Instant Pot Cajun Chicken, Sausage and Cabbage

Ingredients

• 15 ml (1 Tbsp)olive oil
• 340 g (12 oz)smoked sausage, sliced into rounds
• 240 ml (1 cup)diced or sliced onions
• 15 ml (1 Tbsp)minced garlic
• 120 ml (1/2 cup)chicken broth
• 2boneless, skinless chicken thighs, cut into bite-sized pieces (or 360 ml (1 1/2 cups) chopped, cooked chicken)
• 960 ml (4 cups)chopped cabbage
• 10 ml (2 tsp)Cajun seasoning
• 2 mediumRusset potatoes, peeled and cut into cubes

Instructions

1. 1

   Brown the sausage

   Set the Instant Pot to sauté. Once the display reads HOT, add the olive oil and sausage and brown for 3 minutes. Add the onions and sauté for 3 minutes, then add the garlic and cook for 30 seconds.

2. 2

   Deglaze the pot

   Pour in the chicken broth and scrape the bottom of the pot to loosen anything stuck there. Turn off the Instant Pot.

3. 3

   Add chicken and cabbage

   Add the chicken and cabbage, then sprinkle the Cajun seasoning over them.

4. 4

   Layer the potatoes

   Place the potato cubes on top of the cabbage.

5. 5

   Pressure cook

   Secure the lid and set the valve to sealing. Select manual or pressure cook for 3 minutes. When cooking ends, leave the pot for 5 minutes, then move the valve to venting and remove the lid.

6. 6

   Stir and serve

   Stir the contents, then spoon the mixture onto plates or into bowls and serve.

What is Cajun chicken, sausage and cabbage?

This is a pressure-cooked one-pot meal built around chicken, smoked sausage, cabbage and potatoes, seasoned with Cajun seasoning. Its flavours nod to Cajun cooking, while this version uses an Instant Pot to bring the ingredients together quickly.

Browning the sausage first adds savoury depth, and layering the potatoes above the cabbage keeps the method straightforward. The broth helps create the moist cooking environment needed for pressure cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 19g protein, 20g carbs, 21g fat.

The potatoes and cabbage supply most of the carbohydrates, while the sausage and olive oil contribute much of the fat; chicken and sausage provide protein. Balance the plate with a side salad or extra non-starchy vegetables.

Why brown the sausage first?

Sausage: give the rounds the full 3 minutes of browning so they develop colour before the other ingredients go in.

Onions and garlic: sauté the onions until softened, then cook the garlic briefly. Adding garlic last helps it release its aroma without spending too long over the heat.

How to avoid a burn warning

Deglazing: after adding the broth, scrape across the bottom of the pot to lift any browned bits. This clears the cooking surface before pressure cooking.

Layering: add the chicken and cabbage with the seasoning, then place the potatoes on top. Keep the broth in the bottom of the pot rather than stirring everything together before cooking.

How to judge the texture

Potatoes: cut them into similarly sized cubes so they cook at a similar rate. After releasing the pressure, check that a fork can pass through a piece easily.

Cabbage: it softens considerably under pressure, while the sausage and chicken become part of the savoury cooking juices. Stir before serving to distribute the broth and seasoning.

Timing the pressure release

Cook time: the pressure-cook setting is 3 minutes, followed by a 5-minute rest once the timer ends. The Instant Pot also takes time to come to pressure, so the full elapsed time will be longer than the set cooking time.

Release: after the 5-minute rest, turn the valve to venting and wait for the pressure to release before opening the lid. Keep your hands clear of the steam.

What to serve alongside it

The potatoes make this a filling meal on its own, but a crisp green salad or a simple side of steamed vegetables can add a fresh contrast. Serve in bowls so the broth and juices stay with the food.

If you like extra heat, offer Cajun seasoning or hot sauce at the table rather than changing the seasoning in the pot.

Recipe notes & tips

• Cut the potatoes into even cubes for more consistent cooking.
• Scrape the pot thoroughly after adding the broth to lift browned bits.
• Keep the potatoes on top of the cabbage as directed.
• Use the 5-minute rest before venting to follow the recipe's release timing.
• Stir well after opening so the seasoning and cooking juices are spread through the dish.

Variations

• Use cooked chicken: add the chopped cooked chicken in place of the raw thighs.
• Adjust the heat: use less Cajun seasoning for a milder result.
• Add extra cabbage: increase the cabbage for a more vegetable-forward bowl.
• Try a different potato: use another floury potato variety if Russets are unavailable.
• Finish with herbs: scatter chopped parsley over the bowls just before serving.

Common mistakes to avoid

• Skipping the browning: the sausage misses the colour developed during the initial sauté; brown it for the full 3 minutes.
• Leaving browned bits stuck: they remain on the pot base; scrape thoroughly after adding the broth.
• Stirring in the potatoes: it changes the intended layering; place them on top of the cabbage.
• Opening too early: pressure may still remain; complete the 5-minute rest and vent before removing the lid.
• Uneven potato cubes: differently sized pieces may cook unevenly; cut them to a similar size.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, adding a splash of broth if the mixture seems dry.

Frequently asked questions