Probably the best pantry red beans and rice I've made in the Instant Pot...

Missourian

Diamond Member
Aug 30, 2008
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One cup of dry red beans soaked 6 hours. (You could probably use kidney or even pinto).

{If you have good dry beans, you should be able to add them without soaking...but these Walmart beans need to soak to get them soft enough.}

One cup of brown rice, rinsed

{Must use brown rice for the cooking time to work}

One onion diced

One half green pepper, diced (I used home dehydrated)

One can of bacon spam finely diced (I used Walmart brand). Save the grease from the can if possible.


¼-½ tsp celery seed

¼-½ tsp garlic powder

1 tsp Cajun spice

One 14.5 oz can of petite diced tomatoes in tomato juice. (Walmart brand again)

3-4 cups of beef broth (used dried bullion and water.)

3 healthy shakes of hot sauce (Louisiana)

Some oil plus the grease from the spam for saute.





Instant Pot on medium saute.

Add oil and spam grease an allow to get hot.

Add onion and let it cook down some, then add green pepper if fresh (if you're using dehydrated, add with beans and rice).

Add celery seed, garlic and spam.

Cook until onions as translucent and you've developed some frond on the bottom.

Deglaze with ½ cup of broth (or water if you're using powdered bullion. After the bottom is deglazed, add your powdered bullion and mix thoroughly).

Add can of tomatoes.

Add Cajun seasoning.

Drain beans and add them.

Rinse brown rice and add it.

Add hot sauce.

Add the rest of the broth (or water if you used bullion)

Stir.

Turn off saute and switch to high pressure. Lock on lid and set valve to 'sealing'.

32 minutes at high pressure and natural release (15 minutes)

Release remaining pressure.

I like to smash the beans against the side of the pot to thicken.

I used a little more than three cups of liquid (water for the bullion for me, maybe broth for you). It ended up thick enough not to find it's own level in a bowl. You might want it more traditional...if so, add more broth.
 
Last edited:
If you dehydrate your peppers, everything for this recipe can be stored at room temperature.

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