So last Christmas I got what everyone and their mother also got for Christmas: an Instant Pot. And you know what? I'm kind of obsessed with it!
Have you been living under a rock and have no idea what an Instant Pot is? Not to worry, friends, I got you. An Instant Pot is a 9-in-1 electric pressure cooker that can also be used as a slow cooker, rice maker, yogurt maker and so, so much more. It's basically a smarter, safer and faster version of the slow cooker that is all the rage, for good reason. The pressure cooking method alone is a dream, making it possible to cook laborious foods like dried beans, stews and slow-cooked meats two to six times faster than any other method. And I don't know about you, but I'm all about saving time in the kitchen!
While I'm still an Instant Pot noob, I'm starting to test the waters with various recipes that can be made better and easier with the help of the Instant Pot and learning to love it more and more with each cook. In fact, one of the first things I created was what turned me into an Instant Pot fanatic and that, my friends, was red beans and rice.
If you're in need of a meal that's not only easy, budget friendly and delicious, then this is your recipe. You can even make your rice in the Instant Pot, making this the ultimate one-pot meal. Oh, and did I mention you can make this in less than an hour from start to finish?
Starting with a flavorful holy trinity – onions, celery and bell peppers – and spicy, savory Andouille sausage, the red beans are cooked to tender perfection in…an instant! What's arguably better than the creamy texture is the punchy flavor thanks to a healthy handful of Cajun seasoning, dried sage, basil and bay leaves. There's no getting around the fact that this is a spicy dish in true Creole food form, but what's incredible is that it's not too overpowering and you can truly taste layers upon layers of flavor in every single bite. It's perfection.
If this recipe isn't reason enough for you to splurge on an Instant Pot of your own, my friends, then I don't know what is. It's just that good!
Instant Pot Red Beans and Rice
- 2 tablespoons olive oil
- 1 lb Andouille sausage, sliced in 1/2 inch pieces
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 7 cloves garlic, minced
- 1 tablespoon Cajun seasoning, like Tony Chechere's, aka da bomb dig
- 1 tablespoon dried basil
- 1/2 teaspoon dried sage
- 3 bay leaves
- 1 lb red beans
- 4 cups water
- Frank's hot sauce, for serving
- Chopped parsley, for serving
Press "saute" button on Instant Pot and heat olive oil. Once oil is glistening, add Andouille pieces and cook for about 5 minutes, stirring frequently, until browned. Remove Andouille and set on a paper towel-lined plate.
Add onions and season with Cajun seasoning, salt, and black pepper. Sauté until tender, about 5 minutes. Add garlic and cook 2-3 minutes. Add the celery and bell pepper and cook until translucent, about 3 minutes.
Add the beans and water. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Return the sausage to the insert and stir to combine.
Seal the pressure cooker. Set on high pressure for 35 minutes. Allow the pressure cooker to release naturally, this should take 10 to 15 minutes. Serve hot with cooked white rice, parsley and hot sauce.