Instant Pot Jambalaya

Name: Instant Pot Jambalaya
Total time: 30 min
Cuisine: American
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

30m

Serves 1

youtube.com

Instant Pot Jambalaya

youtube.com

30m

Serves 1

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.

Instant Pot Jambalaya

Instant Pot Jambalaya

Directions

Ingredients

Equipment

Tips

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