Best No Soak Pressure Cooker Rice And Beans Recipes
PRESSURE-COOKER RED BEANS AND RICE
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
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.
LORA'S PRESSURE-COOKER RED BEANS & RICE
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
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 RICE
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
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.
NO-SOAK PRESSURE COOKER RICE AND BEANS
If you remember to soak your beans the night before, I salute you. This recipe is for the rest of us. On their own these rice and beans are bland as all get out, but after cooking you can spruce them up by stirring in some olive oil and a few dashes of Tabasco, or some sesame oil and soy sauce, or some recaito, or whatever you like. I've used black beans instead of kidney beans, and once made this with azuki beans and brown glutinous rice, all with equal success. Using a small metal bowl covered with aluminum foil inside your pressure cooker is recommended to prevent the foam that is produced by the cooking rice and beans from blocking the vent tube, which could be very, very bad. If you're tempted to forgo this saftey precaution, I urge you to check your owner's manual for recommendations on cooking rice and beans. Me, I'm lazy, and like having the bowl with its foil cover ready for storing leftovers.
Provided by Podkayne
Categories Brown Rice
Time 1h10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Combine rice, beans and 3 cups of water in a metal bowl that will fit inside your pressure cooker, and cover the bowl with aluminum foil, crimping the edges tightly.
- Place the bowl inside the pressue cooker on a rack, and add 1 1/2 cups of additional water to the cooker outside the bowl.
- Put the pressure cooker lid on, close securely, and bring up to pressure.
- Cook for 40 minutes.
- Either allow the pressure to come down on its own, or releive the pressure using the quick-release method (see your pressure cooker's manual).
- Stir thorougly and season to taste.
Nutrition Facts : Calories 248.6, Fat 1.6, SaturatedFat 0.3, Sodium 11.3, Carbohydrate 49.8, Fiber 5.1, Sugar 0.9, Protein 8.8
RICE AND BLACK BEANS (RICE COOKER)
A very simple, cheap, filling side or main dish. I make this in my dorm room, all my friends come running at the smell and are delighted at the taste. It costs me about $2.25 to make. For more heat, use Hot Ro-tel.
Provided by Phil Dosa
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Drain tomatoes, black beans, corn and put in Rice Cooker.
- Add rice, chicken broth and stir.
- Cook until cooker stops.
- Add cheese on top.
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