Instant Pot Red Beans and Rice

Red Beans and Rice is a dish they make in the South on Mondays- which is usually Wash Day.  It is a dish that is simple, satisfying, and filling. A great dinner to make when you are busy.  I thought I would try this dish using my Instant Pot.
 I found this recipe on the kitchn website.  They gave some great tips to make this dish.  First, use Camellia dried red beans.  I have used other beans previously, and these beans are the best.  Next, use good Andouille sausage.  Again, it makes all the difference in the world.

This recipe comes together nicely.  Easy to make and follow.  A great recipe for an easy dinner.

Instant Pot Red Beans and Rice
From the kitchn
Serves 8-10
Ingredients:
3 tablespoons olive oil or vegetable oil
1 pound good smoked sausage, preferably andouille, sliced into 1/2-inch-thick rounds
2 medium yellow onions, chopped
1 teaspoon Creole seasoning
1/2 teaspoon Salt
1/4 teaspoon freshly ground black pepper
7 cloves garlic, minced
1 medium celery stalk, diced
1 medium green bell pepper, diced
1 tablespoon dried basil
Pinch dried sage
3 bay leaves
1 pound Camellia dried red beans
1 bunch scallions, thinly sliced
Leaves of 1 bunch fresh Italian parsley, finely chopped
Crystal hot sauce
Cooked rice, for serving


Instructions:


Brown the sausage. Place the oil in the insert of an electric pressure cooker and turn on to the sauté setting. When the oil is shimmering, add the sausage and brown, stirring frequently, to render as much fat as possible. When well-browned, transfer to a paper towel-lined plate, leaving the grease behind in the insert.

Sauté the onions. Add the onions, seasoning, salt, and black pepper. Sauté until tender, about 5 minutes.

Add the garlic, celery, and bell pepper. Add the garlic and cook 2 to 3 minutes. Add the celery and bell pepper and cook until translucent.

Add the beans and sausage. Add the beans. Add enough water to cover, about 4 cups. Rub the basil between the palms of your hands as you add it to the pot. Add sage and bay leaves. Return the sausage to the insert and stir to combine.

Seal and pressure-cook. Seal the pressure cooker. Set on HIGH pressure for 35 minutes. Now is a good time to cook the rice.

Release the pressure. Allow the pressure cooker to release naturally (do not open the valve) — this should take 10 to 15 minutes. Uncover and test the beans for doneness; when pressed against the side of the insert they should mash readily. When the beans are tender, mash some with a potato masher until the mixture looks creamy. If the beans are underdone, return to high pressure for 3 minutes and repeat natural release as above.

Season the beans. Stir in the scallions and almost all of the parsley, reserving some for garnish. Taste and season well with salt and hot sauce if needed.

Serve over rice. Serve hot with cooked white rice, the remaining parsley, and more hot sauce.

Orecchiette With Shrimp, Pepperoncini, and Basil

If you need something quick and easy not to mention delicious for dinner, this recipe is for you.  The basil and pepperoncini add a wonderful flavor to this dish.  As I mentioned, it is very easy to prepare. You start by preparing the shrimp and then cook the pasta according to package directions.  Next you add some oil to a skillet and cook the garlic and the shrimp.  When the shrimp is cooked remove from heat and add the pasta, pepperoni, capers, cheese and basil.   Serve with lemon and more cheese.   That is it.  I told you it was easy.  Dinner is ready.   Enjoy.



Orecchiette With Shrimp, Pepperoncini, and Basil
From Cook's Country

Ingredients:

1 1/2 pounds extra-large shrimp (21 to 25 per pound),peeled, deveined, tails removed, and cut into 1/2-inch pieces
Salt and pepper
12 ounces (3 1/3 cups) orecchiette
1/3 cup extra-virgin olive oil
4 garlic cloves, sliced thin
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
1/4 cup chopped pepperoncini, plus 1 tablespoon brine
1/4 cup capers, rinsed
1/4 cup chopped fresh basil
Lemon wedges

Directions:
1. Sprinkle shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper and refrigerate until ready to use.  Bring 4 quarts water to boil in large Dutch oven.  Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente.   Reserve 1/2 cup cooking water, then drain pasta.
2. Heat oil in now-empty  pot over medium heat until shimmering.   Add garlic and cook until beginning to brown, about 1 minute.  Add shrimp and cook until just opaque, about 4 minutes.
3. Off heat, add pasta, Parmesan, pepperoncini and brine, capers, basil, and reserved cooking water and toss to combine.  Serve, passing lemon wedges and extra Parmesan separately.

Serves 4

Spanish Tortilla

Tonight's dinner was super easy and it tasted delicious. A Spanish Tortilla.  I have heard of a Spanish Tortilla but I never had tasted or made one. They are so easy to prepare and you probably have everything you need at home.  Eggs, potatoes, onions, red peppers, salt, pepper and hot sauce.

