Easy Instant Pot Jambalaya

🧂 Ingredients

• 1 tablespoon cooking oil
• 1 pound boneless skinless chicken thigh meat

  diced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 pound uncooked shrimp

  peeled and de-veined
• 1 pound andouille sausage
• 1 bell pepper

  diced
• 1 onion

  diced
• 1 stalk celery

  diced
• 3 cloves garlic

  minced
• 2 cups low sodium chicken broth

  (+1 cup more for 8-quart)
• 14.5 ounce can crushed tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons Cajun seasoning, mild

  store-bought or homemade
• 1 1/2 cups uncooked long-grain white rice

Instructions

• 1 Turn on saute mode. When hot, add half the oil and the shrimp. Cook for 2
  minutes, stirring occasionally. Transfer to a plate.
• 2 Add the sausage and cook for 2-3 minutes, stirring occasionally. Transfer to the
  plate and blot with a paper towel to remove oil, if necessary.
• 3 Season the chicken with salt and pepper. Add the remaining oil to the inner pot
  and pour in the chicken, bell pepper, onion, and celery. Cook, stirring
  occasionally, until the onion is translucent, about 3 minutes. Turn off saute
  mode. Add the garlic and cook for 30 seconds until fragrant.
• 4 Add the chicken broth to the pot and deglaze the bottom of the pot. Add the
  crushed tomatoes, tomato paste, Cajun seasoning, and rice. Stir all together.
• 5 Lock the lid. Press the Pressure Cook or Manual button and cook on high for 8
  minutes. Allow for a natural pressure release for 5 minutes, then manually
  release the remaining pressure.
• 6 Stir the rice mixture, then stir in the shrimp and sausage. Replace the Instant
  Pot lid and allow the ingredients to heat through for 5 minutes on Keep Warm
  mode.

Nutrition Info