Red Beans and Rice Turned Out So Good!

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risk

2 Tbsp vegetable oil

1 lb andouille sausage cut into slices

1 cup onion chopped

1 cup bell pepper chopped

1 cup celery chopped

1 Tbsp garlic minced

1 tsp dried thyme

½ tsp cayenne pepper or to taste

1 tsp salt or to taste

1 tsp black pepper or to taste

4 cups chicken broth or water

2 large or 3 small bay leaves

1 lb small red beans soaked overnight or quick-soaked, drained

1 smoked ham hock or ham shank

4 green onions chopped

Cooked rice to serve (about 3 cups)

Hot sauce of your choice, I used Frank’s Red Hot

Select 'Saute' mode and allow the Instant Pot to heat up.

Add oil to inner pot of Instant Pot.

Add andouille sausage, and cook until browned, about 5 to 8 minutes. Remove with a slotted spoon to a medium bowl and set aside to add at the end.

Add onion, bell pepper, celery, and garlic. Stir until onion is translucent, about 5 minutes.

Add thyme, cayenne pepper, salt, black pepper and stir to coat, about 30 seconds.

Add a few tablespoons of broth to deglaze the inner pot so there's nothing stuck to the bottom.

Stir in remaining broth, bay leaves, red beans, and bury the ham hock.

Close the Instant Pot and pressure cook for 30 minutes.

Allow for a natural pressure release (NPR) and open the Instant Pot.

Remove the ham hock, salvage meat and dice, set aside.

Remove 1 cup of beans, and mash with a fork.

Return ham hock, mashed beans and reserved andouille sausage to the inner pot, and stir well.

Select 'Saute' mode and allow the mixture to reduce and thicken. Mash more beans with a wooden spoon to adjust thickness. Taste and season as needed, add dashes of hot sauce to taste.

Serve over rice and garnish with diced green onions.

Used dry beans, 2 cups of water, 4 cups broth, and cooked for 50 minutes.

Quick Soaked Beans: Enough water to cover 1 inch above beans. Pressure cook for 5 minutes and allow for a natural pressure release. Drain.

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