INSTANT POT RED BEANS AND RICE
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
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 NEW ORLEANS-STYLE RED BEANS AND RICE
Time 1h
Yield 6-8
Number Of Ingredients 12
Steps:
- Directions: Rinse and sort beans. Press the Sauté button on the Instant Pot, and add oil to pot. Add sliced sausage, and sauté for about 5 minutes or until browned. Remove sausage to a paper towel-lined plate and reserve. Add 1/4 stick butter to Instant Pot, along with chopped seasoning blend and garlic, and cook until onions turn soft and clear. Add cooked sausage back to pot, along with the beans, water, and bay leaf. Stir. Turn Sauté mode off. Cover, twist to lock the lid, and turn the valve to sealing. Press the Manual button and set to 40 minutes at high pressure. When the timer beeps, allow the pressure to release naturally for 20 minutes. Then, turn the valve to venting. Remove lid, and use a spoon or potato masher to mash beans to desired creamy consistency. Add salt, pepper, and Cajun seasoning to taste. Serve over hot cooked rice. Instant Pot Tips: Firm smoked sausage will hold its shape during cooking, but softer sausage may not. If you prefer, you can wait to add the cooked sausage back to the pot after the beans have finished cooking. No soaking is needed if you cook the beans for 40 minutes at high pressure. If you do soak your beans, cut the cook time in half (20 minutes at high pressure). Always let the pressure release naturally for at least 20 minutes. This should ensure soft beans. If the beans are not soft after 40 minutes of high pressure cooking and 20 minutes of naturally releasing pressure, then re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.
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
Very flavorful and simple!
Provided by OleMSRebel
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
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
INSTANT POT® VEGAN RED BEANS AND RICE
All of the Instant Pot® recipes I have seen in the past call for cooking the rice separately on the stove while the beans are cooking. I wanted to throw it all in and go and this is what I came up with. This is a meal on its own but when I want to stretch it out, I fry up some plant-based sausage to go with it.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h45m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 66 g, Fat 2 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 619 mg, Sugar 4.9 g
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