Instant Pot Sausage And Rice overflows with flavor from smoky sausage, tender chicken, fire-roasted tomatoes, and fluffy rice – pure comfort food in a bowl!

Overhead image of the Instant Pot Chicken, Sausage, and Rice in a bowl

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Instant Pot Sausage And Rice

As the weather starts to cool down, I crave big servings of comforting, warming dishes that I can enjoy all week long. You know — those that reheat like a charm and seem to get even yummier with each day. Think along the lines of a delectable curry (like my go-to Chickpea Curry!) or a robust soup or stew.

This Instant Pot Sausag, and Rice is right up that alley; it’s stew-like, super hearty, and trust me, its flavors only deepen and intensify the longer it sits in your fridge.

Ingredient shot-- image of all the ingredients used in this dish

Instant Pot Sausage And Rice Ingredients

A few ingredients to discuss:

  • Fire-roasted diced tomatoes: If you can’t find them, regular diced tomatoes can work, but you’ll miss the note of smokiness.
  • Chicken thighs: Boneless thighs are more tender and flavorful than breasts in this.
  • Smoked sausage: Andouille sausage is flavorful. Turkey or chicken sausages work too!
  • Creole seasoning: It can vary in heat, so taste and adjust as needed. If your blend lacks salt, add some, or make your own!
  • White rice: Basmati rice is my favorite in this dish!
  • Chicken broth: Want it richer? Choose chicken stock. Low-sodium versions also work.
Process shots of Instant Pot Chicken, Sausage, and Rice-- images of onion, pepper, celery, chicken, sausage, tomatoes, seasonings, and chicken broth being added to the instant pot

How To Make Instant Pot Sausage And Rice (Tips)

  • Cook rice separately: Cook rice on its own to avoid overcooking.
  • Sealing: Make sure the sealing ring is in place and the valve is closed before cooking.
  • Natural vs. quick release: Use quick release to stop the chicken from overcooking. Natural release takes 10-25 minutes.
  • Monitor salt levels: Taste as you go and adjust salt, as broth and sausage might already have some.
  • Play with heat: Add cayenne or hot sauce for more spice, or serve spicy condiments on the side.
Proces shots-- images of the cream sauce being made and added to a pressure cooker

What To Serve With Instant Pot Sausage And Rice

Here are some side dish suggestions to complement Chicken, Sausage, and Rice:

  • Garden Salad: A light and crisp green salad with a tangy vinaigrette provides a refreshing contrast to the rich flavors of this dish.
  • Cornbread: This slightly sweet and crumbly bread complements the spicy and savory flavors of the stew-like dish perfectly.
  • Steamed or Roasted Vegetables: Veggies like asparagus, green beans, or Brussels sprouts are perfect on the side.
  • Coleslaw: A classic, crunchy coleslaw makes for a refreshing and vibrant side.
  • Grilled corn on the cob: Brushed with a little butter and sprinkled with some Creole seasoning, this can mirror the flavors in the Chicken, Sausage, and Rice.

    More Instant Pot Recipe Favorites:

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    5 from 1 vote

    Instant Pot Chicken, Sausage, and Rice

    By Chelsea Lords
    Instant Pot Chicken, Sausage, and Rice is comfort food in a bowl—smoky sausage, tender chicken, fire-roasted tomatoes, and fluffy rice!
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Servings: 4 servings

    Equipment

    Ingredients

    • 2 stalks celery thinly sliced, 1/2 cup
    • 1 large yellow onion finely diced, 1 cup
    • 1 green bell pepper diced, 1 cup
    • 1 tablespoon finely minced garlic 3 to 4 cloves
    • 2 (14.5-ounce) cans fire-roasted diced tomatoes undrained
    • 1 pound boneless, skinless chicken thighs see note 1
    • 13 ounces smoked sausage thinly sliced, see note 2
    • 2 cups chicken broth
    • 1 tablespoon Creole seasoning see note 3
    • Dried bay leaf optional
    • Ground cayenne pepper optional, if you like some heat
    • 4 tablespoons unsalted butter
    • 5 tablespoons all-purpose flour
    • 1 cup uncooked white rice optional, for serving
    • 1/4 cup finely chopped fresh parsley optional, for serving

    Instructions 

    • Add the first 9 ingredients to a 6-quart Instant Pot. If using, add in the bay leaf.
    • Seal the Instant Pot and set to pressure cook for 8 minutes. Once done, immediately release the pressure manually. Remove the lid and pull out the chicken thighs. Allow them to cool slightly on a cutting board. Once cooled, either shred or dice them.
    • On the stovetop, in a small pot, melt the butter over medium-high heat. Gradually add the flour, whisking continuously between each tablespoon to ensure a smooth mixture. Continue whisking until the mixture becomes creamy. Reduce heat and let the roux thicken slightly. Remove from heat.
    • Pour the roux into the Instant Pot (Note: it may sizzle when added, so pour carefully). Stir well to combine. Return the shredded or diced chicken to the pot. Taste the mixture and adjust seasonings as needed. If you used a bay leaf, remove and discard it now. Stir in the parsley (if using).
    • Meanwhile, prepare rice according to package directions.
    • Divide rice evenly among bowls. Ladle the chicken, sausage, and rice mixture over the rice. Stir to combine, then enjoy!

    Recipe Notes

    Note 1: Boneless, skinless chicken thighs are the way to go. They’re juicy, super tender, and a breeze to shred or dice. While I gave chicken breasts a shot during testing, they just didn’t hold up, so I suggest sticking with thighs for best results.
    Note 2: Choose a quality sausage brand for the best flavor. Andouille sausage is a great choice for added spice. If you’re thinking light, turkey or chicken sausages are good, but you’ll lose a bit of flavor. This dish is all about being quick, but you can sauté the sausage in the Instant Pot before adding anything else if you’d like.
    Note 3: Creole seasoning is a blend of spices, and brands can vary in heat and salt. Taste and adjust the dish accordingly. If your blend doesn’t have salt, you’ll need to add some. My fave brands are Tony Chachere® and Zatarain®.
    Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or in the microwave.

    Nutrition

    Serving: 1serving | Calories: 631kcal | Carbohydrates: 26g | Protein: 37g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 206mg | Sodium: 1650mg | Potassium: 659mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1889IU | Vitamin C: 32mg | Calcium: 110mg | Iron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Like this? Leave a comment below!

    Meet Chelsea

    Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

    Thanks for stopping by—I hope you find something delicious to make!

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    4 Comments

    1. Lind says:

      5 stars
      Where I come from, this is Creole Gumbo or “Sauce Piquante. It’s my favorite. If I have leftovers, you’ll see me eating it for 3 meals a day! Major COMFORT food! You can add any combo of chicken, sausage, shrimp, etc. And any type of tomato product. I have made it on the stove and in instant pot.

      Reply
      1. Chelsea says:

        So thrilled to hear you’ve been enjoying this! Thanks Lind!

        Reply
    2. Garry Lunn says:

      Looks delicious. Do you have an Instant Pot recommendation?

      Reply