Sausage And Rice Instant Pot Food

SAUSAGE AND RICE INSTANT POT

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!

INSTANT POT SAUSAGE AND RICE

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!

INSTANT POT® RED BEANS AND RICE WITH SAUSAGE

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.

EASY INSTANT POT SAUSAGE AND RICE

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!

INSTANT POT SAUSAGE AND RICE

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.