Tasty Recipes Pressure Cooker Red Beans and Rice

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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."

Ingredients :

• 4 slices bacon, chopped
• 1 onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 stalk celery, finely chopped
• kosher salt to taste
• 3 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon cayenne pepper
• ground black pepper to taste
• 2 bay leaves
• 6 cups chicken broth
• 1 pound dried red beans
• 2 cups water, or as needed
• 8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
• 1 teaspoon red wine vinegar

Instructions :

Prep : 40M	Cook : 4M	Ready in : 2H

• Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.

Notes :

• One onion is about 1 cup chopped fine; 1 small green bell pepper is about 1/2 cup chopped fine; and 1 celery stalk is about 1/2 cup chopped fine.
• Go light on the salt, since different sausages will release varying amounts of salt into the broth.
• This recipe can also be made on the stovetop. Soak the dried beans for at least 8 hours and up to 24 hours. Saute the bacon, vegetables, and seasonings before stirring in the soaked beans and broth. Bring to a boil and simmer until beans soften and the liquid starts to thicken, 45 minutes to 1 hour. Add sausage, vinegar, salt, and pepper.

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