A beloved South Carolina comfort dish made weeknight-fast in the pressure cooker. Smoky sausage, tender chicken, and seasoned rice come together in one pot—rich, satisfying, and on the table in 30 minutes.
How It Comes Together
To make this shortcut version of a Southern classic, start by pressure cooking chicken with onion, celery, and water. After a quick release, add smoked sausage, rice, a spoonful of chicken base, and a bit more water. Cook again briefly—just long enough to steam the rice—then let the pressure release naturally. Shred the chicken and stir everything together into a rich, savory one-pot meal. It’s hearty, flavorful, and feeds a crowd with almost no effort.
Ingredients
First Cook
- 1 small onion (chopped)
- 1 stalk celery (chopped)
- 3 pounds chicken breasts or thighs
- 1 cup water (divided)
Second Cook
- 12 to 16 ounces smoked sausage (sliced into coins)
- 1½ cups rice
- 1 tablespoon Better Than Bouillon chicken base
- ⅓ cup water
- salt & pepper to taste
Instructions
- Add onion, celery, chicken, and 1 cup of the water to the pressure cooker.
- Cook on high pressure for 3 minutes (if using chicken breasts) or 8 minutes (for thighs).
- Quick release the pressure.
- Add sausage, rice, bouillon, and the remaining ⅓ cup water. Stir gently.
- Cook on high pressure for 0 minutes.
- Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Remove chicken, shred it, and return it to the pot. Stir to combine.
- Season with salt and pepper to taste. Serve hot.
Notes
Long grain white rice works best. Avoid parboiled or quick-cooking varieties.
The texture thickens as it sits—leftovers are excellent.
For deeper flavor, you can sauté the sausage before step 1.
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