Description
This Instant Pot Jambalaya recipe is a flavorful, one-pot dish that combines Andouille sausage, chicken, shrimp, and Cajun seasonings with rice and vegetables. Perfect for a quick and delicious meal.
Ingredients
Units
Scale
For Sausage and Chicken:
- 2 tablespoons vegetable oil, divided
- 12 ounces Andouille sausage, sliced into 1-inch rounds
- 1 pound chicken breasts, boneless and skinless, cut into bite-sized pieces
- 4 teaspoons Cajun seasoning, divided
For Jambalaya:
- 1 small yellow onion, diced
- 1 medium stalk of celery, diced
- 1 small green bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
- 14.5-ounce can fire-roasted diced tomatoes
- 1 teaspoon granulated sugar
- 1 1/2 cups long-grain rice, rinsed well and drained
- 1 1/2 cups chicken stock, low sodium preferred
- 1/4 teaspoon cayenne or red pepper flakes (optional)
- 1 pound raw shrimp, peeled and deveined
Instructions
- Cook Sausage and Chicken: Heat 1 tablespoon of oil in the Instant Pot on SAUTE. Brown the sausage, then set aside. Add another tablespoon of oil, cook chicken with 1 tsp Cajun seasoning, then set aside.
- Sauté Vegetables: Add onion, celery, bell pepper, garlic, and cook for 2-3 minutes.
- Add Ingredients: Stir in Cajun seasoning, basil, salt, pepper, tomatoes, sugar, rice, and chicken stock.
- Pressure Cook: Seal Instant Pot, cook on HIGH for 4 minutes. Natural release for 10 minutes, then quick release.
- Add Shrimp: Add shrimp, sausage, and chicken. Let shrimp cook in residual heat for 5-10 minutes.
- Serve: Garnish with green onions, parsley, and enjoy!
Notes
- Adjust salt based on chicken stock saltiness.
- Rinsing rice removes starch for better texture.
- Browning ingredients adds flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 210mg
