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Home Method Instant Pot
4.79
/5
43 minutes minutes

Instant Pot Cajun Rice and Sausage

Gluten Free Gluten Free Nut Free Nut Free Freezer Friendly Freezer Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard54 Comments
Posted: 7/29/21 Updated: 7/29/21

This post may contain affiliate links. Please read our disclosure policy.

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!

Instant Pot Cajun rice and sausage in grey bowl
Jump to:
  • Reasons you'll ♡ this recipe:
  • Recipe video
  • Ingredient notes
  • Step by step directions
  • FAQ
  • Meal prep & storage
  • More easy instant pot meals
  • Instant Pot Cajun Rice and Sausage

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.

Don't forget to pin this post to save it for later!

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

chopped tomatoes, onion, carrot, and celery on a cutting board
  • 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

cajun rice and sausage in instant pot before cooking

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.

instant pot with 3 minutes on the timer

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!

cajun rice and sausage in instant pot after cooking

3. Serve - Once the pin has dropped, remove the lid and fluff rice with a fork.


FAQ

Can I swap the basmati rice?

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.

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.

I don't have an Instant Pot, can this recipe be made on the stove top?

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. 

Can I double this recipe?

While we haven't tested a double batch of this recipe, reader Bridgette had success!

Meal prep & storage

meal prep cajun rice in meal prep containers

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.

  1. Measure out all ingredients and combine in a gallon sized freezer bag or large meal prep container.
  2. Refrigerate for up to 4 days or freeze for up to 3 months.
  3. Dump into the stainless steel inner pot of your Instant Pot, stir in the rice, and cook as directed.

Leftovers & re-heat meals

  1. Cook as directed in the recipe card.
  2. Portion out into meal prep containers and allow to cool.
  3. Refrigerate for up to 4 days or freeze for up to 3 months.
  4. Reheat in the microwave until steaming hot.

Favorite Meal Prep Containers

Our tried and true favorite meal prep containers and jars that will keep your food fresh, help you reheat it evenly, and withstand the test of time. No more wasting your money, these are the absolute best containers out there!

Keep reading

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

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Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Overhead shot of cajun rice and sausage in a white bowl with a fork

Instant Pot Cajun Rice and Sausage

4.79 from 19 votes
Prep Time: 10 minutes mins
Cook Time: 3 minutes mins
Pressurizing & Depressurizing Time: 30 minutes mins
Total Time: 43 minutes mins
Print Rate
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.
6

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.
    instant pot with 3 minutes on the timer
  • Serve - Once the pin has dropped, remove the lid and fluff rice with a fork. (see note 4)

Tips:

1 - This recipe requires pre-cooked smoked sausage. We do not recommend substituting for uncooked sausage. 
2- 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
3- I used my 6 quart Instant Pot; 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
  1. Measure out all ingredients and combine in a gallon sized freezer bag or large meal prep container.
  2. Refrigerate for up to 4 days or freeze for up to 3 months.
  3. Thaw for 24-48 hours in the fridge.
  4. Dump into the stainless steel inner pot of your Instant Pot, stir in the rice, and cook as directed.

Video

Nutrition Information

Serving: 1.5cups *note 4, Calories: 373kcal, Carbohydrates: 31g, Protein: 16g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 56mg, Sodium: 773mg, Potassium: 484mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4315IU, Vitamin C: 7mg, Calcium: 37mg, Iron: 1.6mg
Author: Denise Bustard
Course: Dinner, Main Course
Cuisine: American

© 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.

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6 Quart Instant Pot
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Recipe Rating




  1. Juan Doez says

    Posted on 1/15/22 at Posted on 1/15/22

    4 stars
    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.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 1/18/22 at Posted on 1/18/22

      Hi Juan, thank you for sharing your feedback and teaks!

      Reply
  2. Katie says

    Posted on 12/4/21 at Posted on 12/4/21

    5 stars
    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 !

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 12/7/21 at Posted on 12/7/21

      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!

      Reply
  3. Suzanne Vella says

    Posted on 2/17/21 at Posted on 2/17/21

    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!!!

    Reply
    • Denise Bustard says

      Posted on 2/22/21 at Posted on 2/22/21

      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!

      Reply
  4. Stephanie says

    Posted on 4/17/20 at Posted on 4/17/20

    If I wanted to add 2 cups of basmati rice would I need to change anything rlse?

    Reply
    • Denise says

      Posted on 4/24/20 at Posted on 4/24/20

      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!

      Reply
  5. Sandy says

    Posted on 3/27/20 at Posted on 3/27/20

    Could you give me an idea why some of my rice was crunchy?Followed the recipe. Still delicious!

    Reply
    • Denise says

      Posted on 4/3/20 at Posted on 4/3/20

      Hi Sandy, that's unfortunate. Was it just the rice on top or all over? I have not had this problem :/

      Reply
  6. Julie says

    Posted on 3/16/20 at Posted on 3/16/20

    This was delicious and just what I was looking for!

