Red Beans & Rice

Last time we tried this it was without the chicken and no serranos. We talked about adding 2lbs of sausage, but maybe the chicken makes up for that. Amounts can always change though! We also talked about trying to cook the rice in the instant pot - do we want to try that this time?


  • 1 pound dried red kidney beans

  • 1 pound chicken breast

  • 1 pound Andouille sausages or kielbasa sausages

  • 1 cups unsalted chicken stock

  • 1 tablespoons vegetable oil or olive oil

  • 1 tablespoons regular soy sauce

  • 1 cloves garlic , minced

  • 1 green bell pepper , diced

  • 4 ribs celery , diced

  • 1 large onion , diced

  • 1 bay leaves

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • 1 teaspoon smoked paprika

  • 1½ teaspoon cayenne pepper

  • 5 crushed chile pequin

  • 1 fresh sliced serrano

  • rice


  • Place 1lb dried red kidney beans, 1½ tbsp fine table salt, and 6 cups cold water in Instant Pot. Close lid and Pressure Cook at High Pressure for 0 minute + 30 minutes Natural Release. *Pro Tip- No matter which method you use, rinse red beans under cold running water and drain well before cooking

  • Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins). Add 2 tbsp (30ml) olive oil or vegetable oil and 1lb (454g) sliced sausages in Instant Pot, then saute for 4 minutes.

  • Add diced onions, green bell peppers, serranos, chili pequin, and celery in Instant Pot, then saute for 3 minutes.

  • Add in minced garlic, 3 bay leaves, ½ tsp dried thymes, ½ tsp dried oregano, 1 tsp smoked paprika, and ½ - 1 tsp cayenne pepper, then saute for another minute.

  • Pour ½ cup unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. ddd in 2 tbsp regular soy sauce, then give it a quick mix.

  • Push all ingredients to one side, then add in the soaked & well-drained red kidney beans. Give everything a quick mix so all ingredients are thoroughly mixed.

  • Pour in 3½ cup unsalted chicken stock. Make sure all the red beans are fully submerged in the stock.

  • Add in 1lb chicken breast, and make sure it’s mostly submerged in the liquid. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 20 minutes + 20 minutes Natural Release. Open the lid carefully.

  • Thicken & Shred the chicken, it’ll look a bit too watery at first, that’s normal! Use the “Saute” or “Saute More” function to bring the red beans to a simmer.

  • Find and discard the 3 bay leaves.

  • Place chicken in a large mixing bowl, then shred the meat with 2 forks.

  • While you are shredding the chicken, thicken the gravy by simmering the red beans until desired consistency (~5 to 10 minutes). Stir occasionally.

  • Place shredded chicken back in the Instant Pot.

  • Taste & adjust the seasoning accordingly.