How To Make Red Beans & Rice in an Electric Pressure Cooker

Step 1

Brown the sausage. Place the oil in the insert of an electric pressure cooker and turn on to the sauté setting. When the oil is shimmering, add the sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the insert.

Step 2

Sauté the onions. Add the onions, seasoning, salt, and black pepper. Sauté until tender, about 5 minutes.

Step 3

Add the garlic, celery, and bell pepper. Add the garlic and cook 2 to 3 minutes. Add the celery and bell pepper and cook until translucent.

Step 4

Add the beans and sausage. Add the beans. Add enough water to cover, about 4 cups. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Return the sausage to the insert and stir to combine.

Step 5

Seal and pressure-cook. Seal the pressure cooker. Set on HIGH pressure for 35 minutes. Now is a good time to cook the rice.

Step 6

Release the pressure. Allow the pressure cooker to release naturally (do not open the valve) — this should take 10 to 15 minutes. Uncover and test the beans for doneness; when pressed against the side of the insert they should mash readily. When the beans are tender, mash some with a potato masher until the mixture looks creamy. If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.

Step 7

Season the beans. Stir in the scallions and almost all of the parsley, reserving some for garnish. Taste and season well with salt and hot sauce if needed.

Step 8

Serve over rice. Serve hot with cooked white rice, the remaining parsley, and more hot sauce.

Step 9

Soak the beans. Pick through the beans and discard any shriveled beans. Rinse the beans in a colander. Place in a large bowl, cover with cold water, and soak at room temperature for at least 4 hours or overnight.

Step 10

Brown the sausage. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the pot.

Step 11

Cook the onions, garlic, celery, and bell pepper. Add the onions and seasoning to the pot and cook, stirring frequently, until well-browned, about 5 minutes. Add the garlic and cook 1 minute. Add the celery and bell pepper and cook until soft and translucent.

Step 12

Add the beans and sausage. Drain the beans and add to the pot. Add enough water to cover. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Return the sausage to the pot and stir to combine.

Step 13

Simmer the beans until tender. Bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until beans are tender, 1 to 1 1/2 hours. When the beans are tender, mash some with a potato masher until the mixture looks creamy.

Step 14

Season the beans. Stir in the scallions and almost all of the parsley, reserving some for garnish. Taste and season well with salt and hot sauce.

Step 15

Serve over rice. Serve hot with cooked white rice, the remaining parsley, and more hot sauce.