- 1 tbsp Olive oil
- 1 Ham hockmeaty, smoked
- 1 ½ tbsp Garlicchopped, from 4 medium garlic cloves
- 2 cups Yellow onionschopped, from 1 large onion
- 1 ½ cups Green bell pepperchopped, from 1 large bell pepper
- 1 cup Celerychopped, from 2 large stalks
- ¼ cup Jalapeño pepperchopped, from 2 medium-size chiles
- 2 tsp Cajun seasoning
- ½ tsp Smoked Paprika
- 1 pound Kidney beansdried red, sorted and rinsed
- 2 (4 inch) sprigs Fresh thyme
- 2 Bay leafdried
- 4 cups Chicken broth
- 1 tsp Kosher Saltdivided
- 4 cups Water
- 2 cups Long grain riceuncooked
- 2 Scallionslarge, thinly sliced
- Hot sauceoptional
Instant Pot Red Beans and Rice
This Instant Pot Red Beans and Rice recipe makes a giant pot of the ultimate Louisiana creole comfort food – beans and rice. I love using my Instant Pot for recipes like this one as it cooks the beans in a fraction of the time it would take to cook on the stove. An Instant Pot is the must have appliance this year – like a mix between a slow cooker and a pressure cooker! I’ve never looked back since buying mine!
Start by sautéing ham hock in the Instant Pot. Add veggies, beans, and broth and set the mixture to cook on the pressure setting. As the mixture cooks, boil rice in a separate saucepan. Once cooked, remove the ham hock and chop the meat into small pieces. Return the meat to the bean stew. Stir well and serve with cooked rice, garnished with scallions.
To make Instant Pot Red Beans and Rice, you will need the following ingredients:
Steps to make Instant Pot Red Beans and Rice
Heat Instant Pot
Cook ham hock
Add 1½ tablespoons of chopped garlic, 2 cups of chopped yellow onion, 1½ cups of chopped green bell pepper, 1 cup of chopped celery, ¼ cup of chopped jalapeño chilis, 2 teaspoons of Cajun seasoning and ½ a teaspoon of smoked paprika. Stir to combine and cook while stirring frequently for about 5 minutes until the vegetables begin to soften.
Add remaining ingredients
Close and cook
Combine water, 2 cups of long grain rice and the remaining ½ teaspoon salt in a large saucepan over high. Bring the water to a boil before covering the saucepan with a lid and reducing the heat to low. Simmer for 15 minutes, without removing the lid. Remove the saucepan from the heat and rest with the cover on for 20 minutes, undisturbed.
Let the steam escape
Remove meat from ham hock