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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
Andouille sausage is often used in Southern cooking, mostly creole or Cajun cuisine. You’ll find it in traditional Jambalaya and Gumbo. It has a rich smoky flavor and tends to be spicier than regular pork sausage. This hearty rice and quinoa mix adds chicken thighs along with the sausage, vegetables and spices. Making it in the instant pot intensifies the flavors and makes it an easy weeknight meal.
30 min prep time
45 min cook time
12servings
1 cup
Print Recipe >
Step-By-Step Instructions:
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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.
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Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 20 minutes.
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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
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Serving Size
1 cup
- Amount per serving Calories 260
- % Daily value*
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Total Fat
8g
10%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 45mg 15%
- Sodium 450mg 20%
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Total Carbohydrate
32g
12%
- Dietary Fiber 3g 11%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 17g
- Potassium 260mg 6%
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 med
red bell pepper (seeded and coarsely chopped)
1 med
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 leaves
smoked paprika
1 1/2 tsp
black pepper
1/2 tsp
water
3 cup
salt
1/2 tsp
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Reviews & Ratings
Delicious and easy!
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