Instant Pot Red Beans And Rice Soup Recipes

INSTANT POT RED BEANS AND RICE

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, add oil to cooker, and allow to preheat until oil is shimmering, 5 to 6 minutes. Add ham hock, and cook, turning often, until browned lightly on all sides, about 6 minutes. Add garlic, onion, bell pepper, celery, jalapeños, Cajun seasoning, and paprika; stir to combine. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Add beans, thyme, bay leaves, chicken broth, and 1/2 teaspoon of the salt; stir to combine.
• Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 75 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
• Meanwhile (about 40 minutes before ready to serve), combine water, rice, and remaining 1/2 teaspoon salt in a large saucepan over high. Bring mixture to a boil; cover with lid, and reduce heat to low. Cook 15 minutes, without removing the lid. Remove from heat, and let stand, covered, 20 minutes, undisturbed.
• When multicooker has finished, carefully turn steam release handle on multicooker to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 4 minutes.) Remove lid from cooker, and stir. Remove ham hock, and let stand until cool enough to handle. Remove and discard thyme and bay leaves. Remove all meat from ham hock, discarding bone and fat; chop meat. Add meat to bean mixture, and stir to combine. Serve immediately with rice, and top servings with scallions. Serve with hot sauce, if desired.

INSTANT POT® RED BEANS AND RICE

Steps:

• Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.
• Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.
• Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.
• Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.
• Serve beans over rice.

RED BEANS AND RICE

Steps:

• Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
• When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
• Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
• When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
• Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
• Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
• Add hot sauce, salt and pepper to taste.
• Serve over rice.

INSTANT POT RED BEANS AND RICE SOUP

Steps:

• Check the beans carefully for rocks and other debris and wash them well. Either soak them overnight with enough water to cover them by two inches; or do a quick-soak: put them in the Instant Pot or pressure cooker with at least 2 inches of water covering them, seal the cooker, and set it on high pressure for 1 minute. Allow the pressure to come down naturally; don't open the pot for at least 30 minutes.
• Drain the beans well. Rinse out the Instant Pot if you used it for the quick-soak.
• Place the onions and garlic in a food processor and pulse to chop very fine. Transfer to the Instant Pot and begin sautéing on medium heat. Use the processor to chop the bell pepper and celery and add them to the pot. Cook until the vegetables soften, about 5 minutes. Remove about half of the vegetables and set aside.
• Add the red beans, water, rice, and salt to the pot. Add about half of the seasoning mix. Seal the cooker, and set on high pressure for 25 minutes. When the cooking time is complete, allow the pressure to come down naturally for about 30 minutes. If pressure remains after 30 minutes, quick-release the pressure.
• Check the beans. They should be done or just a little undercooked. If they are still hard, close the pot and bring back to high pressure for 5-10 minutes and quick-release.
• Add the reserved vegetables and seasoning mix to the pot along with the tomatoes. If the soup seems too thick, add extra water. Use the sauté setting on low to cook the soup for about 20 minutes, stirring and scraping the bottom often. Just before serving, add the smoked salt and additional salt to taste.
• Serve sprinkled with sliced green onions and hot sauce as needed. If you like, slice up a little vegan sausage such as Italian Fauxsages to serve on the on the side.

INSTANT POT RED BEANS AND RICE

Steps:

• Red beans need to be soaked for 4-8 hours before making this recipe.
• Place soaked beans in an Instant Pot with enough water to cover. Seal and set to high pressure for 5 minutes with valve in the closed position.
• Once beans have finished do a quick release of pressure. Then drain, rinse and set beans aside.
• Rinse residue from beans out of the Instant Pot.
• Return the inner pot to Instant Pot and set to Sauté on high heat.
• Once the pot has heated, spray with nonstick spray and sear sausages until browned. Give them a little stir to try and brown both sides. You might want to do this in half batches.
• Once browned, remove sausages and set aside.
• The bottom of the Instant Pot might have some charred bits of sausage. That's okay, we'll deglaze in a minute.
• Add onions and garlic to the heated pot and stir, scraping, with a wooden spoon.
• As the onions and garlic cook, they will deglaze the inner pan. Continue cooking and stirring until translucent, about 5 minutes.
• Add bell peppers and celery and continue to sauté for another 5 minutes.
• Add Cajun seasoning and stir until onions, peppers, and celery are coated. and fragrant.
• Pour in chicken broth, sriracha, tomato paste, and bay leaf and stir to combine.
• Return cooked beans and browned sausages to the mixture and combine well.
• Bring to a simmer for at least 25 minutes.
• Mixture will thicken. You can also mash some of the beans with the wooden spoon or a potato masher to add to the thickening if desired.
• Serve over cooked rice or shredded cabbage.
• Top individual servings with parsley, additional sriracha, or Cajun seasoning. Also great with a little fresh squeezed lemon.

INSTANT POT® VEGAN RED BEANS AND RICE

Steps:

• Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.
• Divide among serving dishes and garnish with parsley.