Description
A flavorful and hearty Instant Pot red beans and rice dish, perfect for a comforting meal.
Ingredients
Scale
- 1 pound dry red beans
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups cooked rice
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Rinse the red beans and soak them for at least 4 hours or overnight. Drain and set aside.
- In the Instant Pot, set to sauté mode. Add a bit of oil, then the onions, bell pepper, and celery. Sauté until softened.
- Stir in the garlic, smoked paprika, oregano, and cayenne pepper, cooking for 1 minute more.
- Add the soaked beans and vegetable broth to the pot.
- Set the Instant Pot to high pressure for 35 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then do a quick release.
- Stir in the cooked rice and season with salt and pepper. Serve hot, garnished with chopped green onions.
Notes
For added thickness, mash a few spoonfuls of beans against the side of the pot after releasing pressure. This dish improves overnight, and reheating with a splash of broth is recommended.
- Prep Time: 240 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg