Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Instant Pot Chicken Sausage with Coconutty Beans and Greens
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 458
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 92 milligrams
- Sodium
- 995 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 7 grams
- Sugar
- 5 grams
- Protein
- 30 grams
Collards are a fantastic, hearty green to use in any type of long-cooked stew as they take a bit of TLC to tenderize. In this healthy recipe, the Instant Pot® turns that into quick work and produces tender greens and beans in one hour. Quick tip: Make sure to wear gloves while chopping and seeding your Scotch bonnet pepper to avoid getting the spicy capsaicin on your fingers.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 458
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 92 milligrams
- Sodium
- 995 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 7 grams
- Sugar
- 5 grams
- Protein
- 30 grams
Ingredients
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Directions
Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker- Add the oil to a 6-quart Instant Pot® and set to sauté (see Cook's Note). Prick the sausages with the tip of a knife 3 to 4 times on each side. Add the sausages to the pot in a single layer and cook, undisturbed, until golden brown on the bottom, about 2 minutes. Flip and cook for an additional 2 minutes. Transfer the sausages to a clean plate and set aside.
- Add the garlic, onion and Scotch bonnet and cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Add the collard greens, chicken bouillon, paprika and salt and cook until the greens begin to wilt, 3 to 4 minutes.
- Add the kidney beans, coconut milk, bay leaf and thyme and stir to combine. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 10 minutes. After the pressure cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Return the sausages to the pot and set to sauté. Cook until the sauce has reduced to a gravy consistency and the sausages register 165 degrees F on an instant-read thermometer, 10 to 15 minutes. Transfer the sausages to a cutting board to rest.
- Discard the bay leaf and thyme sprig. Stir in the vinegar to combine. Slice the sausages on a bias into 1 1/2-inch pieces, return to the pot and stir to combine. Serve over 1/4 cup of white rice and top with the scallions.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
