Ham bone red beans and rice, both made in an instant pot/electronic pressure cooker.
Instant Pot Ham Bone Red Beans and Rice
The Monday tradition of red beans lives on here in the Deep South, even if they’re made on Sunday, which, when they're made from dried beans, more often they are!Because time is precious these days, I have four different ways I make them up here on the blog currently, depending on the time factor I have on my hands.
From a quick skillet version like you get with those convenience boxes (but without the added chemicals and preservatives), to a shortcut version that you'll never believe started with canned beans, plus one for the slow cooker and of course, old school, slow-stewed from dried beans (still my number one favorite)... I've got you covered.
Now I give you an instant pot/electronic pressure cooker version to add to the list that's as good as any!
This is a good place to insert a quick reminder... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years. Your notes to me are uplifting and encouraging, however, if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Any brand of electronic pressure cooker will work!
I actually used two of the three of my pots to make these red beans and rice. I had a rather large bone so I needed the bigger pot for the beans, and the smaller pot is a 4 quart Cook's Essentials brand, that I keep out all the time and use the most.
Make the rice first, transfer to a covered bowl, then make the beans.
If you're limited to just one pot, just make the rice first, transfer to a bowl, cover and let it steam while you make the beans.
I went with a ham bone with this, because I had a beautiful, meaty one up in the freezer from that Whisky Glazed Ham I made recently. Most times when I buy a smoked ham to bake, I try to buy a big one and my preference is always one with a bone. If you're gonna bake a ham you might as well plan for leftovers to put up in the freezer, and on the bone is always better tasting, although there are some excellent boneless hams to be had.
I'm quite spoiled by Kentucky Legend myself. It's a little more expensive, but it's all meat and it's mighty delicious ham too! If you don't have a ham bone, no worries. If you have a ham store anywhere near you, they sell bones by the pound, or you can sub in some nice meaty pork hocks. You want some meat to pull off and put into the beans at the end.
2 cups each - 6 minutes for perfect rice.
As far as instant pot rice goes, I've tried just about every ratio and time out there I think, but I've settled on equal parts rice and water, 2 cups each here, a tablespoon of butter, 1/2 teaspoon kosher salt, and high 6 mins, let pressure release naturally. While electronic pressure cookers all have presets on them, I honestly never use them. I've found that I often have to reset the times on them anyway, so I just enter my times manually for everything.
While I still have to say that I love my slow-stewed recipe for red beans and rice, as well as the other methods I've shared here, I have a feeling this version will be the one I turn to a bit more often. As always, scroll on toward the bottom of the post for the full ingredient list, exact measurements and complete instructions, as well as a printable version of the recipe.
Presoak the beans.
After you've made the rice, next step, the presoak. Rinse and sort through beans to look for any stones or other natural debris. Transfer beans to the pressure cooker and add enough fresh water to cover the beans, plus another 2 inches. Add 1/2 tablespoon of the butter, seal and cook on high for 5 minutes. The butter helps to keep foaming down in this step.
Let pressure release naturally; then drain and set aside. Draining and continuing with fresh water seems to help with those gassy bean issues. Just sayin'...
Add 1/2 tablespoon of fat - bacon drippings, butter or oil - to the cooker. Add the trinity - onion, bell pepper, celery and garlic.
Sauté until tender.
Add the ham bone, peppers, basil, thyme and bay leaf, and another tablespoon butter.
Return beans to pot.
Add 4 cups fresh water.
Seal and set for 15 minutes. Let pressure release naturally.
Brown the sausage separately.
While the beans are cooking, heat some fat in a skillet and brown the smoked sausage. I have tried cooking the sausage in with the beans but didn't care at all for the end result in the texture, so now I prefer to cut it up into chunks and brown it on the stove while the beans are cooking. You can also, of course, sauté those in the pot first to cut back on dishes but I prefer to cook them right before serving. Doing them separately also keeps them more appetizing looking and you know what they say... we first eat with our eyes!
Drain and add to cooked beans, or if you prefer, just add a few pieces to individual servings bowls when you plate this up.
When beans are done, use tongs to remove the ham bone and set aside to cool. Once cool pull meat off into shreds and add back to the beans.
Always taste and adjust seasonings at the end.
Remember always to taste and adjust seasonings at the end, adding Cajun seasoning, and any salt or other seasonings as needed. Hold on warm. Serve over hot rice with cornbread, crispy French bread or hot rolls.
Past efforts have resulted in me having to mash some beans and even add a slurry to get them the same consistency as the stovetop. Not this time! Look how beautifully creamy they turned out. Success!
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For more of my favorite bean recipes, check out my collection on my Pinterest page!
Instant Pot Ham Bone Red Beans and Rice
Yield: About 6 Servings
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ham bone red beans and rice, both made in an instant pot or other electronic pressure cooker.
Ingredients
For the Rice:
- 2 cups water
- 2 cups long grain white rice
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter
For the Beans:
- 1 pound dried, red kidney beans (preferably Camellia brand)
- 3 tablespoons unsalted butter (or bacon drippings, olive oil or other cooking oil), divided use
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 cloves garlic, minced
- 1 large meaty ham bone
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon cayenne pepper, or to taste, optional
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 large bay leaf
- 1 quart water
- 1/2 pound andouille or other spicy sausage
- Cajun seasoning and kosher salt, to taste
- Sliced green onion, for garnish, optional
- Hot sauce, for the table, optional
Instructions
- Prepare rice by adding water, rice and salt to cooker. Stir, add butter, seal and set on high for 6 minutes.
- Let pressure release naturally, then transfer rice to a lidded storage container; cover and set aside. Wash and rinse pot.
- For the presoak, rinse and sort through beans, place in pressure cooker pot and add enough water to cover the beans plus 2 inches.
- Add 1/2 tablespoon of the butter, seal and cook on high for 5 minutes. Let pressure release naturally; drain and set aside. The butter helps to keep foaming down in this step.
- Add 1 tablespoon of butter to cooker and toss with onion, bell pepper, celery and garlic.
- Add ham bone, peppers, basil, thyme, bay leaf and 1 tablespoon butter. Return beans to pot and top with 4 cups fresh water. Seal and set for 15 minutes.
- While the beans are cooking, brown sausage in remaining 1/2 tablespoon of butter, shaking pan occasionally and cooking until browned.
- When beans are done, let pressure release naturally. Remove ham bone and set aside to cool slightly.
- Turn pot off, then set to sauté. Add remaining butter, bring to a boil and cook, stirring often, until desired creaminess is reached.
- Drain off sausage and add to beans. Pick meat off ham bone and add to pot. Taste, adding Cajun seasoning and salt, only as needed. Hold on warm.
- Serve over hot rice with cornbread, crispy French bread or hot rolls, garnish with parsley and green onion, if desired, and offer hot sauce at the table.
Notes:
Cook's Notes: A 6-quart pot will work for both recipes, however, use the size pot that will fit your ham bone, at least 4 quart. White rice is traditional, however, brown, wild or other rice may be substituted. Refer to your individual cooker for ratios and cooking times. If you don't have a ham bone, substitute a couple of pork hocks, or you can increase the smoked sausage to a full pound and sub in some bacon for flavoring. Sauté the bacon in pot first, then add veggies and proceed with recipe. Add in some cubed baked ham if you have it.
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