Instant Pot Red Beans and Rice
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
10
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Calories
493 kcal
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Course
Side Dish, Main Course
Instant Pot Red Beans and Rice
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A traditional Creole recipe that has been adapted to cook in your Instant Pot.
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Ingredients
For the rice:
- 2 cups (390g) basmati rice
- 2 cups (500ml) water
- 1 tablespoon olive oil
- 1/8 teaspoon salt
For the red beans:
- 2 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 celery stalks diced
- 1 lb (454g) dry red kidney beans
- 1 teaspoon salt or more to taste
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1-2 teaspoon creole seasoning Cajun seasoning
- ½ teaspoon dried thyme
- 2 bay leaves
- 7 cups (1750ml) water
- 1 lb (454g) andouille sausage cut into thin slices
Instructions
To cook the rice:
- Start by rinsing and draining the rice.
- Add 2 cups of water to the Instant Pot inner pot.
- Add the rice, salt and 2 cups of water to an Instant Pot safe dish and stir to combine.
- Add a long-legged trivet to the Instant Pot. Place the dish with the rice on top of the trivet. Cover the dish with aluminum foil and use a fork to poke a few holes to allow for slight ventilation.
- Close the lid and pressure cook on High for 5 mins and perform a 10 min Natural Pressure Release. Manually release any remaining pressure and then open the lid.
- Remove the dish with the rice, set aside and let cool while still covered for 10 mins
To cook the beans:
- Turn Sauté mode on, once hot, add the olive oil.
- Once the oil is simmering, add the sliced sausage and saute for a few mins, until golden brown. If needed, cook in batches. Remove sausages and put them on a plate.
- Next, add the onion and saute for 1 min.
- Add minced garlic and cook for another 30 secs, stirring with your spatula.
- Add the sausage and the rest of the ingredients to the Instant Pot.
- Cover the Instant Pot with the lid, lock it and cook on High Pressure for 35 mins.
- Once done cooking, perform a Natural Pressure Release, which should take about 25 mins.
- Serve the bean mixture over cooked rice with fresh chopped parsley.
Notes
- One serving of this contains 10 Blue Plan SmartPoints.
- Cooking time does not include time to come up to pressure or for pressure to release.
- If you’re looking to keep this Red Beans and Rice Instant Pot recipe Vegetarian, just omit the sausage.
- If the beans aren’t soft or tender enough for you after cooking initially and using a natural pressure release, close, secure and seal the lid and cook again for 10-15 mins extra.
- Do NOT use a quick pressure release as this does NOT give the beans enough time to cook fully and you’ll wind up with crunchy beans.
- Feel free to grab your cutting board and knife, cut up the veggies and meat ahead of time, and store in a mixing bowl till needed.
Nutrition Information
Show Details
Calories
493kcal
(25%)
Carbohydrates
60g
(20%)
Protein
22g
(44%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
38mg
(13%)
Sodium
689mg
(29%)
Potassium
868mg
(25%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
632IU
(13%)
Vitamin C
28mg
(31%)
Calcium
67mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 689mg | 29% |
| Potassium | 868mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 632IU | 13% |
| Vitamin C | 28mg | 31% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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