The Instant Pot puts New Orleans-style red beans and rice — spicy and creamy and satisfying — within reach on any given weeknight. Serve with a salad, if you’d like.
Refrigerate separately: the beans for up to 1 week and the rice for up to 3 days. Or freeze separately: the beans and the rice for up to 6 months.
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Ingredients
measuring cupServings: 8
- 1 pound dry red kidney beans, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow or white onion (8 ounces), chopped
- 1 green bell pepper, chopped
- 1 celery rib, chopped
- 4 garlic cloves, chopped
- 1 tablespoon salt-free Creole seasoning (such as Tony Cachere’s, see NOTES)
- 2 teaspoons smoked paprika
- 4 cups Scrappy Vegetable Broth (see related recipe) or store-bought low-sodium vegetable broth
- 1 bay leaf
- 2 cups basmati or other long-grain white rice
- 3 cups water
- 2 teaspoons soy sauce, plus more to taste
- 2 teaspoons Tabasco or your favorite hot sauce, plus more to taste
- 1 teaspoon fine salt, plus more to taste
- Chopped scallions, for serving (optional)
Directions
Time Icon Active: 20 mins| Total: 1 hour 20 mins, plus overnight soaking timeStep 1
Drain and rinse the kidney beans.
Step 2
Set a programmable multicooker (such as an Instant Pot; see NOTES) to SAUTE. Let the pot heat for 2 minutes, then add the oil and heat until shimmering. Add the onion, green pepper, celery and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the Creole seasoning and smoked paprika and cook until fragrant, about 30 seconds.
Step 3
Add the beans, vegetable broth and bay leaf. Secure the appliance’s lid and make sure the steam valve is sealed. Select PRESSURE (HIGH) and set the cook time to 1 hour. (It should take about 10 minutes for the appliance to come to pressure.)
Step 4
About 20 minutes before the beans are ready, make the rice: In a saucepan over medium-high heat, combine the rice and water and bring to a boil. Reduce the heat so the water is at a simmer, cover and cook for 15 minutes. Turn off the heat and let the rice sit for 10 minutes, then uncover, fluff with a fork and cover again if needed to keep warm until serving.
Step 5
When the beans have finished the 1 hour of pressure cooking, release the pressure manually by moving the handle to “Venting,” covering your hand with a towel and making sure to keep your hand and face away from the vent when the steam releases. Open the appliance and check to see if the beans are falling-apart tender. If not, return them to PRESSURE (HIGH) for 10 minutes at a time, manually releasing the pressure and steam each time, until they are very tender.
Step 6
Stir in the soy sauce, Tabasco and salt. Taste, and season with more Tabasco and/or salt as needed. Use a wooden spoon or bean masher to smash some of the beans, or use an immersion blender to very briefly puree some of the beans in the pot. (You can also scoop out a cup or so, puree in a blender or food processor, and return them to the pot.)
Step 7
Divide the beans among shallow bowls and add a scoop of rice to the center of each. Sprinkle the scallions, if using, on top. Pass more Tabasco at the table.
Step 8
NOTES: This was tested in a 6-quart Instant Pot.
Step 9
If you use Creole seasoning that has salt in it, reduce the salt you add later to 1/2 teaspoon before tasting and adjusting. To make your own spice blend, see related recipe (omitting the salt, if desired).
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Nutritional Facts
Per serving (1 cup beans and 3/4 cup rice)
Calories
422
Fat
6 g
Saturated Fat
1 g
Carbohydrates
79 g
Sodium
977 mg
Protein
17 g
Fiber
15 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Cool Beans” by Joe Yonan (Ten Speed Press, 2020).
Tested by Joe Yonan.
Published December 10, 2022
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