    Reply
    • Denise says

      Posted on 3/23/20 at Posted on 3/23/20

      So happy to hear this, Julie! Thanks so much for taking the time to leave a review <3

      Reply
      • Julie says

        Posted on 3/23/20 at Posted on 3/23/20

        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?

        Reply
  7. Christy H says

    Posted on 1/8/20 at Posted on 1/8/20

    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!

    Reply
    • Christy H says

      Posted on 1/9/20 at Posted on 1/9/20

      Just found the Fiesta Bowl version... can’t wait to try it!

      Reply
    • Denise says

      Posted on 1/13/20 at Posted on 1/13/20

      There are so many possibilities! So happy you enjoyed, Christy, thanks for reporting back 🙂

      Reply
  8. Bridgette Riggin says

    Posted on 11/25/19 at Posted on 11/25/19

    5 stars
    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.

    Reply
    • Denise says

      Posted on 11/26/19 at Posted on 11/26/19

      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.

      Reply
  9. Annette says

    Posted on 11/12/19 at Posted on 11/12/19

    Could I cook everything except the rice in pressure cooker then add cooked cauliflower to it after it cooked?

    Reply
    • Denise says

      Posted on 11/13/19 at Posted on 11/13/19

      Hi Annette! That would work fine! Hope you enjoy 🙂

      Reply
  10. Liz says

    Posted on 10/27/19 at Posted on 10/27/19

    4 stars
    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!

    Reply
    • Denise says

      Posted on 11/4/19 at Posted on 11/4/19

      Hi Liz! Thanks for sharing! I really think the spiciness will vary with different cajun seasoning brands.

      Reply
  11. Courtney says

    Posted on 10/13/19 at Posted on 10/13/19

    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.

    Reply
    • Denise says

      Posted on 10/16/19 at Posted on 10/16/19

      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).

      Reply
  12. Jackie says

    Posted on 9/24/19 at Posted on 9/24/19

    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!

    Reply
    • Denise says

      Posted on 9/25/19 at Posted on 9/25/19

      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 🙂

      Reply
      • Jackie says

        Posted on 9/26/19 at Posted on 9/26/19

        I use a 6 quart pot.

        Reply
  13. Jen says

    Posted on 7/29/19 at Posted on 7/29/19

    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.

    Reply
    • Denise says

      Posted on 8/5/19 at Posted on 8/5/19

      Hi Jen! Thank you for your feedback. Did you use basmati rice or swap for a different type? Thanks!

      Reply
  14. Julie says

    Posted on 6/14/19 at Posted on 6/14/19

    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!

    Reply
    • Denise says

      Posted on 6/18/19 at Posted on 6/18/19

      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!

      Reply
      • Chris says

        Posted on 7/20/19 at Posted on 7/20/19

        How can I cook this in the crock pot?

        Reply
        • Denise says

          Posted on 7/22/19 at Posted on 7/22/19

          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!

          Reply
  15. Debbie says

    Posted on 6/12/19 at Posted on 6/12/19

    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!

    Reply
    • Denise says

      Posted on 6/18/19 at Posted on 6/18/19

      Hi Debbie! The sausage is pre-cooked. I would probably cook the sausage if it is raw. I hope you enjoy!

      Reply
  16. Sapna George says

    Posted on 6/6/19 at Posted on 6/6/19

    Hello! Do you think you can do a low carb option with cauliflower rice? Would it be disintegrated if made in the IP?

    Reply
    • Denise says

      Posted on 6/11/19 at Posted on 6/11/19

      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.

      Reply
  17. Lisa Moon says

    Posted on 6/6/19 at Posted on 6/6/19

    I do not have an instant pot could this be made in just a regular pot on the stove?

    Reply
    • Denise says

      Posted on 6/11/19 at Posted on 6/11/19

      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!

      Reply
  18. Nathan says

    Posted on 5/25/19 at Posted on 5/25/19

    5 stars
    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.

    Reply
    • Nathan says

      Posted on 5/25/19 at Posted on 5/25/19

      I should also add that I used Creole cajun seasoning instead of cajun seasoning!

      Reply
    • Denise says

      Posted on 5/27/19 at Posted on 5/27/19

      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!

      Reply
  19. Kelly says

    Posted on 5/19/19 at Posted on 5/19/19

    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!

    Reply
    • Denise says

      Posted on 5/27/19 at Posted on 5/27/19

      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.

      Reply
  20. Michelle says

    Posted on 5/4/19 at Posted on 5/4/19

    Do you think this could be made with brown basmati rice instead? How much should I adjust the cooking time if so? Thanks!

    Reply
    • Denise says

      Posted on 5/8/19 at Posted on 5/8/19

      Unfortunately brown rice takes a long time to cook in the Instant Pot and your vegetables will be basically disintegrated.

      Reply
    • Sara says

      Posted on 7/16/20 at Posted on 7/16/20

      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.

      Reply
      • Denise Bustard says

        Posted on 8/20/20 at Posted on 8/20/20

        Hi Sara, thank you for sharing, that's so helpful for others!

        Reply
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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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