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Instant Pot or Slow Cooker Cajun Beans and Rice Recipe


  • Author: Melissa Griffiths
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: Serves 8-10 1x

Description

Instant pot or slow cooker Cajun beans and rice is going to become a quick family favorite all winter long!


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow or white onion, diced
  • 1 sweet bell pepper, diced
  • 3 ribs celery, trimmed and diced
  • 2 carrots, peeled and diced
  • 7 cups chicken, vegetable, or beef broth
  • 1 package Hurst Beans┬áCajun 15 Bean Soup┬árinsed and sorted
  • Seasoning packet included in the soup mix
  • 35 cloves garlic, minced
  • 1 teaspoon thyme leaves
  • 2 teaspoons cumin
  • 2 bay leaves
  • 2 cans diced green chilis
  • 1 pound smoked ham shanks
  • 1 can fire roasted diced tomatoes
  • salt and pepper to taste
  • 46 cups hot cooked rice
  • Optional hot sauce, pickled jalapenos, cheese, cilantro, or sour cream for serving

Instructions

For the Instant Pot

  1. Set the Instant Pot to saute. Add the oil, onion, bell pepper, celery, and carrots and saute until the vegetables are tender, about 5 minutes.
  2. Add the broth, beans, seasoning, garlic, thyme, cumin, bay leaves, and diced green chilis. Stir to combine.
  3. Add the ham shanks.
  4. Place the lid on the Instant Pot, make sure the top pressure gauge is closed (set to sealing). Press the pressure cook button (also known as “manual” on some models), set the pressure to high for 45 minutes.
  5. Let the Instant Pot come to pressure, cook for 45 minutes, and then you can manually release the pressure or let it come down on its own. It’s up to you and your time restraints.
  6. Open the Instant Pot carefully and remove the ham shanks, placing them on a cutting board.
  7. Remove the meat from the ham shanks and discard any bone, fat, or other non-edibles.
  8. Return the meat to the Instant Pot as well as the can of diced tomatoes, juice included. Stir to combine well.
  9. Add salt and pepper to taste.
  10. Serve over hot cooked rice with your choice of toppings.

For the Slow Cooker

  1. Heat the oil over medium-high heat in a cast iron skillet on the stove. Add the onions, bell pepper, celery and carrot. Saute until the vegetables are tender, about 5 minutes.
  2. Add the contents of the skillet to the crock of your slow cooker. Add the broth, beans, seasoning, garlic, thyme, cumin, bay leaves, and canned chilis. Stir to combine.
  3. Add the ham shanks.
  4. Cover and cook on low for 8-10 hours or on high for 6-7 hours or until the beans are tender and cooked through.
  5. Remove the shanks from the slow cooker and place them on a cutting board.
  6. Remove the meat from the ham shanks and discard any bone, fat, or other non-edibles.
  7. Return the meat to the slow cooker as well as the can of diced tomatoes, juice included. Stir to combine well.
  8. Add salt and pepper to taste.
  9. Serve over hot cooked rice with your choice of toppings.

Notes

  • If you like your beans thick and creamy, make them as directed. If you like a thinner, more soup-like consistency, add an additional cup of broth when the broth is added.
  • Be sure to not under-salt this dish. The amount needed will depend a lot on your broth of choice.
  • This dish can sit in the Instant Pot on the “keeping warm” setting for a long time. It’s a great one to make in the middle of the afternoon and just let it sit in the Instant Pot until you are ready to serve.
  • You can omit the meat, though it won’t be as flavorful. To compensate for that, add 3 tablespoons of soy sauce in place of the meat.
  • When it says “sort” the beans, that means to pick through them for any debris that might not be beans (like little stones).
  • Save the ham bone from Christmas dinner and use it in place of the shanks!
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