Louisiana Red Bean (Instant Pot)

A no-fuss favorite in no time flat. All you need to do to whip up this Southern gem on any night of the week is to fire up the multi-cooker and cook a big pot of rice. If you're not vegetarian, feel free to add up to 8 ounces sliced andouille sausage to the prep ingredients, or serve it on the side on the day you prepare the dish.

John Erskine @erskine

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Ingredients

15 minutes

4 servings

Prep Ingredients
2 (15.5 ounce)cans red kidney or small red beans, drained and rinsed
1green bell pepper, seeded and chopped
1onion, chopped
1rib celery, chopped
4 clovesgarlic, minced
2 tablespoonsolive oil
1 tablespoonhot sauce (such as Tabasco)
1 teaspoonCajun seasoning
to tasteSalt and pepper
Serving Day Ingredients
1 cupvegetable stock
Thinly sliced scallion, for garnish

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Steps

15 minutes

1

Prep Directions
Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze out the air, label, and place in a round container to freeze into shape.
2

Serving Day Directions
Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, and then manually release any remaining pressure. Garnish with thinly sliced scallions. Pass more hot sauce at the table.