Step 1

Rinse the beans under cool running water using a colander. Pick out and remove any odd shaped beans (no soaking required).

Step 2

Place the red beans in the bowl of the instant pot, add the onions, bell pepper, bell pepper, garlic, oregano, cajun seasoning, bay leaves, salt, pepper and finish with the liquids.

Step 3

Manually set the Instant Pot to HIGH pressure for 50 minutes (if using kidney beans cook 60 min), close the vent to SEAL. Once done, let the pressure cooker steam vent naturally for about 20 – 25 minutes.

Step 4

Remove the bay leaves. Add the optional sausage and parsley. Taste for flavor, adding as much salt and pepper as you like. Beans will soak up the remaining liquids as they cool. For a thicker sauce like gravy, mash some of the beans against the wall of the instant pot bowl with the back of a fork.

Step 5

While the beans are pressure cooking, make the rice according to package directions using at least 1 cup of rice.

Step 6

Serves 4 – 6

Step 7

Pairs well with this Vegan Cornbread or Jalapeno Cornbread Muffins on the side!

Step 8

Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. To keep longer, store in the freezer using freezer safe containers for 2 – 3 months. Let thaw in the refrigerator. Re-warm on the stovetop or the microwave.