Dry Red Beans In The Instant Pot Food

DRY RED BEANS IN THE INSTANT POT®

Steps:

• Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. 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. Unlock and remove the lid. Drain beans and let cool.

HOW TO COOK DRY RED BEANS IN THE INSTANT POT

Steps:

• Chop onion and chiles, mince garlic cloves. Rinse dry beans and remove any debris.
• Press the Saute button on the Instant Pot to begin cooking in saute mode. Add olive oil. Add onion, chiles and garlic to Instant Pot and saute until fragrant, about 3-4 minutes. Press the Cancel button on the Instant Pot to reset.
• Add all remaining ingredients and stir to combine.
• Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual/Cook button on the Instant Pot and set to high for 50 minutes, then allow to natural release. The entire cook time will be about 80 minutes.
• After full pressure release, remove lid and serve.

INSTANT POT DRIED BEANS

Steps:

• Place beans, water, onion, and bay leaf if using in the inner pot of a pressure cooker.
• Place lid on Instant Pot and close valve to "seal."
• Cook on High Pressure for Following Times:Black Beans--30 Minutes on High Pressure Chickpeas--40 Minutes on High Pressure Kidney Beans--35 Minutes on High Pressure Pinto Beans--25 Minutes on High Pressure Navy Beans**--25 Minutes on High Pressure Butter Beans--40 Minutes on High Pressure Great Northern Beans-- on 35 Minutes High Pressure
• Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
• Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.

INSTANT POT DRIED BEANS

Steps:

• Rinse the beans and add to the pot of the instant pot. Add water or broth, oil and salt. If using any other ingredients like pepper, onions, garlic, add them into the pot at this stage.
• Stir the content of the pot and cover the instant pot with it's lid. Turn the knob on the lid into 'sealing position'Turn on the instant pot and set to pressure cook (timing below).
• After pressure cooking, do a 20 minutes natural release.When the pot has depressurised, open the pot, stir the content and serve.You can mash the beans with spoon if you like it that way.

INSTANT POT RED BEANS AND RICE

Steps:

• Red beans need to be soaked for 4-8 hours before making this recipe.
• Place soaked beans in an Instant Pot with enough water to cover. Seal and set to high pressure for 5 minutes with valve in the closed position.
• Once beans have finished do a quick release of pressure. Then drain, rinse and set beans aside.
• Rinse residue from beans out of the Instant Pot.
• Return the inner pot to Instant Pot and set to Sauté on high heat.
• Once the pot has heated, spray with nonstick spray and sear sausages until browned. Give them a little stir to try and brown both sides. You might want to do this in half batches.
• Once browned, remove sausages and set aside.
• The bottom of the Instant Pot might have some charred bits of sausage. That's okay, we'll deglaze in a minute.
• Add onions and garlic to the heated pot and stir, scraping, with a wooden spoon.
• As the onions and garlic cook, they will deglaze the inner pan. Continue cooking and stirring until translucent, about 5 minutes.
• Add bell peppers and celery and continue to sauté for another 5 minutes.
• Add Cajun seasoning and stir until onions, peppers, and celery are coated. and fragrant.
• Pour in chicken broth, sriracha, tomato paste, and bay leaf and stir to combine.
• Return cooked beans and browned sausages to the mixture and combine well.
• Bring to a simmer for at least 25 minutes.
• Mixture will thicken. You can also mash some of the beans with the wooden spoon or a potato masher to add to the thickening if desired.
• Serve over cooked rice or shredded cabbage.
• Top individual servings with parsley, additional sriracha, or Cajun seasoning. Also great with a little fresh squeezed lemon.

PRESSURE COOKER RED BEANS

Steps:

• Slice the smoked sausage into medallions. Add the olive oil and sliced sausage to the multi-function pressure cooker or a skillet and sauté the sausage until it is brown on both sides (about 5 minutes). Once the sausage is well browned, remove it from the pot with a slotted spoon.
• While the sausage is browning, finely dice the onion, bell pepper, and celery, and mince the garlic. After removing the sausage, add the onion, bell pepper, celery, and garlic to the pot and continue to sauté for another five minutes, or until the onions are soft and transparent. The moisture from the vegetables should dissolve the browned bits off the bottom of the pot.
• Rinse and sort through the beans to remove any bad beans or debris. Add the beans to the pot along with the cooked sausage, thyme, oregano, paprika, cayenne, some freshly cracked pepper (about 20 cranks of a pepper mill), chicken broth, and water. Stir to combine.
• Secure the lid on the pressure cooker and close the vent. Cook on high pressure for 35 minutes (either use the manual button or bean/chili button on the Instant Pot and increase time to 35 minutes), then let the pot naturally release pressure as it cools. Test the beans to make sure they're extremely soft. If they're not soft yet, re-secure the lid, close the vent, and cook for an additional 20 minutes on high power.
• Once the beans are very soft, stir and smash the beans agains the side of the pot with the back of a large spoon until the liquid thickens. Taste and add salt as needed (start with a teaspoon and add more until the flavors pop).
• Add about 1.5 cups of red beans to a bowl, top with 1 cup rice and a sprinkle of sliced green onions.