• 1 case sausage
  • ½ lb. raw shrimp large
  • 1 lb. chicken cut into bite sized chunks
  • 1 medium onion finely diced
  • 3 medium bell peppers finely diced
  • 1 tbsp. creole seasoning
  • ½ tsp salt
  • 1 can crushed tomatoes
  • 2 ½ cups chicken broth
  • 1 ½ cup rice
  • 1 tbsp. oil


  • Set pot to sauté mode to heat oil.
  • Add chicken, creole seasoning and salt to heated oil. Brown chicken, remove and set aside.
  • Place onions and bell peppers in pot. Cook until translucent.
  • Return chicken to pot. Add rice, crushed tomatoes and chicken broth. Mix well.
  • Cover and set pot to rice (high pressure at 12 minutes)
  • Quick release. Add sausage in a layer on top of rice. Then place shrimp in a layer on top of sausage.
  • Set pot to cook on manual mode for 2 minutes.
  • Once cooking is done, natural or quick release. Fluff rice, mixing sausage and shrimp well with rice.

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