Wash, rinse, and soak rice in water for 20 minutes.
Drain the rice and set to the side
Soak saffron in milk and set aside for garnishing
Turn Instant Pot® to Saute mode. Add 1 tablespoon of ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep aside for garnishing in the end.
Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the release the aromas. Add drained rice and toast gently for a minute stirring constantly.
Add 1-1/2 cups of water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot® with the pressure valve to sealing. Cook on Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release.
Open Instant Pot®. Add coconut, sugar, raisins and cardamom powder. Mix well.
Set Instant Pot® to Saute(less) mode. Cook with a glass lid on for 5 mins.
-2 Tbsp. bacon grease
-2 large onions
-1 1/2 c. uncooked rice
-2 c. of water
-1 lb. crabmeat
-2 lb. shrimp, cleaned
-1 tbsp. Worcestershire sauce
Saute onions in bacon grease in large iron skillet. Add rice and water. Just before the rice is done, add crabmeat and shrimp (do not stir) Add Worcestershire sauce and cook over medium heat until done.
Cover, twist lid to the lock position and turn the valve to the sealing position.
Press the beans/ Chili button. Or place the “pressure cooking” mode to high and cook 30 Minutes.
Pressure will build up for about 10 minutes before cooking process begins.
After the beeper beeps, allow the pressure to naturally release for at least 20-25 minutes. Then, turn the release valve to venting.
Salt and pepper to taste.
12oz Bag of Beans: Need 4 ½ cups water or chicken broth
16oz Bag of Beans: Need 6 cups water or chicken broth.
24oz Bag of Beans: Need 9 cups water or chicken broth
Extra cooking tips while using a pressure cooker to save time:
You don’t have to soak the beans overnight.
If you turn the cooker to the sauté mode while preparing your ingredients, you can save pre-heating time when you are ready to begin cooking. Note: make sure to press OFF after you have completed the sauté mode, before starting the next cooking cycle.
If you prefer firmer beans reduce cooking time to around 26- 27 minutes. If you prefer softer beans increase the cooking time by a few minutes. Finding your perfect cooking time/ texture is a personal preference which will come with experimenting with different recipes.
TIP: If beans are not quite done to your liking. Place lid back to the closed position and press the soup mode with an open valve for 5 minutes.
When cooking rice or beans, never fill the pressure cooker more than halfway full. Grains and Beans expand while cooking.
As noted in the recipe it is important to allow the pressure to naturally release for at least 20-25 min before turning valve to venting.
We have found that cooking beans in the pressure cooker is super easy and fast! You can use your favorite recipe for any type of China Doll or Dixie Lily beans. Cooking times will vary slightly on some beans.
One cup dry beans makes about 2-1/2 cups cooked beans.
NOTE: This product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!