Instant Pot Cajun rice and sausage is an easy one pot meal to make your weekly meal prep a breeze. Perfect as a weeknight dinner as well.
I took a break from Instant Pot recipes for a few months there, but fear not, I’m back on the Instant Pot train and have a bunch of recipes coming, starting with this Instant Pot Cajun Rice and Sausage.
Not only is it delicious, healthy, and sneakily full of veggies, but it’s a ‘dump and go’ meal…just dump the ingredients in the pot, start the cooking process, and leave it to do the work for you!
The rice absorbs so much flavor during the cooking process, and the sausage adds a nice smoky flavor to the dish. AND you can meal prep this recipe in a couple of different ways (discussed below!)
Don’t forget to pin this post to save it for later!
Reasons to love Instant Pot Cajun rice and sausage:
- it’s a one pot ‘dump and go’ meal
- you can assemble ahead and freeze (minus the rice) for a Freezer Instant Pot meal
- you can portion out leftovers and enjoy for meal prep, they freeze/thaw well, too!
How to make it
So so simple, and you don’t even need to sautee! Most of your time will be spent chopping veggies, but even that is simple for this recipe.
- add all ingredients to the Instant Pot, stir to combine
- seal the Instant Pot and cook for 3 min (will take 15-ish minutes to come to pressure)
- allow a full natural pressure release (15-ish minutes)
- stir everything up and enjoy!
Can I swap the rice? This recipe has only been tested with basmati rice, and I don’t recommend switching. Other types of rice may have different cook times that are not compatible with the veggies.
Can I use this recipe meal prep? Yes! You can meal prep this recipe in two different ways:
- cook, portion out and refrigerate (or freeze!)
- assemble all ingredients (except for the rice) in a freezer-friendly bag, and freeze for later. When you’re ready to cook, add the rice and cook as directed!
Is this recipe spicy? The Cajun seasoning I use is fairly mild. If you have a super spicy one, cut back on the seasoning for sure! As written and using Clubhouse Cajun seasoning, it is mildly spicy.
Tips & equipment
- I used my 6 quart Instant Pot
; this recipe has not been tested in an 8 quart - here are my favorite meal prep containers
- Looking for more Instant Pot recipes? Check out this Instant Pot Thai Curry, these Instant Pot Ground Turkey Stuffed Peppers and this Instant Pot Chickpea Curry
; this recipe has not been tested in an 8 quart
Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Instant Pot Cajun Rice and Sausage
Ingredients
- 2 carrots (peeled and chopped into small pieces)
- 2 celery (chopped into small pieces)
- 1/2 onion (diced)
- 6 andouille sausages (375 g; 13 oz)
- 3 Roma tomatoes (chopped)
- 1 cup basmati rice (rinsed)
- 1 cup chicken stock
- 1 tablespoon Cajun seasoning (* reduce if you have a spicy brand)
- 1/4 teaspoon salt
Instructions
- Combine all ingredients in the base of a 6 quart Instant Pot. Stir to combine.
- Put lid on, set valve to 'sealing' and pressure cook on high pressure for 3 minutes.
- Instant Pot will take roughly 15 minutes to come to pressure and 15 minutes to naturally release the pressure.
- Once pin has dropped, remove the lid and fluff rice with a fork. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
- Reheat in the microwave until steaming hot and enjoy!
Freezer Instant Pot Packs
- To assemble freezer packs, add all ingredients except for the rice into a large (gallon-sized) freezer bag. Squeeze out as much air as possible and freeze flat.
- Freeze for up to 3 months.
- To cook- thaw completely overnight, and add contents of freezer pack to the Instant Pot along with 1 cup of rinsed basmati rice. Cook as directed above.
Stephanie
If I wanted to add 2 cups of basmati rice would I need to change anything rlse?
Denise
Hi Stephanie! If you add more rice, you will need to increase the liquids. Let me know if you try and how it goes for you!
Sandy
Could you give me an idea why some of my rice was crunchy?Followed the recipe. Still delicious!
Denise
Hi Sandy, that’s unfortunate. Was it just the rice on top or all over? I have not had this problem :/
Julie
This was delicious and just what I was looking for!
Denise
So happy to hear this, Julie! Thanks so much for taking the time to leave a review <3
Julie
I have made it twice now! Never leftovers. Do you think I coulld put Rotel in it? Would I descrease any water since it has liquid in it as well?
Christy H
I made this tonight (after thawing from frozen) and it was so easy and delicious! I used Emeril’s Essence for the seasoning and buffalo chicken sausage. The texture of the rice was perfect. I’m already thinking of switching it up with different seasoning and sausages… Italian? Southwestern? Definitely going into steady rotation, along with your Tuscan Chicken Stew. These recipes are weeknight lifesavers! Thank you!
Christy H
Just found the Fiesta Bowl version… can’t wait to try it!
Denise
There are so many possibilities! So happy you enjoyed, Christy, thanks for reporting back 🙂
Bridgette Riggin
I made this tonight with a couple of tweaks due to missing ingredients and it was fabulous! I doubled it and I used jasmine rice vs basmati because it’s what I had. I cooked it for five mins vs three and then did a 15 NPR. I didn’t have celery so I used two tsp of celery seed. I used a 32 ounce can of diced tomatoes with the juices in place of the tomatoes. This recipe is a keeper! We all loved it. Thank you so much.
