I make this so often that we call the pressure cooker “La Congrisera”. I usually make this by eye balling most of the ingredients and tasting before I put the rice in the pressure cooker. The measurements I am using is for a family of four but you may have left overs.
3 cups of white rice (if you do 2 cups of rice then use 1 cup of beans)
2 cups of black beans
1/2 tea spoon of cumin powder
3 slices of ham (I use Smithfield thick sliced ham)
1 tea spoon of minced garlic
1/2 tea spoon of all seasoning
1 tea spoon of pasta sauce (I use Classico tomato and basil)
1 tea spoon of BBQ sauce (I use Jack Daniels Original)
2 to 3 Bay Leaves (depends on how big they are)
1/2 tea spoon of salt or so (You should taste the seasoning before cooking the rice.)
Measure 2 cups of rice. Put the beans in a bowl and add 3 cups of water. Beans need to submerged. This will help them to absorb water, making them software and releasing the black color of the beans. Keep them in water for 20 minutes. Move them around periodically to release the color.
Place beans in the pressure cooker. Set the pressure cooker for 27 minutes.
While the beans are in the pressure cooker it’s time to make “el sofrito” (precook all of the flavoring ingrdients). Chop the ham and Onions. Put some oil in a pan and put in the chopped ham first. When you start seeing it get a little bit of color then you can add the chopped onions. Next add the all seasoning, cumin, and minced garlic. Last you will add the pasta sauce and BBQ sauce. Once everything seams to be cooked, you will take it out of the heat and cover. Do not let these ingredients dry out, you want to keep some of the sauces and liquids from the ingredients.
Rinse the rice.
Once the pressure cooker has released all of the pressure it is now safe to open the pressure cooker. You may see that the beans have risen above the water. Add the “el sofrito”, rice, salt and bay leaves. Add water until the rice is slightly under the water. The rice needs to be under the water or else it will stay hard.
Taste the water with all of the ingredient. The rice will absorb most of the flavor so if you think you need a bit more salt this is when you will add it.
Add pressure for 10 more minutes.
After the pressure has been released, you can open the pressure cooker and move around the rice so that it won’t stick too much.
And Enjoy!! Below are images of the finished congris and the pressure cooker I use.