Laura's Recipe Collection

Adapted by LKD from Step-by-Step Instant Pot by Jeffrey Eisner. Original recipe below.

Ingredients for 3qt. Instant Pot Mini

• 2 Tbs. butter
• 1 onion, diced
• 14 oz. precooked smoked sausage (kielbasa or andouille), cut into bite-sized pieces
• 3 c. chicken broth
• 2 (15oz.) cans white beans, divided by the can
• 1 large russet potato, diced
• 4 oz. tomato sauce
• 1 bay leaf
• 1 1/2 c. (6 oz.) shredded Cheddar cheese, plus more for topping if desired
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 can (15.5 oz.) can red kidney beans, rinsed and drained (optional; for more color and beans)

Instructions

On the Instant Pot, hit SAUTE (High setting) and add butter. Add onion and sauté until translucent, 2-3 minutes.  Add sausage and sauté for 2-3 minutes more.

Add broth and stir in one can of white beans (undrained), potato, tomato sauce, and bay leaves. Secure the lid and turn valve to Sealing. Hit PRESSURE COOK and set time to 4 minutes. While the soup is cooking, drain the second can of white beans. Set aside. When the soup’s cooking time is complete, do a QUICK RELEASE and remove the bay leaves.

Use a slotted spoon to remove 2 cups of sausage-onion-bean mixture; set aside

Stir in the shredded cheddar and rinsed/drained second can of white beans.

Using an immersion blender, blend until pureed, then stir in the diced tomatoes and red beans. When serving, top with reserved sausage/onion/bean mixture and additional cheese, if desired.

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(Original recipe)

Ingredients

• 2 Tbs. butter
• 1 onion, diced
• 24-48 oz. precooked smoked sausage (kielbasa or andouille), cut into bite-sized pieces
• 4 c. chicken broth
• 3 (15oz.) cans white beans, divided by the can
• 8 oz. tomato sauce
• 2 bay leaves
• 2 c. (8 oz.) shredded Cheddar cheese, plus more for topping if desired
• 2 (14.5 oz.) cans diced tomatoes, drained
• 1 can (15.5 oz.) can red kidney beans, rinsed and drained (optional; for more color and beans)

Instructions

On the Instant Pot, hit SAUTE (High setting) and add butter. Add onion and sauté until translucent, 2-3 minutes.  Add sausage and sauté for 2-3 minutes more.

Add broth and stir in one can of white beans (undrained), tomato sauce, and bay leaves. Secure the lid and turn valve to Sealing. Hit PRESSURE COOK and set time to 4 minutes. While the soup is cooking, drain the second and third cans of white beans and place in separate bowls. Set aside. When the soup’s cooking time is complete, do a QUICK RELEASE and remove the bay leaves.

Use a slotted spoon to reserve 2 1/2 cups of sausage-onion-bean mixture; set aside

Stir in the shredded cheddar and rinsed/drained second can of white beans.

Using an immersion blender, blend until pureed, then stir in the diced tomatoes and remaining white and red beans. When serving, top with reserved sausage/onion/bean mixture and additional cheese, if desired.

Great soup/stew for New Year’s Day. I added kale after it had finished cooking, during the “keep warm” phase. Adapted from: https://www.simplyhappyfoodie.com/instant-pot-black-eyed-peas/

Ingredients

• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 celery stalks, diced
• 1 bell pepper, red or green
• 2 small bay leaves
• 2 sprigs fresh thyme, or 1/2 tsp dried
• 3 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp coarse salt, or 3/4 tsp table salt
• 4 cloves garlic, pressed or minced
• 1 jalapeño pepper, seeded and diced small
• 3 1/2 cups chicken or vegetable broth
• 2 tsp balsamic vinegar
• 1-2 slices bacon, chopped
• 1 small ham hock (or meaty ham bone)
• 1 1/4 cups (8 oz.) black-eyed peas, dry (no need to soak)
• 2 cups collard greens, (optional) chopped in 2″ pieces

Instructions

1. Turn the pressure cooker on to the Sauté function. When the display reads Hot, add the oil.
2. Add the onion, celery, and bell pepper, and bay leaves. Cook, stirring occasionally, until the onion starts to turn translucent.
3. Add the thyme, smoked paprika, pepper, and salt. Stir.
4. Add the garlic and jalapeño. Cook for about 30 seconds, stirring frequently.
5. Add the broth, balsamic vinegar, bacon, and ham hock.
6. Stir in the black-eyed peas, and collard greens, if using.
7. Place the lid on the pressure cooker, locking it in place. Set the steam release knob to the Sealing position. Cancel the Sauté function.
8. Press the Pressure Cook/Manual button and use the + or – button to select 17 minutes (for firmer beans choose 14 minutes). High Pressure.
9. When the cooking cycle has ended and the pot beeps, let it sit undisturbed for 15 minutes (15 minute Natural Release), then turn the steam release knob to the Venting position to release the remaining steam/pressure.
10. When the pin in the lid drops down, open it and give the contents a stir. Discard bay leaves and ham hock (the ham hock won’t be tender, it is for flavor, but if you can get some meat off of it, add it to the pot!).
11. Serve over rice for a Hoppin’ John, or as is. Enjoy with cornbread to sop up the broth.