Pressure Cooker Red Beans And Rice

• 4 slices bacon, chopped
• 1 onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 stalk celery, finely chopped
• kosher salt to taste
• 3 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon cayenne pepper
• ground black pepper to taste
• 2 bay leaves
• 6 cups chicken broth
• 1 pound dried red beans
• 2 cups water, or as needed
• 8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch half-moons
• 1 teaspoon red wine vinegar

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add bacon; cook until the fat is fully rendered and the bits begin to crisp, 5 to 8 minutes. Add onion, green bell pepper, and celery; cook until starting to soften, 6 to 7 minutes. Stir in garlic, paprika, thyme, cayenne pepper, black pepper, and bay leaves; cook until fragrant, about 1 minute.
2. Stir chicken broth and red beans into the pressure cooker. Add water, filling the pressure cooker no more than 1/2 full. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in sausage, vinegar, salt, and pepper. Close and lock the lid; select high pressure and cook for 5 minutes more. Allow 10 to 15 minutes for pressure to build.
4. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

bacon, onion, green bell pepper, celery, kosher salt, garlic, sweet paprika, thyme, cayenne pepper, ground black pepper, bay leaves, chicken broth, red beans, water, andouille sausage, red wine vinegar

Taken from www.allrecipes.com/recipe/261116/pressure-cooker-red-beans-and-rice/ (may not work)