Sprig Originals's kitchen / Instant Pot Chicken Bog with Smoked Sausage and Rice
Instant Pot Chicken Bog with Smoked Sausage and Rice
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A Lowcountry one-pot supper of buttery long-grain rice cooked right in seasoned broth with chicken thighs and browned smoked sausage. The pressure cooker does all of it in a single cycle, so the rice comes out loose and glossy and the chicken falls apart into it. Ten ingredients, one pot, dinner on the table in well under an hour.
Ingredients
- 2 tbsp butter
- 12 oz smoked sausage, sliced into 1/2-inch coins
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1.5 lb boneless skinless chicken thighs, cut into 2-inch pieces
- 1 tbsp Creole or Cajun seasoning
- 1/2 tsp black pepper
- 2 cups long-grain white rice, rinsed
- 2 1/2 cups chicken broth
- 4 scallions, thinly sliced
Instructions
- Set the Instant Pot to Sauté on normal/medium. Melt the butter, add the sausage coins, and cook 4 to 5 minutes, stirring once or twice, until browned at the edges and the fat has rendered.
- Add the onion and garlic and cook 2 to 3 minutes, scraping the bottom of the pot with a wooden spoon until it is clean and nothing is stuck. Press Cancel.
- Add the chicken, Creole seasoning, and black pepper and stir to coat. Pour in the broth, scrape the bottom once more, then add the rinsed rice and stir just enough to level it under the liquid.
- Lock on the lid, set the valve to Sealing, and pressure cook on High for 8 minutes. It will take about 10 minutes to come up to pressure.
- When the timer ends, let the pressure release naturally for 10 minutes, then move the valve to Venting to release any remaining steam and open the lid.
- Fluff with a fork, breaking the chicken into rough shreds as you go, and fold in the scallions. Let it sit uncovered 5 minutes to firm up before serving, and season with a little more Creole seasoning if needed.
Chef's tips
- Rinse the rice until the water runs almost clear — it is the difference between loose, distinct grains and a sticky pot.
- Getting the bottom of the pot scraped clean before the lid goes on is the one thing that prevents a Burn message. Take the extra 20 seconds.
- Kielbasa, andouille, or any smoked beef sausage all work. Andouille brings real heat, so cut the Creole seasoning to 2 teaspoons if using it.
- Leftovers reheat well with a splash of broth in a covered skillet over low heat.
Nutrition (per serving, estimated)
623calories
39gprotein
55gcarbs
27gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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