The electric pressure cooker does an amazing job at cooking the dried beans, without having to pre-soak or cook all day and made me really enjoy Red Beans and Rice more than I already did. I especially love to make this during the summer months, when I have green onions and parsley growing really well in my garden. Fresh herbs really brighten up the flavors. The high pressure does a great job at cooking the beans well, while infusing them with the flavor from the stock and creole seasoning.
- 1 Tablespoon vegetable or avocado oil
- 12-16 oz. package of andouille smoked sausage I try for 16 oz, but 12 is okay
- 1 large onion diced
- 1 green bell pepper diced (seeds discarded)
- 3 stalks celery diced
- 1 pounds dried small red beans rinsed
- 2 bay leaves (remove before serving)
- 4 cups pork or chicken stock homemade preferred
- 2 cups water
- 3 Tablespoons creole seasoning mix of choice Emeril's Essence Mix used
- 1/2 cup parsley chopped (you may want additional for garnish)
- 1/2 cup green onions sliced (you may want additional for garnish)
- 4 cups cooked rice to serve
- Louisiana style hot sauce to serve optional
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Quarter andouille lengthwise, then slice. Using Saute function on your electric pressure cooker, saute andouille in oil until browned. Remove andouille from inner pot (leaving oil in inner pot), into medium bowl. Saute onion, celery and bell pepper until tender. Remove vegetable mixture, adding it to cooked andouille. Set meat and vegetable mixture aside.
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Add 4 cups of pork or chicken stock and 2 cups of water into inner pot of electric pressure cooker. Add creole seasoning, bay leaves, and red beans, stir well. Place lid on cooker, sealing lid with pressure valve in sealed position. Using Bean/Chili function, increase cooking time to 40 minutes. Allow pressure to release naturally for 20 minutes, then flip steam valve to release remaining pressure. Once pressure has fully released, remove lid.
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Add meat and vegetable mixture back to inner pot, stir well. Taste seasoning of beans and liquid, adding salt and pepper to taste (you can also add 1/2 tablespoon of additional creole seasoning if you want more spice or a few dashes of Louisiana hot sauce). Add green onions and parsley, stir well. Put lid back on pressure cooker, allow to sit for 5 minutes (to finish bringing flavors together). Remove/discard bay leaves.
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Serve over cooked rice, garnish with additional green onions and parsley (as desired).
For the creole seasoning, I sometimes running the thyme and oregano through my coffee/spice grinder when making batches, and then have it around for recipes like this and my Creole Shrimp and Sausage Jambalaya recipe (I even use it to season my potato wedges). You may add more creole seasoning to your mixture, to bring the heat more, or add some Louisiana style hot sauce.
This recipe was tested on the 6 quart Instant Pot.