Red Beans and Chorizo

This spicy dish feels right at home when spooned over rice. Add some julienned radishes for some crunch and texture, and spice things up by serving this dish with your favorite hot sauce on the side.

• Hands-On Time: 15 minutes

• Cook Time: 35 minutes

Serves 8

1 cup dried red beans

1 tablespoon olive oil

1 small onion, peeled and diced

1 small green bell pepper, seeded and diced

2 stalks celery, diced

1/2 pound chorizo, loose or removed from casing

3 cups chicken broth

1 (14.5-ounce) can diced tomatoes, including juice

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

2 teaspoons Creole seasoning

1 cup shredded Cheddar cheese

1 Rinse and drain beans.

2 Press the Sauté button on Instant Pot® and heat olive oil. Add onion, bell pepper, celery, and chorizo. Stir-fry 3–5 minutes until onions are translucent. Add broth and deglaze the Instant Pot® by scraping the sides and bottom of the Instant Pot®.

3 Add beans and remaining ingredients. Lock lid.

4 Press the Bean button and cook for the default time of 30 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.

5 Using a slotted spoon, transfer beans to a serving bowl. Let cool to thicken and serve.

6 Stir in Cheddar cheese and transfer to four bowls. Serve warm.