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5 from 1 vote

Pressure Cooker Cajun Chicken Sausage and Rice

Pressure Cooker Cajun Chicken Sausage and Rice is a super easy weeknight meal prepared in under 30 minutes or made ahead and stored in the freezer!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American, Cajun
Keyword: chicken, easy freezer meals, fast, healthy, sausage
Servings: 6
Calories: 233kcal
Author: Karrie

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 12 oz al fresco Roasted Pepper & Asiago Chicken Sausage
  • 1 tsp minced garlic
  • 1 bell pepper, diced
  • 1.5 tbsp tomato paste
  • 1-1/2 cups jasmine rice
  • 1 tbsp Cajun seasoning
  • 2 cups chicken broth

Instructions

  • Peel and dice onion, mince garlic and dice bell pepper.
  • Slice all 4 of the chicken sausages into ¼ inch sized slices. 
  • Add the 2 tbsp olive oil and diced onion to the Pressure Cooker. Put on the saute feature and when you hear it gently sizzing, stir often until onions are translucent, about 2-3 minutes.
  • Add garlic, and sliced sausage and saute 1-2 minutes or until little some of the edges get golden on the sausage.

MAKE IT NOW

  • Add diced bell pepper, 1-1/2 tbsp tomato paste, 1-1/2 cups uncooked jasmine rice, 1 tbsp Cajun seasoning and 2 cups chicken broth. Stir gently to combine.
    Place lid on and seal. Cook on High pressure for 10 minutes, then do instant release to release the steam.
    Stir gently and serve immediately.

MAKE IT A FREEZER MEAL

  • Transfer sausage and onion cooked mixture to a medium bowl to cool. Add Add diced bell pepper, 1-1/2 tbsp tomato paste, 1-1/2 cups uncooked jasmine rice, 1 tbsp Cajun seasoning and 2 cups chicken broth to a labeled container. Add cooled sausage mixture. Seal container and freeze.

COOK FROM FROZEN

  • Run outsides of container under hot water for a few minutes until it can be released. Pour into Pressure cooker. Place on saute feature and saute until you have around 1/4 cup of liquids in the bottom.
    Place lid on and seal. Cook on High pressure for 10 minutes, then do instant release to release the steam.
    Stir gently and serve immediately.

Notes

If you like your Cajun Chicken and Rice on the spicier side consider upping the cajun seasoning by adding another half or full tablespoon. 
I prefer jasmine rice for this recipe but you can use long grain rice if you prefer. 
Freeze for up to 4 months for best results. 

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 19g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 901mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 24.6mg | Calcium: 18mg | Iron: 1.2mg