Instant Pot Red Beans and Rice
Ingredients
1 tablespoon olive oil
1 meaty, smoked ham hock
1 1/2 tablespoons chopped garlic (from 4 medium garlic cloves)
2 cups chopped yellow onion (from 1 large onion)
1 1/2 cups chopped green bell pepper (from 1 large bell pepper)
1 cup chopped celery (from 2 large stalks)
1/4 cup chopped jalapeño chiles (from 2 medium-size chiles)
2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
1 pound dried red kidney beans, sorted and rinsed
2 (4-in.) fresh thyme sprigs
2 dried bay leaves
4 cups chicken broth
1 teaspoon kosher salt, divided
4 cups water
2 cups uncooked long-grain white rice
2 large scallions, thinly sliced
Hot sauce (optional)
Directions
Instructions Checklist
Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, add oil to cooker, and allow to preheat until oil is shimmering, 5 to 6 minutes. Add ham hock, and cook, turning often, until browned lightly on all sides, about 6 minutes. Add garlic, onion, bell pepper, celery, jalapeños, Cajun seasoning, and paprika; stir to combine. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Add beans, thyme, bay leaves, chicken broth, and 1/2 teaspoon of the salt; stir to combine.
Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 75 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)
Meanwhile (about 40 minutes before ready to serve), combine water, rice, and remaining 1/2 teaspoon salt in a large saucepan over high. Bring mixture to a boil; cover with lid, and reduce heat to low. Cook 15 minutes, without removing the lid. Remove from heat, and let stand, covered, 20 minutes, undisturbed.
When multicooker has finished, carefully turn steam release handle on multicooker to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 4 minutes.) Remove lid from cooker, and stir. Remove ham hock, and let stand until cool enough to handle. Remove and discard thyme and bay leaves. Remove all meat from ham hock, discarding bone and fat; chop meat. Add meat to bean mixture, and stir to combine. Serve immediately with rice, and top servings with scallions. Serve with hot sauce, if desired.