Instant Pot Red Bean Chili with Andouille
If you can’t find andouille, a spiced and smoked pork sausage prized by Cajun cooks, kielbasa or another smoked sausage can be substituted. You can also trade out the kidney beans for cannellini or pinto beans, if you like.
Ingredients:
- 1 cup (7 oz./220 g) dried red kidney beans
- 1 Tbs. olive oil
- 3/4 lb. (375 g) andouille sausage, halved lengthwise then cut crosswise into 1/2-inch (12-mm) pieces
- 1 lb. (500 g) ground beef
- Kosher salt and freshly ground pepper
- 1 yellow onion, diced
- 1 green bell pepper, seeded and diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 2 Tbs. chili powder
- 1 Tbs. ground cumin
- 1 tsp. smoked paprika
- 1 can (10 oz./310 g) Mexican-style diced tomatoes with juice
- 1 can (14 1/2 oz./455 g) crushed tomatoes with juice
- 4 green onions, white and light green portions, thinly sliced
- Cooked long-grain white rice for serving (optional)
- Fresh cilantro leaves for garnish (optional)
Directions:
Pick over the beans, discarding any grit or misshapen beans, then rinse, place in a bowl with water to cover, and let soak for at least 8 hours or up to overnight.
In an Instant Pot set to Sauté, warm the olive oil. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the ground beef to the pot, season with salt and pepper, and cook, stirring to breaking up the meat with a wooden spoon, until browned, about 4 minutes. Using the slotted spoon, transfer the beef to the plate with the sausage. Add the onion to the pot and cook, stirring occasionally, until it begins to soften, about 2 minutes. Add the bell pepper, celery and garlic and cook, continuing to stir, until softened, about 3 minutes. Stir in the chili powder, cumin, paprika and 1 tsp. salt, mixing well. Drain the beans and add to the pot along with the cooked sausage and beef, the diced and crushed tomatoes, and 2 cups (16 fl. oz./500 ml) water.
Lock the lid in place and turn the valve to Sealing. Set the Instant Pot to pressure cook at high pressure for 30 minutes.
When the pressure cooking is complete, turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid and stir in the green onions and season with salt and pepper.
Spoon the rice into bowls, then ladle the chili over the top. Garnish with cilantro leaves and serve. Serves 6.
Adapted from Williams SonomaThe Instant Pot Cookbook (Weldon Owen, 2017)
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