Pressure Cooker Red Beans and Rice


  • Total Time

    Prep: 20 min. Cook: 45 min. + releasing


  • Makes

    6 servings

    • 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 six 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. Press cancel. 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 pepper is tender, 8-10 minutes. Serve with rice.Freeze option: 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 and adding a little water if necessary.
    • Nutrition Facts

    2/3 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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