Add the rice, salt and 2 cups of water to an Instant Pot safe dish and stir to combine.
Add a long-legged trivet to the Instant Pot. Place the dish with the rice on top of the trivet. Cover the dish with aluminum foil and use a fork to poke a few holes to allow for slight ventilation.
Close the lid and pressure cook on High for 5 mins and perform a 10 min Natural Pressure Release. Manually release any remaining pressure and then open the lid.
Remove the dish with the rice, set aside and let cool while still covered for 10 mins
To cook the beans:
Turn Sauté mode on, once hot, add the olive oil.
Once the oil is simmering, add the sliced sausage and saute for a few mins, until golden brown. If needed, cook in batches. Remove sausages and put them on a plate.
Next, add the onion and saute for 1 min.
Add minced garlic and cook for another 30 secs, stirring with your spatula.
Add the sausage and the rest of the ingredients to the Instant Pot.
Cover the Instant Pot with the lid, lock it and cook on High Pressure for 35 mins.
Once done cooking, perform a Natural Pressure Release, which should take about 25 mins.
Serve the bean mixture over cooked rice with fresh chopped parsley.
Video
Notes
Cooking time does not include time to come up to pressure or for pressure to release.
If you’re looking to keep this Red Beans and Rice Instant Pot recipe Vegetarian, just omit the sausage.
If the beans aren’t soft or tender enough for you after cooking initially and using a natural pressure release, close, secure and seal the lid and cook again for 10-15 mins extra.
Do NOT use a quick pressure release as this does NOT give the beans enough time to cook fully and you’ll wind up with crunchy beans.
Feel free to grab your cutting board and knife, cut up the veggies and meat ahead of time, and store in a mixing bowl till needed.
One serving of this contains 10 Blue Plan SmartPoints.