Instant Pot Sausage And Rice is packed with savory, smoky flavor — tender chicken, smoky sausage, fire-roasted tomatoes, and a rich, creamy sauce served over fluffy rice. It’s comforting, easy, and family-friendly.
author’s note
The cozy Instant Pot dinner I keep making
I’m on an Instant Pot kick because it does most of the work and gets dinner on the table when schedules are busy. This Instant Pot Sausage And Rice quickly became a favorite: it tastes like it took hours but comes together in a fraction of the time. The smoked sausage lends bold depth, the chicken turns meltingly tender, and the tomatoes and aromatics create a saucy base that’s irresistible.
The first time I cooked the rice inside the Instant Pot with the other ingredients the texture was off — the rice soaked up too much liquid. Cooking rice separately keeps it light and fluffy and preserves the sauce’s texture. I also love that the flavors deepen overnight, making leftovers even better.
Instant Pot Sausage And Rice Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Smoked sausage | Andouille adds heat; turkey sausage is a lighter option. |
| Chicken thighs | Thighs stay juicier than breasts and shred easily. |
| Fire-roasted tomatoes | Regular diced tomatoes work if needed. |
| Creole seasoning | Brands vary in salt and spice; taste and adjust. |
| White rice | Basmati or long-grain rice stays fluffy when cooked separately. |
| Bell pepper, celery & onion | Classic aromatics that build a lot of flavor. |
chelsea’s recipe tip
How To Make Instant Pot Sausage And Rice (Tips)
- Cook rice separately: Prepare rice on the stovetop or rice cooker to keep it light and separate from the sauce.
- Sealing: Ensure the sealing ring is seated and the valve is closed before pressure cooking.
- Release method: Use quick release after the pressure cook to prevent the chicken from overcooking.
- Salt control: Taste as you go since sausage and broth can add salt.
- Adjust heat: Add cayenne, hot sauce, or use spicier sausage if you like more kick.
What To Serve With This Dish
- Garden salad: Crisp greens with a bright vinaigrette cut through the richness.
- Cornbread: Sweet, crumbly cornbread pairs well with the savory sauce.
- Roasted or steamed vegetables: Asparagus, green beans, or Brussels sprouts are great sides.
- Coleslaw: A crunchy, refreshing contrast to the warm, saucy main.
- Grilled corn: Simple, buttery grilled corn complements the meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors develop and improve. Freeze the mixture for up to 3 months — freezing the sausage-chicken mixture separately from the rice preserves texture best. Thaw overnight in the fridge and reheat on the stove or in the microwave.
More Instant Pot Recipe Favorites
Pasta And Pizza
Instant Pot Mac and Cheese
Soups And Stews
Taco Chili
Dinner
Sweet Potato Risotto
Soups And Stews
Instant Pot Chicken Tortilla Soup
Instant Pot Chicken, Sausage, and Rice
Equipment
-
Instant Pot (6-quart)
-
Small pot for the roux and rice
Ingredients
- 2 stalks celery, thinly sliced (about 1/2 cup)
- 1 large yellow onion, finely diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1 tablespoon finely minced garlic (3–4 cloves)
- 2 (14.5-ounce) cans fire-roasted diced tomatoes, undrained
- 1 pound boneless, skinless chicken thighs
- 13 ounces smoked sausage, thinly sliced
- 2 cups chicken broth
- 1 tablespoon Creole seasoning
- Dried bay leaf (optional)
- Ground cayenne pepper (optional, to taste)
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 cup uncooked white rice (optional, for serving)
- 1/4 cup finely chopped fresh parsley (optional, for serving)
Instructions
- Add the celery, onion, bell pepper, garlic, fire-roasted tomatoes (undrained), chicken thighs, sliced smoked sausage, chicken broth, Creole seasoning, and bay leaf (if using) to a 6‑quart Instant Pot.
- Seal the Instant Pot and pressure cook on high for 8 minutes. When the cook time ends, immediately perform a quick release. Remove the lid and transfer the chicken thighs to a cutting board to cool slightly, then shred or dice them.
- While the Instant Pot mixture rests, make a simple roux on the stovetop: melt the butter over medium-high heat in a small pot, then whisk in the flour one tablespoon at a time until smooth and creamy. Cook briefly to thicken, then remove from heat.
- Carefully pour the roux into the Instant Pot — it may sizzle — and stir well to combine. Return the shredded or diced chicken to the pot. Taste and adjust seasoning; remove the bay leaf. Stir in chopped parsley if using.
- Prepare rice according to package directions while finishing the sauce.
- Serve: spoon cooked rice into bowls and ladle the chicken, sausage, and sauce over the rice. Stir to combine and enjoy.
Recipe Notes
Note 1: Boneless, skinless chicken thighs are recommended — they stay juicy and shred easily. Breasts can dry out.
Note 2: Choose a quality smoked sausage for the best flavor. Andouille adds spice; turkey or chicken sausage is milder.
Note 3: Creole seasoning blends vary in salt and heat. Taste and adjust seasoning as needed.
Storage: Refrigerate leftovers in an airtight container up to 4 days. Freeze up to 3 months; freezing the sausage-chicken mixture separate from rice gives the best reheated texture. Thaw overnight and reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 serving | Calories: 631 kcal | Carbohydrates: 26 g | Protein: 37 g | Fat: 41 g | Saturated Fat: 17 g | Sodium: 1650 mg
Nutrition information is automatically calculated and should be used as an approximation.