Ultimate Vegan Red Beans From NOLA Cooked in Instant Pot

Ingredients

• A splash of fragrant olive oil
• A delightful mixture of frozen bell peppers, celery, and onions from the charming Pictsweet® Farms Seasoning Blend
• A couple of minced garlic cloves
• A generous portion of dried red beans
• A large amount of water
• A trio of grand bay leaves
• A hint of liquid smoke flavoring, according to your preference
• A sprinkle of salt and freshly ground black pepper

Step 1

Start by activating a versatile pressure cooker like the Instant Pot® and opt for the Saute function. Warm up some oil in it and saute a medley of frozen veggies along with garlic until they turn tender, which usually takes around 5 minutes. Toss in your choice of beans, pour in water, and add a couple of bay leaves. Once done, switch off the Saute mode and secure the lid tightly.

Step 2

Follow the specific guidelines for your device to set it on high pressure and adjust the timer for a duration of 40 minutes. Allow the pressure to build up for roughly 10 to 15 minutes.

Step 3

After the cooking time is up, decompress the pressure using the natural-release technique, adhering to the manufacturer's instructions, for a minimum of 20 minutes. Unlock the lid, and now it's time to season your dish with a touch of liquid smoke, salt, and pepper. Feel free to gently mix and slightly mash the beans to your desired consistency before serving up this flavorful creation.