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Instant Pot Jambalaya Photo

Instant Pot Jambalaya Recipe

Katie Jasiewicz
Instant Pot Jambalaya is a comforting meal that can be made in under an hour and feeds an army of people. Get your spicy on!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10
Calories 181 kcal

Ingredients
  

  • 1 tablespoon Grapeseed Oil
  • 4 links Andouille Sausage cut in half-moon shape
  • 1 medium Onion diced
  • 1 Green Pepper diced
  • 1 stalk Celery diced
  • 1 14.5 ounce can Diced Tomatoes with juice
  • 1 cup Water
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Cajun Seasoning
  • 1/2 teaspoon Dried Thyme
  • 1 teaspoon Hot Sauce (Louisiana-style)
  • 2 Bay Leaf
  • 2 Boneless Skinless Chicken Breast
  • 1 cup Long Grain White Rice
  • 1 pound Large Shrimp peeled and deveined
  • 1/4 cup Fresh Parsley minced

Instructions
 

  • Place the Instant Pot in "sauté" mode. Once the Instant Pot indicates "HOT", add the grape seed oil and the Andouille sausage.
  • Sauté for 3 minutes. Then remove the sausage from the Instant Pot.
  • Next, add the diced onions, bell pepper, and celery.
  • Sauté for 1 minute then add the canned tomatoes, water, oregano, Cajun seasoning, dried thyme, hot sauce, and bay leaf.
  • Mix well, then submerge the two chicken breast in the tomato mixture.
  • Close the Instant Pot and make sure the valve is in the center toward "sealing".
  • Cook on "Manual" for 8 minutes.
  • Carefully, force pressure to release once the time is done.
  • Check the chicken breast with a meat thermometer. The chicken should be completely cooked through, pull out the chicken and set to the side with the sausage.
  • Place the 1 cup long-grain white rice in the Instant Pot.
  • Mix well, close the lid to seal, make sure the valve is in the center toward "sealing".
  • Cook on "Manual" for 7 minutes.
  • While the rice cooks, shred the chicken and keep to the side.
  • Once the Instant Pot beeps and is done, carefully, force pressure to release.
  • Next, you will add the cooked shredded chicken, sausage back into the Instant Pot and the raw shrimp.
  • Mix well, close the lid to seal, make sure the valve is in the center toward "sealing".
  • Cook on "Manual" for 1 minute, then let the Instant Pot do a "natural pressure release" for 5 minutes.
  • Carefully, force the remaining pressure out of the Instant Pot.
  • Season with salt and pepper to taste and mix in the fresh parsley.
  • Divide among bowls and enjoy immediately.

Nutrition

Calories: 181kcalCarbohydrates: 9gProtein: 20gFat: 5gSaturated Fat: 2gSodium: 328mgFiber: 1g
Keyword Chicken, Easy, Easy Dinners, Instant Pot, One Pot Meals, Peppers, Pressure Cooker, Pressure Cooking, Quick, Sausage, Shrimp, Spicy, Stews
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