Description
This Instant Pot Jambalaya recipe is a flavorful, hearty one-pot meal combining tender chicken, spicy andouille sausage, succulent shrimp, and classic Cajun seasonings. It’s quick to prepare using the Instant Pot, yielding a perfectly cooked rice dish loaded with vibrant vegetables, making it an ideal weeknight dinner with a taste of Louisiana.
Ingredients
Units
Scale
Protein
- 1 chicken breast, cut into one inch pieces (about 2 cups)
- 12 ounces andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined
Vegetables
- 1 cup yellow onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 3 green onions, thinly sliced (green tops separated from white bottoms)
- 3 cloves garlic, minced
Pantry & Seasonings
- 2 tablespoons oil
- 2 cups chicken broth, divided
- 2 cups long grain white rice
- 14.5 ounce canned diced tomatoes with juices (1 can)
- 3 teaspoons Cajun seasoning
- Salt and pepper to taste
Instructions
- Brown the Sausage: Set the Instant Pot to sauté mode and heat the oil. Add the sliced andouille sausage and cook until golden brown. Remove the sausage from the pot and set aside.
- Cook the Chicken: In the same pot on sauté mode, add the chicken pieces and cook for about 5 minutes or until fully cooked. Add the browned sausage back to the pot to cook together for an additional minute. Remove the mixture and set aside.
- Sauté Vegetables: Using the sauté setting, add the chopped yellow onion, green bell pepper, celery, and the white bottoms of the green onions to the pot. Cook for about 2 minutes or until tender. Stir in minced garlic and cook for another minute to release aroma.
- Deglaze the Pot: Pour in ½ cup of chicken broth and use a wooden spoon to scrape the bottom of the pot, loosening any browned bits stuck to the surface. This step prevents burning during pressure cooking.
- Add Remaining Ingredients: Stir in the white rice, canned diced tomatoes with juices, the remaining 1½ cups chicken broth, Cajun seasoning, and raw shrimp. Mix well, then fold in the cooked chicken and sausage.
- Pressure Cook: Secure the Instant Pot lid in the sealing position. Select the rice cooking mode and allow the cycle to complete. This will cook the rice and seafood perfectly together.
- Release Pressure and Season: Let the pressure naturally release for 5 minutes, then carefully quick release any remaining pressure. Open the lid, season with salt and pepper to taste, and stir gently.
- Garnish and Serve: Top with the reserved green tops of the sliced green onions for a fresh, colorful garnish. Serve hot and enjoy your authentic Instant Pot Jambalaya.
Notes
- Storage: Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop in a skillet. Add a splash of water or broth when reheating on the stove to keep it moist and prevent drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
