Risotto with Lemon and Shrimp
Red Beans and Rice
|By :Chop Secrets|
|Browse Category||Poultry, Rice & Pastas|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Celery, Chicken Broth, Kidney Beans, Sausage|
|Prep Time||15 minutes|
|Cook Time||90 minutes|
8 - 10 servings
- 1 medium onion finely diced
- 1/2 bell pepper diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 1 lb dry red kidney beans it is not necessary to soak the beans
- 2 bay leaves
- 1 tsp fresh thyme or
1/2 tspdried thyme
- 4 cups chicken broth
- 3 cups Water
- 12-16 ounces chicken andouille or other high-quality smoked sausage, cut into thin slices
- 2 tbsp butter cut into
- hot sauce to taste
- Salt and pepper to taste
- 8 cups Cooked rice
- Add Pot Mixture ingredients to the Instant Pot and stir to combine. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 25 minutes.
- When the time is up, quick-release the remaining pressure. Run the lid under cold water and set aside. This will help the Instant Pot to come to pressure more quickly in the next step.
- Add the sliced sausage and stir to combine. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release until the pin drops (typically 20-25 minutes).
- Remove the lid, then using the display panel select the SAUTE function. Add butter. Cook and and stir until incorporated and slightly thickened.
- Use a potato masher or immersion blender to break up some of the beans to achieve desired consistency, keeping in mind the mixture will continue to thicken as it cools.
- Add hot sauce, salt and pepper to taste.
- Serve over rice.
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
All recipes by : Chop Secrets
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