Pressure Cooked Red Beans And Rice Recipes

PRESSURE COOKER RED BEANS AND RICE

Steps:

• Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
• Add the beans, sausage, ham hock, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
• Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Taste the beans to make sure they are tender, and add salt and cayenne to taste. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy; you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken, if you like, but it will also continue to thicken as it sits. Discard the bay leaves and thyme sprigs, and pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

PRESSURE-COOKER RED BEANS AND RICE

Steps:

• Place the first 6 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to pressure cooker; discard bones. Stir in tomato, green pepper and salt. Select saute setting and adjust for low heat. Simmer, stirring constantly, until pepper is tender, 8-10 minutes. Serve with rice., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

VEGAN PRESSURE COOKER RED BEANS AND RICE

Steps:

• Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
• Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
• Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

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.

INSTANT POT RED BEANS AND RICE

Steps:

• Soak Dried Red Kidney Beans: *Note: If you're using canned red kidney beans, skip this step. Just drain and rinse the beans before cooking.a. Overnight Soaking Method (Recommended): Place 1lb (454g) dried red kidney beans and 1½ tbsp (25g) fine table salt in a large container. Pour 6 cups (1.5L) cold water in the container and give it a few stirs. Soak beans overnight for at least 8 - 16 hours. *Pro Tip: If your house is very warm, place the beans in the fridge to avoid fermentation.b. Quick Soaking Method: *Note: If you're short on time, use this quick soaking method, but the result won't be as good as the overnight soaking method. Place 1lb (454g) dried red kidney beans, 1½ tbsp (25g) fine table salt, and 6 cups (1.5L) cold water in Instant Pot. Close lid and Pressure Cook at High Pressure for 0 minute + 30 minutes Natural Release. *Pro Tip: No matter which method you use, rinse red beans under cold running water and drain well before cooking.
• Saute Sausages: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until the indicator says "HOT" (~8 mins). Add 2 tbsp (30ml) olive oil or vegetable oil and 1lb (454g) sliced sausages in Instant Pot, then saute for 4 minutes.
• Saute Onions & Spices: Add diced onions, green bell peppers, and celery in Instant Pot, then saute for 3 minutes. Add in minced garlic, 3 bay leaves, ½ tsp (0.4g) dried thymes, ½ tsp (0.5g) dried oregano, 1 tsp (3g) smoked paprika, and ½ - 1 tsp (1.2g - 2.4g) cayenne pepper, then saute for another minute. *Spicy Level Tip: This dish's spicy level will depend on your sausage, smoked paprika, and cayenne pepper. Adjust how much cayenne pepper to use according to how spicy you want your red beans and rice to be. We used ½ tsp (1.2g) cayenne pepper and it was close to medium spicy.
• Deglaze Instant Pot & Add Soy Sauce: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Add in 2 tbsp (30ml) regular soy sauce, then give it a quick mix.
• Pressure Cook Red Beans and Rice: Push all ingredients to one side, then add in the soaked & well-drained red kidney beans. Give everything a quick mix so all ingredients are thoroughly mixed. Pour in 3½ cup (875ml) unsalted chicken stock. Make sure all the red beans are fully submerged in the stock. Add in 1lb (454g) smoked pork hock, and make sure it's mostly submerged in the liquid. *Pro Tip: If you're using more than 1lb of smoked pork hock, cut the pork hock into two halves. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 20 minutes + 20 minutes Natural Release. Open the lid carefully. *Note: When the Instant Pot is natural releasing, it's a good time to start cooking the rice.
• Thicken & Shred Pork Hock: It'll look a bit too watery at first, that's normal! Use the "Saute" or "Saute More" function to bring the red beans to a simmer. Find and discard the 3 bay leaves. Place pork hock in a large mixing bowl, then shred the meat with 2 forks. While you are shredding the pork, thicken the gravy by simmering the red beans until desired consistency (~5 to 10 minutes). Stir occasionally. Place shredded pork hock back in the Instant Pot. Taste & adjust the seasoning accordingly (for reference, we added roughly 1 - 2 pinches of salt to open up the flavors & season the dish properly).
• Serve: Add rice in a serving bowl, then pour the deliciously saucy red beans beside or on top of the rice. Garnish with some freshly chopped cilantro, then serve. Enjoy~

LORA'S PRESSURE-COOKER RED BEANS & RICE

Steps:

• Rinse and sort beans. Soak overnight according to package directions. Drain, discarding water; rinse with cool water., In a 6-qt. electric pressure cooker, combine beans, ham, sausage, vegetables, pepper sauce, garlic, salt and enough water to cover (about 4 cups). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Quick-release pressure. Serve with rice.

SOUTHERN RED BEANS & RICE FOR THE PRESSURE COOKER

Steps:

• In your pressure cooker without the lid, heat the olive oil over medium heat. Sauté the onions, bell pepper, celery, & garlic for about 5 minutes,.
• Add all the other ingredients, then attach pressure cooker lid & seal with rubber sealing ring and rocker weight installed. Heat on high until the rocker begins to oscillate, then adjust heat down until the rocker weight oscillates to a slow rhythm (between 2 & 3 on my electric stove). Cook 45 minutes. Remove pot from heat & allow pressure to release.
• After all pressure has been released, carefully remove the lid. Remove the bay leaves with a slotted spoon. Use a potato masher to partially mash the beans. Stir over medium low heat for five minutes to allow the liquid to thicken, adding additional water if necessary. Taste and adjust seasoning as necessary.
• Serve over hot cooked rice. Garnish with green onion & hot sauce if you'd like.

RED BEANS & RICE (PRESSURE COOKER)

Steps:

• Warm the oil and fat in the pressure cooker over medium heat.
• Add the onion, pepper, and celery with a big pinch of salt, and sauté for 5 minutes, until the veggies are soft.
• Add the garlic, sauté for 2 minutes. Don't let it burn!
• Mix the spices together.
• Add the spices to the pressure cooker, and stir everything around.
• Add the ham stock, beans and bay leaves, and bring to a boil.
• Lock on the lid, and bring to pressure over high heat.
• Turn the heat down to medium, and cook at pressure for 20 minutes.
• Remove from the heat and let the pressure drop.
• Meanwhile, brown the andouille on all sides in a skillet, and cut into chunks.
• Once the pressure has dropped, add the sausage, lock the lid back on, and bring back to pressure.
• Cook at pressure for 10 minutes.
• Remove from the heat, let the pressure drop.
• Serve over white rice, garnished with the green onions or parsley, and hot sauce, if desired.

PRESSURE-COOKER ANDOUILLE RED BEANS AND RICE

Steps:

• Place the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Quick-release pressure., Stir in sausage. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 17 minutes. Let pressure release naturally. Remove bay leaf. Serve with rice and, if desired, sprinkle with green onions., Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

PRESSURE-COOKED RED BEANS AND RICE

Steps:

• Heat dressing in electric pressure cooker using the Sauté function. Add celery, peppers, onions and seasoning; cook and stir 2 min.
• Stir in chicken stock, beans and rice; close and lock lid. Using Pressure Cooker function, cook on HIGH 35 min.
• Use Quick Release method to carefully vent steam before opening lid. Add sausage; mix lightly. Cover with lid. Let stand 10 min.

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.