Ingredients
- 2 Tablespoons Vegetable or Canola Oil
- 12 Ounces Andouille Sausage (sliced into circular pieces)
- 1 Pound Chicken Breasts (boneless, skinless, cut into 1 inch cubes)
- 1 Medium, Green Bell Pepper (diced)
- 1 Medium, White Onion (diced)
- 1 Medium Celery Stalk (chopped)
- 5 Garlic Cloves (chopped)
- 1 - 2 Tablespoons Creole Seasoning
- 3 Sprigs of Fresh Thyme (or substitute 1/2 - 1 teaspoon dried thyme; adjust to taste)
- 2 Bay Leaves
- 3/4 Cup Chicken Broth
- 1 (14 Ounce) Can Diced Tomatoes (with juices)
- 1 Cup Long Grain White Rice
- Salt and Pepper (to taste)
Instructions
- 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.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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