Dirty Rice with Low Sodium Chicken

Serves 6 in about 48 minutes. A pressure cooker recipe built around tbsp bacon fat and garlic.

Ingredients

• 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

Method

1. Turn on the Sauté setting. When hot, add the bacon fat or oil.
2. Tip in the gizzards and cook, while stirring now and then, until well browned.
3. Stir in the sausage and cook a few minutes.
4. Tip in the chicken livers and cook, while stirring now and then, until mostly done.
5. Stir in the onion, celery, and green pepper and cook until softened.
6. Mix in the garlic and cook 1 instant.
7. Stir in the pepper, salt, cayenne, and Cajun/Creole seasoning. Stir.
8. Stir in the rice evenly over the top, but don't stir.
9. Tip in the broth. Don't stir.
10. If using dried parsley, add it in. If using fresh, leave it until the end.
11. Cancel the sauté setting and close the lid. Seal the vent.
12. 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.
13. When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
14. 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 you want it.
15. Plate immediately.

More instant pot ideas are in the instant pot collection.