Description
Instant Pot Red Beans and Rice is a flavorful, hearty dish that brings the essence of Southern cuisine right to your kitchen. This comforting recipe combines tender red beans with savory spices and vegetables, all cooked in one pot for maximum flavor and minimal cleanup. Perfect for busy weeknights or meal prepping, this dish is both nutritious and satisfying. Serve it over fluffy rice for a complete meal that will impress your family and friends.
Ingredients
Scale
- 1 pound small red dry beans (or red kidney beans), rinsed and sorted
- 1 package chicken sausage, halved and sliced
- 1 pound leftover turkey, cubed
- 1 stalk celery, sliced
- 1 green bell pepper, chopped
- 1 onion, diced
- 2 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 can (28 ounces) diced tomatoes
- 6 cups water
Instructions
- Rinse and sort the red beans. Chop the celery, onion, and green bell pepper. Cube the leftover turkey.
- In the Instant Pot, combine all ingredients: rinsed beans, chicken sausage slices, cubed turkey, celery, bell pepper, onion, bay leaves, garlic powder, thyme leaves, oregano, black pepper, cayenne (if using), diced tomatoes, and water.
- Secure the lid on the Instant Pot. Set the valve to sealing position and choose manual setting on high pressure for 30 minutes.
- After cooking is complete, allow natural pressure release if possible; otherwise use quick release.
- Remove the bay leaves before serving. Serve over cooked rice and garnish with chopped green onions or Cajun seasoning if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 30g
- Cholesterol: 100mg