Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Instant Pot New Orleans Red Beans and Rice

4.8
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
80 min
TOTAL TIME
100 min
SERVINGS
8 servings
Dinner Southern
Instant Pot New Orleans 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
  • 1/2 medium onion, diced
  • 2 teaspoons ground white pepper
  • 2 teaspoons ground thyme
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon Cajun or Creole seasoning
  • 1/2 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
Instructions
1
Begin by activating a multifunctional pressure cooker, such as the Instant Pot, and switch it to its Sauté mode. Next, add a generous amount of olive oil to the pot and carefully introduce the bacon and pork neck bones. Allow these ingredients to cook until they are nicely browned on both sides, which should take around 5-7 minutes. Remove the meat from the pot and set it aside for later use.
2
Now, add sliced bell peppers, chopped celery, and diced onion to the hot oil in the pot. Stir these ingredients together and cook for about 1-2 minutes, until they start to soften.
3
Add a blend of spices to the pot, including white pepper, thyme, garlic powder, oregano, cayenne pepper, and Cajun seasoning. Mix in minced garlic to combine with the other ingredients. Continue cooking until the onion becomes translucent, which should take around 2-3 minutes.
4
Next, combine kidney beans, chicken broth, salt, and bay leaves with the vegetables in the pot. Stir everything together to create a harmonious mixture. Cancel the Sauté mode and return the meat to the pot, ensuring it's securely in place.
5
Close and lock the lid of the pressure cooker, making sure to set the vent to Sealing. Follow the manufacturer's instructions to select High pressure and set a timer for 60 minutes. Allow about 10-15 minutes for the pressure to build up.
6
Once the pressure has built, release it using the natural-release method, as instructed by the manufacturer. This process should take around 10 minutes. After that, move the valve to the venting position and continue releasing pressure for about 5 minutes. Finally, unlock and remove the lid from the pot.
7
Carefully take out the pork bones from the pot. Use a fork to separate the meat from the bones, and then return the meat back to the pot. Mix everything together well.
8
Serve the dish hot, accompanied by a side of white rice.