Instant-Pot Kidney Bean Étouffée Recipe

Name: Instant-Pot Kidney Bean Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) mild oil (or dry saute or add a little water/vegetable broth); 1 cup (160 g) minced onion; 2 cups (300 g) minced bell pepper; 2 tsp (6 g) minced garlic; 1 cup (237 ml) water; 1 cup (184 g) dried kidney beans, soaked for 8-12 hours and drained; 3 bay leaves; 1 1/2 tsp (1.5 g) dried thyme; 2 tsp (4 g) smoked paprika; 2 tsp (2 g) dried marjoram; 1/2 tsp ground cayenne pepper (use more if you like things spicy); 1 (14.5-oz [411-g]) can crushed or diced tomatoes; 1 tsp dried oregano; 1/2 tsp liquid smoke (optional); Pinch of ground bay leaf (optional); Salt and pepper, to taste (I used 1 1/2 tsp [9 g] salt and 1/2 tsp black pepper); Cooked rice of your choice; Hot sauce

Servings: persons

1 tbsp (15 ml) mild oil (or dry saute or add a little water/vegetable broth)
1 cup (160 g) minced onion
2 cups (300 g) minced bell pepper
2 tsp (6 g) minced garlic
1 cup (237 ml) water
1 cup (184 g) dried kidney beans, soaked for 8-12 hours and drained
3 bay leaves
1 1/2 tsp (1.5 g) dried thyme
2 tsp (4 g) smoked paprika
2 tsp (2 g) dried marjoram
1/2 tsp ground cayenne pepper (use more if you like things spicy)
1 (14.5-oz [411-g]) can crushed or diced tomatoes
1 tsp dried oregano
1/2 tsp liquid smoke (optional)
Pinch of ground bay leaf (optional)
Salt and pepper, to taste (I used 1 1/2 tsp [9 g] salt and 1/2 tsp black pepper)
Cooked rice of your choice
Hot sauce

1
For the saute, use the saute setting over normal, or medium heat, and heat the oil or broth. Add the onion and saute until transparent, 5 minutes. Then add the bell pepper and garlic. Saute until the bell peppers soften, 5 minutes longer.
2
For the pressure cooker, add the water, beans, bay leaves, thyme, smoked paprika, marjoram and cayenne to the onion mixture and stir to combine. Put the lid on and make sure the steam release handle is set to sealing, or closed; change to the manual setting (the pressure cooking one) and set the timer for 15 minutes.
3
Carefully manually release the pressure. Remove the bay leaves.
4
Before serving, mix in the crushed tomatoes, oregano, liquid smoke and ground bay leaf (if using). Then add salt and pepper to taste. Cook the stew for an additional 3 minutes on high pressure, then release the pressure naturally.
5
Serve over steamed rice with a side of your favorite hot sauce. I love garlic Tabasco myself.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tbsp (15 ml) mild oil (or dry saute or add a little water/vegetable broth), 1 cup (160 g) minced onion, 2 cups (300 g) minced bell pepper, 2 tsp (6 g) minced garlic, and more.

Yes, Instant-Pot Kidney Bean Étouffée falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant-Pot Kidney Bean Étouffée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions