Instant-Pot Kidney Bean Étouffée

Ingredients for Instant-Pot Kidney Bean Étouffée

• 1 tablespoon (15 ml) mild oil (or dry sauté or add a little water/vegetable broth)

• 240ml (160 g) minced onion

• 325g (300 g) minced pepper

• 2 teaspoons (6 g) minced garlic

• 240ml (237 ml) water

• 240ml (184 g) dried kidney beans, soaked for 8–12 hours and drained

• 3 lagerblad

• 1 1/2 teaspoons (1.5 g) dried thyme

• 2 teskedar (4 g) rökt paprika

• 2 teaspoons (2 g) dried marjoram

• 1/2 teaspoons ground cayenne pepper (use more if you like things spicy)

• 1 (400g [411-g]) can crushed or diced tomatoes

• 1 tesked torkad oregano

• 1/2 teaspoons liquid smoke (optional)

• Pinch of ground bay leaf (optional)

• Salt and pepper, to taste (I used 1 1/2 teaspoons [9 g] salt and 1/2 teaspoons black pepper)

• Cooked rice of your choice

• Hot sauce

How to make Instant-Pot Kidney Bean Étouffée

For the sauté, use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the pepper and garlic. Sauté until the peppers soften, 5 minutes longer.

For the pressure cooker, add the water, beans, bay leaves, thyme, smoked paprika, marjoram and cayenne to the onion mixture and stir to combine. Put the lid on and make sure the steam release handle is set to sealing, or closed; change to the manual setting (the pressure cooking one) and set the timer for 15 minutes.

Carefully manually release the pressure. Remove the bay leaves.

Before serving, mix in the crushed tomatoes, oregano, liquid smoke and ground bay leaf (if using). Then add salt and pepper to taste. Cook the stew for an additional 3 minutes on high pressure, then release the pressure naturally.

Serve over steamed rice with a side of your favourite hot sauce. I love garlic Tabasco myself.

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