This Pressure Cooker Louisiana Red Beans and Rice recipe is a complete meal. It’s hearty, comforting, warm in your tummy and to your soul. If you’ve been craving a taste of New Orleans this is the way to go.
With all of the cold weather I’ve really needed something warm to warm me up. What does that mean? That means something warm with a little bit of heat. Now I can’t add too much heat because I like to keep most of my recipes family friendly. This Pressure Cooker Louisiana Red Beans and Rice doesn’t have a lot of spice. Just enough to tingly the tip of the tongue.
The family loves this recipe. It’s one that I don’t have to alter or jazz up the next day to get the kids to eat. For me, it reminds me of warm walk on the levee near the Mississippi River, eating beignets and drinking coffee. Who wouldn’t want to reminisce to those wonderful, warm days in New Orleans. Not to mention it was some of the best food I’ve ever had. So many layers of flavor.
There’s something about simple cooking that it so delicious. If you don’t have time to saute the onions and green peppers separately no worries. Drop it all in and cook. The recipe is No Fuss and Budget Friendly.
Part of how this dish gets those layers of flavor is the slow cooking of the vegetables, beans and in this case smoked sausage. Authentic Louisiana Red Beans and Rice is typically made with pork bones. If you’ve never had Louisiana Red Beans and Rice it’s one I suggest you try. It’s the epitome of Louisiana Creole cuisine. This recipe diverges from the traditional recipe since it’s made in the pressure cooker and I’m using sausage instead of pork bones. The pressure cooker helps intensify the flavor even though it’s not slow cooked. Also, if you like your red beans a bit more like a stew add an additional 2 cups of water or stock to this recipe. Are you ready for a taste of New Orleans?
Pressure Cooker Louisiana Red Beans and Rice
Makes 8 servings
- 1 pound dry red kidney beans
- 2 tablespoon olive oil
- 1 large onion, diced
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 4 clove garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon Cajun seasoning (optional)
- 2 bay leaves
- 1 pound andouille sausage (smoked sausage), sliced
- 4 cups vegetable broth
- 4 cups water
- 1/2 teaspoon cayenne pepper (optional)
- 2 cups cooked long grain rice
- salt and pepper to taste
Rinse kidney beans in warm water.
Press saute on the pressure cooker and add you olive oil and onions.
Then add your chopped bell pepper, celery and garlic.
Cancel saute and add your seasoning including the bay leaves.
Then add your sausage, broth and water.
Place lid on top of pressure cooker, lock and make sure vent is sealed.
Press manual or the bean/chili button and set time to 35 minutes.
Let pressure cooker natural pressure release for at least 10 minutes.
Beans should be nice and soft. If not, re-secure lid and cook for an additional 10 minutes.
When short on time use canned beans and decrease the cook time to 10 minutes. If you have an pressure cooker accessory that lets you pot in pot you can cook the beans and the rice at the same time.
Salt and pepper to taste and serve with long grain white rice.
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