level: High; Time: 15 minutes..
  13. Allow Natural Release (about 30 minutes)..
  14. Press CANCEL..
  15. Press SAUTÉ—Normal..
  16. Add butter..
  17. Cook until combined, stirring occasionally..
  18. Press Cancel (Keep Warm: On).
  19. Mash lightly with potato masher..
  20. Add Tabasco, salt, & black pepper to taste..
  21. Serve topped with a scoop of cooked white rice..

Smoky, spicy, hearty, and supremely comforting. But, for a dish so complex in flavor, the preparation and ingredient list are pretty simple: a few vegetables to start, a handful of common pantry spices, a couple of fresh herbs, some chunks of pork, some sausage, and some red. For some, ham hocks, andouille sausage, or bacon are a must; for others, it's pickled or salt pork. But this New Orleans red beans and rice recipe perfectly captures the simple perfection that defines the quintessential Southern dish. Back in Louisiana, the recipe was originally a common dinner dish served on Mondays, the traditional wash day.