This Instant Pot cajun rice and sausage is an easy one pot meal made with smoked andouille sausage, basmati rice, carrots, onion, tomatoes, and celery.
The Instant Pot is my go-to for cooking up quick and easy weeknight dinners. From Instant Pot creamy lemon chicken breasts, to Instant Pot frozen ground beef, and this Instant Pot Cajun rice and sausage - it can truly do it all!
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This is what we like to call 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! It's so simple, you don't even need to sautée the veggies before pressure cooking!
Not only is this instant pot cajun rice beyond easy - but is also delicious, healthy, and packed full of sneaky veggies.
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Reasons you'll ♡ this recipe:
- the rice is full of flavor from the Cajun spice, and the sausage adds a nice smoky touch
- it's a one-pot meal, and cooks up in under 45 minutes, but is very hands off
- there's plenty of veggies included, but even your picky eaters will enjoy (you can't detect them once it cooks)!
Recipe video
Watch the video below to see exactly how I prepped this Instant Pot Cajun rice. You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- Andouille sausage - this is a smoked spicy cajun sausage. It does not need to be cooked before using in this recipe, as it is already smoked. If you'd like a substitute, you could try chorizo or kielbasa. Note: you will need to use a sausage that is pre-cooked if you make any substitutions here.
- Basmati rice - this recipe has only been tested with basmati rice, so swap for other varieties at your own risk Other types of rice may have different cook times that are not compatible with the veggies.
- see: Instant Pot jasmine rice for cook times and liquid requirements
- Cajun seasoning - can be really spicy! It is typically made with paprika, cayenne pepper, garlic powder, onion powder, black pepper, crushed red pepper, oregano and thyme. For this recipe, we used a very mild brand (Club House).
- Veggies - this recipe calls for tomatoes, onion, carrot, and celery, as they cook up really nicely along with the rice and sausage. Make sure you chop the vegetables in a fine dice, evenly sized so that they all cook through evenly.
- Changing the veggies could alter the ability of the Instant Pot to come to pressure, so do so at your own risk. Bell peppers could be a nice addition.
Step by step directions
1. Combine - dump all ingredients including the veggies, andouille sausage, basmati rice, chicken stock, cajun seasoning and salt into the stainless steel inner pot of a 6 quart Instant Pot, and stir until well combined. Make sure no rice is stuck to the side of the pot.
TIP- this recipe has not been tested in an 8 quart Instant Pot and may not come to pressure.
2. Pressure cook - Put lid on, set valve to 'sealing' and pressure cook on high pressure for 3 minutes. It will take 15-ish minutes to come to pressure. After cooking, allow a full natural pressure release, which takes about 15 minutes. Once the pin has dropped, remove the lid and fluff rice with a fork. Enjoy!
3. Serve - Once the pin has dropped, remove the lid and fluff rice with a fork.
FAQ
This recipe has only been tested with basmati rice. Other types of rice may have different cook times and liquid ratios that won't work here, so swap at your own risk.
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.
This recipe has only been tested in the Instant Pot, but you could try with 1:2 ratio rice to water. I would recommend using the same ingredients and basmati rice, which cooks 15 minutes, then 10 minutes rest.
While we haven't tested a double batch of this recipe, reader Bridgette had success!
Meal prep & storage
This recipe can work for meal prep in a couple of different ways:
Pre-chop ingredients/freezer packs
You can get a head start on dinner by pre-chopping your vegetables and sausage, measuring out all your ingredients (except for the rice), and storing in the fridge.
- Measure out all ingredients and combine in a gallon sized freezer bag or large meal prep container.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- Dump into the stainless steel inner pot of your Instant Pot, stir in the rice, and cook as directed.
Leftovers & re-heat meals
- Cook as directed in the recipe card.
- Portion out into meal prep containers and allow to cool.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- Reheat in the microwave until steaming hot.
Food safety & rice
Cooked rice has the worst rap when it comes to food safety. However, rice is perfectly safe to eat when cooked and stored properly:
- cool and refrigerate quickly
- store for 4-6 days (personally I have a 4 day rule for leftovers)
- reheat until steaming hot, and only reheat once
More easy instant pot meals
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Cajun Rice and Sausage
Ingredients
- 2 carrots peeled and chopped using a small dice
- 2 celery chopped using a small dice
- ½ onion chopped using a small dice
- 6 andouille sausages 375 g; 13 oz; see note 1
- 3 roma tomatoes chopped
- 1 cup basmati rice rinsed; see note 2
- 1 cup chicken stock
- 1 tablespoon Cajun seasoning reduce if you have a spicy brand
- ¼ teaspoon salt
Instructions
- Combine - dump all ingredients including the veggies, andouille sausage, basmati rice, chicken stock, cajun seasoning and salt into the stainless steel inner pot of a 6 quart Instant Pot, and stir until well combined. Make sure no rice is stuck to the side of the pot.(see note 3)
- Pressure cook - Put lid on, set valve to 'sealing' and pressure cook on high pressure for 3 minutes. It will take 15-ish minutes to come to pressure. After cooking, allow a full natural pressure release, which takes about 15 minutes.
