Instant Pot Red Beans and Andouille

By Sprig Originals ✓ · cooked up in Sprig

A big pot of creamy Louisiana-style red beans, made in one pressure cycle with no soaking. The sausage browns right in the pot, the dried beans go straight in, and 40 minutes later you have the kind of thick, smoky, spoon-coating beans that normally take all Sunday. Ladle it over rice with plenty of hot sauce.

Ingredients

• 12 oz andouille or smoked sausage, sliced into 1/2-inch coins
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1 lb dried red kidney beans, rinsed (do not soak)
• 2 bay leaves
• 6 cups chicken broth
• 1 tsp Louisiana-style hot sauce, plus more to serve

Instructions

1. Set the Instant Pot to Sauté (normal/medium). Add the sliced sausage and cook, stirring occasionally, for 5 to 6 minutes until the edges are browned and a slick of orange fat has rendered out.
2. Add the onion, bell pepper and celery and cook 4 minutes, scraping the browned bits off the bottom, until the onion is translucent. Stir in the garlic and Cajun seasoning and cook 30 seconds more, then press Cancel.
3. Add the rinsed beans, bay leaves and chicken broth. Stir once and make sure every bean is submerged; do not stir again after this. Lock the lid, set the valve to Sealing, and cook on High Pressure for 40 minutes.
4. When the cycle ends, let the pressure release naturally for 15 minutes, then carefully move the valve to Venting to release the rest. Open the lid away from your face.
5. Discard the bay leaves. Press Sauté again and simmer uncovered for 8 to 10 minutes, mashing about a cup of the beans against the side of the pot with a wooden spoon, until the liquid thickens into a creamy gravy that coats the spoon.
6. Stir in the hot sauce, taste and add salt if needed (broth and Cajun blends vary), and serve over hot rice with extra hot sauce at the table.

Chef's tips

Nutrition (per serving, estimated)

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