Name: Instant Pot NOLA Red Beans and Rice
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Pork neck bones - 1 pound; Bacon, diced - 4 slices; Green pepper, diced - 1; Celery, diced - 2 stalks; Onion, diced - ½ medium; Ground white pepper - 2 teaspoons; Ground thyme - 2 teaspoons; Garlic powder - 1 ½ teaspoons; Dried oregano - 1 ½ teaspoons; Ground cayenne pepper - 1 teaspoon; Cajun or Creole seasoning - 1 teaspoon; Black pepper - ½ teaspoon; Garlic, minced - 3 cloves; Dry red kidney beans, sorted and rinsed - 1 pound; Chicken broth - 4 cups; Bay leaves - 5; Salt - 1 teaspoon; Hot cooked white rice, or as needed - 4 cups

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot NOLA Red Beans and Rice

1. Olive oil - 1 tablespoon

2. Pork neck bones - 1 pound

3. Bacon, diced - 4 slices

4. Green pepper, diced - 1

5. Celery, diced - 2 stalks

6. Onion, diced - ½ medium

7. Ground white pepper - 2 teaspoons

8. Ground thyme - 2 teaspoons

9. Garlic powder - 1 ½ teaspoons

10. Dried oregano - 1 ½ teaspoons

11. Ground cayenne pepper - 1 teaspoon

12. Cajun or Creole seasoning - 1 teaspoon

13. Black pepper - ½ teaspoon

14. Garlic, minced - 3 cloves

15. Dry red kidney beans, sorted and rinsed - 1 pound

16. Chicken broth - 4 cups

17. Bay leaves - 5

18. Salt - 1 teaspoon

19. Hot cooked white rice, or as needed - 4 cups

How to cook deliciously - Instant Pot NOLA Red Beans and Rice

1. Stage

Turn on a multifunctional pressure cooker, such as Instant Pot, and select the Sauté function. Add olive oil. Add bacon and pork neck bones to hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion; 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.

2. Stage

Mix kidney beans, chicken broth, salt, and bay leaves into vegetables in the pot; stir well to combine. Cancel Sauté mode and return meat to the pot. Close and lock the lid. Set vent to Sealing. Select High pressure, according to the manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure using the natural-release method, according to the manufacturer's instructions, about 10 minutes. Move the valve to the venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.

4. Stage

Remove pork bones from the pot. Use a fork to separate meat from bones and return meat back to the pot. Mix well. Serve with white rice.