Instant Pot Jambalaya
Instant Pot jambalaya is a perfectly seasoned mixture of chicken, spicy sausage, rice, tomatoes, and seasonings. It's always a hit!
Ingredients
- 2 tbsp vegetable oil, divided
- 12 ounces andouille sausage, sliced
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 8 ounces medium shrimp (optional)
- 1 ½ cups diced onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 4 cloves garlic, minced
- 2 tsp Creole seasoning
- ¼ tsp ground black pepper
- 1 ¼ cups low sodium chicken broth
- 2 tsp Worcestershire sauce
- 1 cup long grain white rice, well rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- Kosher salt, to taste
- chopped parsley or green onions (optional), for garnish
Recommended Equipment
Instructions
- Sauté the Sausage: Select the Instant Pot sauté function and add 1 tablespoon of vegetable oil. When the oil is hot but not smoking, add the sliced sausage. Cook for about 3 to 4 minutes, stirring frequently, until lightly browned on both sides. Remove the sausage to a plate and set aside.1 tbsp vegetable oil | 12 ounces andouille sausage
- Sauté the Chicken: Add the remaining tablespoon of oil to the pot. Add the chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer the chicken to the plate with the sausage.1 tbsp vegetable oil | 1 pound boneless chicken thighs
- Sauté the Shrimp: Add the shrimp (if using) to the pot and sauté, stirring, for 2 minutes, or until just barely opaque and almost cooked through. Remove to a separate plate and set aside for later. It will finish heating through when added back at the end.8 ounces medium shrimp (optional)
- Cook the Vegetables and Aromatics: Add the onion, bell pepper, and celery to the pot. Sauté for about 5 minutes, stirring frequently, until the onion is translucent. Stir in the garlic, Creole seasoning, and black pepper. Cook for 2 more minutes, stirring often.1 1/2 cups diced onion | 1 cup diced green bell pepper | 1 cup diced celery | 4 cloves garlic | 2 tsp Creole seasoning | 1/4 tsp ground black pepper
- Deglaze, Add Remaining Ingredients, and Pressure Cook: Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Return the sausage and chicken to the pot. Add the rice, pressing it gently into the liquid without stirring. Spoon the tomatoes with their juices on top—do not stir. Lock the lid in place, choose pressure cook, and set the time for 7 minutes. When the time is up, let the pressure come down naturally for 5 minutes and then do a quick release.1 1/4 cups low sodium chicken broth | 2 tsp Worcestershire sauce | 1 cup long grain white rice | 1 (14.5-ounce) can diced tomatoes
- Finish the Dish: Add the sautéed shrimp and season with kosher salt as needed. Heat through.Kosher salt
- Serve: Spoon the jambalaya into bowls or a serving dish and garnish with chopped parsley or sliced green onions if desired. Enjoy!chopped parsley or green onions (optional)
Nutrition
Calories: 548kcalCarbohydrates: 36gProtein: 32gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 167mgSodium: 663mgPotassium: 536mgFiber: 1gSugar: 3gVitamin A: 349IUVitamin C: 1mgCalcium: 51mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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