Lora’s Pressure-Cooker Red Beans & Rice
My dear mother-in-law passed this simple recipe to me. With meats, beans and savory veggies, it's tasty, easy and economical, too! —Carol Simms, Madison, Mississippi
Ingredients
- 1 package (16 ounces) dried kidney beans (about 2-1/2 cups)
- 2 cups cubed fully cooked ham (about 1 pound)
- 1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of choice, sliced
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 tablespoon hot pepper sauce
- 2 garlic cloves, minced
- 1 teaspoon salt
- Hot cooked rice
Reviews
Super easy, super fast, absolutely delicious! Just bought an instant pot for the first time and trying to find recipes that I can make quickly for the family. This recipe will absolutely go into my rotation. When done, add hot sauce to your portion if it's not spicy enough. It makes enough extra to take to work during the week. I make the rice in a small rice cooker while the red beans are cooking. Both finish at about the same time. This is a winner!
We used red beans, quick-soaked in the pressure cooker (2 minutes at pressure, then 10 minutes before releasing the pressure). Wow, this is good.
Try actual red beans instead of kidney beans. Red beans are a little smaller and, I think, taste a little better in this recipe.
Having made this recipe, I can say the lack of liquids was probably no mistake (but when to add the beans is definitely missing). I, however, was worried and added tomato sauce and water to be safe. What I ended up with was a watery, soupy mess. After draining most of the liquid, it was still delicious but want to try it to the recipe next time!
The recipe doesn't tell you to cook the beans.
Where are the beans added? And no liquid?