Instant Pot NOLA Red Beans and Rice – Authentic New Orleans Flavor
Looking for a dish that embodies the soul of New Orleans? This Instant Pot NOLA Red Beans and Rice is your answer! Bursting with flavors, this recipe brings the classic Monday staple to your kitchen with ease and speed. Infused with the rich taste of pork neck bones and the smokiness of bacon, this dish is as comforting as it is delicious.
Table of Contents
The Best Instant Pot NOLA Red Beans and Rice
Our family has cherished this recipe for over 40 years, ever since discovering it during a trip to New Orleans. Traditionally, red beans and rice were made on Mondays using leftover pork bones from Sunday dinners. This recipe has been adapted for the Instant Pot, making it faster without sacrificing any of the authentic flavors.
Notes on Ingredients
- Pork Neck Bones: These add a rich, meaty flavor to the beans. If unavailable, you can substitute with ham hocks.
- Bacon: Adds a smoky depth to the dish.
- Vegetables: Green pepper, celery, and onion form the ‘Holy Trinity’ of Cajun cooking.
- Spices: A mix of white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper creates a robust, spicy base.
- Red Kidney Beans: The star of the dish, providing a hearty and creamy texture.
- Chicken Broth: Enhances the overall flavor, making it richer and more savory.
How to Make Instant Pot NOLA Red Beans and Rice
- Sauté the Meats: Turn on the Instant Pot and select the Sauté function. Heat olive oil, then add bacon and pork neck bones. Cook until browned on both sides, about 5 to 7 minutes. Remove and set aside.
- Cook the Vegetables: Add diced green pepper, celery, and onion to the pot. Sauté for 1 to 2 minutes until fragrant. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Add minced garlic and cook until the onion is translucent.
- Combine Ingredients: Mix in the kidney beans, chicken broth, salt, and bay leaves. Stir well to combine. Return the meat to the pot.
- Pressure Cook: Close and lock the lid. Set the vent to Sealing and select High Pressure. Cook for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release Pressure: Use the natural-release method for 10 minutes, then move the valve to venting to finish releasing pressure.
- Final Touches: Remove pork bones, separate the meat from the bones, and return the meat to the pot. Mix well and serve with hot cooked white rice.
How to Serve Instant Pot NOLA Red Beans and Rice
Serve this dish hot, spooned over a bed of fluffy white rice. Garnish with chopped green onions or fresh parsley for a burst of color and freshness. Add a side of cornbread or crusty French bread to soak up the delicious sauce.
How to Store Instant Pot NOLA Red Beans and Rice
Store leftovers in an airtight container in the refrigerator for up to 5 days. This dish also freezes well; portion into freezer-safe containers and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to reach the desired consistency.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 733.27 kcal | 37% |
| Total Fat | 15.94 g | 23% |
| Carbs | 111.95 g | 43% |
| Sugars | 1.5 g | 2% |
| Protein | 35.38 g | 71% |
| Sodium | 980.35 mg | 49% |
| Fiber | 16.41 g | 59% |
| Saturated Fat | 4.16 g | 21% |
| Trans Fat | 0.02 g | – |
| Monounsaturated Fat | 3.73 g | – |
| Polyunsaturated Fat | 1.3 g | – |
| Cholesterol | 60.54 mg | 20% |
| Calcium | 176.28 mg | 22% |
| Magnesium | 123.03 mg | 33% |
| Potassium | 1079.37 mg | 31% |
| Iron | 10.65 mg | 76% |
| Zinc | 2.81 mg | 28% |
| Phosphorus | 372.77 mg | 53% |
| Vitamin A | 56.41 mcg | 7% |
| Vitamin C | 14.04 mg | 18% |
| Thiamin B1 | 0.91 mg | 83% |
| Riboflavin B2 | 0.27 mg | 19% |
| Niacin B3 | 5.98 mg | 37% |
| Vitamin B6 | 0.49 mg | 35% |
| Folic Acid B9 | 589.97 mcg | 295% |
| Vitamin B12 | 0.09 mcg | 3% |
| Vitamin D | 0.05 mcg | 1% |
| Vitamin E | 0.68 mg | 6% |
| Vitamin K | 13.09 mcg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Instant Pot NOLA Red Beans and Rice
Can I make this dish vegetarian?
Yes, you can omit the pork neck bones and bacon. Use vegetable broth instead of chicken broth and add extra spices for flavor.
What if I don’t have an Instant Pot?
You can make this recipe on the stovetop. Follow the same steps, but simmer the beans and meat in a large pot for about 2 to 3 hours until the beans are tender.
How can I adjust the spiciness?
Adjust the cayenne pepper and Cajun seasoning to your taste. For a milder version, reduce these spices. For more heat, add extra cayenne or a splash of hot sauce.
Instant Pot NOLA Red Beans and Rice
Ingredients
- 1 tablespoon olive oil
- 1 pound pork neck bones
- 4 slices bacon diced
- 1 green pepper diced
- 2 stalks celery diced
- ½ medium onion diced
- 2 teaspoons ground white pepper
- 2 teaspoons ground thyme
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon ground cayenne pepper
- 1 teaspoon Cajun or Creole seasoning
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 1 pound dry red kidney beans sorted and rinsed
- 4 cups chicken broth
- 5 bay leaves
- 1 teaspoon salt
- 4 cups hot cooked white rice or as needed
Instructions
- Turn on a multifunctional pressure cooker, such as Instant Pot, and select the Sauté function. Add olive oil. Add bacon and pork neck bones to hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion; cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
- Mix kidney beans, chicken broth, salt, and bay leaves into vegetables in the pot; stir well to combine. Cancel Sauté mode and return meat to the pot. Close and lock the lid. Set vent to Sealing. Select High pressure, according to the manufacturer’s instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method, according to the manufacturer’s instructions, about 10 minutes. Move the valve to the venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
- Remove pork bones from the pot. Use a fork to separate meat from bones and return meat back to the pot. Mix well. Serve with white rice.
Enjoy the rich and hearty flavors of New Orleans with this easy and authentic Instant Pot NOLA Red Beans and Rice recipe. It’s perfect for a comforting family meal or a flavorful weeknight dinner.
