EASY INSTANT POT SAUSAGE AND RICE
Quick and easy Instant Pot sausage and rice. Hearty one dish recipe you can throw together in minutes. Flavorful weeknight meal everyone will enjoy!
Provided by Mel Lockcuff
Categories Instant Pot Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Before you even heat up your Instant Pot, be sure to prep your ingredients and have them ready to go.
- Press "Sauté" on your Instant Pot.
- Once it's heated up, add the olive oil, garlic, and onion, sautéing 'til they become soft.
- Add in the sausage slices, and brown for a good 1 to 2 minutes.
- Then sprinkle in the seasonings, and add the rice and chicken broth, mixing everything together.
- Place the lid on your Instant Pot, set the valve to seal, and press "Manual" or "Pressure Cook" with a cook time of 5 minutes. Allow it to do a natural release.
- Once it's released, go ahead and remove the lid, and stir in the thawed peas. Put the lid back on, and allow those peas to warm for about 5 minutes. No need to turn on the pot; just let everything sit in its own warmth.
- Then stir and fluff the rice, and serve it up!
Nutrition Facts : ServingSize 1 g, Calories 401 kcal, Carbohydrate 18 g, Protein 20 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 80 mg, Sodium 1252 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 18 g
SAUSAGE AND RICE INSTANT POT
Sausage and Rice Instant Pot recipe is an outstanding healthy, filling & economical one-pot dinner that get's done under 30 minutes without much effort. Your whole family will love this Instant Pot Smoked Sausage and Rice.
Provided by Meghna
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Set the Instant Pot on SAUTE settings and keep it on NORMAL heat setting.
- Add oil and when it becomes hot add the diced smoked sausages and brown them both sides. Set them aside.
- In the same pot add the onion and garlic and saute until they begin to become limp. Throw in the bell peppers and saute for 30 seconds.
- Add the liquid and de-glaze the pot very well with the help of a spatula scraping the sides and bottom of the pot to loosen any food particles. This will prevent the Burn error. Also add salt according to your taste preference.
- CANCEL the SAUTE function and rinse the rice very well under running tap water until clear water runs through. This will prevent the rice from becoming gummy.
- Add the rinsed rice into the pot and gently press down with the help of the spatula. Do not mix.
- Dump the canned diced tomatoes on top of the rice. DO NOT MIX ever! Otherwise you'll end up with BURN error.
- Close the lid of the instant pot and SEAL the valve. PRESSURE COOK on HIGH for 4 minutes.
- When the pressure cooking cycle is over the instant pot will begin to beep. Wait for Natural pressure release (NPR) for 10 minutes and than release the rest of the pressure manually by moving the Valve from the SEALING to the VENTING position. Open the lid carefully when the metal pin drops.
- Gently fluff the rice with the help of a fork or a spatula. The rice will be slightly soft now as it's piping hot. As it gradually cools down it'll have the perfect consistency.
- Now, add back the browned sausages and mix with the rice.
- Garnish with fresh chopped parsley and enjoy!
Nutrition Facts : Calories 596 kcal, Carbohydrate 99 g, Protein 13 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 203 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
INSTANT POT SAUSAGE AND RICE
Instant Pot sausage and rice is so good! A cheesy casserole packed with smoked sausage, tender rice and vegetables cooked all in one pot in no time at all.
Provided by The Typical Mom
Categories Entree Main Course
Number Of Ingredients 10
Steps:
- Put pressure cooker on saute and add olive oil. Then slice sausage into half moon pieces. Put these and your diced onion into your pressure cooker.
- Cook just until sausage is lightly browned on the outsides. Then turn pot off. Add 1/4 cup of your broth into your pot and scrape with a wooden spoon to get any stuck on pieces off = deglazing your pot.
- Sprinkle in all of your seasonings and your frozen vegetables.
- In a bowl whisk together the remaining broth with your can of cream of mushroom soup until smooth, pour this into your pot.
- Stir all contents together.
- Sprinkle uncooked rice on to the top but DO NOT STIR. Just gently push down so it is submerged into the liquid.
