Instant Pot Cajun Rice with Chicken & Sausage
I grew up in Massachusetts. During my lifetime I’ve lived in alot of different places. One of them was on the Gulf Coast close to New Orleans. While there, I learned how to cook Cajun foods.
I used to cook a dish just like this on top of the stove. Now, I’ve found the Instant Pot recipe. Yummy!
- 1 tablespoon oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 cup carrots peeled, cut into ½ inch chunks
- 3 boneless skinless chicken thighs cut into 1 inch chunks
- 13.5 oz Andouille Sausage sliced into ½ inch chunks (I use Johnsonville Andouille Smoked Sausage)
- 1 heaping teaspoon cajun seasoning
- 1 heaping teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- pinch of red pepper flakes
- 2 cups water
- 2 teaspoons chicken base
- 1½ cups white rice
- 1 cup frozen peas
- **Optional- 14.5 oz can diced tomatoes drained
- Set the Instant Pot to saute mode. Add the oil and saute the onions, carrots, and garlic, 5 minutes. Stirring occasionally
- Add the chicken, sausage, cajun seasoning, paprika, turmeric, onion powder, garlic powder, and red pepper flakes. Saute 5 minutes, stirring often, making sure the seasonings do not burn on the bottom of the pot. It’s ok if the chicken is still a little pink inside.
- Add the water and the chicken base and stir to dissolve the chicken base. Also scrape up all the browned bits from the bottom of the pan.
- Add the rice and scrape the sides of the bowl down so that all the rice pieces are in the liquid.
- Turn off saute setting.
- Put the lid on and lock in place, close the pressure valve to seal. Set the Instant Pot to the pressure setting on high for 10 minutes.
- At the end of the 10 minutes, when the timer beeps, do a quick release by turning the pressure valve to “vent”.
- Once all the pressure is released take the lid off and add the frozen peas (and optional diced tomatoes), stir to combine. The heat from the pot will cook the peas.
- Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
- Note: **I have recently altered the recipe slightly due to some readers getting a “burn warning” on their Instant Pots. The diced tomatoes are now optional, as an add-in at the end of the cooking.