Prep Time: 20 mins | Cook Time: 5 mins | Additional Time: 10 mins | Total Time: 35 mins | Servings: 5
Throw this hearty dish together in less than thirty minutes for a flavorful weeknight meal that everyone around the table will love! Incredibly easy and quick and a winner dinner with amazing combinations of smoked sausage, rice or cauliflower rice, onion, garlic, certain spices like smoked paprika, and a sprint of green peas!
Ingredients
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1 tbsp olive oil
3 cloves garlic minced
1 medium yellow onion minced
1 lb sliced sausage link*
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
1 1/2 c. chicken broth
1 c. long grain rice
1 c. frozen peas thawed
How to make Easy Instant Pot Sausage and Rice
Step 1: Prepare the ingredients and set them aside.
Step 2: Set the Instant Pot to “Saute”. Add the olive oil once the IP has heated along with the garlic and onion. Saute until tender. Now, add the slices of sausage and cook for another minute or two until brown. Over the sausage mixture, sprinkle the seasonings. Add the rice, pour over the broth, then mix.
Step 3: Put the lid on of the IP and seal the valve. Set to “Manual” or “Pressure Cook” for 5 minutes. When the time is up, let the IP do a natural release of pressure.
Step 4: Take the lid off once the pressure has been released, then stir in the thawed peas. Replace the lid and warm the peas for approximately 5 minutes. Do this without turning the pot on.
Step 5: Fluff and stir the rice before serving. Enjoy!
Notes:
For this recipe, you can use smoked sausage, kielbasa, andouille sausage, etc.
To make this dish, I always use long grain rice such as jasmine rice and basmati rice. Long grain rice won’t be moist, and it fluffs up after cooking. I prefer its drier texture as it does not clump up into heaps of cooked rice.
If desired, you can even make this recipe using brown rice or cauliflower rice. Remember, if you do so, the final dish will have a different texture and taste.
Easily double or triple this recipe. Just make sure to use a large enough pot to hold the ingredients.
To avoid getting a burning message, I suggest avoiding stirring after adding the chicken broth. You just need to ensure the rice is submerged in the liquid, so it cooks properly.
Feel free to make this ahead. Just store in an airtight container and freeze.
Nutrition Facts:
Serving: 1g | Calories: 401kcal | Carbohydrates: 18g | Protein: 20g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 80mg | Sodium: 1252mg | Fiber: 2g | Sugar: 4g
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 medium yellow onion minced
- 1 lb sliced sausage link*
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 1 1/2 c. chicken broth
- 1 c. long grain rice
- 1 c. frozen peas thawed
Instructions
Step 1: Prepare the ingredients and set them aside.
Step 2: Set the Instant Pot to “Saute”. Add the olive oil once the IP has heated along with the garlic and onion. Saute until tender. Now, add the slices of sausage and cook for another minute or two until brown. Over the sausage mixture, sprinkle the seasonings. Add the rice, pour over the broth, then mix.
Step 3: Put the lid on of the IP and seal the valve. Set to “Manual” or “Pressure Cook” for 5 minutes. When the time is up, let the IP do a natural release of pressure.
Step 4: Take the lid off once the pressure has been released, then stir in the thawed peas. Replace the lid and warm the peas for approximately 5 minutes. Do this without turning the pot on.
Step 5: Fluff and stir the rice before serving. Enjoy!
Notes
For this recipe, you can use smoked sausage, kielbasa, andouille sausage, etc. To make this dish, I always use long grain rice such as jasmine rice and basmati rice. Long grain rice won’t be moist, and it fluffs up after cooking. I prefer its drier texture as it does not clump up into heaps of cooked rice. If desired, you can even make this recipe using brown rice or cauliflower rice. Remember, if you do so, the final dish will have a different texture and taste. Easily double or triple this recipe. Just make sure to use a large enough pot to hold the ingredients. To avoid getting a burning message, I suggest avoiding stirring after adding the chicken broth. You just need to ensure the rice is submerged in the liquid, so it cooks properly. Feel free to make this ahead. Just store in an airtight container and freeze.