2-3sprigsgreen onionsliced, for topping (optional)
Instructions
Rinse the dry beans and sort out any debris. Rinse the brown rice. Set aside.
On the Instant Pot, select "sauté" on normal heat. Once it reads "hot", add the olive oil. To the hot oil add diced onions, celery, and bell pepper. Sprinkle with salt. Sauté for 5-6 minutes or until softened.
Stir in the garlic, Cajun seasoning, thyme, parsley. Sauté for 30 more seconds, stirring frequently to prevent burning. Pour in 2-3 tablespoons vegetable broth to deglaze the pot and remove any stuck on bits.
Add the remaining ingredients: hot sauce, remaining vegetable broth, water, red beans, brown rice, and bay leaves. Do not stir. Lock the lid in place and set the pressure valve to sealing. Set to "high pressure" and adjust the timer to 30 minutes.
Allow the pressure to release naturally. Once the pressure has released, carefully remove the lid. Taste for seasonings and adjust beans for doneness. Squeeze in fresh lemon juice and stir everything together. Remove the bay leaves and enjoy!
Video
Notes
Small red beans: Choose a bag labeled "small red beans". Kidney beans will not work.
Cajun seasoning: I recommend using a salt-free Cajun seasoning so that you have more control over the salt content. If your Cajun seasoning contains salt, omit the ½ teaspoon salt and adjust saltiness to taste.
Spice: Add a diced jalapeño in with the garlic or use a spicy Cajun seasoning for additional heat.
Bean cook time: 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 3 minutes. Do a quick pressure release.
Leftovers and freezing: Keep leftovers refrigerated in a closed container for 3-4 days. 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.