Instant Pot Red Beans & Rice with Smoked Turkey | Family Inspired Recipe

Flavor from LA to L.A.

It's no secret that I'm an LA native with Louisiana roots. Some of my earliest kitchen memories happened right at my grandma's hip as I helped her wash ingredients to prep for dinner. Most vividly I remember standing on a stool at the sink, swirling red beans around in a bowl while picking out floaters and dirt rocks.

This recipe is an ode to my Grandma's red beans and rice — soul-hugging and full of flavor minus the fuss and overnight soaking. While I'll never forget Mavis' heavy-bottomed aluminum dutch oven with the pastel yellow exterior, the Instant Pot will always be her grandbaby's tool of choice for beans dishes. 

Ingredients

• 1lb red beans (I grew up eating Camellia, so that's what I use in this recipe)
• 6 cups low sodium chicken broth (or Better Than Bouillon roasted chicken base + water)
• 2-3 tsp Station 1923 Creole Smoke All-Purpose Seasoning; more to taste
• 1 tsp Station 1923 All Aboard! Everyday Seasoning; more to taste
• 2 cloves garlic (pressed)
• 2-3 bay leaves
• 1 stalk celery
• 1/2 medium onion, chopped
• 2 stalks fresh thyme
• 2 stalks green onion
• Hot sauce to taste (I use Crystal)
• 1 tbsp Worcestershire sauce; more to taste
• 1 lb smoked Turkey sausage
• 1-2 turkey wings or necks (depending on size)
• 1-2 tbsp high heat olive oil

Instructions

1. Pressure Cook Smoked Turkey & Prep Veg: Add turkey wings/necks and broth to the Instant Pot. Pressure cook on High for 35-40 minutes. While you wait, clean your beans in a bowl of water(remove dirt, debris, and floaters) and chop your veg and sausage.
2. Empty the Instant Pot: Once the smoked turkey is finished, release pressure, remove the smoked turkey to cool, and skim the broth before transferring to a fat separator (optimal) or another container.
3. Sauté: Once clear, set your Instant Pot to Sauté (High). Add oil, brown the sausage, then add onion, celery, thyme, and green onion. Sauté 5-7 mins. At the last minute, add garlic and bay leaf. Don't let the garlic burn — it'll impart a bitterness that tanks the flavor.
4. Debone: While veggies sauté, pull the meat off the turkey bones (discard fat/bone). This step is optional, but optimal and prevents having to dig out bones, skin, and grissle later.
5. Bring it Together: Add broth, turkey meat, beans, and all seasonings (Creole Smoke, All Aboard!, hot sauce, and Worcestershire sauce) back to the Instant Pot.
6. Final Cook: High pressure for 60 minutes. Let it natural release for 10 minutes, then vent.
7. The Secret: Mash a few beans against the side of the pot to create that signature creamy consistency. Serve over steamed rice garnished with green onions

Notes from Christina

Amp the Flavor: You can always add more Creole Smoke or All Aboard! after cooking to suit your taste.

Spice it Up: Sprinkle in a little Black People Spaghetti seasoning for an extra kick, or add more hot sauce.

Smokiness: Add a pinch of cumin or Station 1923 Honey Smoke for even more depth.

Perfect Companion: This recipe pairs perfectly with our Savory Cheddar and Rosemary Cornbread Waffles, as well as our Cozy Maple Cinnamon Cornbread.