Vegan Pressure Cooker Red Beans And Rice Recipes

VEGAN SLOW COOKER RED BEANS AND RICE

Steps:

• Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is 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, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
• If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
• Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

VEGAN 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, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, 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, 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. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

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 AND RICE

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.

LORA'S PRESSURE-COOKER RED BEANS & RICE

Steps:

• Rinse and sort beans. Soak overnight according to package directions. Drain, discarding water; rinse with cool water., In a 6-qt. electric pressure cooker, combine beans, ham, sausage, vegetables, pepper sauce, garlic, salt and enough water to cover (about 4 cups). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Quick-release pressure. Serve with rice.

SLOW COOKER RED BEANS AND RICE

Steps:

• First, place the red beans, onion, green pepper, celery, thyme, garlic, vegetable broth, bay leaf, smoked paprika and cayenne pepper in a slow cooker and cook on low for 4-5 hours.
• Then, if serving as a one-pot meal, stir in the rice, pinch of salt and pepper, and increase the slow cooker heat to high and cook for 1-2 hours depending on the rice you use (see notes.) Serve with extra hot sauce, as desired.
• Or, if serving separately from rice, make the rice as directed on the stovetop or in a rice maker. Next, divide the beans into four bowls and top with a scoop of cooked rice. Finally, serve with extra hot sauce, as desired.

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.

INSTANT POT RED BEANS AND RICE SOUP

Steps:

• Check the beans carefully for rocks and other debris and wash them well. Either soak them overnight with enough water to cover them by two inches; or do a quick-soak: put them in the Instant Pot or pressure cooker with at least 2 inches of water covering them, seal the cooker, and set it on high pressure for 1 minute. Allow the pressure to come down naturally; don't open the pot for at least 30 minutes.
• Drain the beans well. Rinse out the Instant Pot if you used it for the quick-soak.
• Place the onions and garlic in a food processor and pulse to chop very fine. Transfer to the Instant Pot and begin sautéing on medium heat. Use the processor to chop the bell pepper and celery and add them to the pot. Cook until the vegetables soften, about 5 minutes. Remove about half of the vegetables and set aside.
• Add the red beans, water, rice, and salt to the pot. Add about half of the seasoning mix. Seal the cooker, and set on high pressure for 25 minutes. When the cooking time is complete, allow the pressure to come down naturally for about 30 minutes. If pressure remains after 30 minutes, quick-release the pressure.
• Check the beans. They should be done or just a little undercooked. If they are still hard, close the pot and bring back to high pressure for 5-10 minutes and quick-release.
• Add the reserved vegetables and seasoning mix to the pot along with the tomatoes. If the soup seems too thick, add extra water. Use the sauté setting on low to cook the soup for about 20 minutes, stirring and scraping the bottom often. Just before serving, add the smoked salt and additional salt to taste.
• Serve sprinkled with sliced green onions and hot sauce as needed. If you like, slice up a little vegan sausage such as Italian Fauxsages to serve on the on the side.