Easy Instant Pot Red Beans and Rice 

We're excited to share another NEW Instant Pot Recipe with you AND announcing the winner for our Star Wars Giveaway!! 😎 ►Written Recipe: pressurecookrecipes.com/instant-pot-red-beans-and-rice/ ►Last Episode - Honey Garlic Ribs: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-K_bTuAjnJZE.html

Insanely good! So much depth in flavor. Whole family was so impressed.

Finally back! Giving my air fryer a break

I will try this recipe but whoever does your voice over is so soothing I could listen to it all day :)

This looks so good! Red Beans and rice were my Go To recipe, when my children were at home. This brings back good memories! Thank you so much.

One of our family traditional recipes is pork chops with mushroom gravy and rice. I grew up in the 60s and Mom used canned soup and instant rice because that was how things were done. I've changed it up by using homemade soups and fresh ingredients. I take care of my parents now and they still love that dish!

I’ve said it before and I’ll say it again... not only are your recipes beautiful and delicious, but your lovely messages are the cherry on top. Truly inspiring on all levels. Thank you for your amazing videos. I love every one. ❤️

This was so beautiful and relaxing and looking forward to making your recipe. Thank you so much

Great recipe and I'll be trying this one on Friday. Thanks so much for sharing and please do keep the videos coming. 🙏🏾👍🏾👏🏾

Thanks Amy

Can’t wait to see the recipe.

Look so yummy I will try

Wow, I can smell this delicious dish! I’ll definitely try out your recipe! Thank you!

I will be trying this recipe Tomorrow. Hope it comes out like yours. Your red beans and rice looked so good.

Going to try this today, let you know how it turns out! Yummy!

looks amazing! I will definately try this soon!

Fantastic..I can hardly wait to make this..

Looks great!

Looks delicious, must try

looks so yummy!

I wish more people of Asian ancestry would try Cajun/creole rice dishes. Red beans and rice, gumbo, and jambalaya are great. Local Asian immigrants have incorporated the traditional Cajun/creole meals with some of their family’s Asian seasonings and sauces. Ignorant folks will say these are the real recipes. Most everyone else says, “if you like it then make it your own”. No one makes them exactly the same.

Yumm, looks great and great video w/ nice music. Excellent. Job well done and thank you for sharing!

Hi I'm a new subbie and I'm new to the instant pot community 😊 I like this recipe cant wait to make it for my family..love this channel thank you for going slow so I can follow the steps...God bless you

One of our favourites❤️❤️❤️😊😊😊👨‍🍳👩🏼‍🍳

Mashing some of the beans will thicken it. Also, a few drops of liquid crab boil makes them taste really good

Easily the best red beans and rice recipe anywhere

Homemade applesauce is a family tradition passed down for generations and we make for every holiday meal

Dear Amy! The reason I chose your recipe is the use of smoked ham hock. Most of the videos I watched did not. The ham hock adds essential flavor and texture. Thank you for a delicious dish.

Congrats Lisa :)

About the only real food traditions my family has are Linguica sausage, which my grandmother used to make and Tri-tip from Santa Maria, where we grew up. My Dad was of Portuguese decent and my Great Grandparents came to the US from the Azores, which are Portuguese Islands in the middle of the Atlantic. She would make Linguica for special occasions and family gatherings. She also used to make blood sausage when the farm was still going and used a special big bowl to catch the blood whenever they slaughtered a cow. It was a dairy farm so that wasn't often. I only remember having the blood sausage a couple of times and Linguica a lot. The Linguica is still available out of Santa Maria from the Silva Bros. and it is widely available in grocery stores. It is an authentic Portuguese style of sausage - at least it's like Grandma used to make. The story goes that my Great Grandpa on my father's side worked his way on a sailing ship from the Azore Islands around the the Horn (Cape Horn) and docked at San Francisco in the late 1800's. They paid the Portuguese workers in sheep and they all started migrating down the coast. Most of them ran out of sheep in the Santa Maria/Arroyo Grande area and settle there (about 200-miles south of SF). So there is a big Portuguese population in the area. One of the big food traditions from Santa Maria is Tri-Tip steak for "Santa Maria Style Bargecue". The best way to cook it if you can afford to, is to get two of these triangle shaped roasts and have the butcher wrap them fat side out with small ends to fat ends. That way you get a round rolled roast. Season it heavily over the exposed fat rinds with salt, pepper, and garlic, and nothing else. For best results you then put it on a spit and cook it slowly over coals from local Coastal Red Oak bark (that's not the Red Oak from the east coast, it is a coastal Live Oak found in the Santa Maria valley and surrounding area). The fat rind will slowly render and when it turns crisp, it's done. It comes out a perfect medium rare. Separate the roasts, cut them against the grain, and serve with butter-dipped garlic bread and Pinquito beans (small pink beans native to the Santa Maria Valley) along with a fresh lettuce, tomato, and cucumber salad. Lots of folks from Santa Maria like to slice if very thinly and serve with fresh salsa, but I prefer to slice it about ¾ to 1" thick without using salsa. Beer is heartily recommended - a good amber ale perhaps. Story goes that the Vaquero's from Spain and/or Mexico who settled in CA brought this with them and I'm really glad they did! Originally they used Top Sirloin and cooked it with a bunch of them skewered and set over earthen pits of the local red oak coals. When they converted to iron barbecue pits, they constructed it with a hand crank so the grill could be lowered or raised to control the level of the heat and that was how it has traditionally been done since. Then in 1950 one of the local butchers developed the Tri-Tip roast and that became the favorite. The Elks club in town has gone back to the Top Sirloin, which is easier to procure and was the original cut used. It is also excellent! If you are not familiar with Tri-Tip, it actually comes from the junction where the bottom round meets two other "normal cuts" of meat by the hinge of the hind leg. Tri-tip came to be in 1950 when a local butcher by the name of Bob Schutz started to cut his beef to get that roast. So you just get two per cow. It was not a well known cut until the last 20-years or so and if you weren't in the Santa Maria/Arroyo Grande area, you'd have to find a real butcher to cut it for you. You do commonly see this piece of meat cut into culotte steaks, but it's just not the same...

Hi guys, the dish looks tasty, looking forward to seeing the recipe.

Who is watching this for the soothing voice?

Good recipe! I agree, make sure you get a high quality Andoille sausage. There is an economical choice at Kroger stores that is NOT good. Pay a little more, look for sales, get the good stuff. It makes all the difference. BTW my Kroger store has the better one also. I like to add greens to my beans and rice. Not traditional but its good for you.Cut it up first, add it in when you're cooking the sauce down.

This video is making me hungry......and sleepy.

Hey Amy & Jacky--Missed you guys this week :( Hope you both are well. Please take care :)

@ time of 3:12 = Amen.

Actual smoked pork hocks would be even better than ham!

I got fat off this, but I’m happy

Continuing to say umami doesn't give me a sense of what it is no matter how many times Asians say it! Even savory is something that you have to have a taste when someone says this is savory! Umami is illusory if a person is not tasting what a person says is umami!

Ok, truly not criticizing you, but to be traditional you have to smash some of the beans to help thicken up the beans. Just saying.