The Creole cooking of New Orleans is spicy, rich, and oh so satisfying. Among this cuisine’s favorite dishes are two rice-based entrées: jambalaya and red beans and rice. Both rely on smoked meat, spices, and aromatic vegetables for flavor. For jambalaya, the rice is cooked with the meat, spices and vegetables as a one-pot casserole. For red beans and rice, soaked dried beans are normally cooked along with meats, veggies and spices into a soupy concoction ladled over white rice that has been cooked separately. The recipe below combines both of these delicious dishes into one especially filling meal.
Using the Instant Pot to make this version of jambalaya saves a ton of time. Not only does everything get cooked in one pot, but you don’t even have to presoak the dried beans. Cooks in Louisiana often add other flavorful meaty chunks, such as smoked ham hocks or pork rind, to add even more flavor and heft to the dish.