Oh my is this pressure cooker sausage rice casserole packed with flavor! All cooked in one pot it’s easy and tasty with hatch chiles and much more!
Ok so I have made some pretty amazing meals in my multi cooker over the past year but I must say this pressure cooker sausage rice casserole was over the top with flavor! I didn’t add any seasonings and it was amazing as is with the spices in the sausage itself and fresh hatch chiles that are now in season! Special thanks goes out to Albertsons for sponsoring this post so we could share our most recent addition to our list of 100+ Instant Pot recipes with you.
Have you ever tried a hatch chile??
Have you added it to a soup, stew, or casserole like this one??
If not they add a lot of flavor to any dish and they are in season right now at the new Albertsons on Broadway in Boise, ID. (that’s where I bought mine) 😉
Take a peek at how we incorporated them into this sausage and rice casserole….
Don’t be too afraid, they have mild – extra spicy varieties so you can choose your desired heat level. I chose the mildest ones that have just the right amount of heat paired with a great fresh flavor to add to my pressure cooker sausage rice casserole.
- I have bought hatch chiles in a can before but was excited to see fresh, big, and beautiful ones at the Albertsons on Broadway where they’re having cooking demos, free samples, and will even roast your chiles for you right in the store!
You can cook with them as is dicing them up and adding them to a dish, or add them to a recipe after they’ve been roasted. Either way you want to remove the seeds, skins and membrane before dicing and adding them in or laying them on a burger…that’s yummy!
They’ll even do it for you right now!
I had an opportunity to see just how they did it using large drums with intense heat that made them pop and crackle as their skins were becoming blackened. From there it is easy to peel the skins right off they said and add it to any dish you like….or lay it right on top of a burger which is pretty amazing!
Yep…from 10am-6pm (Fri-Sun) and 3-6 (Mon-Thur) you can get some fresh roasted hatch chiles and enjoy delicious meals and samples all week long including everyone’s favorite hatch corn bread. Check out what the roasting looks like live here! OH YUM.
- I have had hatch chiles both ways, roasted and freshly diced and added to recipes. It depends on what you’re making really but if you have the opportunity to roast them or have them roasted for you they’re great. I was able to grab some roasted for me so I diced some up and added it to this…..
And this is how my creation turned out!!
Diced and added into our pressure cooker sausage rice casserole our hatch chiles gave this comfort food an added kick of flavor and a bit of heat!
Here’s what you need to make this
- Fresh hatch chiles – I found mine at the Albertsons on Broadway in Boise
- Sausage – we used a roll of pork ground sausage, spicy version is great for this dish if you like heat
- Rice – you add it uncooked which makes it a great one pot dinner
- Bell pepper
- Broth – I used half chicken and half vegetable (what I had on hand, you could use either or a mixture of the two)
- Cream of mushroom soup
- Green onion
Ready to give it a whirl??!!
Let’s get to it!
Here’s a video showing you how we made it and a printable version of this pressure cooker sausage rice casserole we made in our Instant Pot (any pressure cooker will do, that is just the version we have)
Looking for more Instant Pot sausage recipes?
- Pressure cooker sausage soup is amazing
- Green chile rice is so good and sausage could be added in
- Instant Pot stuffed cabbage could use ground sausage instead of ground beef
The printable recipe is below.
Pressure Cooker Sausage Rice Casserole
- 1 lb pork sausage ground, regular or spicy version is great
- 2 stalks celery diced
- 2 tbsp hatch chile I used roasted - skin, seeds and membrane removed, then diced - I used the mildest version, can use as much as you'd like depending on your heat level preferences (could dice them fresh if you don't have the means to roast them too, they will soften in the IP)
- 1/2 onion diced
- 1 can cream of mushroom soup
- 2 1/4 c broth chicken or vegetable
- 1 c rice white, uncooked
- 1/2 bell pepper diced, optional
- 1 green onion diced, optional
- 2 tbsp olive oil
- Set your pressure cooker to saute, add your olive oil and sausage. Break up into smaller pieces and cook for about 3 minutes.
- Add your diced onion and bell pepper if you choose to add them as well (can add chiles now or later). Cook until sausage is no longer pink.
- Turn your pressure cooker off, cancel button (important step to avoid the burn message showing up later).
- In a bowl whisk together your broth and cream of mushroom soup so it is pretty smooth.
- Leave ground sausage mixture in and spread out evenly on the bottom of your pot.
- Then pour your soup/broth mixture on top of that, do not stir!
- Add your diced celery and hatch chiles, then sprinkle your uncooked rice on the very top and just gently push down so rice is submerged in liquid. DO NOT Stir.
- Close your lid and steam valve and set to pressure low for 10 minutes.(If you do not have a low option just hit your rice button.)
- Do a quick release and then quickly lift the lid off so condensation on inside of lid doesn't fall into the casserole.
- Stir just slightly and allow to sit for at least 5 minutes to naturally thicken.
- Serve and top with diced green onions or chives on the top!
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This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.