Red Beans and Rice

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Ingredients
  • 1 medium onion
  • 1/2 bell pepper
  • 3 stalks celery
  • 3 cloves garlic
  • 1 lb dry red kidney beans
  • 2 bay leaves
  • 1 tsp fresh thyme
  • 4 cups chicken broth
  • 3 cups Water
  • 12-16 ounces chicken andouille
  • 2 tbsp butter
  • hot sauce
  • Salt and pepper
  • 8 cups Cooked rice
Instructions
  • Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
  • When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
  • Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
  • When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
  • Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
  • Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
  • Add hot sauce, salt and pepper to taste.
  • Serve over rice.
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