Instant Pot Chicken, Sausage, and Rice

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Instant Pot Chicken, Sausage, and Rice

Instant Pot Chicken, Sausage, and Rice is comfort food in a bowl—smoky sausage, tender chicken, fire-roasted tomatoes, and fluffy rice!

Prep Time15

Cook Time8

Total Time23

Course: Dinner

Cuisine: American, Healthy

Keyword: Chicken, Sausage, and Rice, instant pot chicken, sausage, and rice

Servings: servings

Author: Chelsea Lords

Cost: $18.72

Equipment

Instant Pot 6-quart
Small pot

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 parsley optional, for serving

US - Metric

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!

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.

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