Dirty Rice

Ingredients List

Metric measurements

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

The Inclusions & Base

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: 29.5 mL (1:00)
All-purpose flour: 5–7.5 g (Note: The video description says 15 g, but Aaron specifies 5–7.5 g to bind the liquids) (5:31)
White rice: 600 g (6:20)
Chicken stock: 946 mL (6:43)
Cold water: A small splash (Optional, to slow down hot garlic) (2:39)

Seasonings & Spices

Garlic powder: 29.5 mL total (3:54)
Onion powder: 29.5 mL total (4:31)
Creole seasoning (Tony Chachere's): 29.5 mL total (4:05)
Slap Ya Mama Cajun seasoning: 29.5 mL total (4:05)
Steak seasoning (or all-purpose seasoning): 29.5 mL total (4:43)
White pepper: 10 mL total (3:54)
Sea salt: 10 mL total (4:26)
Dill: 10 mL total (3:46)
Rosemary: 10 mL 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)

Step-by-Step Cooking Instructions

Step 1: Sauté the Aromatics

Set your Instant Pot to its sauté function and add 29.5 mL 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).

Step 2: Brown the Sausage

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).

Step 3: Shake in the First Round of Spices

Measure out and add 15 mL each of white pepper, garlic powder, Tony Chachere's Creole seasoning, Slap Ya Mama, onion powder, and steak seasoning (3:54). Toss in 5 mL each of dill, rosemary, and fine sea salt (3:46). Stir well to coat the meat and onions entirely.

Step 4: Add the Binder

Sprinkle 5–7.5 g 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).

Step 5: Incorporate Rice and Stock

Pour 600 g 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 946 mL 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).

Step 6: Double Down on Flavor

Give the liquid a quick taste test (7:29). To truly make the dish stand out, add 15 mL of all your core seasonings directly into the liquid before sealing (7:43).

Step 7: Pressure Cook

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).

Step 8: Fluff and Serve

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).