20 Mar 2013Laura Pazzaglia15 Comments
This rice dish is typically made in one of two ways: a par-boiled flavored rice packet cooked pilaf style, or by mixing pre-cooked rice into a pan of sauteed meat. Neither of these methods sound like they would translate well to the pressure cooker but… we figured it out!
Our recipe makes this classic Southern dish not only faster, but in just one pot!We combined both conventional methods by cooking this rice as a pilaf but starting by sauteing whole fresh ingredients.
If you’re not a big fan of the texture of liver – pulse the raw meat through the chopper once or twice to achieve a fine chop before sauteing.
Don’t forget to spice-up this dish even more with some genuine Mc Ilhenny Co. Tabasco Sauce from Louisiana.
| Pressure Cooker | Accessories | Pr. Cook Time | Pr. Level | Open |
|---|---|---|---|---|
| 4 L or larger | none | 4 min. | High(2) | Natural |
5.0 from 3 reviews
New Orleans Dirty Rice - pressure cooker recipe
Author:hip pressure cooking
Recipe type:pressure cooker one pot meal
Cuisine:American
Prep time:
Cook time:
Total time:
Each cook will have their own mix of meats and vegetables to make this dish. Also popular is the addition of a small chopped green bell pepper - which can be easily added to the recipe below during the saute' step of the onion without any other modifications to the recipe.
INGREDIENTS
- 1 tablespoon olive oil
- 1 large onion, chopped
- about 8 ounces (300 grams) chicken livers, chopped to ¼" or about 1 cm
- 6 ounces (170 grams) Andouille sausage (or 3 ounces chopped bacon and 3 ounces of spicy salami)
- 2 stalks celery, chopped
- 2 garlic cloves, minced
2 teaspoons creole seasoning- OR
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- 2 cups long-grain rice (like Basmati)
- 2½ cups vegetable stock (or water)
- 1 sprig parsley, finely chopped
INSTRUCTIONS
- In the pre-heated pressure cooker on medium heat, without the lid, add the oil and onion and saute' until the onion is just starting to soften.
- Push the onion aside and add the raw liver, moving it around until most of it has turned pink.
- Add the sausage and celery and saute' everything together, stirring infrequently, for about 3 more minutes.
- Add the garlic, creole seasoning and rice and mix everything together well.
- Pour in the stock, quickly scrape the bottom of the cooker using the stock to lift up any bits that may have stuck themselves to the base of the cooker.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 4 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- Fluff the rice and serve with a sprinkling of fresh parsley and a bottle of Tabasco sauce.
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Looks like a great one pot meal. Love that it only needs a 4 minute cook time.
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Barbara!
Yes, the liver is done in a flash, so you just need the steam of the natural release to cook the rice. I bet you noticed that there is no time range in this recipe – it’s the exact same time for electric and stove top pressure cookers!
Ciao,
L
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This came out great! I accidentally pulsed my livers a few too many times and started to puree them but the flavor was still there. On the plus side it meant my husband never realized he was eating liver (since he claims not to like it). I will definitely be making this again. Thanks for the recipe!
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We don’t eat white rice but very occasionally eat brown rice. What changes would I need to make to cook this with brown rice, instead?
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Sounds like a great idea to substitute white with brown rice. To make this change in this recipe, lower the stock quantity to 2 1/4 cups, and then pressure cook for 18-20 minutes!
Ciao,
L
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Thanks! I’ll give this a try the next time we have rice. I live in Louisiana, so dirty rice is something you just have to have every once in a while. :)
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Wonderful! Your site is fabulous, both for recipes and instruction.
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This is a delicious recipe! It’s very flexible–I substituted additional vegetables and beans for the meat. The seasoning is perfect!
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Not typically a fan of livers – is there a non-ofal alternative? An ofalternative you might say?
Im looking for a one pot meal to serve for a few work lunches for me and the missus and this looks just the trick.Reply
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Tim, you can replace the 8 ounces of chicken livers with ground beef – or ground meat mixture – make sure the ground meat is fully browned and cooked before adding the rice.
Ciao,
L
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The spices and texture are perfect! I subbed 1 lb of chicken sausage for the livers and Andouille.
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If I want to lower the carbs by reducing the rice by half, would I just as well halve the amount of stock?
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Do you use American cups, or the cup that came with the pressure cooker? With the Instant Pot, I believe the cups are 2/3 American cups. I plan on making this tomorrow. Thanks.
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When “cup” is mentioned in all the recipes on this website, we refer to a standard U.S. 8oz (approx 250ml) measuring cup.
Ciao,
L
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Great recipe! I used Trader Joe’s quick cooking brown basmati rice and the timing was perfect. Great texture and flavors.
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