Instant Pot Red Beans and Rice Stew
This delicious and healthy version of a Southern favorite is sure to become a regular meal in your household.
Servings: 8 people
Calories: 239kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion large, chopped
- 4 garlic cloves minced
- 1 green bell pepper chopped
- 1/2 cup celery chopped
- 30 ounces red kidney beans cans, drained and rinsed
- 6 cups vegetable broth low-sodium
- 1 teaspoon kosher salt
- 15 ounces diced tomatoes can, low-sodium, no sugar added
- 1/2 teaspoon liquid smoke
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme leaves
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 3/4 cup brown rice uncooked
Instructions
- Set the Instant Pot to the Saute setting and add the olive oil. Once the olive oil is hot, add the onion, garlic, bell peppers, and celery. Cook for about 5 minutes, stirring occasionally.
- Change the setting to Manual with high pressure and add the remaining ingredients. Seal the lid and set the timer to 15 minutes. Once the time is up, let the Instant Pot rest for 10 minutes before manually releasing the pressure. Ladle into serving bowls and enjoy!
Nutrition
Serving: 1cup | Calories: 239kcal | Carbohydrates: 43g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 577mg | Fiber: 9g | Sugar: 7g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7