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Pressure Cooker Red Beans and Rice

My family loves New Orleans-style cooking, so I make this dish often. I appreciate how simple it is, and the smoky ham flavor is scrumptious. —Celinda Dahlgren, Napa, California
  • Total Time
    Prep: 20 min. Cook: 45 min. + releasing
  • Makes
    6 servings

Ingredients

  • 3 cups water
  • 2 smoked ham hocks (about 1 pound)
  • 1 cup dried red beans
  • 1 medium onion, chopped
  • 1-1/2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1 medium tomato, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon salt
  • 4 cups hot cooked rice

Directions

  • 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.

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Reviews

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Average Rating:
  • Barbara
    Jan 4, 2020

    Beans were not done after 35 minutes. I had to pressure cook longer.

  • Emily
    Jan 4, 2020

    I got a pressure cooker for Christmas, and this was the first recipe I tried in it. The directions were very clear and it turned out great! Its a must-try! So good!