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!
author’s note
The Cozy Instant Pot Dinner I Keep Making!
I’m fully on an Instant Pot kick right now because it truly feels like it does all the work for me. Between school schedules, work, and trying to get dinner on the table before everyone gets hangry, I’ve been leaning hard on meals where I can mostly let the Instant Pot handle dinner while I deal with everything else.
This Instant Pot Sausage And Rice has quickly become one of my favorites because it tastes like something that took way more effort than it actually did. The sausage adds tons of smoky flavor, the chicken gets ridiculously tender, and everything cooks together into the richest, most flavorful sauce.
The first time I made it, I actually tried cooking the rice right in the Instant Pot too, and it completely ruined the texture. The rice got way too soft and soaked up all the liquid. After testing it again with the rice cooked separately, it was perfect. Now the rice stays fluffy, the sauce stays creamy, and every bowl has the best texture.
I also love that this is one of those dinners that somehow tastes even better the next day. The flavors deepen overnight, so leftovers are a huge win around here.
Instant Pot Sausage And Rice Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Smoked sausage | Andouille gives more heat. Turkey sausage works too. |
| Chicken thighs | I don’t recommend chicken breasts here because they dry out faster. |
| Fire-roasted tomatoes | Regular diced tomatoes work in a pinch. |
| Creole seasoning | Every brand varies in salt and spice, so taste and adjust. |
| White rice | Basmati is my favorite because it stays fluffy. |
| Bell pepper, celery & onion | These veggies add tons of flavor with very little effort. |
chelsea’s recipe tip
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.
What To Serve With This Dish:
- Garden Salad: Crisp greens with tangy vinaigrette for freshness.
- Cornbread: Sweet, crumbly, and perfect with this instant pot sausage and rice’s savory flavors.
- Veggies: Steamed or roasted asparagus, green beans, or Brussels sprouts.
- Coleslaw: Crunchy and refreshing on the side.
- Grilled Corn: Buttered and seasoned, it’s always a good side.
Storage
Store leftover Instant Pot sausage and rice in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making leftovers seriously delicious.
You can also freeze it for up to 3 months. I like freezing the sausage mixture separately from the rice for the best texture.
More Instant Pot Recipe Favorites:
Pasta And Pizza
Instant Pot Mac and Cheese
Soups And Stews
Taco Chili
Dinner
Sweet Potato Risotto
Soups And Stews
Instant Pot Chicken Tortilla Soup
Instant Pot Chicken, Sausage, and Rice
Video
Equipment
- Instant Pot 6-quart
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
So thrilled to hear you’ve been enjoying this! Thanks Lind!
Looks delicious. Do you have an Instant Pot recommendation?
Here’s the one I use: https://a.co/d/e8YcWYL!