Instant Pot Jambalaya

30 mins
Serves 1
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Directions

  1. 1Turn on the Instant Pot and press the sauté button, then press start.
  2. 2Turn on the Instant Pot and press the sauté button, then press start.
  3. 3Turn on the Instant Pot and press the sauté button, then press start.
  4. 4Wait for the Instant Pot to display 'Hot'.
  5. 5Wait for the Instant Pot to display 'Hot'.
  6. 6Wait for the Instant Pot to display 'Hot'.
  7. 7Add olive oil to the pot.
  8. 8Add olive oil to the pot.
  9. 9Add olive oil to the pot.
  10. 10Add red bell pepper, onions, and celery to the pot.
  11. 11Add red bell pepper, onions, and celery to the pot.
  12. 12Add red bell pepper, onions, and celery to the pot.
  13. 13Add a pinch of salt to the vegetables.
  14. 14Add a pinch of salt to the vegetables.
  15. 15Add a pinch of salt to the vegetables.
  16. 16Add cubed skinless chicken breast and andouille sausage to the pot.
  17. 17Add cubed skinless chicken breast and andouille sausage to the pot.
  18. 18Add cubed skinless chicken breast and andouille sausage to the pot.
  19. 19Stir and sauté for about 10 minutes until the chicken is white and the veggies are soft.
  20. 20Stir and sauté for about 10 minutes until the chicken is white and the veggies are soft.
  21. 21Stir and sauté for about 10 minutes until the chicken is white and the veggies are soft.
  22. 22Add a little chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits.
  23. 23Add a little chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits.
  24. 24Add a little chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any stuck-on brown bits.
  25. 25Add half of the Cajun seasoning.
  26. 26Add half of the Cajun seasoning.
  27. 27Add half of the Cajun seasoning.
  28. 28Add dried thyme leaves.
  29. 29Add dried thyme leaves.
  30. 30Add dried thyme leaves.
  31. 31Add rinsed long-grain white rice to the pot; do not stir.
  32. 32Add rinsed long-grain white rice to the pot; do not stir.
  33. 33Add rinsed long-grain white rice to the pot; do not stir.
  34. 34Add diced tomatoes to the pot.
  35. 35Add diced tomatoes to the pot.
  36. 36Add diced tomatoes to the pot.
  37. 37Add the remainder of the chicken broth.
  38. 38Add the remainder of the chicken broth.
  39. 39Add the remainder of the chicken broth.
  40. 40Press the rice down just below the liquid level.
  41. 41Press the rice down just below the liquid level.
  42. 42Press the rice down just below the liquid level.
  43. 43Top with bay leaves.
  44. 44Top with bay leaves.
  45. 45Top with bay leaves.
  46. 46Replace the lid, ensuring the switch is set to the seal position.
  47. 47Replace the lid, ensuring the switch is set to the seal position.
  48. 48Replace the lid, ensuring the switch is set to the seal position.
  49. 49Press 'Pressure Cook' or 'Manual', set to high pressure, and adjust cook time to 3 minutes.
  50. 50Press 'Pressure Cook' or 'Manual', set to high pressure, and adjust cook time to 3 minutes.
  51. 51Press 'Pressure Cook' or 'Manual', set to high pressure, and adjust cook time to 3 minutes.
  52. 52Press the start button.
  53. 53Press the start button.
  54. 54Press the start button.
  55. 55Season frozen, shelled, deveined, and tail-off shrimp with the remaining Cajun seasoning and toss.
  56. 56Season frozen, shelled, deveined, and tail-off shrimp with the remaining Cajun seasoning and toss.
  57. 57Season frozen, shelled, deveined, and tail-off shrimp with the remaining Cajun seasoning and toss.
  58. 58After the 3-minute cook time, allow the pot to naturally release pressure for about 10-12 minutes until the pin drops.
  59. 59After the 3-minute cook time, allow the pot to naturally release pressure for about 10-12 minutes until the pin drops.
  60. 60After the 3-minute cook time, allow the pot to naturally release pressure for about 10-12 minutes until the pin drops.
  61. 61Remove the lid from the Instant Pot.
  62. 62Remove the lid from the Instant Pot.
  63. 63Remove the lid from the Instant Pot.
  64. 64Give the jambalaya a quick stir.
  65. 65Give the jambalaya a quick stir.
  66. 66Give the jambalaya a quick stir.
  67. 67Add the seasoned shrimp, Worcestershire sauce, and hot sauce to the pot.
  68. 68Add the seasoned shrimp, Worcestershire sauce, and hot sauce to the pot.
  69. 69Add the seasoned shrimp, Worcestershire sauce, and hot sauce to the pot.
  70. 70Stir everything well to mix.
  71. 71Stir everything well to mix.
  72. 72Stir everything well to mix.
  73. 73Replace the lid (just set it on top, do not seal) and let the residual heat warm the shrimp for about 8-10 minutes.
  74. 74Replace the lid (just set it on top, do not seal) and let the residual heat warm the shrimp for about 8-10 minutes.
  75. 75Replace the lid (just set it on top, do not seal) and let the residual heat warm the shrimp for about 8-10 minutes.
  76. 76Remove the lid, give the jambalaya a quick stir, and serve.
  77. 77Remove the lid, give the jambalaya a quick stir, and serve.
  78. 78Remove the lid, give the jambalaya a quick stir, and serve.

