It’s so easy to prep and clean!!! I decided that my first meal that I would prepare in an instant pot would be red beans and rice because it usually takes me over 4 hours on the stove and 8 hours in a crockpot. And to be honest…with this weather in Louisiana…this momma is not standing in front of no stove for 2 hours much less 4!! When making Red Beans and Rice you can used any type of meats that you want. There are times that I would use thick chunks of pork belly with pickle pork and sausages…you can use ham hock, pig feet, pig tail etc…just depending on your preferences. When I used the Instant Pot …I didn’t have to soak my beans…I just pour them straight into the instant pot and cooked it.

1 pound red beans

1 pound of baby pork spareribs (cut into little pieces)

4 pieces of pig feet

1 pound pickled pork

1 package of CUBED ham (I don’t get the seasons one because I find its too salty)

1/2 bell pepper diced

4 stalks celery chopped

1 small onion chopped

4 cloves of garlic minced

3 bay leaf

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon Tony Chacheres (Cajun seasoning)

1/2 teaspoon cracked pepper

1/2 teaspoon sugar

1 Tablespoon Tabasco sauce

Pack of spicy sausage (I cook this separately because we don’t like the sausage mushy)

Water

1 small can of Blue Runner Creole Cream style red beans (16 oz)

 1 stick butter

****CHEATING METHOD: 1 small can of blue runner red beans (I pour that in after everything is cook and when I am mushing the red beans against the side of the pot. I find it makes my red beans creamy….this is strictly OPTIONAL.

Garnish:

Parsley

Green onion chopped

Tabasco sauce

Cracked black pepper

In a little pot I filled it up with water and place my cut spareribs and pig feet in and blanch over to get all the gunk out. Once the pot start boiling I blanch through. Next,  I wash it with just regular tap water and then I place it on top of the red beans that is already in the instant pot. Next, I lay all my veggies (chopped onions, bell peppers, garlic, and celery) in top. Cover with just enough water to cover everything. Then,  I ADD all my seasoning on top. Don’t forget the BAY leaf.

Close the lid and turn on to the “beans/chilli” setting but I adjust the time to 1 hour. I do a QUICK RELEASE and add in 1 small can of blue runner red beans into my pot. Taking a small spoon or ladle…I smooch the beans against the pot to make it more creamy. Then I add 1 stick of unsalted butter into the pot.

Season according to taste. I used a pickle pork so I didn’t need to add that much salt or Tony Chacheres.