POWER PRESSURE COOKER XL RED BEANS RECIPES
PRESSURE COOKER RED BEANS RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 9 hours 0 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place beans in a large bowl, and cover with water 2 inches above beans. Cover and chill 8 hours; drain.
- Cut sausage in half lengthwise; cut each piece in half crosswise. Grate cut sides of sausage using the large holes of a box grater into a bowl, discarding casing. Sauté grated sausage in hot oil in a 6-qt. pressure cooker over medium heat 2 to 3 minutes or until just browned. Add garlic, next 2 ingredients, and, if desired, red pepper, and sauté 1 minute or until fragrant. Add onion mixture and ham base, and sauté 3 to 4 minutes or until vegetables are tender. Stir in beans and 3 cups water. (Do not fill pressure cooker more than two-thirds full.)
- Bring to a boil over medium heat, stirring occasionally. Cover pressure cooker with lid, and lock. Cook until pressure indicator reaches HIGH pressure (15 psi). Maintain pressure, reducing heat as needed, and cook 20 minutes. Remove from heat, and let stand until indicator shows no pressure. Once pressure is fully released, unlock and remove lid. Gently mash some of the beans, if desired. Stir in hot sauce; add salt to taste.
PRESSURE COOKER RED BEANS AND RICE RECIPE | ALLRECIPES
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 Pork Sausage
Total Time 2 hours 0 minutes
Prep Time 40 minutes
Cook Time 1 hours 5 minutes
Yield 4 servings
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, CarbohydrateContent 76.6 g, CholesterolContent 51.5 mg, FatContent 21.9 g, FiberContent 29.6 g, ProteinContent 39.5 g, SaturatedFatContent 6.9 g, SodiumContent 2604.7 mg, SugarContent 6.2 g
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