Pressure Cooker Louisiana Red Beans with Andouille

By Sprig Originals ✓ · cooked up in Sprig

Creamy, smoky red beans that taste like they simmered all Sunday, done in one pot on a weeknight. No soaking: dried kidney beans go straight in with browned andouille, peppers and celery, and one pressure cycle turns them silky. Mash a few beans at the end and the pot likker thickens itself into gravy.

Ingredients

• 1 tbsp vegetable oil
• 12 oz andouille sausage, sliced into 1/2-inch coins
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 lb dried red kidney beans, rinsed (no soaking)
• 1 tbsp Cajun seasoning
• 2 bay leaves
• 5 cups chicken broth

• 3 scallions, thinly sliced

Instructions

1. Set the Instant Pot to Sauté (normal). Add the oil and the andouille coins and cook, stirring occasionally, for 5 to 6 minutes until the edges are browned and the fat has rendered.
2. Add the onion, bell pepper and celery and cook 4 minutes, stirring, until softened at the edges. Stir in the garlic and Cajun seasoning and cook 30 seconds, just until fragrant.
3. Add the rinsed beans, bay leaves and chicken broth. Scrape the bottom of the pot with a wooden spoon so nothing is stuck (this prevents a burn warning), then press Cancel.
4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 40 minutes. Let the pressure release naturally for 20 minutes, then carefully turn the valve to release any remaining steam.
5. Remove the bay leaves. Press Sauté (low) and mash about a cup of the beans against the side of the pot with the back of a spoon; simmer 5 to 8 minutes, stirring often, until the liquid thickens into a creamy gravy. Taste and add salt if needed.
6. Turn the pot off, let the beans sit 5 minutes to settle, then ladle into bowls and shower with sliced scallions.

Chef's tips

Nutrition (per serving, estimated)

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