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.
VEGAN PRESSURE COOKER RED BEANS AND RICE
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
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.
SOUTHERN RED BEANS & RICE FOR THE PRESSURE COOKER
This is an adaptation of a New Orleans style recipe. I've made it vegetarian & adapted it for the pressure cooker. If you're lucky enough to own a pressure cooker it's a great, fast way to cook any dried beans without soaking in less than an hour. In this preparation I intentionally mash the beans because I enjoy a thicker gravy consistency to my red beans. As a warning, I'm a southern girl so I enjoy food with a little kick. If you don't like spicy food, definitely cut the cayenne in this recipe in half.
Provided by marypatlaver
Categories Stew
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
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)
This is a flavorful, spicy recipe. Not sure how authentic it is, but it's delicious! I created this scaled down recipe because I live alone, and it's nice to not have to make 10 servings. I like it with less liquid like this, just enough to create a sort of spicy "gravy". You can use more depending on what consistency you like. Try serving it with a cool cucumber/onion salad.
Provided by dividend
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 264.1, Fat 19.3, SaturatedFat 6, Cholesterol 32.4, Sodium 996.7, Carbohydrate 10.2, Fiber 1.6, Sugar 2.8, Protein 13.7
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
Classic red beans and rice recipe. This recipe is best when not rushed, but in a pinch it can be done in an electric pressure cooker. The pressure cooker will allow you to skip soaking the beans, saving an hour or more. If cooking for kids, I recommend leaving out the cayenne and using a mild sausage, such as kielbasa, instead of the andouille. Serve over rice and garnish with scallions.
Provided by Melanie Moy
Categories Meat and Poultry Recipes Pork Sausage
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon; cook until the fat is fully rendered and the bits begin to crisp, 5 to 8 minutes. Add onion, green bell pepper, and celery; cook until starting to soften, 6 to 7 minutes. Stir in garlic, paprika, thyme, cayenne pepper, black pepper, and bay leaves; cook until fragrant, about 1 minute.
- Stir chicken broth and red beans into the pressure cooker. Add water, filling the pressure cooker no more than 1/2 full. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in sausage, vinegar, salt, and pepper. Close and lock the lid; select high pressure and cook for 5 minutes more. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 656.2 calories, Carbohydrate 76.6 g, Cholesterol 51.5 mg, Fat 21.9 g, Fiber 29.6 g, Protein 39.5 g, SaturatedFat 6.9 g, Sodium 2604.7 mg, Sugar 6.2 g
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.
PRESSURE COOKER RED BEANS AND RICE
Categories Bean
Number Of Ingredients 17
Steps:
- Brown the sausage. Place the oil in the insert of an electric pressure cooker and turn on the to the saute setting. When the oil is shimmering, add the sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the insert.
- Saute the onions. Add the onions, seasoning, salt, and black pepper. Saute until tender, about 5 minutes.
- Add the garlic, celery and bell pepper. Add the garlic and cook 2 to 3 minutes. Add the celery and bell pepper and cook until translucent.
- Add the beans and sausage. Add the beans. Add enough water to cover, about 4 cups. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Return the sausage to the insert and stir to combine.
- Seal and pressure cook. Seal the pressure cooker. Set on HIGH pressure for 35 minutes. Now is a good time to cook the rice.
- Release the pressure. Allow the pressure cooker to release naturally (do not open the valve) - this should take 10 to 15 minutes. Uncover and test the beans for doneness; when pressed against the side of the insert they should mash readily. When the beans are tender, mash some with a potato masher until the mixture looks creamy. If the beans are underdone, return to HIGH pressure for 3 minutes and repeat natural release as above.
- Season the beans. Stir in the scallions and almost all of the parsley, reserving some for garnish. Taste and season well with salt and hot sauce if needed.
- Serve over rice. Serve hot with cooked white rice, the remaining parsley, and more hot sauce.
PRESSURE-COOKER ANDOUILLE RED BEANS AND RICE
Once my husband's favorite New Orleans takeout closed, I challenged myself to develop a tasty red beans and rice recipe that I could make at home. This pressure-cooker version is hearty and satisfies his Cajun cravings. -Jennifer Schwarzkopf, Oregon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 349 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 774mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 9g fiber), Protein 25g protein.
PRESSURE COOKER LORA'S 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 @MakeItYours
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 ham, sausage, vegetables, pepper sauce, garlic, salt and enough water to cover (about 4 cups). Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Serve with rice.
SOUTHERN RED BEANS & RICE FOR THE PRESSURE COOKER
This is an adaptation of a New Orleans style recipe. I've made it vegetarian & adapted it for the pressure cooker. If you're lucky enough to own a pressure cooker it's a great, fast way to cook any dried beans without soaking in less than an hour. In this preparation I intentionally mash the beans because I enjoy a thicker gravy consistency to my red beans. As a warning, I'm a southern girl so I enjoy food with a little kick. If you don't like spicy food, definitely cut the cayenne in this recipe in half.
Provided by @MakeItYours
Number Of Ingredients 14
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.
PRESSURE COOKER LORA'S RED BEANS & RICE RECIPE
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 @MakeItYours
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 ham, sausage, vegetables, pepper sauce, garlic, salt and enough water to cover (about 4 cups). Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Serve with rice.
- Yield: 10 servings.
- Test Kitchen tips
- Use smoked turkey sausage in place of andouille.
- Originally published as Pressure Cooker Lora's Red Beans & Rice in One Pot Instant Pot
- Winter 2017
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