Rinse the dry beans and sort out any debris. Rinse the brown rice. Set aside.
Set your electric pressure cooker to "saute" on normal heat. Heat the olive oil in the pot, then add the onions, celery, and bell pepper. Saute for 5-6 minutes or until softened.
Stir in the garlic and seasonings: cajun seasoning, thyme, parsley, salt. Saute for 30 more seconds, stirring frequently to prevent burning.
Add the remaining ingredients: hot sauce, vegetable broth, water, red beans, brown rice, and bay leaves. Stir to combine. Lock the lid in place and set the pressure valve to sealing. Set to "high pressure" and put the timer to 30 minutes.
Once the cook time is done, allow the pressure to release naturally. Remove the lid and taste for seasonings. Squeeze in fresh lemon juice. Remove the bay leaves and enjoy!
Notes
Like it extra spicy? Use 1 tablespoon of hot sauce and add a diced jalapeno in with the garlic.
Older beans may take longer to cook. If you find that your beans aren't cooked all the way through, lock the lid back in place and set to high pressure for another 5 minutes. Release pressure manually.
This meal can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.