- Put lid on, close steam valve and set to high pressure for 9 minutes. Then allow to naturally release steam for 3 minutes before letting out remaining steam with a quick release.
- Add in 1/2 of your cheese and stir gently into rice casserole. Allow to rest with lid off so it thickens for 10 minutes. Top with remaining cheese and place lid back on for 5 minutes so cheese melts. (even if you don't add extra cheese, let it sit for at least 10 minutes with lid off to thicken up)
- Serve and enjoy!
Nutrition Facts : ServingSize 3 oz, Calories 289 kcal, Carbohydrate 33 g, Protein 11 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 1179 mg, Fiber 2 g, Sugar 1 g
INSTANT POT SAUSAGE AND RICE
Smoked sausage and rice combine to make a hearty and flavorful dinner!
Provided by Chrysti Benner
Categories Pressure Cooker {Instant Pot}
Time 9m
Number Of Ingredients 9
Steps:
- Add olive oil to the insert pot of the Instant Pot. Use the Saute button to heat the oil.
- Add sliced sausage to the hot oil. Saute for a couple of minutes on each side, then remove sausage to a plate. Press Cancel to turn off the Saute function.
- Pour chicken broth into the insert pot and use a spatula or wooden spoon to deglaze the pot, scraping up any browned bits from the bottom.
- Add the rice to the broth and stir to combine.
- Return the sausage to the pot, and sprinkle in the garlic powder, paprika, black pepper, and salt.
- Add the frozen onions and peppers on top (don't stir them in). Close the lid and set the vent to the sealed position.
- Select a cook time of 4 minutes at high pressure. When the cook time is complete, allow a 5 minute natural release of pressure, followed by a quick release of remaining pressure.
- After the pressure has released and the valve has dropped, carefully remove the lid. Fluffh rice with a fork and serve.
Nutrition Facts : Calories 306 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 733 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
INSTANT POT® SAUSAGE AND PEPPERS
There's something comforting about sausage and peppers ... maybe it's a favorite during the fall or served on a bun with tailgating, regardless you can go wrong cooking this classic in the Instant Pot®!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Turkey Sausage
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add oil, green and red bell peppers, and onion. Cook until vegetables are tender, about 5 minutes. Lightly prick sausage casings with a fork and add to pot. Brown sausages on all sides, about 5 minutes. Add tomato sauce, garlic, Italian seasoning, and salt. Close and lock the lid.
- Turn off Saute function and select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Cut sausages on the diagonal into small pieces. Serve immediately.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 12.2 g, Cholesterol 85.5 mg, Fat 17.1 g, Fiber 3.3 g, Protein 23.2 g, SaturatedFat 4.1 g, Sodium 1411.8 mg, Sugar 6.8 g
INSTANT POT® RED BEANS AND RICE WITH SAUSAGE
Red beans and rice that taste like you've spent the whole day in the kitchen come together in a fraction of the time with minimal fuss thanks to your Instant Pot ® or multi-functional pressure cooker.
Provided by Soup Loving Nicole
Categories Beans and Rice
Time 1h30m
Yield 12
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 30 seconds. Add sausage and cook for 5 minutes. Transfer to a plate using a slotted spoon and set sausage aside.
- Add onion, bell pepper, and celery to the Instant Pot and cook for 3 minutes. Add garlic, Creole seasoning, thyme, and oregano; cook 2 minutes more. Turn pot off.
- Add beans, broth, hot sauce, and bay leaf to the Instant Pot with the vegetables. Close and lock the lid. Select high pressure and set the timer for 30 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Remove bay leaf from the pot and discard. Add reserved cooked sausage. Select Saute function. Cook, stirring frequently to mash some of the beans and thicken the mixture, for about 10 minutes. Turn off pot and let stand for 10 minutes.
- Serve beans over hot cooked rice garnished with parsley and green onions.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 41.2 g, Cholesterol 21 mg, Fat 11.3 g, Fiber 10.4 g, Protein 15.1 g, SaturatedFat 3.5 g, Sodium 815 mg, Sugar 2.2 g
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