New Orleans red beans with coleslaw, kale and air fried potatoes.
Instant Pot! New Orleans Red Beans
Vegan, Soy, Gluten and Refined Sugar-free

This recipe is Kittee’s standard method for New Orleans style red beans–the kind that are super creamy with a nice thick gravy. You can eat them with rice, or with a bunch of other sides, whatever you like! 

Before you start, please read through the recipe, instructions and notes on the bottom!
New Orleans red beans with coleslaw, kale and air fried potatoes.
Instant Pot! New Orleans Red Beans
Vegan, Soy, Gluten and Refined Sugar-free

This recipe is Kittee’s standard method for New Orleans style red beans–the kind that are super creamy with a nice thick gravy. You can eat them with rice, or with a bunch of other sides, whatever you like! 

Before you start, please read through the recipe, instructions and notes on the bottom!
Servings
6cups
Servings
6cups
Ingredients
Instructions
  1. Press the saute setting on the Instant Pot, and let it get hot while you prep the vegetables.    
  2. Add the olive oil, and quickly add the celery, red pepper, onion, jalapeño, bay leaf, and salt.
  3. Cook, stirring regularly, until the vegetables soften and begin to brown.
  4. Add the garlic, New Orleans seasoning, if using, granulated onion, and smoked paprika and continue to cook and stir for another minute. Don’t let the garlic brown!
  5. Add the water, beans, bouillon, if using, liquid smoke and optional fresh herb. Stir to combine. Cover, lock the lid of the pressure cooker, close the vent, and cook on high pressure for 50 minutes (temporarily turn the Instant Pot off to change between the saute setting and high pressure). Carefully, quick-release the beans. They should be very soft with quite a bit of liquid on top.  
  6. Remove the lid and stir. Bring the beans to a steady, full simmer (I use the bean/chili setting–watch for splashes). Stir often, mashing spoonfuls of beans against the inside wall of the cooker, until the water has reduced, the beans are creamy (but still mostly intact), and the liquid has turned into a thick, gravy. This will take about 10-12 minutes of devoted attention. Season to taste with more salt, if desired, and the pickled jalapeños and brine.
  7. Serve immediately, and drizzle with hot sauce, if desired. The beans will continue to thicken as they cool.
Recipe Notes

To quick soak beans–cover dry beans with boiling water.  Let rest an hour, drain and rinse.  

The jalapeño pickle juice in these beans is magic! If  you don’t have any, or prefer less zippier beans, you can use a mild vinegar instead.

Remember! Acid like hot sauce, vinegar, jalapeño pickle juice, tomatoes, or lemon juice will toughen bean skins and keep your beans from cooking and becoming soft. Always add acidic ingredients after your beans have already cooked and are as soft as you’d like them to be.