- Serve - Once the pin has dropped, remove the lid and fluff rice with a fork. (see note 4)
Tips:
; this recipe has not been tested in an 8 quart
4- Serving size is ⅙ of the batch; roughly 1.5 cups
Storage
Store in an air tight container in the fridge for up to 4 days. Freeze for up to 3 months.
Reheating
Reheat in the microwave until steaming hot and enjoy!
Freezer packs
- Measure out all ingredients and combine in a gallon sized freezer bag or large meal prep container.
- Refrigerate for up to 4 days or freeze for up to 3 months.
- Thaw for 24-48 hours in the fridge.
- Dump into the stainless steel inner pot of your Instant Pot, stir in the rice, and cook as directed.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Juan Doez says
I’m a dude who’s very fit and very serious about meal prep. I eat 5 times a day so I go through food. I liked this way more than I thought. I used kielbasa because that is all I could find. Small complaints. The veggies get very soft. Straight mush texture. The tomato basically disintegrates. My rice was just a little wet. I might reduce the liquid by a touch and end the NPR a little early. It’s not 6 servings. I measured 1.5 cups every time I ate it and just got 5. Barely.
Jasmine @ Sweet Peas & Saffron says
Hi Juan, thank you for sharing your feedback and teaks!
Katie says
I made this tonight so quick and easy 🤘🏼 I used chicken and beef broth because I had a little of both I needed to finish off I also added a bell pepper to the mix and slightly more sausage (14ounces)and rice (1 and1/2 cup) pretty dang delicious - spice level is a bit hi so I’m craving something to cut that I may add a dang dollop of sour cream ! Thanks for the recipe !
Jasmine @ Sweet Peas & Saffron says
Hi Katie, we're so delighted to hear that you enjoyed this Instant Pot Cajun rice! Thanks so much for sharing your adjustments with us, and for taking the time to come back and leave a rating and review!
Suzanne Vella says
Hi Denise, thanks a lot for the wonderful recipie. It looks yummy!! just a question, is it possible to do this recipie in the slow cooker please? and if yes how much time would it need to be ready? thanks a lot!!!
Denise Bustard says
Hi Suzanne! I wouldn't cook rice in the slow cooker as I've heard it gets soft and unpleasant, but I believe you'd be able to cook it on the stove top. I'd simmer (covered, but stir occasionally) for 15 minutes, then rest for 10 min. I haven't actually tried this myself so please let me know how it goes if you give it a try!
Stephanie says
If I wanted to add 2 cups of basmati rice would I need to change anything rlse?
Denise says
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 says
Could you give me an idea why some of my rice was crunchy?Followed the recipe. Still delicious!
Denise says
Hi Sandy, that's unfortunate. Was it just the rice on top or all over? I have not had this problem :/
Julie says
This was delicious and just what I was looking for!
Denise says
So happy to hear this, Julie! Thanks so much for taking the time to leave a review <3
Julie says
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 says
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 says
Just found the Fiesta Bowl version... can’t wait to try it!
Denise says
There are so many possibilities! So happy you enjoyed, Christy, thanks for reporting back 🙂
Bridgette Riggin says
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 says
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 says
Could I cook everything except the rice in pressure cooker then add cooked cauliflower to it after it cooked?
Denise says
Hi Annette! That would work fine! Hope you enjoy 🙂
Liz says
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 says
Hi Liz! Thanks for sharing! I really think the spiciness will vary with different cajun seasoning brands.
Courtney says
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 says
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 says
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 says
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 says
I use a 6 quart pot.
Jen says
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 says
Hi Jen! Thank you for your feedback. Did you use basmati rice or swap for a different type? Thanks!
Julie says
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 says
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 says
How can I cook this in the crock pot?
Denise says
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 says
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 says
Hi Debbie! The sausage is pre-cooked. I would probably cook the sausage if it is raw. I hope you enjoy!
Sapna George says
Hello! Do you think you can do a low carb option with cauliflower rice? Would it be disintegrated if made in the IP?
Denise says
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 says
I do not have an instant pot could this be made in just a regular pot on the stove?
Denise says
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 says
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 says
I should also add that I used Creole cajun seasoning instead of cajun seasoning!
Denise says
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 says
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 says
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 says
Do you think this could be made with brown basmati rice instead? How much should I adjust the cooking time if so? Thanks!
Denise says
Unfortunately brown rice takes a long time to cook in the Instant Pot and your vegetables will be basically disintegrated.
Sara says
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 says
Hi Sara, thank you for sharing, that's so helpful for others!