Instant Pot Sausage and Rice
  • Cooking Time: 9 minutes
  • Servings: 6
  • Preparation Time: 15 minutes
  • 1 pkg Hillshire Farm Smoked Sausage
  • 1 can cream of mushroom soup 10 oz
  • 1 c mixed vegetables frozen
  • 1 c white rice uncooked, long grain
  • 1/2 onion diced
  • 1/8 tsp pepper
  • 2 c beef broth
  • 1 c cheese sharp cheddar, shredded, more if desired
  • 2 tbsp olive oil
  • salt and pepper to taste
  • Keep in mind smoked sausage has a lot of flavor already in it, so may not be necessary! Add at end to taste
  1. Put pressure cooker on sauté and add olive oil. Then, slice sausage into half moon pieces. Put these and your diced onion into your pressure cooker.
  2. Cook just until sausage is lightly browned on the outsides. Then turn pot off. Add 1/4 cup of your broth into your pot and scrape with a wooden spoon to get any stuck on pieces off = deglazing your pot.
  3. Sprinkle in all of your seasonings and your frozen vegetables.
  4. In a bowl whisk together the remaining broth with your can of cream of mushroom soup until smooth, pour this into your pot.
  5. Stir all contents together.
  6. Sprinkle uncooked rice on to the top but DO NOT STIR. Just gently push down so it is submerged into the liquid.
  7. Put lid on, close steam valve and set to high pressure for 9 minutes. Then allow to naturally release steam for 3 minutes before letting out remaining steam with a quick release.
  8. Add in 1/2 of your cheese and stir gently into rice casserole. Allow to rest with lid off so it thickens for 10 minutes. Top with remaining cheese and place lid back on for 5 minutes so cheese melts. (Even if you don't add extra cheese, let it sit for at least 10 minutes with lid off to thicken up.)
  9. Serve and enjoy!
Can we talk about flavor for a minute here??!!