Red Bean and Rice in the Instant Pot

Red Beans and Rice in the InstantPot!

• 1 pound dry red beans

• 1 onion - finely diced

• 1 green bell pepper - finely diced

• 3 celery stalks - finely diced

• 1 shallot - finely diced

• 3 large cloves of garlic - finely diced

• 2 tablespoons olive oil

• 1 tablespoon butter

• 1/2 a ham hock or smoked ham shank

• 4 andouille sausages sliced - I used chicken andouille sausage to keep it lighter

• 1/2 cup dry white wine

• 3 bay leaves

• 1 teaspoon paprika

• 1 teaspoon ground sage

• 1 teaspoon garlic powder

• 1 teaspoon thyme

• 3 teaspoons salt

• 2 teaspoons pepper

• 1/2 teaspoon cayenne pepper (optional)

• 5 cups of chicken broth

• 2 teaspoons red wine vinegar

1. First, turn on the InstantPot to “Sauté” mode. Add the olive oil first then the onion, bell pepper, celery, shallot and garlic.

2. Season the veggies with all the spices, bay leaves and salt and pepper. After 5 minutes of sautéing, deglaze the instant pot with the white wine.

3. Add 1 tablespoon of butter and cook for another 3-4 minutes.

4. Add the pound of dry beans, ham hock, sliced sausage and chicken broth to the instant pot.

5. Give it a good stir and a taste to see if it need any seasoning or a little extra pinch of salt.

6. Turn off the “Sauté” mode and place the lid on the instant pot. Then program the instant pot to cook for 1 hour on high pressure.

7. Allow to cook and then let it naturally release. This process takes about 10 minutes.

8. After it has released, add the red wine vinegar to the beans and taste to see if it needs any more salt or pepper. I always like to finish it off with a little pinch of salt.