Louisiana-Style Red Beans & Rice

Ingredients

• 1 lb dried red kidney beans, about 2 cups, rinsed
• 1 tbsp olive oil, or use broth for oil-free
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4–6 cloves garlic, minced
  Swap forgarlic (as written)jarred minced garlic
• 1½ tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• ¼–½ tsp cayenne pepper, adjust to tasteMedium
  Swap forcayenne pepper (as written)dried habanero powder
• 1 tsp black pepper
• 1½–2 tsp salt, added after cooking
• 1 bay leaf
• 1 tsp liquid smoke, optional but recommendedSkip
• 5 cups vegetable broth or water
• cooked rice, as needed, for serving
• hot sauce and green onions, to taste, for garnish

Steps

1. 1.Set the Instant Pot to Sauté. Add 1 tbsp olive oil, the diced onion (1), bell pepper (1) and celery (2). Cook 5–7 minutes until soft.
2. 2.Add 4–6 cloves garlic, 1½ tsp smoked paprika, 1 tsp thyme, 1 tsp oregano, ¼–½ tsp cayenne pepper and 1 tsp black pepper. Stir for 1 minute until fragrant.
3. 3.Cancel Sauté. Add 1 lb rinsed beans, the bay leaf (1) and 5 cups broth or water. Don't add salt yet.
4. 4.Lock the lid and set the valve to Sealing. Pressure cook on High for 35 minutes for unsoaked beans or 15 minutes for soaked beans.
5. 5.Let the pressure release naturally for at least 20 minutes, then release the rest.
6. 6.Remove the bay leaf. Mash about ⅓ of the beans against the pot to thicken.
7. 7.Turn on Sauté again and simmer uncovered 5–10 minutes if needed.
8. 8.Stir in 1½–2 tsp salt and 1 tsp liquid smoke.
9. 9.Serve over rice with green onions and hot sauce.