Pressure Cooker Cajun Rice

Ingredients

• 1 Tbsp / 13.5 g Olive oil, for the pot
• 1 lb / 453.6 g Andouille sausage
• 1 medium / 110 g Yellow onion, for the rice
• 1 medium / 119 g Bell pepper, for the rice
• 2 medium / 122 g Carrots, for the rice
• 2 medium stalks / 80 g Celery, for the rice
• 3 / 9 g Garlic cloves, for the rice
• 2 cups / 498 g Chicken broth, for the rice
• 2 cups / 370 g Long-grain white rice, dry
• 2-3 tsp / 11 g Creole seasoning
• 2 Tbsp / 28.4 g Butter, for the rice

Method

1. Set the cooker to saute at medium heat. When it is hot, add 1 tablespoon of olive oil. The comment says lard or olive oil. This card uses olive oil. A tablespoon of olive oil is 13.5 g. Add 1 pound of andouille, cut into 1/2-inch slices. A pound is 453.6 g. Cook about 5 minutes, stirring, until the slices are lightly browned. Move the sausage to a bowl and cover it.
2. Add 1 medium onion, diced, 1 bell pepper, diced, 2 carrots, diced, 2 celery stalks, diced, and 3 garlic cloves, minced. The comment says a medium onion and does not size the pepper, the carrots, or the celery, and it does not name the pepper color. A medium onion is 110 g. A medium bell pepper is 119 g. This card uses a green pepper. A medium carrot is 61 g, so 2 are 122 g. A medium celery stalk is 40 g, so 2 are 80 g. A garlic clove is 3 g, so 3 are 9 g. Cook about 5 minutes, stirring, until the carrots are tender. The vegetable liquid deglazes the pot. Move the vegetables into the bowl with the sausage. Cancel saute.
3. Add 2 cups of chicken broth and stir so the bottom of the pot is clean. A cup of broth is 249 g, so 2 cups are 498 g. Add 2 cups of dry long-grain white rice. Make sure the broth covers the rice. A cup of dry long-grain rice is 185 g, so 2 cups are 370 g. Close the lid. Use the rice setting. Let the pressure come down on its own before you open the pot. The comment says that rice step takes about 30 minutes. Do not open the cooker until the pin drops.
4. Stir in the Creole seasoning and 2 tablespoons of butter, and fluff the rice. The comment's ingredient list is 2 to 3 teaspoons of Creole seasoning. The method starts with 1 teaspoon and adds more from that range to taste. This card counts the midpoint, 2.5 teaspoons. A 1/4 teaspoon of this seasoning panel is 1.1 g, so 2.5 teaspoons are 11 g. The comment names a seasoning brand. This card does not. A tablespoon of butter is 14.2 g, so 2 are 28.4 g. The comment says to add more seasoning and more butter only if the rice needs it. That extra is not weighed, so it is not in the count.
5. Fold the sausage and the vegetables back into the rice. The comment does not give a yield. Two cups of dry rice is the pot. This card cuts 6 bowls. Put the lid back on if you want the pot warmer. Leftovers keep covered in the fridge for a few days. Reheat until the rice is hot.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 6 bowls. The comment does not give a yield. The rice is 2 cups dry, so this card cuts 6. The oil, the andouille, the onion, the pepper, the carrots, the celery, the garlic, the broth, the rice, the Creole seasoning, and the butter are in the count. Seasoning and butter added only if the rice needs more are not weighed, so they are not in the count. The oil is 1 tablespoon, 13.5 g. The comment allows lard. This card uses olive oil. The andouille is 1 lb, 453.6 g. SR Legacy has no andouille row, so the smoked link, pork and beef, is the row. A pork-only andouille would differ. The onion is 1 medium, 110 g. The pepper is 1 medium, 119 g. The comment does not name a color, so the green pepper row is used. The carrots are 2 medium, 122 g. The celery is 2 medium stalks, 80 g. The garlic is 3 cloves, 9 g. The broth is 2 cups, 498 g. The rice is 2 cups dry, 370 g. Cooked rice is not the row. The seasoning is the midpoint of 2 to 3 teaspoons, 2.5 teaspoons, 11 g. The comment names a brand. This card does not. That panel rounds energy and macros to 0, and the sodium stays. The butter is 2 tablespoons, 28.4 g. The comment does not say salted, so the unsalted row is used. Added sugars are 0. The card did not list a sweetener. About 3 g of sugars per bowl sit in the vegetables and the rice. The sausage, the broth, and the seasoning are the salty parts. One bowl is 1595 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy in the count is the 2 tablespoons of butter. Use a butter whose package does not list milk, or leave the butter out and keep the olive oil. The andouille, the rice, the broth, and the vegetables stay. This is a kitchen note, not a dairy-free certification.

  • United States: A butter whose package does not list milk, or no butter. The olive oil stays.
  • United Kingdom: A butter with no milk, or leave it out. The oil stays.

• Gluten-free style

  Wheat, when it shows up, is in the andouille, the Creole seasoning, or the broth. Use packages that do not list wheat. The butter stays, so this pot is not dairy-free. This is a kitchen note, not a gluten-free certification.

  • United States: Sausage, Creole seasoning, and broth whose packages do not list wheat. The butter stays, so this pot is not dairy-free.
  • United Kingdom: Sausage, Creole seasoning, and stock marked gluten free. The butter stays.

• No pork

  This pot is built on andouille. It is not written for another sausage. A different sausage would be a different pot.

  • United States: This pot is andouille. It is not written for another sausage.
  • United Kingdom: The same note. This is a sausage pot.