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Sorghum is a type of grass that produces small, round seeds; they are gluten-free with a mild flavor and slightly chewy texture. Look for sorghum in the bulk section of natural grocery stores. Paired with red beans and shrimp, it puts a healthy spin on old-fashioned red beans and rice. Bonus: There’s no need to soak the beans ahead of time as small amounts of dried beans can be added to the Instant Pot without soaking.
1. On the Instant Pot, press Sauté and set to Normal/Medium. Add oil and heat. Add celery, yellow onion, bell pepper and garlic and
sauté until onion is translucent,
about 4 minutes. Press Cancel.
2. Stir in broth, sorghum, beans, Cajun seasoning, salt and bay leaf. Lock lid and set release valve to Sealing. Press Bean/Chili and set to More/High; adjust cooking time
to 30 minutes.
3. When cooking is done, let
pressure naturally release for 15 minutes (don’t move the vent). Carefully set release valve to Venting. When metal pin in lid
falls and all pressure is released,
4. Stir in shrimp and tomatoes. Press Sauté and set to Normal/
Medium. Cook uncovered, stirring
occasionally, until shrimp are opaque and pink, about 4 minutes. Press Cancel.
5. Spoon into bowls. Season with
black pepper. Sprinkle with green onions before serving.
Tip: We love this dish sprinkled with cheese and served with lime wedges.
- Serving Size 1 1/2 cups
- Calories 391
- Carbohydrate Content 58 g
- Cholesterol Content 119 mg
- Fat Content 7 g
- Fiber Content 9 g
- Protein Content 29 g
- Saturated Fat Content 1 g
- Sodium Content 580 mg
- Sugar Content 5.5 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 1 g