Smoky Instant Pot Red Beans & Rice

Posted on June 09, 2019 by Anne Milneck | 0 comments

This smoky, all-day simmered Louisiana staple just turned Vegan and ready in an instant. This meatless version cooks dried beans in less than an hour thanks to the Instant Pot. Our salt-free Red Bean Seasoning paired up with our Smoked Extra Virgin Olive Oil is just thing thing for a perfectly-spiced pot of beans. We cooked this traditional Monday meal on our podcast Smidgen. Be sure to subscribe to Smidgen on Apple Podcasts, Spotify or your favorite podcast app. 

Ingredients:
¼ cup Smoked Extra Virgin Olive Oil
1 yellow onion, chopped
½ bell pepper, chopped
2 ribs celery, chopped
3 cloves garlic
2 bay leaves
1 Tbl Red Bean Seasoning
½ tsp Smoked Sweet Paprika or Smoked Hot Paprika
1 lb dried red beans
5 cups water
Salt and cayenne to taste

Directions:
Set the Instant Pot to Saute Mode on High. Saute the onion, bell pepper and celery in the Smoked Extra Virgin Olive Oil until softened and beginning to brown. Add in the garlic and saute for 1 minute. Add in the bay leaves, Red Bean Seasoning, Smoked Sweet Paprika, red beans and water. Press cancel and set the Instant Pot to Pressure Cook on High for 37 minutes. Allow to naturally release for 10 minutes. Remove the cover and use the back of a wooden spoon to mash a portion of the beans to create a creamy mixture. Adjust with water if necessary if the beans seem too dry. Taste and adjust with salt and cayenne. Serve with steamed or Instant Pot Rice.

For the Instant Pot Rice
For this recipe, we used our 6 quart Instant Pot brand electric pressure cooker. Refer to your users manual for your cooker on the exact pressure cook and release times for making rice. Consider incorporating the technique we use here where we sauté the raw grains of rice in fat and flavor prior to adding the liquid and pressure cooking. You'll use the saute function to accomplish this.

Ingredients:
1 cup white long grain rice
2 tsp Sariette Blend
1 Tbl Garlic Extra Virgin Olive Oil
1 tsp Sonoma Gourmet Kosher Salt
1 cup vegetable stock

Directions:
Set the Instant Pot to Sauté mode on high. Add the raw rice, Sariette Blend, Garlic Extra Virgin Olive Oil and salt. Stir and sauté until the rice is glistening with oil and the mixture begins to smell nutty. Press cancel. Add the stock and use a wooden spoon to scrape up any cooked on bits on the bottom of the pot. Set the Instant Pot to Manual Pressure Cook. Turn "Keep Warm" off. Pressure cook on high for 4 minutes. (Since we used white long grain rice, we could have used the "Rice" setting in this instance, as this setting was engineered for this type of rice. It's important to read the users manual to guide you in cooking the specific type of rice you plan to use. Every cooker is different when it comes to rice.)

After the 4 minute pressure cook, allow the Instant Pot to Naturally Release until the pin drops. Open the top and fluff with a fork. 

Check out how we made this on our podcast Smidgen!



 


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