Instant Pot Cajun Jambalaya

🧂 Ingredients

• 1 onion

  diced
• 1 bell pepper

  diced
• 2 celery stalks

  diced
• 3 cloves garlic

  minced
• 1 cup brown rice
• 1 can

  15 oz kidney beans, rinsed and drained
• 1 can

  14.5 oz diced tomatoes, with juices
• 2 cups vegetable broth
• 1 tablespoon Cajun seasoning

  or more to taste
• 1 bay leaf
• salt and pepper to taste
• fresh parsley

  chopped (for garnish)

Instructions

• 1 Sauté the Vegetables: Turn the Instant Pot to the sauté function. Add the diced
  onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until the
  vegetables are softened. (You can add a splash of vegetable broth to prevent
  sticking if needed.)
• 2 Add Remaining Ingredients: Stir in the brown rice, kidney beans, diced tomatoes
  (with juices), vegetable broth, Cajun seasoning, and bay leaf. Mix well.
• 3 Pressure Cook: Close the lid, set the valve to sealing, and cook on high
  pressure for 22 minutes. Once cooking is complete, allow for a natural pressure
  release for about 10 minutes, then quick release any remaining pressure.
• 4 Adjust Seasoning: After releasing the pressure, stir the jambalaya and adjust
  seasoning with salt and pepper to taste. Remove the bay leaf.
• 5 Serve: Serve the jambalaya warm, garnished with fresh parsley.

Nutrition Info