Instant Pot Cajun Chicken & Rice

Rinse rice until water runs clear. This helps remove starches that may otherwise scorch at the bottom of your Instant Pot.

Cut the chicken breasts in half lengthwise to make then thinner. Season well from both sides with Cajun seasoning (about 2 teaspoons). If you use the smoked sausage, brown it if you need to.

Add onion and garlic to the Instant Pot. (If desired, soften first the onion and then garlic with the oil using the sauté function. Deglaze with a couple tablespoons of water and scrape up any brown bits. There should be nothing left stuck to the bottom, otherwise the Instant Pot will not be able to pressurize properly.)

Add bell peppers, corn, tomato paste and remaining 1 teaspoon Cajun seasoning (or more to taste and more heat). Stir until well combined.

Pour the broth over the veggie mixture and arrange the chicken breast halves over top. Spread the rinsed rice on top and do not stir!

Close the lid and turn the valve to Sealing. Cook on manual high pressure for 7–8 minutes (the latter at high altitude).

Let the pressure release naturally (NPR) for 5 minutes, then release remaining pressure by turning the valve to Venting.

Once the pin drops, carefully open the lid. Shred the chicken with two forks, then stir to combine the Cajun chicken with the rice. You can adjust the seasoning to taste at this point.