This Creole rice with chicken & sausage recipe is flavorful & filling. Make this rice dish in your slow cooker or electric pressure cooker (Instant Pot).
The base of a lot of Creole recipes is a good Creole seasoning. The fact that I’m using a store-bought seasoning over a homemade one means it must be good. If you follow me on social media then you know I’ve been cooking with Tony Chachere’s Creole seasoning for years now. It’s one of the only store-bought seasonings I own. If you don’t have Tony’s, use your preferred Creole seasoning or make your own blend. You can also substitute Cajun seasoning.
What Type Of Chicken To Use
I used chicken breasts with this recipe because that’s what I had on hand. You can substitute a different cut of chicken with this recipe if you want. If you use dark meat, you don’t have to change the cook time. Here are a few things to keep in mind when cooking chicken in this recipe:
- If you use the slow cooker and chicken breasts, lower the cook time by 30 minutes. White meat cooks faster than dark meat so this will help keep the chicken from overcooking & drying out.
- If you use the pressure cooker and skinless chicken, you don’t need to brown the chicken beforehand.
- If you use boneless chicken (breasts or thighs), when it’s done cooking you can remove the chicken, shred it, and mix it back in with the rice.
What Type Of Rice To Use
Long-grain brown rice. Not instant and not white rice. This recipe was created to use brown rice regardless of if you’re cooking it in the slow cooker or electric pressure cooker. Rinse the rice before adding it to the appliance to wash away any dirt or film. Since you’re using long-grain brown rice, it’s added at the beginning with the rest of the food, not stirred in at the end. Occasionally when I make this recipe, the rice comes out slightly under-cooked. I don’t why for certain; I guess different types of brown rice can have slightly different cook times. If this happens to you, cooking it a few minute longer should do the trick. If rice is left on a stove-top burner too long, even at a low heat, it will overcook & burn. Using a slow cooker or pressure cooker is no different. Because of this, this isn’t a recipe that should sit on the warm setting for too long. The rice will continue to cook and possibly burn.
Slow Cooker vs Electric Pressure Cooker (Instant Pot)
Since the slow cooker and pressure cooker function differently, the rice/broth ratio changes depending on which appliance you use. Slow Cooker – 1 cup brown rice, 2 cups broth ; Electric Pressure Cooker – 1 cup brown rice, 1.5 cups broth.
Other rice recipes you might enjoy:
After cook time has completed, if you find that your rice it too wet (excess liquid), the solution is simple – take the lid off. Seriously, uncover whichever appliance you used to cook the chicken & rice and cook it on WARM heat to evaporate the water. This shouldn’t take more than 5 minutes. As I mentioned earlier, you don’t want to let the dish sit on the warm setting for too long.
Broiling The Chicken (Optional)
If you’re using skin-on chicken & you want crispy skin, you will need to broil the chicken when it’s done cooking. You do this regardless of if you’re using the slow cooker or pressure cooker. Remove the chicken from the appliance and place it on a baking sheet. Broil the chicken 3-5 minutes or until the skin is crisp to your liking.
Instant Pot Creole Rice w/Chicken & Sausage VIDEO:
- 1 pound boneless, skinless chicken breasts
- 1 cup long-grain brown rice, rinsed
1.5 to 2 cups low-sodium chicken broth (see note below)
- 6 ounces sausage, diced
- 2 celery stalks, sliced
- 1/3 cup onion, diced
- 1 small bell pepper, diced
- 1 tbsp Creole seasoning
- 1 tbsp oil (for pressure cooker)
- Add rice, broth, sausage, onion, bell pepper, celery, and Creole seasoning to the slow cooker. Stir to mix well.
- Add the chicken on top.
- Cook HIGH 2-3 hours or LOW 4-6.
Electric Pressure Cooker (Instant Pot)
- Turn the Instant Pot to saute. Once hot, add the oil and if you’re using skin on chicken, add the chicken skin-side down and cook until the skin is lightly browned. Approximately 3-5 minutes. If you’re using boneless, skinless chicken, go straight to the next step.
- Add the bell pepper, celery, and onion to the pressure cooker. Cook 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute.
- Add the broth, and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Add all the remaining ingredients. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook 23 minutes. Quick release pressure.
Optional step: If you’re using skin-on chicken and you want crisp skin, after it’s done cooking remove the chicken from the slow cooker and BROIL it in the oven. Approx 5-10 min or until crisp to your liking.
Slow Cooker – 1 cup brown rice, 2 cups broth
Pressure Cooker – 1 cup brown rice, 1.5 cups broth
This post contains affiliate links. That means if you click on one of the product links, I might receive compensation. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.