Pressure Cooker Red Beans Food

PRESSURE-COOKER RED BEANS AND RICE

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.

PRESSURE COOKER RED BEANS - CUBAN STYLE

Steps:

• Soak beans for 12 hours.
• Add olive oil to pressure cooker and saute the onion, garlic, bell pepper and 3 meats - then add the can of tomato sauce.
• Add beans, potatoes, carrots and seasonings to the pot and add water to cover by 2" or so.
• Put lid on pressure cooker and bring up to pressure then cook for 25 minutes.
• If too watery when done cooking , simmer with lid off pan to thicken up.

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.

PRESSURE COOKER RED BEANS AND SAUSAGE

Steps:

• Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine.
• Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.

RED BEANS & RICE (PRESSURE COOKER)

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.

PRESSURE COOKER RED BEANS AND RICE

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.