Using sauté setting – add beef and sausage to pot along with onions, peppers, celery, and creole seasoning. As the meat begins to brown, break up as much as possible and cook until meat is browned thoroughly.
Add rice to pot, along with chicken stock, 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 cook time is complete, allow pressure to release naturally (will take about 10 minutes).
Remove thyme sprigs and bay leaves, then mix. Finally, add green onions and parsley, then mix really well one last time.
FAQ: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 size Instant Pot did you use? This recipe was developed in a 6 quart Instant Pot.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.