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Pressure-Cooker Red Beans and Rice

4 | 2 Reviews
Total Time:Prep: 20 min. Cook: 45 min. + releasing

By Taste Of Home Editorial Team

Recipe by Celinda Dahlgren, Napa, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 04, 2023

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

Can you freeze Pressure-Cooker Red Beans and Rice?

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; add water if necessary.

TEST KITCHEN APPROVED

Pressure-Cooker Red Beans and Rice

4 | 2 Reviews Add your review
Yield:6 servings
Prep:20 min
Cook:45 min
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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
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Directions

  1. 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.
  2. 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 chopped pepper is tender, 8-10 minutes. Serve with rice.

Nutrition Facts

1/3 cup bean mixture with 2/3 cup rice: 216 calories, 2g fat (0 saturated fat), 9mg cholesterol, 671mg sodium, 49g carbohydrate (3g sugars, 12g fiber), 12g protein.
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