Instant Pot Kidney Bean Étouffée For The Instant Pot Or Pressure Cooker Recipes

INSTANT POT KIDNEY BEANS (FAST, TENDER, NO SOAKING!)

Steps:

• Add kidney beans and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 40-45 minutes (40 minutes for more firm, 45 for more tender // it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
• Once the timer goes off, allow to naturally release for 15 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped and strain off any excess cooking liquid.
• Enjoy immediately in stews, soups, chili, pasta, salads, or alongside steamed or sautéed greens. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.

INSTANT-POT KIDNEY BEAN ÉTOUFFéE FOR THE INSTANT POT OR PRESSURE COOKER

Steps:

• For the sauté, use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the bell pepper and garlic. Sauté until the bell peppers soften, 5 minutes longer.
• For the pressure cooker, add the water, beans, bay leaves, thyme, smoked paprika, marjoram and cayenne to the onion mixture and stir to combine. Put the lid on and make sure the steam release handle is set to sealing, or closed; change to the manual setting (the pressure cooking one) and set the timer for 15 minutes.
• Carefully manually release the pressure. Remove the bay leaves.
• Before serving, mix in the crushed tomatoes, oregano, liquid smoke and ground bay leaf (if using). Then add salt and pepper to taste. Cook the stew for an additional 3 minutes on high pressure, then release the pressure naturally.
• Serve over steamed rice with a side of your favorite hot sauce. I love garlic Tabasco myself.