Dirty Rice.

• Cheese sausage: 1 package (Aaron specifically uses an Austrian Käsekrainer cheese sausage) (3:17)
• Onion: 1 large (chopped) (0:05)
• Garlic: 1 whole head (pressed) (1:59)
• Olive oil: 2 tbsp (1:00)
• All-purpose flour: 2–3 tsp (Note: The video description says 2 tbsp, but Aaron specifies 2 to 3 teaspoons to bind the liquids) (5:31)
• White rice: 600g (6:20)
• Chicken stock: 4 cups (6:43)
• Cold water: A small splash (Optional, to slow down hot garlic) (2:39)

• Garlic powder: 2 tbsp total (3:54)
• Onion powder: 2 tbsp total (4:31)
• Creole seasoning (Tony Chachere's): 2 tbsp total (4:05)
• Slap Ya Mama Cajun seasoning: 2 tbsp total (4:05)
• Steak seasoning (or all-purpose seasoning): 2 tbsp total (4:43)
• White pepper: 2 tsp total (3:54)
• Sea salt: 2 tsp total (4:26)
• Dill: 2 tsp total (3:46)
• Rosemary: 2 tsp total (4:14) 

(Note: Aaron originally skips the celery and beef bouillon mentioned in his standard description because it's a holiday weekend, but notes you can absolutely add them back into yours!) (0:37)

• Set your Instant Pot to its sauté function and add 2 tablespoons of olive oil (0:54). Drop in your chopped onion and press an entire head of garlic straight into the pot using a garlic press (0:05).
  Pro-Tip: If your garlic begins to cook too fast or look like it might burn while you multitask, toss in a tiny splash of cold water to drop the pot's temperature (2:26).

• Slice your cheese sausage and drop it into the sizzling pot (3:24). Sauté the mixture for a few minutes just until the sausage takes on a nice bit of color (3:33). As it heats up, the pockets of cheese inside the sausage will slowly melt out into the oil, creating a rich baseline flavor (5:16).

• Measure out and add 1 tablespoon each of white pepper, garlic powder, Tony Chachere's Creole seasoning, Slap Ya Mama, onion powder, and steak seasoning (3:54). Toss in 1 teaspoon each of dill, rosemary, and fine sea salt (3:46). Stir well to coat the meat and onions entirely.

• Sprinkle 2 to 3 teaspoons of all-purpose flour directly over the meat and spices, mixing well (5:31). This creates a light thickening layer that helps the rendered oils, melting cheese, and spices stick flush to your rice grains later (5:16).

• Pour 600g of white rice into the pot (6:20). Stir vigorously for a moment so the individual grains get fully slicked in the spiced oil (6:28). Pour in 4 cups of chicken stock (6:43). Take a sturdy spoon and scrape the entire bottom surface of the inner liner carefully to lift up any stuck flour or spices so the machine won't trigger a "burn" warning (7:04).

• Give the liquid a quick taste test (7:29). To truly make the dish stand out, add a final extra tablespoon of all your core seasonings directly into the liquid before sealing (7:43).

• Allow the liquid inside the pot to reach a rolling boil (7:56). Once boiling, lock the Instant Pot lid in place, set it to manual pressure cook on high for 10 minutes, and let it do its magic (8:22).

• Once the timer goes off, let the pressure release, open the lid, and fluff the dirty rice (8:22). The final texture will be wonderfully rich, juicy, and packed with a robust but balanced savory punch (9:26).