Cheesy Smoked Sausage and Rice


  • 14 ounces smoked sausage, sliced into 1/4"-thick slices
  • 1/2 medium white onion, peeled and chopped
  • 1 medium carrot, peeled and diced
  • 1/2 cup canned diced ­tomatoes,drained
  • 1 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 2 cups chicken broth
  • 1 cup long-grain white rice, rinsed and drained
  • 1 cup shredded sharp cheddar cheese
  • Press the Sauté button on an Instant Pot® and allow to heat until the display reads Hot. Add sausage, onion, and carrot. Sauté 3 Minutes until vegetables begin to soften and sausage begins to brown.
  • Press the Cancel button and add diced tomatoes, tomato paste, salt, pepper, chili powder, cumin, and paprika. Stir to combine. Pour broth into the pot and use a wooden spoon to scrape any browned bits off the bottom. Stir in rice.
  • Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 3 Minutes. When the timer beeps, let the pressure release naturally for 10 Minutes, then quick-release any remaining pressure until float valve drops. Unlock lid. Stir in cheese until well combined. Serve warm.
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