Begin by cooking the potatoes, bell pepper and onion in an ovenproof skillet.  Next pour the egg mixture over the veggies.  Press down on the veggies so they are submerged.  Place the skillet in the oven and bake until the tortilla is set.  You are ready to enjoy a wonderful and tasty dinner.  Serve with a salad and you are set.





Spanish Tortilla
From Martha Stewart

Ingredients

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Directions

1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Serves 4

Instant Pot Cheesy Rice and Broccoli

I am continually amazed at how wonderful my Instant Pot cooks.  I have cooked all sorts of meals in it and the majority have turned out wonderful.  This recipe is no exception.  The rice is cooked to perfection as is the broccoli.  When the cheese is added at the end of the cooking time, everything blends together nicely.  Small bites of broccoli in rice coated with delicious cheese.  In my book, cheese makes everything better.

This is a great side dish to serve with your main meal.

Instant Pot Cheesy Broccoli and Rice
From Pillsbury Adapted by From My Southwest Kitchen

Ingredients:
1 1/2 cups chicken broth
1 cup uncooked long-grain white rice, rinsed
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 (10-ounce) package broccoli florets
1 cup shredded sharp Cheddar cheese

Directions:
1.  Mix  first 4 ingredients in insert of the Instant Pot.
2.  Add in the broccoli florets and stir.  Secure lid; set pressure valve to sealing.  Select manual and cook on high pressure for 10 minutes.
3. Move pressure valve to vent when done cooking.
4. Stir in cheese.  The broccoli will break down when stirring.  Serve

Serves 4

Chicken Noodle Skillet

Skillet meals are some of my favorite dinners to make.  They are simple, budget friendly, and require little clean up.  In this recipe, cooked chicken is paired with mushrooms, carrots, egg noodles and celery.  All of the ingredients are cooked in a sauce of chicken broth and cream which has been seasoned with some onion powder, dried thyme, dried parsley,  salt, and pepper.   When the skillet is done everything is sprinkled with grated Parmesan cheese.  Cheese just makes everything better.

You have a delicious dinner with little fuss that is made in about 30 minutes.



Chicken Noodle Skillet

Ingredients:

1/4 cup butter
3/4 cup diced carrots
3/4 cup diced celery
4 ounces sliced white mushrooms
1/4 cup all purpose flour
3 1/2 cups chicken broth
1/2 cup heavy cream
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
6 ounces wide egg noodles ( about 4 cups)
1 1/2 cups cooked and shredded chicken
Grated Parmesan Cheese

Directions:

1.  In a large skillet, melt the butter over medium-low heat.  Add the carrots, celery and mushrooms.  Saute in the butter until the vegetables are soft.
2. Add the flour and cook for about 3 minutes.  Slowly whisk in the chicken broth and cream.  Stir in the onion powder, dried parsley, salt, garlic powder, dried thyme and ground black pepper.  Bring to a simmer  over medium-high heat.  Add the noodles and cook until the noodles are soft - about 5-7 minutes.
3.  Add the chicken and heat through.   Taste and reseason if necessary.  Remove from heat and sprinkle with grated Parmesan cheese.    Serve.

Serves 6

Skillet Green Beans

I have found a recipe for Green Beans that the entire family loves. In fact, they are asking me when I am going to make this recipe again.  The recipe is very simple and comes together quickly.  The ingredients are few -green beans, vinegar, bacon, onion powder, salt and pepper.  As you can see from the ingredients, the  beans get their flavor from the bacon grease, onion powder, and cider vinegar. They are delicious. 

Skillet Green Beans
From My Recipes adapted by From My Southwest Kitchen

Ingredients:

2 pounds  green  beans, trimmed
4 thick hickory-smoked bacon slices, cut crosswise into 1/4-inch-thick pieces
1 teaspoon onion powder
2 tablespoons apple cider vinegar
Kosher salt
Freshly ground black pepper

Directions:

1. Cook green beans in boiling salted water to cover  4 to 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

2. Cook bacon in a large skillet over medium heat 5 to 6 minutes or until crisp. Remove with a slotted spoon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

3. Add the green beans to the skillet.  Sprinkle with the onion powder and stir.  Stir in  the vinegar.  Increase heat to medium - high and sauté the green beans for 5 minutes or until hot.  Add salt and pepper to taste.  Toss with reserved bacon and serve.

Serves 6

Chicken Fettuccine Alfredo

Pasta.  One of my favorite dinners to make.   It is delicious, easy, budget friendly,  versatile, and can easily feed a crowd.  This recipe has pasta coated in a creamy cheese sauce with tender bites of chicken.  A meal your family is sure to enjoy.


Chicken Fettuccine Alfredo
From Food Network

Ingredients
Kosher salt
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Directions

1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
2. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
3.Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.

4. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Serves 4