Cheesy Sausage, Rice, and Spinach

Ingredients

1 Tbsp olive oil

24 oz chicken sausage, sliced lengthwise, then into bite-sized pieces (I used 2 packages of Johnsonville Chicken Apple Sausage)

1/2 of a medium onion, diced

4 large garlic cloves, minced or pressed

2 cups brown rice

3.75 cups water

1 chicken bouillon cube

1.5 cups shredded sharp cheddar, divided

16 oz fresh spinach

Instructions

Turn Instant Pot onto sauté mode. Add olive oil and heat for about two minutes, until shimmering. Add sausage and cook until lightly browned, stirring occasionally. Add onion and saute for another two minutes, or until onion is tender.

Add garlic and continue sauteing for another 30 seconds. Stir in rice and continue cooking over medium heat for two minutes, stirring occasionally, or until rice is slightly toasted.

Pour in the water and bouillon cube and stir to incorporate any browned bits on the bottom. Put the lid on the Instant Pot and change to “Rice” setting or 12 minutes on high pressure. When complete, use the vent to do quick release. When the pressure valve drops, open the lid.

Fluff the rice, then stir in the cheese of the cheese. Add in the spinach a handful at a time, stirring it in bit by bit until the cheese is melted and spinach is wilted.

Makes 8 servings.