Pressure-Cooked Red Beans & Rice
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1 Hr 5 Min
Prep : 20 Min Cook: 45 Min
If you've got a pressure cooker, we've got a pressure cooker recipe you need to try! For a savoury main dish recipe that's ready in just over an hour, try our Pressure-Cooked Red Beans & Rice.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 Tbsp. Kraft Roasted Red Pepper with Parmesan Dressing
2
2 stalks celery, sliced
3
1 green pepper, chopped
4
1 small onion, chopped
5
1 Tbsp. Creole seasoning
6
3 cups 25%-less-sodium chicken broth
7
1/2 lb. (225 g) dried red beans, rinsed
8
1 cup long-grain brown rice, uncooked
9
170 g fully cooked turkey sausage links, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
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How do I make it ?
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Step 1
Heat dressing in electric pressure cooker using SAUTÉ function. Add celery, peppers, onions and seasoning; cook and stir 2 min. Step 2
Stir in chicken broth, beans and rice; close and lock lid. Using PRESSURE COOKER function, cook on HIGH 35 min. Step 3
Use QUICK RELEASE method to carefully vent steam before opening lid. Add sausage; mix lightly. Cover with lid. Let stand 10 min. Kraft Kitchen Tips!
Special Extra
Garnish each serving with sliced green onions.
Shortcut
To shorten the cooking time, the beans can be soaked in cold water overnight. Drain beans, then use to prepare recipe as directed, except reduce the PRESSURE COOKER time from 35 min. to 25 min.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Fat 4 g
Saturated fat 1 g
5 %
Cholesterol 10 mg
Sodium 450 mg
19 %
Carbohydrate 50 g
Fibre 11 g
Sugars 3 g
Protein 20 g
Vitamin A
4 %
Vitamin C
40 %
Calcium
8 %
Iron
30 %
Servings
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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