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 made a pressure cooker sausage rice casserole like this one?
If not they add a lot of flavor to any dish and they are in season right now! I got ours at the new Albertsons on Broadway in Boise, ID.
Take a peek at how we incorporated them into this sausage and rice casserole.
Don’t be too afraid. They have mild to extra spicy varieties. Just choose your desired heat level.
I chose the mildest ones with just the right amount of spice to add to our 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. They were having cooking demos, free samples, and even roasted my chiles right in the store!
You can cook with them as is diced up but smoked chiles or roasted are better. Either way you want to remove the seeds, skins, and membrane. Otherwise they will be over the top spicy.
I had an opportunity to see just how they did it using large drums. You could hear 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 them right on top of a burger!
Check out what the roasting looks like live here!
This is how our pressure cooker sausage rice casserole turned out!
Our hatch chiles gave this pressure cooker sausage rice casserole an added kick of flavor and a bit of heat!
Here’s what you need
- 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 broth and half vegetable
- 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.
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
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.