Best 6 Loras Pressure Cooker Red Beans Rice Recipes

**Red Beans and Rice cooked in a pressure cooker:**

A delightful and hearty dish that combines the bold flavors of kidney beans stewed in a rich, Creole-spiced tomato sauce, complemented by the fluffy texture of long grain rice. This classic Southern cuisine, made convenient and time-saving with the use of a pressure cooker, offers a perfect blend of textures and flavors in every bite.

**Additional Recipes Included:**

1. **Red Beans and Sausage:** A hearty and flavorful version featuring smoked sausage, adding a smoky and savory depth to the dish.

2. **Jambalaya:** A vibrant and aromatic one-pot dish combining rice, vegetables, meat, and seafood, infused with Creole spices and a rich tomato-based sauce.

3. **Chicken and Sausage Gumbo:** A savory and complex stew featuring chicken, sausage, and the "holy trinity" of Creole cuisine (onions, celery, and bell peppers), simmered in a rich, flavorful broth.

4. **Shrimp Creole:** A classic Creole dish featuring succulent shrimp cooked in a rich tomato-based sauce, seasoned with Creole spices and served over rice.

5. **Dirty Rice:** A flavorful and versatile rice dish incorporating ground beef, pork, or sausage, cooked with rice, vegetables, and a medley of spices, resulting in a hearty and delectable side dish.

Each recipe provides step-by-step instructions, ingredient lists, and cooking times, ensuring a successful and enjoyable culinary experience.

Here are our top 6 tried and tested recipes!

PRESSURE-COOKER RED BEANS AND RICE

Pressure-Cooker Red Beans and Rice image

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

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 216 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 671mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 12g fiber), Protein 12g protein.

PRESSURE COOKER RED BEANS AND SAUSAGE

Pressure Cooker Red Beans and Sausage image

I am from the South, and red beans and rice is a weekly tradition in my house. This recipe is cooked in no time, thanks to the pressure cooker! Serve over hot cooked rice.

Provided by raquel11882

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h10m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound dried red beans, rinsed
1 (1 pound) package smoked sausage, sliced
1 bay leaf
2 tablespoons Cajun seasoning, or to taste
½ clove garlic, chopped
½ onion, chopped
1 stalk celery, chopped
½ green bell pepper, chopped
1 teaspoon salt
1 teaspoon dried parsley
¼ teaspoon ground cumin
5 cups cold water, or as needed

Steps:

Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine.
Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.

Nutrition Facts : Calories 298.7 calories, Carbohydrate 16 g, Cholesterol 38.6 mg, Fat 18.4 g, Fiber 5.2 g, Protein 17 g, SaturatedFat 6.5 g, Sodium 1510.8 mg, Sugar 3 g

PRESSURE COOKER RED BEANS AND RICE

Pressure Cooker Red Beans and Rice image

This is a pressure cooker spin on the New Orleans classic (though we have a slow cooker version, too, if that's more your speed). Pressure cookers have a special way with dried beans, cooking even unsoaked beans quickly and evenly, so that the beans become creamy but retain their shape. Here, you want the beans to be very soft, so that the stew is thick, not brothy. "Monday red beans" are traditionally flavored with a leftover pork bone, so you can use one instead of a ham hock, if you like. If you have a favorite Cajun or Creole seasoning blend, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika, and taste before adding any salt, since seasoning blends vary in salinity.

Provided by Sarah DiGregorio

Categories dinner, beans, sausages, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

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.

SLOW COOKER RED BEANS AND RICE

Slow Cooker Red Beans and Rice image

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)

Provided by Sarah DiGregorio

Categories dinner, beans, sausages, main course

Time 7h30m

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

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, 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 remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
Add the beans, bay leaves, thyme, sausage, ham hock 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 salt or cayenne to taste. 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; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

SOUTHERN RED BEANS & RICE FOR THE PRESSURE COOKER

Southern Red Beans & Rice for the Pressure Cooker image

This is an adaptation of a New Orleans style recipe. I've made it vegetarian & adapted it for the pressure cooker. If you're lucky enough to own a pressure cooker it's a great, fast way to cook any dried beans without soaking in less than an hour. In this preparation I intentionally mash the beans because I enjoy a thicker gravy consistency to my red beans. As a warning, I'm a southern girl so I enjoy food with a little kick. If you don't like spicy food, definitely cut the cayenne in this recipe in half.

Provided by marypatlaver

Categories Stew

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 1/2 cups onions, chopped
1 bell pepper, chopped
1/2 cup celery, chopped
3 tablespoons garlic, chopped
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 teaspoon dried thyme
2 bay leaves
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1 lb dried red kidney beans, sorted
7 cups water

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.

INSTANT POT® VEGAN RED BEANS AND RICE

Instant Pot® Vegan Red Beans and Rice image

All of the Instant Pot® recipes I have seen in the past call for cooking the rice separately on the stove while the beans are cooking. I wanted to throw it all in and go and this is what I came up with. This is a meal on its own but when I want to stretch it out, I fry up some plant-based sausage to go with it.

Provided by Soup Loving Nicole

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

Ingredients

4 cups vegetable broth
2 cups water
1 ½ cups dried red beans, rinsed
1 ¼ cups brown rice, rinsed well
1 medium onion, chopped
1 medium green bell pepper, chopped
3 stalks celery, sliced
1 tablespoon Creole seasoning
4 cloves garlic, minced
2 teaspoons hot sauce (such as Louisiana®)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
¼ cup chopped fresh parsley

Steps:

Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.
Divide among serving dishes and garnish with parsley.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 66 g, Fat 2 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 619 mg, Sugar 4.9 g

Tips:

Soak the beans overnight: Soaking the beans overnight helps to reduce cooking time and makes them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a good quality smoked sausage: The smoked sausage is one of the key ingredients in this dish, so it's important to use a good quality one. Look for a sausage that is made with real smoked meat and has a good flavor.
Don't overcook the rice: The rice should be cooked until it is tender but still has a little bite to it. If you overcook the rice, it will become mushy.
Season the dish to taste: This dish is typically seasoned with salt, pepper, garlic powder, and onion powder. You can also add other seasonings to taste, such as cayenne pepper, paprika, or cumin.
Serve the dish with your favorite sides: This dish can be served with a variety of sides, such as cornbread, coleslaw, or green beans.

Conclusion:

This pressure cooker red beans and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are cooked until they are tender and flavorful, and the rice is cooked to perfection. The smoked sausage adds a delicious smoky flavor to the dish. This dish is sure to please everyone at the table.