Denise
Hi Bridgette! I’m so happy to hear you enjoyed it. Thank you for sharing your swaps as this is really helpful for other readers.
Annette
Could I cook everything except the rice in pressure cooker then add cooked cauliflower to it after it cooked?
Denise
Hi Annette! That would work fine! Hope you enjoy 🙂
Liz
Loved this for a quick, lazy night dinner! Was a little too spicy for my picky 3-year old but I think it was the sausage more than the seasoning. The rice and veggies turned out slightly soft for my preferences so I will take a minute off next time. Delish!
Denise
Hi Liz! Thanks for sharing! I really think the spiciness will vary with different cajun seasoning brands.
Courtney
The amount of spice seemed low to me so I doubled it, and it was still pretty bland. Of course this could be my cajun blend but I’ve used it in other dishes and been satisfied with it. If you want a really powerful flavor you might have to add a bunch more flavors.
Denise
Hi Courtney! This is good to know. I have another brand of cajun spice that I can try out with this recipe. I’m guessing the flavors will be very different depending on the blend. I had someone in my lunch prep challenge use a brand called “slap yo mama” which was insanely spicy in my recipe (not this one).
Jackie
We made this tonight. While the pot was coming to pressure (about 15 minutes in), I got a burn warning. I opened pot, added another cup of stock and started pot again. While coming to pressure the second time (about 12 min in), I got another burn warning. I opened pot, and decided it was good enough to eat (I used fully cooked andouille). I always appreciate burn tips and how they’re fixed in the comments section, so thought I’d share mine. Even after the mishaps, we really enjoyed this meal. Just the right amount of spice!
Denise
Hi Jackie, thank you so much for reporting back! Do you mind sharing what size of Instant Pot you were using? 6 or 8 quart? Thanks again 🙂
Jackie
I use a 6 quart pot.
Jen
It was OK. I had to add more salt and also added some pineapple chunks for some sweetness. I have a Ninja foodie pressure cooker and I followed recipe to a T. the rice was way too mushy. The idea and the recipe seem really good but I felt a tad disapointed with the rice. I use a Cajun seasoning but I wonder if there are better ones.
Denise
Hi Jen! Thank you for your feedback. Did you use basmati rice or swap for a different type? Thanks!
Julie
Can I double this recipe? How would this effect the cooking time? I made it a few weeks ago and it was such a hit the only complaint was that we wanted MORE!
Denise
Hi Julie! I’m so happy to hear you guys enjoyed the recipe! I think it would work to double it in either Instant Pot, especially since we naturally release the pressure, there shouldn’t be any risk if the post is overfull by a bit. Please let me know if you try it!
Chris
How can I cook this in the crock pot?
Denise
Hi Chris! I thought this would not work in the slow cooker, but had a reader make it as written on high for 4-6 hours. She said it was fairly soft though, so I can’t say if it would really be any good. I think it would work on the stove top, though. I left the times in a comment above!
Debbie
Did you use precooked sausage or was it fresh? My husband bought it at the butcher counter and I’m not sure if I should cook/brown it first or put it in the pot raw. Thanks for your help! Looking forward to another fabulous recipe!
Denise
Hi Debbie! The sausage is pre-cooked. I would probably cook the sausage if it is raw. I hope you enjoy!
Sapna George
Hello! Do you think you can do a low carb option with cauliflower rice? Would it be disintegrated if made in the IP?
Denise
Hi Sapna, this recipe has a tricky water ratio thing happening that just won’t work with cauliflower rice. You could maybe doctor it in a pan cooking all the veggies & sausage, then add the cauli rice during the last 3 minutes? Not sure though.
Lisa Moon
I do not have an instant pot could this be made in just a regular pot on the stove?
Denise
Hi Lisa, you could try with 1:2 ratio rice to water. I would try basmati rice which cooks 15 minutes, then 10 minutes rest. Let me know if you give it a try!
Nathan
Thanks for the recipe! I made this in an 8qt IP today (increased quantities of everything by 1/3 — e.g. 4 Roma tomatoes instead of 3) and it turned out incredibly tasty! Great recipe, super easy meal-prep. The IP was still releasing pressure naturally after 23 minutes so I ended up doing quick release. The rice was somewhat overcooked so next time I’ll allow the IP to quick release for maybe 18min before quick releasing.
Nathan
I should also add that I used Creole cajun seasoning instead of cajun seasoning!
Denise
Hi Nathan, thank you so much for reporting back about the 8 quart! I’m so happy to hear it worked out for you! Good to know about the full pressure release, it might take slighly longer with a larger volume, so I’ll make a note in the recipe card to do a 15 min natural pressure release for the 8 quart. Thanks so much!
Kelly
Where do you find Andouille Sausage? I’ve looked everywhere around my area (near Edmonton) and can’t seem to find it. Would love to try this recipe!
Denise
Hi Kelly! I found mine at the Superstore, however some weeks they don’t have them. In a pinch, I used Kielbasa and it didn’t affect the flavor hugely.
Michelle
Do you think this could be made with brown basmati rice instead? How much should I adjust the cooking time if so? Thanks!
Denise
Unfortunately brown rice takes a long time to cook in the Instant Pot and your vegetables will be basically disintegrated.
Sara
I made this by cooking my brown rice (subtracting 3min off the time) then adding everything else, a little more water, and cooking it for the 3 min.
Denise Bustard
Hi Sara, thank you for sharing, that’s so helpful for others!