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How to Make Instant Pot NOLA Red Beans and Rice - A Step-by-Step Guide

Red beans and rice is a classic dish in New Orleans, known for its hearty and flavorful combination of beans, sausage, and spices. This Instant Pot version of the NOLA favorite is a quick and easy way to enjoy all the rich flavors of traditional red beans and rice, with the added convenience of using a pressure cooker.

With the Instant Pot, you can have this delicious dish on the table in a fraction of the time it would take to cook it on the stovetop. The pressure cooker infuses the ...

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Ingredients

  • 1 tablespoon olive oil
  • 1 pound pork neck bones
  • 4 slices bacon, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • ½ medium onion, diced
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground thyme
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon Cajun or Creole seasoning
  • ½ teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 pound dry red kidney beans, sorted and rinsed
  • 4 cups chicken broth
  • 5 bay leaves
  • 1 teaspoon salt
  • 4 cups hot cooked white rice, or as needed

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8

  • Turn on a multifunctional pressure cooker, such as Instant Pot, and select the Sauté function. Add olive oil. Add bacon and pork neck bones to hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion; cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
  • Mix kidney beans, chicken broth, salt, and bay leaves into vegetables in the pot; stir well to combine. Cancel Sauté mode and return meat to the pot. Close and lock the lid. Set vent to Sealing. Select High pressure, according to the manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method, according to the manufacturer's instructions, about 10 minutes. Move the valve to the venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
  • Remove pork bones from the pot. Use a fork to separate meat from bones and return meat back to the pot. Mix well. Serve with white rice.

    • Nutrition

    477 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 54mg
    • Sodium: 1431mg
    • Total Carbohydrate: 61g
    • Dietary Fiber: 10g
    • Total Sugars: 3g
    • Protein: 34g
    • Vitamin C: 17mg
    • Calcium: 80mg
    • Iron: 6mg
    • Potassium: 915mg

    Categories

    Main recipes
    Comfort food recipes
    Cajun recipes
    Instant pot recipes
    One pot recipes