Instant Pot Jambalaya Recipe

🧂 Ingredients

• 1 tablespoon olive oil
• 12 ounces andouille sausage

  sliced
• 2 boneless skinless chicken breast

  cut into bite-size pieces
• 1 medium onion

  chopped
• 1 medium green bell pepper

  chopped
• 3 stalks celery

  chopped
• 2 cloves garlic

  minced
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1½ cup long-grain white rice

  uncooked
• 1 14.5-oz can diced tomatoes, undrained
• 1 14.5-oz can chicken stock
• 1/2 teaspoon kosher salt

Instructions

• 1 Turn the Instant Pot to the saute setting and add the oil. Once it’s hot, add
  the sausage slices and cook until browned, about 2-3 minutes per side. Transfer
  the sausages to a bowl and set aside.
• 2 Drizzle 1/2 tablespoon of olive oil inside the pot. Add the cut up chicken and
  cook on the saute setting for a minute or two, until the chicken is no longer
  pink. Scrap up the browned bits of sausage as the chicken sautes. Then add the
  onion, pepper, celery, and garlic; cook for another minute. Add the Cajun
  seasoning, thyme, bay leaves and rice to the pot; stir to combine.
• 3 To the pot, add the diced tomatoes with their juices, chicken stock, and salt.
  Secure the lid and turn the valve to sealing. Cook on manual high pressure for 8
  minutes. Allow the pressure to naturally release for 5 minutes, before a quick
  release for the remaining pressure.
• 4 Remove the lid and gently fluff the rice with a fork. Add the previously sautee
  sausages to the rice and chicken; stir to combine. Serve the jambalaya in bowls
  garnished with freshly sliced scallions and a red jalapeno pepper for extra heat

Nutrition Info