Instant Pot Red Beans and Rice {Slow Cooker Option}

Step 1

Cook rice according to package instructions. Set aside.

Step 2

Turn the Instant Pot to “Sauté” or “Sear” mode; heat olive oil in the pot. When the oil shimmers, add sausage. Cook, stirring regularly, until the sausage is browned (about 3-4 minutes). Transfer sausage to a paper towel-lined plate and set aside.

Step 3

Add the onion, bell pepper, and celery to the Instant Pot and cook for about 5 minutes. Stir in the garlic and cook for 1 more minute.

Step 4

Add beans, sausage, bay leaf, Creole seasoning and broth. Turn the Instant Pot to the manual setting on “High” and place the lid on the pot. Cook for 40 minutes. It will take the pot about 10 minutes to come to pressure before the 40-minute timer starts running, so be sure to account for that additional time when preparing the meal.

Step 5

When the timer is done, allow the pressure to release naturally for 20 minutes. After 20 minutes, turn the valve to venting and quick release any remaining pressure. Open the lid and remove the bay leaf. Check the beans at this point. If they are not yet soft, then re-seal the lid and cook for an additional 20 minutes at high pressure (then perform a quick release).

Step 6

Allow the beans to rest in the pot for about 5 minutes (the mixture will thicken slightly as it sits). Use a spoon or a potato masher, if desired, to mash some of the beans to give the mixture a creamier consistency. Season with salt, pepper, and additional Cajun seasoning or hot sauce, to taste.

Step 7

Serve over cooked rice and garnish with sliced green onion.

Step 8

Place dry beans, sausage, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, and vegetable broth in a slow cooker. Cover and cook on HIGH for 6-8 hours, or until beans are tender. Remove bay leaf.

Step 9

Use a spoon or a potato masher, if desired, to mash some of the beans to give the mixture a creamier consistency. Season with salt, pepper, and additional Cajun seasoning or hot sauce, to taste.

Step 10

Serve over cooked rice and garnish with sliced green onion.