If you crave New Orleans food, you love Red Beans and Rice. It was traditionally served on Mondays in Louisiana, which was Wash Day, because a pot of beans could sit on the stove and simmer all day long while the women were busy scrubbing clothes. Now, with the invention of the Instant Pot, this delicious dish can be prepared and served in about an hour or two from start to finish (and most of that time is just waiting for the Instant Pot to do its magic). This authentic, yet simple, New Orleans recipe is great for parties and large gatherings and it actually tastes better the next day.
Soaking beans overnight before cooking is recommended to remove some of the indigestible sugars responsible for beans’ infamous flatulence issues, and it’s also said to reduce cooking times. I found that a quick-soak of the dry red beans in the Instant Pot (see directions below) is just as good as an overnight soaking and allows you whip up a delicious pot of red beans on the spot, without having to remember to start soaking them the night before.
Easy, quick and delicious…three things that make me want to make a recipe again and again (especially the delicious part!). This recipe is a very slight variation on one found on thekitchn.com (thank you!). The chicken thighs are fall-off-the-bone tender and taste like they’ve been marinated for hours and cooked low and slow, but through the magic of one of my absolutely favorite new kitchen tools, the Instant Pot, they’re ready in about 30 minutes.
This is a based on Filipino adobo (adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce”), which is a cooking process in Filipino cuisine that involves meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black peppercorns (I added a little Sriracha because, well, I like to add Sriracha to everything), which is then browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines. The Instant Pot has made this dish faster, easier to prepare and much more accessible, without sacrificing any of the flavor.
Like most popular ethnic dishes, there are many differing opinions as the right way to make adobo. In my opinion, as long as the results taste great, any recipe is a great recipe. This is my version, it’s incredibly delicious, and I’m sticking to it.