Make this easy one dish family meal in the pressure cooker.
Prep Time15 minutesmins
Cook Time10 minutesmins
Additional Time15 minutesmins
Total Time40 minutesmins
Servings: 6
Ingredients
1tablespoonolive oil
8ouncesandouille sausage
2boneless chicken thighs
1onionchopped
1green pepperchopped
3ribs celerychopped
3clovesgarlicminced
1 1/2cuprice
1/2teaspoonsaltoptional
2teaspoonCajun seasoning
1/2teaspoonthyme
1can diced tomatoes14 oz
1 3/4cupchicken brothuse 21/4 cups for 8 quart Instant Pot
8ouncescooked shrimpthawed
4scallionssliced
Instructions
Note - Some readers have reported getting a Burn message when they make this recipe. I made the recipe instructions more specific in a couple areas to try and prevent this error. But some Instant Pots are more likely to get this error than others, so if you have seen this error before on any recipe I'd suggest reading the more detailed discussion right below the recipe card for ways to prevent it.
Chop the onion, green pepper, celery and garlic. Then slice the andouille sausage and cut the chicken thighs into bite sized pieces.
Set the Instant Pot to Saute and add the olive oil. Allow it warm up for a few minutes.
1 tablespoon olive oil
Brown the andouille sausage for about 5 minutes, until it is nicely browned. Then remove the sausage and set it aside for now. Stir so that it does not stick to the bottom of the pot.
8 ounces andouille sausage
Add the chopped chicken thighs to the Instant Pot to brown. Brown for 3 minutes. Stir so that it does not stick to the bottom of the pot.
2 boneless chicken thighs
Turn the Instant Pot off. Add the chicken broth to the instant pot to deglaze. Scrape the bottom of the container with a wooden spoon to make sure there aren't browned bits of sausage or chicken stuck to the bottom. Bits of food stuck to the bottom might cause the BURN error once the pot is brought up to pressure, so scrape it well.
1 3/4 cup chicken broth
Add the onion, green pepper, celery, garlic, salt, Cajun seasoning, and thyme. Stir to mix the vegetables and seasoning.
Add the rice and mix. Add the can of tomatoes on top of the rice, but don't stir it in, just spread it out on top. This will reduce the chance of a BURN error. DO NOT add the browned sausage.
1 1/2 cup rice, 1 can diced tomatoes
Put the lid on the Instant Pot and set it for Manual High Pressure for 8 minutes. Once the pressure cooker has finished cooking let it rest for 5 minutes, then manually release the pressure.
Take the lid off and stir the cooked shrimp and reserved andouille sausage into the Instant Pot. Replace the lid and let it rest for another 5 minutes to warm the sausage and shrimp.
8 ounces cooked shrimp
Serve sprinkled with scallions.
4 scallions
Notes
Nutrition facts are estimates.I made this recipe in a 6 quart Instant Pot. For an 8 quart Instant Pot I'd suggest increasing the chicken broth to 2 1/4 cups, but I haven't actually tested this, so use your own judgement.