Instant Pot Dirty Rice (Without Livers)

This southern classic is comfort food at its finest! It's slightly spicy from the creole seasoning and super simple to make.

Course Main Course

Cuisine Southern

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 461kcal

Author Gary White

Ingredients

1 lb. lean ground beef
1 lb. ground sausage
1 cup yellow onions diced
¾ cup green bell peppers diced
½ cup celery diced
1 Tbsp. creole seasoning
2 cups long grain white rice
2.5 cups chicken stock
1 Tbsp. apple cider vinegar
4 thyme sprigs
2 bay leaves
¼ cup green onions thinly sliced
2 Tbsp. parsley finely chopped

Instructions

Turn the sauté setting to high on your Instant Pot. Add ground beef and sausage to pot along with onions, peppers, celery, and creole seasoning. As the meat begins to brown, break it up as much as possible and cook until meat is browned thoroughly.
Add rice to pot, along with chicken stock and apple cider vinegar, and mix well. Place thyme and bay leaves on top (so that you can easily remove them later). Lock lid and cook for 12 minutes at low pressure.
Once the cook time is complete, allow the pressure to release naturally (which will take about 10 minutes). Then remove thyme sprigs and bay leaves.
Finally, add green onions and parsley, then mix really well one last time before serving.

Video

Notes

Expert Tips

Depending on the type of sausage you use, there may or may not be oil to drain. You can drain or leave as much as you prefer. A little fat is good for flavor, but you will want to drain most of it if there's a lot.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing leftovers, as the rice will turn to mush when reheated.

FAQs

Do I need to drain the oil from the sausage? Depending on the type of sausage you use, there may or may not be oil there to drain. You can drain or leave as much as you prefer. A little fat is good for flavor, but if there’s a lot, you will want to drain most of it.

What kind of sausage did you use? You can use whatever sausage you like, but I used Jimmy Dean hot.

How much liver would you have used and would it be in place of the beef or sausage or in addition to them? I have not tested this recipe with liver, so I can’t say for sure. However, I would try adding ½ cup diced livers and subtract about the same amount of either beef or pork.

How do I store leftovers? Can I freeze this? Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing leftovers, as the rice will turn to mush when reheating.

Nutrition