Instant Pot Cajun Red Beans And Rice

Rinse the beans and pick through them to remove any foreign objects.

Place the beans in a large saucepan and cover with 2 inches of hot water. Bring to boil for 2 minutes then cover, remove from the heat, and let stand for 1 hour. Drain well.

Place the soaked beans, celery, onion, bell pepper, bay leaves, white pepper, thyme, garlic powder, cayenne, black pepper, tabasco, and water in the pressure cooker. Set the pressure cooker to "saute" and bring the liquid to a boil, stirring frequently.

Add the ham hock. Place the lid on the pressure cooker and set it to pressure cook (on high pressure if your unit has more than one setting) for 10 minutes. When the pressure cooking time is up, use the natural release method (do not manually release the steam).

When the unit has released the pressure, remove the ham hock and place on a cutting board to cool.

Heat a skillet over medium heat. Add the sliced sausage and cook, stirring frequently, until browned. Stir the sausage into the beans.

When the ham hock has cooled, remove the meat from the bone. Discard the bone and chop the meat into bite-sized pieces. Add the ham to the beans.

Return the lid to the pressure cooker and pressure cook for 10 minutes. Again, use the natural release method.

Remove the bay leaves from the beans. Serve the Cajun red beans over cooked white rice.