Instant Pot Red Beans and Rice + Video

Disclaimer:

1. Truth be told, in this IP recipe/video I decided not to sauté the vegetables and meats to see the if I could tell the difference and was quite surprised at how, through the many layers of flavors, I could not even tell if they were or not. It's just one less step and less butter overall. This is completely optional and I'm sure purists would sauté as I usually do.

Instant Pot Method

1. Soak beans over night in cold water. Drain and rinse prior to cooking (See Note 1).
2. Add all ingredients except rice and parsley to the Instant Pot. Cover with 5 cups of water, stir to mix. Cover with lid, close vent and set to Beans setting or Manual set to High. Set cooking time to 20 minutes if using pre-soaked beans OR 40 minutes if using dry beans.
3. After timer beeps, allow for a natural pressure release (apr. 15-20 minutes). Open vent and remove lid.
4. Discard bay leaves. Remove ham bones, set aside and start rice.
5. Carefully remove any meat from ham bones and discard bones. Chop meat and add back to the beans.
6. Using a potato masher, mash beans until slightly creamy and thickened. Season to taste and serve with rice.

Stovetop Method (Sauté version)

1. In a large pot or Dutch oven add the ham bone, 10 cups of water, Worcestershire sauce, Tabasco and beans. Cook uncovered on low.
2. In a skillet over medium heat melt 3 tablespoons of butter and add the onions, celery and bell pepper. Cook for 5 minutes and add the garlic. Sauté until onion is transparent.
3. In another skillet pan fry the sausage and ham.
4. Add the cooked meat, sautéed vegetables, bay leaves, Creole seasoning, red pepper flakes, kosher salt and black pepper to the beans. Stir and continue to cook uncovered on low: 90 minutes for pre-soaked beans (2 1/2 hours if using dry beans) or until tender.
5. Add more water to beans if necessary so they don't burn OR continue to cook for additional thickness.
6. Discard bay leaves. Remove ham bones, set aside and start rice.
7. Carefully remove any meat from ham bones and discard bones. Chop meat and add back to the beans.
8. Using a potato masher, mash beans until slightly creamy and thickened. Season to taste and serve with rice.