Best 3 Pressure Cooker Cajun Pork And Rice Recipes

**Pressure Cooker Cajun Pork and Rice: A Flavorful and Convenient One-Pot Meal**

Embark on a culinary adventure with our tantalizing Pressure Cooker Cajun Pork and Rice recipe, a harmonious blend of succulent pork, aromatic Cajun spices, and fluffy rice, all cooked to perfection in the convenience of your pressure cooker. This one-pot wonder promises a flavorful and satisfying meal with minimal effort and cleanup.

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* **One-Pot Cheeseburger Pasta:** Elevate your pasta game with our One-Pot Cheeseburger Pasta, a fun and flavorful twist on a classic favorite. This recipe combines ground beef, pasta, and a luscious cheese sauce for a hearty and satisfying meal.

* **Pressure Cooker Chicken Teriyaki:** Experience the fusion of Eastern and Western flavors with our Pressure Cooker Chicken Teriyaki. Succulent chicken is coated in a tangy and sweet teriyaki sauce, creating a delectable dish that's perfect for a quick and easy Asian-inspired meal.

* **One-Pot Lemon Garlic Butter Shrimp:** Delight in the coastal flavors of our One-Pot Lemon Garlic Butter Shrimp. Tender shrimp are sautéed in a vibrant sauce of lemon, garlic, and butter, resulting in a light and refreshing dish that's perfect for a healthy and flavorful meal.

Let's cook with our recipes!

CAJUN PORK AND RICE

Cajun Pork and Rice image

I created this recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it's tasty, and I love it because it's easy. -Allison Gapinski, Cary, North Carolina

Provided by Taste of Home

Categories Dinner

Time 4h35m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1-1/2 pounds boneless pork loin chops
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1 small onion, finely chopped
1 celery rib, finely chopped
1 small carrot, julienned
1 garlic clove, minced
1/2 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1-1/2 cups uncooked instant rice
1 cup reduced-sodium chicken broth
1 teaspoon olive oil
1 medium green pepper, julienned

Steps:

Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker., In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low until meat is tender, 4-5 hours., Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low until rice is tender, 12-15 minutes longer. , In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve on top of pork mixture.

Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 573mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

INSTANT POT® NOLA RED BEANS AND RICE

Instant Pot® NOLA Red Beans and Rice image

This pressure cooker recipe has been converted from a family recipe that we've used for 40+ years. Our family had come across it while in New Orleans when I was a little girl. From what I remember, red beans and rice were always made at home on Mondays using leftover pork bones from the weekend meals. It's deliciously flavorful and can be made as spicy as you'd like. I hope you love it as much as my own family does.

Provided by Diana71

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h45m

Yield 8

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
1 pound pork neck bones
4 slices bacon, diced
1 green pepper, diced
2 stalks celery, diced
½ medium onion, diced
2 teaspoons ground white pepper
2 teaspoons ground thyme
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon Cajun or Creole seasoning
½ teaspoon black pepper
3 cloves garlic, minced
1 pound dry red kidney beans, sorted and rinsed
4 cups chicken broth
5 bay leaves
1 teaspoon salt
4 cups hot cooked white rice, or as needed

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add bacon and pork neck bones to the hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion ("trinity" mix); cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
Mix kidney beans, chicken broth, salt, and bay leaves into the vegetables in the pot; stir well to combine. Cancel Saute mode and return meat to the pot. Close and lock the lid. Set vent to "Sealing." Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Move valve to venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
Remove pork bones from pot. Use a fork to separate the meat from the bones and return meat back to the pot. Mix well. Serve with white rice.

Nutrition Facts : Calories 477.4 calories, Carbohydrate 61.3 g, Cholesterol 54 mg, Fat 10.4 g, Fiber 10.1 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 1431 mg, Sugar 2.8 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.

Tips:

For the best flavor, use high-quality Cajun seasoning. You can make your own or purchase a store-bought blend.
If you don't have a pressure cooker, you can make this recipe in a slow cooker on low for 8-10 hours or in a Dutch oven over medium-low heat for 1-1/2 to 2 hours, or until the pork is tender and the rice is cooked through.
Serve this dish with your favorite sides, such as green beans, cornbread, or coleslaw.
You can adjust the amount of spice in this dish by adding more or less Cajun seasoning. If you are sensitive to spicy food, start with a small amount and add more to taste.
Leftover Cajun pork and rice can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 3 months.

Conclusion:

Pressure cooker Cajun pork and rice is a classic Southern dish that is easy to make and full of flavor. The pork is tender and juicy, and the rice is cooked to perfection. This dish is sure to be a hit with your family and friends. If you have never tried Cajun pork and rice before, I encourage you to give this recipe a try. You won't be disappointed!