Instant Pot Jambalaya
Directions
- 1Turn on the Instant Pot and press the sauté button, then press start.
- 2Wait for the Instant Pot to display 'Hot'.
- 3Add olive oil to the pot.
- 4Add red bell pepper, onions, and celery to the pot.
- 5Add a pinch of salt to the vegetables.
- 6Add cubed skinless chicken breast and andouille sausage to the pot.
- 7Stir and sauté for about 10 minutes until the chicken is white and the veggies are soft.
- 8Add a little chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits.
- 9Add half of the Cajun seasoning.
- 10Add dried thyme leaves.
- 11Add rinsed long-grain white rice to the pot; do not stir.
- 12Add diced tomatoes to the pot.
- 13Add the remainder of the chicken broth.
- 14Press the rice down just below the liquid level.
- 15Top with bay leaves.
- 16Replace the lid, ensuring the switch is set to the seal position.
- 17Press 'Pressure Cook' or 'Manual', set to high pressure, and adjust cook time to 3 minutes.
- 18Press the start button.
- 19Season frozen, shelled, deveined, and tail-off shrimp with the remaining Cajun seasoning and toss.
- 20After the 3-minute cook time, allow the pot to naturally release pressure for about 10-12 minutes until the pin drops.
- 21Remove the lid from the Instant Pot.
- 22Give the jambalaya a quick stir.
- 23Add the seasoned shrimp, Worcestershire sauce, and hot sauce to the pot.
- 24Stir everything well to mix.
- 25Replace the lid (just set it on top, do not seal) and let the residual heat warm the shrimp for about 8-10 minutes.
- 26Remove the lid, give the jambalaya a quick stir, and serve.
Ingredients
- 2 teaspoons olive oil
- 12 ounces Andouille sausage, sliced into 1-inch rounds
- 6 ounces boneless skinless chicken breast, cut into 1-inch chunks
- 1 small small onion, diced
- 1 small small red bell pepper, diced
- 1 stalk celery, minced
- 1 pinch salt
- 1 clove garlic, minced
- 2 cups chicken broth, room temperature
- 2.5 tsps Cajun seasoning (Slap Ya Mama used)
- 0.5 tsp dried thyme leaves
- 2 cups long grain white rice, rinsed well
- 15 ounces diced tomatoes
- 1 dried dried bay leaf
- 1 pound small frozen pre-cooked shrimp, peeled, deveined, tails off
- 0.5 tbsp hot sauce
- 1 tsps Worcestershire sauce
- Parsley for garnish
Equipment
Instant Potwooden spoonstrainer
Tips
- Rinse the rice several times to remove most of the starch to prevent it from becoming sticky after pressure cooking.
- Scrape the bottom of the pot after adding chicken broth to prevent a 'burn' notice and ensure the pot comes to pressure.
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