Instant Pot Red Beans and Cauliflower Rice

About This Recipe

A high protein, low fat recipe spin on classic creole red beans and rice made with andouille chicken sausage and canned red beans.

Ingredients

• 4 Andouille Chicken Sausages (cut into rounds)
• 1/2 150g White Onion, diced
• 1 150g Bell Pepper, diced
• 2-3 150g Celery Hearts, diced
• 4 cloves Garlic (minced)
• 1 Tbsp 16g Olive Oil
• 2 Tbsp 30g Hot Sauce
• 1/4 C 60g Tomato Paste
• 3 15- oz cans Red Beans
• 1 1/2 C 360g Chicken Broth
• 1 tsp Cajun Seasoning
• 2 Bay Leaves

Instructions

1. Sauté the chicken sausage, onion, bell pepper, and celery with the olive oil for 8-10 minutes until the sausage begins to slightly brown and the veggies have softened. Stir occasionally.
2. Add the minced garlic, tomato paste, and hot sauce. Cook for another 1-2 minutes before slowly adding the chicken broth to deglaze the pot. Add the remaining chicken broth, red beans (undrained), cajun seasoning, and bay leaves.
3. Seal and pressure cook for 25 minutes.
4. Vent, remove the bay leaves, and salt/pepper to taste before serving with your choice of rice*.