Description
A flavorful and hearty Instant Pot Jambalaya featuring tender chicken, spicy andouille sausage, succulent shrimp, and a medley of vegetables simmered with Cajun seasoning and rice for a classic Louisiana dish made easy and quick with pressure cooking.
Ingredients
Units
Scale
Proteins
- 1 chicken breast, cut into one inch pieces (about 2 cups)
- 12 ounces andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined
Vegetables & Aromatics
- 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
Liquids & Canned
- 2 cups chicken broth, divided
- 14.5 ounce canned diced tomatoes with juices (1 can)
Other Ingredients
- 2 tablespoons oil
- 2 cups long grain white rice
- 3 teaspoons Cajun seasoning
- Salt and pepper to taste
- Optional: green onions sliced for serving
Instructions
- Cook Sausage: On the sauté setting of the Instant Pot, heat the oil and cook the sausage until golden brown. Remove the sausage and set aside.
- Cook Chicken: Add chicken pieces to the Instant Pot and sauté for about 5 minutes until fully cooked. Return the sausage to the pot and cook together for 1 additional minute. Remove the mixture and set aside.
- Sauté Vegetables: Using the sauté setting, cook the yellow onion, green bell pepper, celery, and bottoms of the green onions for 2 minutes until tender. Add minced garlic and cook for another minute.
- Deglaze the Pot: Pour in ½ cup of chicken broth and use a wooden spoon or spatula to scrape any browned bits from the bottom of the pot to prevent burning.
- Add Remaining Ingredients: Stir in the white rice, diced tomatoes with juices, remaining chicken broth, Cajun seasoning, and raw shrimp until well combined. Then add back the cooked chicken and sausage mixture and stir together.
- Pressure Cook: Place the lid on the Instant Pot in the sealing position and cook on the rice mode until the cycle completes.
- Release Pressure & Season: Allow the pressure to naturally release for 5 minutes before performing a quick release. Open the lid, then season with salt and pepper to taste.
- Serve: Garnish with sliced green onions if desired and serve hot.
Notes
- Storage: Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat jambalaya in the microwave or in a skillet over the stove. When reheating on the stove, add a splash of water or broth to keep it moist and prevent drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
