Recipe Details
Ingredients
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1tablespoonolive oil
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1poundpork neck bones
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4slicesbacon, diced
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1green pepper, diced
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2stalkscelery, diced
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½mediumonion, diced
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2teaspoonsground white pepper
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2teaspoonsground thyme
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1 ½teaspoonsgarlic powder
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1 ½teaspoonsdried oregano
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1teaspoonground cayenne pepper
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1teaspoonCajun or Creole seasoning
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½teaspoonblack pepper
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3clovesgarlic, minced
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1pounddry red kidney beans, sorted and rinsed
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4cupschicken broth
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5bay leaves
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1teaspoonsalt
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4cupshot cooked white rice, or as needed
Cooking Directions
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Turn on a multifunctional pressure cooker, such as Instant Pot, and select the Sauté function. Add olive oil. Add bacon and pork neck bones to hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion; cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
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Mix kidney beans, chicken broth, salt, and bay leaves into vegetables in the pot; stir well to combine. Cancel Sauté mode and return meat to the pot. Close and lock the lid. Set vent to Sealing. Select High pressure, according to the manufacturer’s instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method, according to the manufacturer’s instructions, about 10 minutes. Move the valve to the venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
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Remove pork bones from the pot. Use a fork to separate meat from bones and return meat back to the pot. Mix well. Serve with white rice.
Tips
Feel free to dial up the heat to taste.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories477 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 3g |
15% |
Cholesterol 54mg |
18% |
Sodium 1431mg |
62% |
Total Carbohydrate 61g |
22% |
Dietary Fiber 10g |
36% |
Total Sugars 3g |
|
Protein 34g |
68% |
Vitamin C 17mg |
18% |
Calcium 80mg |
6% |
Iron 6mg |
32% |
Potassium 915mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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