I have loved dirty rice since I had it as a child, and the Instant Pot makes it ridiculously quick and easy.
Dirty rice is one of those dishes that in certain parts of the country, everyone has a family recipe, and everyone thinks theirs is the best.
Some people serve dirty rice with red beans.
Others serve dirty rice with chicken and sausage.
This recipe is written as a side dish, but you can easily add red beans, shredded chicken or vegetables and make it a meal.
Carrots, greens of all types and cabbage would stretch this already frugal meal even further.
The history of dirty rice
I don’t remember the first time I ate dirty rice.
I would imagine it was early on because my uncle, who loved to cook, married a woman from southern Louisiana with a Cajun background.
Her family didn’t have much in the way of money, but they had a lot in the way of land and Cajun cooking culture.
When I started researching the history of dirty rice, I got frustrated.
I wasn’t surprised to find out that the meat originally used in dirty rice was organ mean from a chicken, namely the gizzard, heart and liver.
What did shock me was the condescending attitude toward those particular chicken parts and the dish itself as poor people food, as if that makes it less than in some way.
Cultures around the world eat beans and rice.
To have a condescending attitude toward that shows a serious lack of understanding of world cuisine in my opinion.
I have eaten in some very expensive restaurants that serve dirty rice, and its meaty cousin Jambalaya.
I’ve eaten beans and rice recipes from several cultures, and other than realizing I am an absolute baby about spice, I’ve enjoyed most of them.
Oh my goodness.
This meal is a treat and a half.
I’ve had it with chicken, sausage, shrimp and a variety of vegetables.
You can get a quick recipe for Jambalaya by watching the Cajun cook, Justin Wilson.
He’s a hoot. I guarantee!
But let’s get back to the dirty rice.
Tips for successful Instant Pot Dirty Rice
Whether you use sausage, as this recipe calls for, or change it up to use chorizo, chicken livers or a spicy pork sausage, the important thing is to get your liquid ratios right.
It’s also important to get your ingredients properly prepped.
If you’re not prepared, everything can go wrong quickly and ruin your dish.
Here are a few tips to make sure your Instant pot dirty rice is delicious and fluffy.
- Assemble all of your ingredients in the order that you will use them.
- Pre-measure all of your liquids. It makes a few more dishes, but will be worth the effort. Trust me on this.
- Peel and dice your onion.
- Chop your celery and green pepper.
- Mince the garlic.
- If possible, cook with someone and have them read the recipe to you as you cook.
- If you’re cooking this on your own, read through the entire recipe before you start cooking. There are several steps, and I write a recipe as if people are new to electric pressure cooking.
- Have fun. Using your Instant Pot is a skill I believe anyone can learn and master with practice. Everyone who cooks well has over spiced the soup, served under cooked meat and made meals we’ve thrown in the garbage. If you mess up, there’s always pizza delivery, but if you follow the steps here, you shouldn’t need that, at least tonight.
Let’s get cooking!
- 1 1/2 lb bulk sausage
- 1 cup diced onion
- 1/2 cup diced celery
- 1 small diced green pepper (link to how to chop a bell pepper
- 2 cloves minced garlic
- 1 tbs Creole Seasoning
- 1tsp dried thyme
- 1 Tbs Worcestershire Sauce
- 1/2 - 1 Tbs hot sauce, to taste
- Salt and pepper to taste
- 2 cups long grain rice
- 1 cup beef stock
- 1 cup chicken stock
- 2 bay leaves
- Chopped parsley and green onion for garnish, optional
- Select Saute on your Instant Pot and add your sausage.
- Cook until all the sausage has browned, breaking then meat into smaller and smaller piece as you cook.
- When the sausage is browned, add onion, celery and bell pepper.
- Add garlic and saute for 1 minute more.
- At this point, you can choose to drain off the grease or incorporate into your dish.
- Add rice, chicken and beef broth, and stir scraping the bottom of the pot until any brown bits are incorporated.
- Stir in the Creole seasoning, thyme, Worcestershire sauce, hot sauce, salt and pepper.
- Add the bay leaves.
- Press Cancel/Keep Warm, place the lid on the Instant Pot making sure the vent is closed, and set the Instant Pot on Manual for 4 minutes.
- Let the Instant Pot naturally pressure release for 10 minutes.
- Release the remaining pressure, open and remove bay leaves.
- Add parsley and/or green onion if using.
- Fluff the rice and serve.
There are so many ways to adapt this recipe. You can add red beans, chicken, chicken livers.
You can use all chicken or beef broth.
You can up the level of heat by adding more hot sauce or cut it if you're a baby about spice like me.
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- Tony Chachere's Original Creole Seasoning, 17 Ounce
- Simply Organic Whole Thyme Leaf, Certified Organic | 0.78 oz | Thymus vulgaris L.
- Lea & Perrins Worcestershire Sauce (10 oz Bottle)
- Louisiana Sauce Hot, 12 oz
- La Preferida Long Grain Rice, 1 lb
- Kitchen Basics All Natural Unsalted Beef Stock, 32 fl oz
- Swansons Chicken Stock, 32 oz
- 365 Everyday Value, Bay Leaves, 0.15 oz
- Accmor 11 Piece Stainless Steel Measuring Spoons Cups Set, Premium Stackable Tablespoons Measuring Set for Gift Dry Liquid Ingredients Cooking Baking
- Pyrex Glass Measuring Cup Set (4-Piece, Microwave and Oven Safe ),Clear
- Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs
- Instant Pot Duo 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 8 Quart, 14 One-Touch Programs
Nutrition Information:Yield: 20 Serving Size: 1/2 cup
Amount Per Serving: Calories: 143Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 522mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 5g
All nutrition information is approximate and for informational use only. Your serving sizes and nutrition information may differ.
I like when recipes share pictures of the cooking process so I do that when I can.
So many times I’ve looked at something and wondered if it looks right so I include the pictures of the cooking process when I can.
Some days, my son, who is my photographer, and I struggle with taking beautiful pictures.
But even when they aren’t the greatest, I think they’re still helpful, and I hope you do too.
Follow along with pictures of the cooking process.
All original images in this article by Christopher Bemmes