Instant Pot Dirty Rice is a Cajun/Creole classic recipe. This rice dish has a lot of flavor and a rich texture. Pressure cooker Dirty Rice is a delicious one-pot meal.
Instant Pot Dirty Rice
Making rice in the Instant Pot® is so easy. You can flavor it in so many ways, and serve it as a side dish or as a main entrée.
Why Is It Called Dirty Rice?
Because of the types of meats used, and how they kind of "melt", the rice that is normally white gets discolored and looks "dirty".
What Kind of Meats Are in This Rice Recipe?
Just to preface this, you can change up the meats to your liking!
Dirty Rice has a variety of meats in it, as well as seasonings and veggies that give this pressure cooker rice recipe a ton of flavor.
The richness comes from the use of the chicken livers and the sausage. Chicken gizzards give some texture and flavor.
Please don't be afraid of the livers! They melt into the sauce and give it a richness and yummy flavor. It doesn't taste like liver!
Easy Steps to Make This Recipe
If you are using dried parsley, add it in before pressure cooking.
If you have fresh parsley, stir it into the dirty rice after pressure cooking it.
Then taste and adjust any seasonings to your liking.
A Few Tips
Instant Pot Dirty Rice is easy to adapt to your liking. Here are a few ways you can make it your own:
• If you don't want to use broth, just use water.
• Use ground beef, ground turkey, or bulk sausage (the hot Italian sausage gives a nice kick!).
• You can omit the gizzards and/or livers if you want. It will change the richness and texture, but will still be good.
• A low or no salt Cajun or Creole seasoning is best, but if yours has salt in it, don't add salt to the recipe until after you cook and taste it.
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If you make this yummy pressure cooker Dirty Rice recipe, please let me know. Just leave a comment with a star rating below. I'd love to know how you liked it!
Resources to Make this Instant Pot Rice Recipe and More
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Instant Pot Dirty Rice is a Cajun/Creole classic recipe of rice cooked with chicken livers and gizzards, and spicy Andouille sausage. You can use other meat if you like.
- 3 Tbsp Bacon Fat (or cooking oil)
- ½ lb Chicken Gizzards, minced
- ½ lb Bulk Sausage* (hot Italian is nice)
- ½ lb Chicken Livers, finely minced to a paste
- 1 sm Onion, diced
- 1 Green Bell Pepper, chopped
- 2 ribs Celery, diced
- 5 cloves Garlic, pressed or finely minced
- ½ tsp Pepper
- ½ tsp Kosher Salt (or to taste)
- ¼ tsp Cayenne Pepper, optional
- 2 tsp Low Sodium Creole or Cajun Seasoning
- 2 cups Rice (jasmine, basmati, or white long grain)
- 2 ½ cups Low Sodium Chicken Broth
- ⅓ cup Chopped Parsley
Turn on the Sauté setting. When hot, add the bacon fat or oil.
Add the gizzards and cook, stirring occasionally, until well browned.
Add the sausage and cook a few minutes.
Add the chicken livers and cook, stirring occasionally, until mostly done.
Add the onion, celery, and green pepper and cook until softened.
Stir in the garlic and cook 1 minute.
Add the pepper, salt, cayenne, and Cajun/Creole seasoning. Stir.
Add the rice evenly over the top, but don't stir.
Pour in the broth. Don't stir.
If using dried parsley, add it in. If using fresh, leave it until the end.
Cancel the sauté setting and close the lid. Seal the vent.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 8 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
When the pin in the lid drops back down, open the lid and stir the rice. Taste and adjust salt, and/or the Cajun/Creole seasoning, if desired.
*You can use ground beef in place of the sausage.