Pressure Cooker Loras Red Beans Rice Recipes

SOUTHERN RED BEANS & RICE FOR THE PRESSURE COOKER

Steps:

• In your pressure cooker without the lid, heat the olive oil over medium heat. Sauté the onions, bell pepper, celery, & garlic for about 5 minutes,.
• Add all the other ingredients, then attach pressure cooker lid & seal with rubber sealing ring and rocker weight installed. Heat on high until the rocker begins to oscillate, then adjust heat down until the rocker weight oscillates to a slow rhythm (between 2 & 3 on my electric stove). Cook 45 minutes. Remove pot from heat & allow pressure to release.
• After all pressure has been released, carefully remove the lid. Remove the bay leaves with a slotted spoon. Use a potato masher to partially mash the beans. Stir over medium low heat for five minutes to allow the liquid to thicken, adding additional water if necessary. Taste and adjust seasoning as necessary.
• Serve over hot cooked rice. Garnish with green onion & hot sauce if you'd like.

PRESSURE COOKER RED BEANS & RICE RECIPE - (4.4/5)

Steps:

• Brown onion and garlic for 5 minutes. Add remaining ingredients. Place lid on the cooker. Lock lid. Select Stew mode. Cook for 30 min.

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.