Instant Pot Cajun Chicken and Andouille Rice

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- Prep time
- 30 min
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- Cook time
- 45 min
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- Servings
- 12 Servings
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- Serving size
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1 cup
Ingredients
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canola oil
- 1 tbsp
- 1 tbsp
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Cajun-style andouille sausage, fully cooked (sliced into coins)
- 12 oz
- 340 g
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garlic (minced)
- 6 clove
- 6 clove
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green bell pepper (seeded and coarsely chopped)
- 3
- 3
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red bell pepper (seeded and coarsely chopped)
- 1
- 1
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chopped onion
- 1 cup
- 1 cup
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boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 lbs
- 454 g
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brown rice
- 1 3/4 cup
- 1 3/4 cup
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quinoa
- 3/4 cup
- 3/4 cup
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quartered artichoke hearts (drained)
- 1 (14-oz) can
- 1 (14-oz) can
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dried thyme
- 1 tbsp
- 1 tbsp
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bay leaves
- 3
- 3
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smoked paprika
- 1 1/2 tsp
- 1 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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water
- 3 cup
- 3 cup
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salt
- 1/2 tsp
- 1/2 tsp
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Directions
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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.
Reviews
Write a Review-
All of the ingredients are included on the menu and the cooking instructions are clear. This is an outstanding dish. What is most remarkable is how simple prep is. This recipe will serve 8 to ten.