Instant Pot Nola Red Beans And Rice Recipes
INSTANT POT® NOLA RED BEANS AND RICE
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
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
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