Name: Instant Pot Jambalaya
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Cuisine: Cajun/Creole
Ingredients: 2 teaspoons extra virgin olive oil; 12 ounces andouille or smoked cajun sausage, sliced into 1-inch rounds; 6 ounces boneless skinless chicken breasts or thighs, cut into 1-inch chunks; 1 small yellow onion, diced; 1 small red or green bell pepper, diced; 1 stalk celery, minced; 1 clove garlic, minced; 2 cups low sodium chicken stock; 2 teaspoons cajun seasoning, for seasoning rice; ½ teaspoon dried thyme leaves; 1 dried bay leaf; 2 cups long-grain white rice, rinsed well; 1 (15 oz) can diced tomatoes; 2 teaspoons worcestershire sauce; ½ tablespoon hot sauce, optional; 12 ounces small shrimp, peeled and deveined, optional; 1 teaspoon cajun seasoning, for shrimp; 1 teaspoon lemon juice, for shrimp

Description

Instant Pot Jambalaya is a flavor-packed dish with andouille sausage, chicken, and shrimp, making it a perfect choice for a quick yet satisfying meal at home.

Ingredients

Scale

2 teaspoons extra virgin olive oil
12 ounces andouille or smoked cajun sausage, sliced into 1-inch rounds
6 ounces boneless skinless chicken breasts or thighs, cut into 1-inch chunks
1 small yellow onion, diced
1 small red or green bell pepper, diced
1 stalk celery, minced
1 clove garlic, minced
2 cups low sodium chicken stock
2 teaspoons cajun seasoning, for seasoning rice
½ teaspoon dried thyme leaves
1 dried bay leaf
2 cups long-grain white rice, rinsed well
1 (15 oz) can diced tomatoes
2 teaspoons worcestershire sauce
½ tablespoon hot sauce, optional
12 ounces small shrimp, peeled and deveined, optional
1 teaspoon cajun seasoning, for shrimp
1 teaspoon lemon juice, for shrimp

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Instructions

Set the Instant Pot to sauté mode and heat olive oil for one minute.
Add the sausage, chicken, onion, bell pepper, and celery; sauté for 2-3 minutes until onions soften and chicken turns golden.
Stir in minced garlic and cook for an additional 30 seconds. Cancel sauté mode.
Pour in chicken stock and scrape the bottom of the pot to remove browned bits. Add Cajun seasoning, thyme, and bay leaf.
Rinse the rice under cold water in a fine-mesh strainer. Add it to the pot, gently pushing it into the liquid without stirring.
Top with diced tomatoes without stirring.
Seal the lid of the Instant Pot, set to high pressure for 3 minutes. After cooking, allow natural pressure release for at least 10 minutes.
Meanwhile, prepare the shrimp by patting dry and seasoning with Cajun seasoning and lemon juice.
After releasing the pressure, add the shrimp, reseal the lid, and let sit for 5-10 minutes till shrimp is cooked through.
Finally, add hot sauce and Worcestershire sauce, fluff the mixture with a fork, and serve.

Notes

For extra spice, add more hot sauce to taste.
Allowing the shrimp to cook in residual heat ensures tenderness and flavor.
Adjust the seasoning in the dish according to your taste preferences.

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 3g
Sodium: 1000mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 29g
Cholesterol: 85mg