Insta Pot Cajun Rice and Sausage
Try this Insta Pot Cajun Rice and Sausage recipe, or contribute your own.
Try this Insta Pot Cajun Rice and Sausage recipe, or contribute your own.
- Carbohydrate 37.7648919478298 g
- Cholesterol 94.9440000020288 mg
- Fat 36.4102255564817 g
- Fiber 3.06865280655995 g
- Protein 25.3713091685168 g
- Saturated Fat 11.8395142224894 g
- Serving Size 1 1 Serving (351g)
- Sodium 962.827388986008 mg
- Sugar 34.6962391412698 g
- Trans Fat 3.25464622229573 g
- Calories 585 calories
Step-by-step
- 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 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!
- 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!
- 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.
Swapping basmati for a medium-grain variety like arborio alters the final starch release entirely, turning a loose, separate-grained side dish into a creamy, risotto-like presentation. Pressure cooking relies on a closed system where moisture cannot escape, meaning the liquid ratio must remain exact to prevent scorching at the base of the six-quart insert. Rendered fats from the pork casing distribute evenly throughout the grains during the three-minute high-pressure cycle, coating each piece of rice and preventing the starches from gelatinizing into a solid mass.
Judging Doneness Visually
Discard the kitchen timer once the natural pressure release finishes its fifteen-minute countdown and the floating valve drops completely. Examine the surface grains rather than digging a spoon into the center of the pot. Properly cooked basmati should display small steam tunnels across the top layer, and each grain must look distinct and slightly elongated without split ends or pooled liquid remaining on the bottom. Fluffing immediately with a fork redistributes any trapped steam, halting residual carryover cooking that would otherwise soften the vegetables beyond their desired tender-crisp bite.
Managing Leftovers
Cool the finished mixture rapidly before transferring it to storage vessels to maintain food safety parameters. Sealed airtight containers keep the cooked grains and sausage safe in refrigeration for up to four days. Alternatively, raw components excluding the rice freeze well in gallon-sized bags for up to three months when excess air is pressed out prior to freezing.
