Southern Red Beans Rice For The Pressure Cooker Recipes

INSTANT POT RED BEANS AND RICE

Instant Pot Red Beans and Rice image

Whether you make them on the stovetop or in the slow cooker, Red Beans and Rice is a classic, Louisiana Creole dish. If you don't have hours to wait for the beans to tenderize, try making this recipe using the Instant Pot, the latest kitchen convenience appliance to take the world by storm. Soaking the beans is the traditional first step to making red beans. With the multicooker, however, you simply rinse the beans and go. To give the soup a creamier consistency, remove a cup of the beans once they are tender, mash them with a potato masher or back of a large spoon, then stir back into the pot. A skillet of hot cornbread (with or without sugar is strictly up to you!) is the perfect accompaniment to a pot of red beans. To complete this authentic New Orleans menu, top off the meal and serve a sweet bread pudding for dessert along with a cup of strong coffee.

Provided by Southern Living Editors

Time 1h55m

Yield Serves 8 (serving size: 1/2 cup rice, 1 cup red beans mixture)

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 meaty, smoked ham hock
1 1/2 tablespoons chopped garlic (from 4 medium garlic cloves)
2 cups chopped yellow onion (from 1 large onion)
1 1/2 cups chopped green bell pepper (from 1 large bell pepper)
1 cup chopped celery (from 2 large stalks)
1/4 cup chopped jalapeño chiles (from 2 medium-size chiles)
2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
1 pound dried red kidney beans, sorted and rinsed
2 (4-in.) fresh thyme sprigs
2 dried bay leaves
4 cups chicken broth
1 teaspoon kosher salt, divided
4 cups water
2 cups uncooked long-grain white rice
2 large scallions, thinly sliced
Hot sauce (optional)

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.

PRESSURE-COOKER RED BEANS AND RICE

Pressure-Cooker Red Beans and Rice image

My family loves New Orleans-style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. -Celinda Dahlgren, Napa, California

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 cups water
2 smoked ham hocks (about 1 pound)
1 cup dried red beans
1 medium onion, chopped
1-1/2 teaspoons minced garlic
1 teaspoon ground cumin
1 medium tomato, chopped
1 medium green pepper, chopped
1 teaspoon salt
4 cups hot cooked 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.

Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 671mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 12g fiber), Protein 12g protein.

PRESSURE COOKER RED BEANS AND RICE

Pressure Cooker Red Beans and Rice image

This is a pressure cooker spin on the New Orleans classic (though we have a slow cooker version, too, if that's more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. "Monday red beans" are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.

Provided by Sarah DiGregorio

Categories dinner, beans, sausages, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

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.

LORA'S PRESSURE-COOKER RED BEANS & RICE

Lora's Pressure-Cooker Red Beans & Rice image

My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! -Carol Simms, Madison, Mississippi

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 package (16 ounces) dried kidney beans (about 2-1/2 cups)
2 cups cubed fully cooked ham (about 1 pound)
1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of choice, sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 tablespoon hot pepper sauce
2 garlic cloves, minced
1 teaspoon salt
Hot cooked 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.

Nutrition Facts : Calories 249 calories, Fat 5g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 788mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 7g fiber), Protein 23g protein. Diabetic Exchanges

PRESSURE COOKER RED BEANS AND SAUSAGE

Pressure Cooker Red Beans and Sausage image

I am from the South, and red beans and rice is a weekly tradition in my house. This recipe is cooked in no time, thanks to the pressure cooker! Serve over hot cooked rice.

Provided by raquel11882

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h10m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound dried red beans, rinsed
1 (1 pound) package smoked sausage, sliced
1 bay leaf
2 tablespoons Cajun seasoning, or to taste
½ clove garlic, chopped
½ onion, chopped
1 stalk celery, chopped
½ green bell pepper, chopped
1 teaspoon salt
1 teaspoon dried parsley
¼ teaspoon ground cumin
5 cups cold water, or as needed

Steps:

Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine.
Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 16 g, Cholesterol 38.6 mg, Fat 18.4 g, Fiber 5.2 g, Protein 17 g, SaturatedFat 6.5 g, Sodium 1510.8 mg, Sugar 3 g

VEGAN PRESSURE COOKER RED BEANS AND RICE

Vegan Pressure Cooker Red Beans and Rice image

Here's a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we've got instructions for a slow cooker approach, too). Here, you want the beans to be very tender, so that the stew is thick - with a few beans that have slightly broken down - and not soupy. This vegan version of "Monday red beans" is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.

Provided by Sarah DiGregorio

Categories beans, sausages, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

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

Instant Pot® Red Beans and Rice image

Very flavorful and simple!

Provided by OleMSRebel

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 2h50m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package dry kidney beans
1 tablespoon olive oil
1 link smoked beef sausage, sliced
6 ounces frozen onion, green bell pepper, and celery mix
4 cloves garlic, minced
1 (32 ounce) carton chicken broth
2 teaspoons Cajun seasoning (such as Tony Chachere's®)
¼ teaspoon ground thyme
2 bay leaves
4 cups cooked 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.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 59.4 g, Cholesterol 6.4 mg, Fat 4.3 g, Fiber 9.2 g, Protein 16.5 g, SaturatedFat 1 g, Sodium 725.8 mg, Sugar 1.8 g