Red Beans and Rice is a perfect recipe to make in your pressure cooker, you'll really love it!
Please Read The Recipe Notes Before You Start!
For best results use the overnight soaking method, the 'quick soak' will work in a pinch but you may still have beans that are not fully cooked mixed in with beans that are overcooked.
Add 1lb of beans to 6 cups of water on the stove and bring to a boil. Then add to your pressure cooker and cook at high pressure for 2 minutes, then quick release the pressure.
Throw away the water you cooked the beans in and rinse them, then follow the rest of the recipe as directed.
Soak the red kidney beans overnight for 12 hours for best results with this recipe.
Add the beans to a large bowl of water and fill it up with double the water to the amount of beans, you can leave it on the counter overnight, you do not need to put it in the fridge.
Change the water in the morning if you are not cooking them until the evening.
Turn on the saute function in your Instant Pot or pressure cooker and add the oil, cook the sliced Andouille Sausage for about three or four minutes or until it's a little browned on each side, then remove from the pot.
Add the celery, onion, and bell pepper and saute for another 3-4 minutes.
Turn of the saute function.
Add the presoaked (overnight soak preferred) red kidney beans, bay leaves, garlic, cajun seasoning, salt and pepper, thyme and the chicken broth, stir and add the lid.
Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 7 minutes at High Pressure, then let the pressure fully release naturally, it took up to 20 minutes for the pressure to drop for me.
Release the remaining pressure and open the lid. Mash about half the beans with a potato masher and serve hot over already cooked rice.
Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 15 minutes at High Pressure, then let the pressure release naturally.
I have not found a cook time that produces consistent results with quick soaked (or non soaked) beans, in every instant some beans are overcooked and some are undercooked.
Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 15 minutes at High Pressure, then let the pressure release naturally for about 15 minutes or more.
If you find that you still have undercooked beans after 15 minutes then you may need to replace the lid and cook for 5-10 more minutes, or until you get the desired texture.
SOAKING YOUR BEANS
My preferred method is to soak them overnight, It gives the most consistent results. I do have details on how to do a 'quick soak' but I still found that some beans were unevenly cooked.
I do not recommend cooking the beans without any kind of soaking beforehand.
COOKING WITH SAUSAGE
The cook time for overnight soaked beans means that the sausages will not be overcooked.
If you are using un soaked or quick soaked beans then you might want to use a ham hock instead for adding flavor to the beans as the sausage may be soft and overcooked if you extend the cook time, you could then just add the sausage after your beans are cooked.
found on www.noshtastic.com