Butter | Onion Green Bell Pepper | Celery Garlic | Andouille Sausage Dried Red Beans | Bay Leaves Fresh Thyme | Chicken Broth Cornstarch | Long Grain White Rice
Begin cooking the white rice. Briefly saute the vegetables in the Instant Pot. Add the Andouille sausage to the Instant Pot and toss with the vegetables. Add the dried red beans, thyme and bay leaves to the Instant Pot stir to combine.
Pour the chicken broth into the Instant Pot and stir again. Place the lid on the Instant Pot making sure it is secured properly. Set the pressure valve in the sealing position. Press the manual button and set the time for 27 minutes.
Once the timer has gone off alerting the Instant Pot has finished pressure cooking the beans allow the Instant Pot to naturally release the steam 10 to 15 minutes. Carefully remove the Instant Pot lid and hit the cancel button.