pressure cooker red beans and rice
Chicken
Pressure Cooker Red Beans and Rice
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.
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
Directions
- 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.
- 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.
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