Pressure Cooker Red Beans And Rice - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.