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Instant Pot Cajun Chicken and Andouille Rice
30 min prep time
45 min cook time
12servings
Recipe by
Nancy S. Hughes
How to Make Instant Pot Cajun Chicken and Andouille Rice
30 min prep time
45 min cook time
12servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- Press the Saute button, then press the Adjust button to “More” or “High”. When the display says “Hot”, add the oil, tilt the pot to coat bottom lightly. Add the sausage to the pot and cook for 6-7 minutes or until beginning to richly brown on edges, stirring occasionally. (Note: brown bits will build up on the bottom of pot at this point.) Add the garlic and cook 30 seconds, stirring constantly. Add the remaining ingredients, except the salt. Press ingredients down with back of spoon to make sure the rice is covered with water.
- Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
- Use a natural pressure release for 10 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Stir in the salt. Turn off the pressure cooker and let stand 10-15 minutes to thicken slightly and absorb flavors.
Nutrition facts
12 Servings
-
Serving Size
1 cup
- Amount per serving Calories 270
-
Total Fat
9g
- Saturated Fat 2.4g
- Cholesterol 50mg
- Sodium 390mg
-
Total Carbohydrate
33g
- Dietary Fiber 4g
- Total Sugars 4g
- Protein 16g
- Potassium 510mg
- Phosphorous 255mg
Ingredients
canola oil
1 tbsp
Cajun-style andouille sausage, fully cooked (sliced into coins)
12 oz
garlic (minced)
6 clove
green bell pepper (seeded and coarsely chopped)
3
red bell pepper (seeded and coarsely chopped)
1
onion(s) (chopped)
1 cup
boneless skinless chicken thighs (cut into 1-inch pieces)
1 lbs
brown rice
1 3/4 cup
quinoa
3/4 cup
quartered artichoke hearts (drained)
1 (14-oz) can
dried thyme
1 tbsp
bay leaves
3
smoked paprika
1 1/2 tsp
black pepper
1/2 tsp
water
3 cup
salt
1/2 tsp
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