Instant Pot NOLA Red Beans and Rice

Rice Side Dish - Side Dish

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.

Brief

Prep 10 mins

Cook: 1hr20 mins

Additional: 15 mins

Total: 1hr45 mins

Servings: 8

Yield: 8 servings

Instant Pot NOLA Red Beans and Rice

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

Vegetarian Mexican Rice

Side Dish

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Instant Pot NOLA Red Beans and Rice

Servings Per Recipe:8

Calories: 477.4

% Daily Value *

Protein: 34g 68%

Carbohydrates: 61.3g 20%

Dietary Fiber: 10.1g 40%

Sugars: 2.8g

Fat: 10.4g 16%

Saturated Fat: 2.9g 14%

Cholesterol: 54mg 18%

Vitamin A Iu: 234.7IU 5%

Niacin Equivalents: 6.3mg 49%

Vitamin B6: 0.4mg 25%

Vitamin C: 16.5mg 27%

Folate: 278.2mcg 70%

Calcium: 79.7mg 8%

Iron: 5.7mg 32%

Magnesium: 95.9mg 34%

Potassium: 915.1mg 26%

Sodium: 1431mg 57%

Thiamin: 0.5mg 53%

Calories From Fat: 93.2

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.