Name: Instant Pot NOLA Red Beans and Rice
Prep time: 10 min
Cook time: 80 min
Total time: 105 min
Ingredients: 1 tablespoon olive oil; 1 pound pork neck bones; 4 slices bacon, diced; 1 green pepper, diced; 2 stalks celery, diced; 0.5 medium onion, diced; 2 teaspoons ground white pepper; 2 teaspoons ground thyme; 1.5 teaspoons garlic powder; 1.5 teaspoons dried oregano; 1 teaspoon ground cayenne pepper; 1 teaspoon Cajun or Creole seasoning; 0.5 teaspoon black pepper; 3 cloves garlic, minced; 1 pound dry red kidney beans, sorted and rinsed; 4 cups chicken broth; 5 bay leaves; 1 teaspoon salt; 4 cups hot cooked white rice, or as needed

Instant Pot NOLA Red Beans and Rice

4.8

(12)

10 Reviews

4 Photos

This pressure cooker recipe has been converted from a family recipe that we've used for 40+ years. Our family had come across it while in New Orleans when I was a little girl. From what I remember, red beans and rice were always made at home on Mondays using leftover pork bones from the weekend meals. It's deliciously flavorful and can be made as spicy as you'd like. I hope you love it as much as my own family does.

Recipe by Diana71

Updated on February 17, 2023

Prep Time:

10 mins

Cook Time:

1 hrs 20 mins

Additional Time:

15 mins

Total Time:

1 hrs 45 mins

Servings:

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 pound pork neck bones
4 slices bacon, diced
1 green pepper, diced
2 stalks celery, diced
½ medium onion, diced
2 teaspoons ground white pepper
2 teaspoons ground thyme
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon Cajun or Creole seasoning
½ teaspoon black pepper
3 cloves garlic, minced
1 pound dry red kidney beans, sorted and rinsed
4 cups chicken broth
5 bay leaves
1 teaspoon salt
4 cups hot cooked white rice, or as needed

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil. Add bacon and pork neck bones to the hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion ("trinity" mix); cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
Mix kidney beans, chicken broth, salt, and bay leaves into the vegetables in the pot; stir well to combine. Cancel Saute mode and return meat to the pot. Close and lock the lid. Set vent to "Sealing." Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Move valve to venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
Remove pork bones from pot. Use a fork to separate the meat from the bones and return meat back to the pot. Mix well. Serve with white rice.

Nutrition Facts (per serving)

477	Calories
10g	Fat
61g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 477
% Daily Value *
Total Fat 10g	13%
Saturated Fat 3g	15%
Cholesterol 54mg	18%
Sodium 1431mg	62%
Total Carbohydrate 61g	22%
Dietary Fiber 10g	36%
Total Sugars 3g
Protein 34g
Vitamin C 17mg	83%
Calcium 80mg	6%
Iron 6mg	32%
Potassium 915mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.