Ingredients

  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • 2 teaspoons olive oil
  • 12 ounces Andouille sausage, sliced into 1-inch rounds
  • 12 ounces Andouille sausage, sliced into 1-inch rounds
  • 12 ounces Andouille sausage, sliced into 1-inch rounds
  • 6 ounces boneless skinless chicken breast, cut into 1-inch chunks
  • 6 ounces boneless skinless chicken breast, cut into 1-inch chunks
  • 6 ounces boneless skinless chicken breast, cut into 1-inch chunks
  • 1 small small onion, diced
  • 1 small small onion, diced
  • 1 small small onion, diced
  • 1 small small red bell pepper, diced
  • 1 small small red bell pepper, diced
  • 1 small small red bell pepper, diced
  • 1 stalk celery, minced
  • 1 stalk celery, minced
  • 1 stalk celery, minced
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 1 clove garlic, minced
  • 2 cups chicken broth, room temperature
  • 2 cups chicken broth, room temperature
  • 2 cups chicken broth, room temperature
  • 2.5 tsps Cajun seasoning (Slap Ya Mama used)
  • 2.5 tsps Cajun seasoning (Slap Ya Mama used)
  • 2.5 tsps Cajun seasoning (Slap Ya Mama used)
  • 0.5 tsp dried thyme leaves
  • 0.5 tsp dried thyme leaves
  • 0.5 tsp dried thyme leaves
  • 2 cups long grain white rice, rinsed well
  • 2 cups long grain white rice, rinsed well
  • 2 cups long grain white rice, rinsed well
  • 15 ounces diced tomatoes
  • 15 ounces diced tomatoes
  • 15 ounces diced tomatoes
  • 1 dried dried bay leaf
  • 1 dried dried bay leaf
  • 1 dried dried bay leaf
  • 1 pound small frozen pre-cooked shrimp, peeled, deveined, tails off
  • 1 pound small frozen pre-cooked shrimp, peeled, deveined, tails off
  • 1 pound small frozen pre-cooked shrimp, peeled, deveined, tails off
  • 0.5 tbsp hot sauce
  • 0.5 tbsp hot sauce
  • 0.5 tbsp hot sauce
  • 1 tsps Worcestershire sauce
  • 1 tsps Worcestershire sauce
  • 1 tsps Worcestershire sauce
  • Parsley for garnish
  • Parsley for garnish
  • 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.