Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons vegetable oil
  • 12 ounces andouille sausage (sliced into circular pieces)
  • 1 pound boneless skinless chicken breasts (boneless, skinless (cut into 1 inch cubes))
  • 1 white onion (diced)
  • 1 green bell pepper (diced)
  • 1 celery stalk (chopped)
  • 5 garlic cloves (minced)
  • 1 tablespoon Creole seasoning
  • 3 sprigs thyme ((or substitute 1/2 - 1 teaspoon dried thyme; adjust to taste))
  • 2 bay leaves
  • 1 (14 ounce) can diced tomatoes (with juices)
  • 1 cup low-sodium chicken broth
  • 1 cup long grain white rice
  • salt and pepper (to taste)

Instruction

  • Set the Instant Pot to "Saute."
  • Add the oil, sausage, and chicken. Use a wooden spoon to turn, while scraping the bottom of the Instant Pot. Cook for 3-5 minutes or until the outside of the chicken is white. 
  • Remove the sausage and chicken and drain on paper towels.
  • Add the onions, pepper, and celery stirring with the wooden spoon while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft. 
  • Add the garlic and cook for an additional 30 seconds while continuing to stir. 
  • Add the Creole seasoning, thyme, bay leaves, cooked sausage and chicken, rice, tomatoes, and broth. Stir to combine. 
  • Close the lid, make sure the valve is set to "sealing," and set Instant Pot to high pressure (manual/pressure cook) for 10 minutes.
  • Allow the Instant Pot to natural release for 5 minutes before completing a quick release. Remove lid and stir. Taste, and season with salt and pepper.
  • Serve immediately or store in an airtight container in the refrigerator for up to 3 days.