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Instant Pot Red Beans and Rice Recipe

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This recipe for Instant Pot Red Beans and Rice, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Taylor Green – Class of 2020


3 tbsp. canola oil, or any other neutral oil
1 lb. Andouille sausage, diced
1 cup chicken stock
1 small yellow onion, sliced
2 cloves garlic, minced
1 green bell pepper, chopped
2 stalks celery, diced
1 lb. dried red kidney beans, rinsed and picked through
Black pepper
1 tbsp. Cajun seasoning such as Slap Ya Mama or make your own
3 dried by leaves
1 bunch green onions, sliced
Hot sauce
2 cups long grained white rice

Turn your Instant Pot to the sauté function. Add one tablespoon of the oil and the sliced sausage to the bottom of the pot. Sauté until the sausage is browned on both sides, about seven minutes. Add the other two tablespoons of oil along with the onion, bell pepper, celery and garlic. Cook until the onions are soft and just getting brown around the edges. Add in the chicken stock and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. Add the red beans, Cajun seasoning, a few grinds of black pepper, and the bay leaves. Add five cups of water to the mixture. Turn sauté mod off. Seal the lid and set the Instant Pot to high pressure to 40 minutes. While the red beans cook. Cook the rice. When the beans are done, allow the pressure to release. Season the beans with salt, pepper, more Cajun seasoning, and hot sauce to taste. Using a wooden spoon or potato masher, smash the beans to your desired consistency. They may look soupy, but they will thicken as they sit. Serve over hot rice with a sprinkling of green onions and more hot sauce as desired.




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