Steps to Make Award-winning Red Beans With Ham Hocks Instant Pot IP

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, red beans with ham hocks instant pot ip. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Red Beans With Ham Hocks Instant Pot IP is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Red Beans With Ham Hocks Instant Pot IP is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook red beans with ham hocks instant pot ip using 15 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Red Beans With Ham Hocks Instant Pot IP:

1. Take dried red beans
2. Make ready broth
3. Prepare Smoked sausage
4. Make ready onion
5. Get celery
6. Get carrot
7. Prepare green pepper
8. Prepare Bay leaves
9. Prepare thyme
10. Get oregano
11. Get Tbl. Chili powder
12. Get crushed red pepper (to taste)
13. Get Salt (to taste)
14. Prepare garlic
15. Take thumb size fresh ginger

Steps to make Red Beans With Ham Hocks Instant Pot IP:

1. These are the types of beans I am using. Half the bag in my case.
2. Add dried beans to IP liner, after picking through them for debris.
3. Add broth, it needs to cover dried beans by about an inch to an inch and half, adjust as required, the ingredients measurement is a guide line.
4. Type of Sausage I am using
5. Ham Hocks I am using (half the package) boneless
6. Slice sausage, add to the liner with ham Hocks
7. Clean and cut veggies, I like a larger cut, add seasoning. Decision point - if you salt before you cook the beans they have a slight firmer texture, if you salt after the beans are cooked they have a softer texture. Add salt for the texture of beans you desire. Here for firmer, later for softer.
8. Set IP to pressure cook for 50 minutes, high.
9. I allow it to rest for 5 minutes after the cook time, just to make sure it has settled down inside, then quick release remaining pressure
10. Remove lid, remove ham hocks, debone (if needed) and shred, put meat back into pot, stir.
11. We were eating this with bread, not rice. We wanted a thinner soup like constancy. It you want red beans & rice, you can either take a stick blender and beat up some of the beans, or use a corn starch slurry to thicken it.

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