Instant Pot Jambalaya
Instant Pot Jambalaya is delicious one pot meal with veggies sauteed in sausage drippings, tender chicken, rice, succulent shrimp and lots of Cajun spice, seasonings and flavor.
Servings: 8 servings
Calories: 402kcal
Ingredients
- 10 oz andouille or chorizo sausage sliced
- 1 lb boneless chicken breasts or chicken thighs cubed (fresh or frozen)
- 1 large onion finely chopped
- 3 celery stalks finely chopped
- 2 large bell peppers finely chopped
- 4 garlic cloves minced
- 1 tbsp oil
- 1 tsp dried oregano
- 1/4 tsp dried thyme
- 1 tbsp cajun seasoning low sodium
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 cups chicken or veggie broth low sodium
- 2 cups brown rice or white rice
- 14 oz can tomato sauce or diced tomatoes low sodium
- 1 lb raw or cooked shrimp peeled & deveined
- 3 green onion sprigs finely chopped
Instructions
- On 6 or 8 quart Instant Pot, press Saute and wait until display says Hot.
- Add sausage and cook for 5 minutes, stirring a few times. Remove onto a plate and set aside.
- Swirl oil to coat and add onion, celery, bell pepper and garlic. Saute for 5 minutes, stirring occasionally. Add chicken, oregano, thyme, cajun seasoning, salt, pepper and broth. Cook for 2 more minutes, scraping the bottom of the pot to deglaze it, then press Cancel.
- Add rice and tomato sauce, do not stir.
- Close the lid and set valve to Sealing. Press Pressure Cook on High or Manual button for brown rice - 22 minutes, white rice - 8 minutes.
- After cooking has finished, allow pressure to come down on its own for 5 minutes and then turn valve to Venting to release remaining pressure.
- Add previously cooked sausage and shrimp. Stir, close the lid and let residual heat cook shrimp for 10 minutes.
- Open the lid, sprinkle with green onion, give a few gentle stirs and serve hot.
Video
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze: Up to 3 months. Thaw in the fridge overnight.
- Reheat: Add desired amount to a small pot, a splash of water or broth and simmer on low covered for 5-10 mins. You will have to stir a few times.
- Fresh or frozen chicken: Boneless and skinless chicken breast or thighs. Frozen - Same cook time, just make sure frozen chicken pieces are not one blob. You can cut frozen chicken into cubes if it is slightly thawed. But best is to add frozen chicken breasts (make sure they are separated) and shred or dice them after cooking.
Nutrition
Serving: 1.5cups | Calories: 402kcal | Carbohydrates: 43g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 204mg | Sodium: 710mg | Fiber: 4g | Sugar: 3g