Easy Instant Pot Red Beans and Rice Southern Style

I am a vegetable forward eater. I’m also a step mom cooking for 4; 1 meat loving partner and 2 picky, but also trying, tweens. I enjoy being in the kitchen with a glass of cooking wine and good music or audiobook. However, most often I find myself in need of quick & easy recipes for our busy days.

½ Lb Ground pork sausage

10 oz Pork link, summer, or polish sausage - whichever type you prefer chopped into bite size pieces

1 large Onion chopped

½ Bell pepper chopped

½ Cup Sweet bonnet or pepper of your choice, jalapeño, cayenne, any pepper chopped

2 large cloves Garlic crushed

2 tsp Real salt

½ tsp Black pepper

1 tsp Smoked paprika

½ tsp Cilantro

½ tsp Cayenne pepper

¼ tsp Sage

3 to 4 Cups Dried red beans cooked. You can use canned beans as well. - I like to use a tricolor of pintos red and black beans

¾ Cup Uncooked rice. I use organic Basmati rice

2 ½ to 4 Cups Water OR I like to use the liquid from cooking the beans since I cook them with bacon. You could use chicken or vegetable stock. - The amount you use depends on how much juice you want in your finished product. We don’t like it very juicy so I use 3 cups of liquid.

2 Tbs Bacon grease or oil of choice

Directions at copymethat.com

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