Instant Pot Red Beans And Rice Recipes

INSTANT POT® RED BEANS AND RICE

Very flavorful and simple!

Provided by OleMSRebel

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 2h50m

Yield 8

Number Of Ingredients 10

Instant Pot® Red Beans and Rice image

Steps:

Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.
Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.
Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.
Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.
Serve beans over rice.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 59.4 g, Cholesterol 6.4 mg, Fat 4.3 g, Fiber 9.2 g, Protein 16.5 g, SaturatedFat 1 g, Sodium 725.8 mg, Sugar 1.8 g

Ingredients

1 (16 ounce) package dry kidney beans
1 tablespoon olive oil
1 link smoked beef sausage, sliced
6 ounces frozen onion, green bell pepper, and celery mix
4 cloves garlic, minced
1 (32 ounce) carton chicken broth
2 teaspoons Cajun seasoning (such as Tony Chachere's®)
¼ teaspoon ground thyme
2 bay leaves
4 cups cooked rice

INSTANT POT® RED BEANS AND RICE WITH SAUSAGE

Red beans and rice that taste like you've spent the whole day in the kitchen come together in a fraction of the time with minimal fuss thanks to your Instant Pot ® or multi-functional pressure cooker.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h30m

Yield 12

Number Of Ingredients 16

Instant Pot® Red Beans and Rice with Sausage image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 30 seconds. Add sausage and cook for 5 minutes. Transfer to a plate using a slotted spoon and set sausage aside.
Add onion, bell pepper, and celery to the Instant Pot and cook for 3 minutes. Add garlic, Creole seasoning, thyme, and oregano; cook 2 minutes more. Turn pot off.
Add beans, broth, hot sauce, and bay leaf to the Instant Pot with the vegetables. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10 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.
Remove bay leaf from the pot and discard. Add reserved cooked sausage. Select Saute function. Cook, stirring frequently to mash some of the beans and thicken the mixture, for about 10 minutes. Turn off pot and let stand for 10 minutes.
Serve beans over hot cooked rice garnished with parsley and green onions.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 41.2 g, Cholesterol 21 mg, Fat 11.3 g, Fiber 10.4 g, Protein 15.1 g, SaturatedFat 3.5 g, Sodium 815 mg, Sugar 2.2 g

Ingredients

1 tablespoon vegetable oil
14 ounces andouille sausage, sliced into rounds
1 medium onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 clove garlic, minced
2 teaspoons Creole seasoning (such as Tony Chachere's®)
1 teaspoon ground thyme
1 teaspoon oregano
1 pound dried red beans
4 cups chicken broth
1 tablespoon hot sauce (such as Louisiana®)
1 bay leaf
4 cups hot cooked rice
¼ cup chopped fresh flat-leaf parsley
3 green onions, chopped

INSTANT POT® NOLA RED BEANS AND RICE

This pressure cooker recipe has been converted from a family recipe that we've used for 40+ years. Our family had come across it while in New Orleans when I was a little girl. From what I remember, red beans and rice were always made at home on Mondays using leftover pork bones from the weekend meals. It's deliciously flavorful and can be made as spicy as you'd like. I hope you love it as much as my own family does.

Provided by Diana71

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h45m

Yield 8

Number Of Ingredients 19

Instant Pot® NOLA Red Beans and Rice image

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add bacon and pork neck bones to the hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion ("trinity" mix); cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
Mix kidney beans, chicken broth, salt, and bay leaves into the vegetables in the pot; stir well to combine. Cancel Saute mode and return meat to the pot. Close and lock the lid. Set vent to "Sealing." Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Move valve to venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
Remove pork bones from pot. Use a fork to separate the meat from the bones and return meat back to the pot. Mix well. Serve with white rice.

Nutrition Facts : Calories 477.4 calories, Carbohydrate 61.3 g, Cholesterol 54 mg, Fat 10.4 g, Fiber 10.1 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 1431 mg, Sugar 2.8 g

Ingredients

1 tablespoon olive oil
1 pound pork neck bones
4 slices bacon, diced
1 green pepper, diced
2 stalks celery, diced
½ medium onion, diced
2 teaspoons ground white pepper
2 teaspoons ground thyme
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon Cajun or Creole seasoning
½ teaspoon black pepper
3 cloves garlic, minced
1 pound dry red kidney beans, sorted and rinsed
4 cups chicken broth
5 bay leaves
1 teaspoon salt
4 cups hot cooked white rice, or as needed

INSTANT POT® VEGAN RED BEANS AND RICE

All of the Instant Pot® recipes I have seen in the past call for cooking the rice separately on the stove while the beans are cooking. I wanted to throw it all in and go and this is what I came up with. This is a meal on its own but when I want to stretch it out, I fry up some plant-based sausage to go with it.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

Instant Pot® Vegan Red Beans and Rice image

Steps:

Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.
Divide among serving dishes and garnish with parsley.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 66 g, Fat 2 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 619 mg, Sugar 4.9 g

Ingredients

4 cups vegetable broth
2 cups water
1 ½ cups dried red beans, rinsed
1 ¼ cups brown rice, rinsed well
1 medium onion, chopped
1 medium green bell pepper, chopped
3 stalks celery, sliced
1 tablespoon Creole seasoning
4 cloves garlic, minced
2 teaspoons hot sauce (such as Louisiana®)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
¼ cup chopped fresh parsley

More about "instant pot red beans and rice recipes"

INSTANT POT RED BEANS AND RICE RECIPE - SOUTHERN LIVING

Web Jan 15, 2020 Select HIGH pressure for 75 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) …
From southernliving.com
5/5 (2)
Total Time 1 hr 55 mins

Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, add oil to cooker, and allow to preheat until oil is shimmering, 5 to 6 minutes. Add ham hock, and cook, turning often, until browned lightly on all sides, about 6 minutes. Add garlic, onion, bell pepper, celery, jalapeños, Cajun seasoning, and paprika; stir to combine. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Add beans, thyme, bay leaves, chicken broth, and 1/2 teaspoon of the salt; stir to combine.
Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 75 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
Meanwhile (about 40 minutes before ready to serve), combine water, rice, and remaining 1/2 teaspoon salt in a large saucepan over high. Bring mixture to a boil; cover with lid, and reduce heat to low. Cook 15 minutes, without removing the lid. Remove from heat, and let stand, covered, 20 minutes, undisturbed.
When multicooker has finished, carefully turn steam release handle on multicooker to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 4 minutes.) Remove lid from cooker, and stir. Remove ham hock, and let stand until cool enough to handle. Remove and discard thyme and bay leaves. Remove all meat from ham hock, discarding bone and fat; chop meat. Add meat to bean mixture, and stir to combine. Serve immediately with rice, and top servings with scallions. Serve with hot sauce, if desired.

Instant Pot Red Beans And Rice Recipes

INSTANT POT® RED BEANS AND RICE

Very flavorful and simple!

INSTANT POT® RED BEANS AND RICE WITH SAUSAGE

Red beans and rice that taste like you've spent the whole day in the kitchen come together in a fraction of the time with minimal fuss thanks to your Instant Pot ® or multi-functional pressure cooker.

INSTANT POT® NOLA RED BEANS AND RICE

INSTANT POT® VEGAN RED BEANS AND RICE

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