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Pressure-Cooker Andouille Red Beans and Rice

0 | 0 Reviews
Total Time:Prep: 20 min. Cook: 40 min. + releasing

By Taste Of Home Editorial Team

Recipe by Jennifer Schwarzkopf, Oregon, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Once my husband's favorite New Orleans takeout closed, I challenged myself to develop a tasty red beans and rice recipe that I could make at home. This pressure-cooker version is hearty and satisfies his Cajun cravings. —Jennifer Schwarzkopf, Oregon, Wisconsin

Can you freeze Pressure-Cooker Andouille Red Beans and Rice?

Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.


Test Kitchen tips
  • Serve with a sweet cornbread (and honey butter, if you have a few extra minutes to whip some up!
  • This recipe tastes even better on the second and third days. If you can make it a day in advance, go for it—the sauce just gets thicker and tastier the longer it coagulates.
    • TEST KITCHEN APPROVED

    Pressure-Cooker Andouille Red Beans and Rice

    Contest Winner
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    Yield:8 servings
    Prep:20 min
    Cook:40 min
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    Ingredients

    • 6 cups water
    • 1 pound dried kidney beans
    • 1 large onion, chopped
    • 1 celery rib, sliced
    • 1/2 medium sweet red pepper, chopped
    • 1/2 medium green pepper, chopped
    • 4 garlic cloves, minced
    • 1 bay leaf
    • 1 teaspoon kosher salt
    • 1 teaspoon dried thyme
    • 1 to 2 teaspoons Louisiana-style hot sauce
    • 1/2 teaspoon pepper
    • 1 pound fully cooked andouille sausage links, sliced
    • Hot cooked rice
    • Thinly sliced green onions, optional
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    Directions

    1. Place the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure.
    2. Stir in sausage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 17 minutes. Let pressure release naturally. Remove bay leaf. Serve with rice and, if desired, sprinkle with green onions.

    Nutrition Facts

    1-1/4 cups: 349 calories, 12g fat (4g saturated fat), 74mg cholesterol, 774mg sodium, 40g carbohydrate (3g sugars, 9g fiber), 25g protein.
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