Pressure Cooker Red Beans and Rice recipe

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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
¼ 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

Nutrition Info

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
servingSize: -
sodium: 2604.7 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Recipe Yield

4 servings

Recipe Note

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.

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