Ingredients2 h 50 m servings 342 cals
- Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.
- Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.
- Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.
- Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.
- Serve beans over rice.
Per Serving: 342 calories; 4.3 g fat; 59.4 g carbohydrates; 16.5 g protein; 6 mg cholesterol; 726 mg sodium. Full nutrition
ReviewsRead all reviews 5
I didn’t soak the beans, so it took an hour and twenty minutes. But I think this is much better than the two hours of soaking plus cook time. I also used all fresh vegetables. The seasoning was ...
The only change I made was to double the sausage. This Red Beans and rice recipe is great. I have eaten it every day this week for lunch and am still not tired of it.
I just got my instant pot so still trying to figure out how to use it! This was my third try at a recipe and it turned out delicious! Will definitely make it again. I used fresh veges instead of...