Ingredients

The following ingredients have 4 Servings
  • ½ cup onion (diced)
  • 1 cup green bell pepper (diced)
  • 2 Tbs minced garlic
  • 1 jalapeno pepper (diced and seeded)
  • 13 oz andouille sausage (sliced )
  • 2 Tbs creole seasoning
  • ½ tsp dried thyme
  • 1 Tbs tomato paste
  • 1 ½ cup white long-grain rice)
  • 1 14-oz can diced tomatoes (with liquid)
  • 1 ¾ chicken stock
  • 1 tsp hot sauce
  • ½ Tbs Worcestershire sauce
  • 2 bay leaves
  • 2 Tbs green onions (sliced)

Instruction

  • Set Instant Pot to Sauté mode. Once hot, add oil and the sausage. Cook sausage, stirring frequently, until browned and cooked through. Remove the sausage from the pot and set aside.
  • Next, add onions and green bell peppers to the pot. Cook until the onions are translucent, about three minutes.
  • Add garlic to the pot and continue sautéing for about a minute. Then, add the diced jalapeño and stir well.
  • Add creole seasoning, thyme, tomato paste and salt. Mix well.
  • Then add the rice. Stir again and sauté for another minute. Turn off sauté mode by selecting cancel on your instant pot.
  • Add the diced tomatoes, chicken stock, hot sauce, and Worcestershire sauce. Mix well and then add the cooked sausage, green onions, and bay leaves.
  • Use a wooden spoon to scrape any scraps of food that are stuck to the bottom of your Instant Pot.
  • Secure the lid and turn the pressure valve to sealing. Set to high pressure for 7 minutes.
  • Once the cook time ends, allow your Instant Pot to naturally release for about 15 minutes.
  • After 15 minutes, do a manual release by turning the pressure valve to venting.
  • Spoon into bowls and serve immediately. Top with fresh jalapeno slices as a garnish if you like.