Pressure Cooker Red Beans and Rice
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"Classic red beans and rice recipe. This recipe is best when not rushed, but in a pinch it can be done in an electric pressure cooker. The pressure cooker will allow you to skip soaking the beans, saving an hour or more. If cooking for kids, I recommend leaving out the cayenne and using a mild sausage, such as kielbasa, instead of the andouille. Serve over rice and garnish with scallions."
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Ingredients2 h servings 656 cals
Original recipe yields 4 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add bacon; cook until the fat is fully rendered and the bits begin to crisp, 5 to 8 minutes. Add onion, green bell pepper, and celery; cook until starting to soften, 6 to 7 minutes. Stir in garlic, paprika, thyme, cayenne pepper, black pepper, and bay leaves; cook until fragrant, about 1 minute.
- Stir chicken broth and red beans into the pressure cooker. Add water, filling the pressure cooker no more than 1/2 full. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in sausage, vinegar, salt, and pepper. Close and lock the lid; select high pressure and cook for 5 minutes more. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Cook's Notes:
- One onion is about 1 cup chopped fine; 1 small green bell pepper is about 1/2 cup chopped fine; and 1 celery stalk is about 1/2 cup chopped fine.
- Go light on the salt, since different sausages will release varying amounts of salt into the broth.
- This recipe can also be made on the stovetop. Soak the dried beans for at least 8 hours and up to 24 hours. Saute the bacon, vegetables, and seasonings before stirring in the soaked beans and broth. Bring to a boil and simmer until beans soften and the liquid starts to thicken, 45 minutes to 1 hour. Add sausage, vinegar, salt, and pepper.
Per Serving: 656 calories; 21.9 g fat; 76.6 g carbohydrates; 39.5 g protein; 51 mg cholesterol; 2605 mg sodium. Full nutrition