📝 About This Recipe
This soul-warming Louisiana classic gets its iconic 'dirty' look from finely minced chicken livers and ground pork, which create a deep, earthy base of flavor. Traditionally a labor of love, this Instant Pot version delivers that authentic, slow-simmered taste in a fraction of the time while ensuring every grain of rice is perfectly fluffy and infused with the 'Holy Trinity' of Cajun aromatics. It’s a bold, savory masterpiece that brings the vibrant spirit of the bayou straight to your dinner table.
🥗 Ingredients
The Meat Base
- 1/2 pound Ground Pork (high quality)
- 4-6 ounces Chicken Livers (cleaned and very finely minced or pulsed in a food processor)
- 1 tablespoon Vegetable Oil
The Holy Trinity & Aromatics
- 1 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
Rice and Liquid
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 2 cups Beef Broth (low sodium)
- 1 tablespoon Worcestershire Sauce
Seasoning and Garnish
- 1 tablespoon Cajun or Creole Seasoning (adjust based on salt preference)
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
- 1/2 cup Green Onions (sliced)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode (High/More setting). Allow it to heat up for 2 minutes.
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2
Add the vegetable oil, ground pork, and finely minced chicken livers to the pot. Cook, breaking the meat apart with a wooden spoon, until browned and slightly crispy (about 5-7 minutes).
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3
Add the 'Holy Trinity': the diced onion, bell pepper, and celery. Sauté for 5 minutes until the vegetables begin to soften and the onions become translucent.
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4
Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for 1 minute until the spices are fragrant.
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5
Pour in about 1/4 cup of the beef broth. Use your wooden spoon to scrape all the brown bits (fond) off the bottom of the pot. This is crucial to prevent the 'Burn' notice and adds immense flavor.
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6
Add the rinsed rice to the pot. Stir it for 1-2 minutes to lightly toast the grains and coat them in the rendered fat.
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7
Pour in the remaining beef broth and the Worcestershire sauce. Stir gently to ensure all rice is submerged, then place the bay leaf on top.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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9
Cancel the Sauté function. Select 'Manual' or 'Pressure Cook' on High Pressure for 5 minutes.
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10
When the cooking time is complete, allow the pressure to release naturally for 10 minutes. This ensures the rice finishes steaming perfectly.
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11
Carefully release any remaining pressure manually and remove the lid. Discard the bay leaf.
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12
Add the sliced green onions and fresh parsley. Use a fork to gently fluff the rice, incorporating the fresh herbs throughout the dish.
💡 Chef's Tips
Don't skip the chicken livers; they provide the authentic 'dirty' color and deep umami flavor that defines this dish. Rinse your rice thoroughly in a fine-mesh sieve until the water is no longer cloudy to ensure the grains stay separate and fluffy. If you are sensitive to salt, use a salt-free Cajun spice blend and add salt to your own taste at the end. For an even richer flavor, you can substitute half of the ground pork with spicy bulk breakfast sausage or andouille sausage diced very small. Always scrape the bottom of the pot thoroughly after sautéing the meat to avoid the 'Burn' warning during the pressure cycle.
🍽️ Serving Suggestions
Serve as a side dish to crispy fried catfish or blackened shrimp. Pair with a side of buttery cornbread and honey. Accompany with a simple green salad or braised collard greens to cut through the richness. Enjoy with a cold glass of sweet tea or a crisp pilsner beer. Top with a few dashes of your favorite Louisiana-style hot sauce for an extra kick.