Instant Pot Cheesy Sausage And Rice—A one-pot recipe for rice, smoked sausage, tomatoes and cheese that comes together quickly with your electric pressure cooker.
Instant Pot Cheesy Sausage And Rice
This rice casserole is a warm, homey meal that kids and adults will both love! With protein, carbs and veg all in the same pot it’s a great one-pot meal. It is versatile and can be made exactly how your people want it. It’s easy to double or halve.
Ingredients in this Smoked Sausage and Rice
- 1 Tbsp olive oil–to saute the diced onions
- 1 cup diced onion–a good place to start with most all recipes
- 2 tsp minced garlic–garlic is a must for flavor
- 2 cups chicken broth–you can also use 2 cups of water and 2 tsp of Better than Bouillon Chicken Base
- 1 ½ cups long grain white rice–you can also use jasmine or basmati rice
- 1 (12 oz) package smoked sausage, sliced–I like to slice mine fairly thin so that they go farther and more bites contain sausage
- 1 (14.5 oz) can diced tomatoes–for extra flavor try fire roasted tomatoes
- ¼ tsp cayenne pepper–for a tiny bit of kick or you can use red pepper flakes
- ¼ tsp kosher salt–for flavor
- ⅛ tsp black pepper–for flavor
- ¼ cup butter, cut into 4 pieces–for a bit of creaminess and richness
- 1 green bell pepper, cored and diced–I used a fairly large chop on these so they wouldn’t be totally mushy and indistinguishable
- 1 ½ cups shredded sharp cheddar–for that melty, cheesy goodness
How to make Sausage and Rice
- Saute the onions and garlic: Turn Instant Pot to saute setting. When the display says HOT add in the olive oil and onion. Saute for about 4-5 minutes. Add in the garlic and saute for 30 seconds. Add in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Layer in the rest of the ingredients: Sprinkle in the rice. Add the sausage, tomatoes, cayenne, salt, pepper, butter and green pepper on top, do not stir (this will help avoid the burn error message).
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Add cheese: Stir well. Add in the cheese and stir.
- Adjust seasonings: Salt and pepper to taste. Serve and enjoy!
What Kind of Sausage Do I Use?
I used beef smoked sausage (I think it was Hillshire Farm brand) here but any smoked sausage will work here. Other smoked sausages include andouille (cajun sausage), kielbasa or smoked chorizo. They are well-seasoned so they each add a lot of flavor to this meal. It doesn’t matter whether the smoked sausages you get are cooked or uncooked because they get cooked through in this recipe. You can choose to brown the sausages by using the saute setting for added color and flavor (I did not do this step).
Can I Use Brown Rice?
I used long grain white rice but other types of rice can definitely be used. I would follow the cooking times as listed in the green chart below. If you do use brown rice I would not add in the green pepper at the beginning as they will get overcooked and mushy with the long 22 minute pressure cooking time.
Sausage and Rice Recipe Notes and Adaptations
- Beef smoked sausage can be swapped with kielbasa, polish sausage, andouille sausage, bratwurst, chicken sausage or smoked chorizo. You can also use ground sausage and brown it along with the onions.
- Try using a different color of bell peppers instead of green.
- Try adding in some different seasonings depending on the flavor of your sausage. Some ideas are cajun seasoning, taco/fajita seasoning, italian seasoning or dry ranch dressing mix.
- If you’re going for a mexican type of meal use picante sauce or salsa in the place of the diced tomatoes and add in a drained can of pinto or black beans.
- This recipe is gluten-free as long as the broth is gluten-free.
- Make this dairy free by leaving out the butter and cheese. It will still taste amazing!
- Try using frozen diced onions to save yourself the step of chopping onions. I find mine in the frozen veggie aisle.
- Try using jarred minced garlic to save yourself the step of mincing garlic. I buy the big jar at Costco.
- Portion this meal into lunch containers for the whole week!
How to Store, Reheat, and Freeze
- To Store. Place leftovers in an airtight storage container* in the refrigerator for up to 5 days.
- To Reheat. Gently rewarm leftovers in a large skillet over medium-high heat until hot, adding a splash of broth as needed. You can also reheat this dish in the microwave until warmed through.
- To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make Instant Pot Cheesy Sausage and Rice
- Instant Pot (3, 6 or 8 quart)
- Cutting board*
- Knife* to slice sausage, dice onions and cut bell pepper
- Saute paddle*
- Cheese grater*
More smoked sausage Instant Pot recipes you’ll love…
Instant Pot Train Wreck Dinner–tender potatoes, carrots, tomatoes, onions, mushrooms and sausage sprinkled with cheese.
Instant Pot Campfire Hash–traditionally made over a campfire this potato, smoked sausage and corn dish is much faster and easier when made in your Instant Pot.
Instant Pot Wisconsin Special–a one pot meal of bratwursts, red potatoes, carrots, onions and mushrooms with a delicious sauce.
Instant Pot Lazy Sunday Dinner–a fast and easy, dump and go recipe of smoked beef sausage, carrots, onions and mushrooms with a garlic balsamic glaze.
Instant Pot Cheesy Brats and Potatoes–sliced bratwurst, cubed potatoes, green beans and cheddar cheese in a savory sauce.
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A one-pot recipe for rice, smoked sausage, tomatoes and cheese that comes together quickly with your electric pressure cooker.
- 1 Tbsp olive oil
- 1 cup diced onion
- 2 tsp minced garlic
- 2 cups chicken broth
- 1 1/2 cups long grain white rice
- 1 (12 oz) package smoked sausage, sliced
- 1 (14.5 oz) can diced tomatoes (fire roasted tomatoes are a good choice!)
- 1/4 tsp cayenne pepper
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 cup butter, cut into 4 pieces
- 1 green bell pepper, cored and diced (larger pieces)
- 1 1/2 cups shredded sharp cheddar
- Turn Instant Pot to saute setting. When the display says HOT add in the olive oil and onion. Saute for about 4-5 minutes. Add in the garlic and saute for 30 seconds. Add in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Add the sausage, tomatoes, cayenne, salt, pepper, butter and green pepper on top, do not stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir well. Add in the cheese and stir.
- Salt and pepper to taste. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Category: Sausage
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.