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1. Rinse the dried red kidney beans and pick out any debris. No soaking is needed. Set the Instant Pot to Sauté on high and heat the vegetable oil.
1 lb Dried red kidney beans,
1 tbsp Vegetable oil
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2. Add the andouille sausage and brown for 3 to 4 minutes until it renders its fat and edges crisp. Add the onion, celery and green bell pepper and sauté for 4 minutes until softened.
12 oz Andouille sausage, sliced into rounds,
1 piece Yellow onion, diced,
2 piece Celery stalks, diced,
1 piece Green bell pepper, diced
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3. Stir in the garlic, smoked paprika, Cajun seasoning, dried thyme and cayenne pepper and cook for 1 minute until fragrant.
4 clove Garlic cloves, minced,
2 tsp Smoked paprika,
1 tbsp Cajun seasoning,
1 tsp Dried thyme,
0.2 tsp Cayenne pepper
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4. Pour in a splash of the chicken stock and scrape up any browned bits from the bottom of the pot. Add the beans, remaining chicken stock, bay leaves and Worcestershire sauce, and stir. Do not add salt yet.
2 piece Bay leaves,
5 cup Chicken stock,
1 tbsp Worcestershire sauce
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5. Lock the lid, seal the valve and cook on High Pressure for 40 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
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6. Remove the bay leaves. Mash about a quarter of the beans against the side of the pot with a spoon, then use Sauté mode for 5 to 10 minutes, stirring, until the stew is thick and creamy. Stir in the salt and apple cider vinegar, then taste and adjust.
1 tbsp Apple cider vinegar,
1 tsp Salt
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7. While the beans simmer, combine the long-grain white rice and water in a pot, bring to a boil, then cover and cook on low for 15 minutes until tender. Fluff with a fork.
2 cup Long-grain white rice,
4 cup Water, for cooking rice
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8. Spoon the red beans over the rice and top with green onions. Serve with hot sauce on the side.
3 piece Green onions, sliced (garnish),
1 tbsp Hot sauce (to serve)
