Growing up in Louisiana Red Beans and Rice was considered a weekly staple for most families especially on Monday's and schools included it on the weekly or bi-weekly menu for lunch. It's still one of my favorite dishes, but with a hectic life days I don't always have time to put it in the slow cooker or cook it on the stove. Over the years my recipe has evolved and with my love of new cooking tools like the instant pot I've experimented with cooking it with different ingredients and time limits. Below is my attempt at a solid recipe with my own twist on it.