Instant Pot Chicken and Sausage Jambalaya
Spice up dinner time with this flavorful recipe for Instant Pot Jambalaya! This cajun pressure cooker jambalaya recipe is filled with 4 different kinds of peppers, chicken, shrimp, and andouille sausage.
Servings: 6
Calories: 509kcal
Ingredients
- 1 tablespoon olive oil
- 6 boneless chicken tenders chopped
- 2 cups chicken broth
- 1 1/2 cups basmati rice
- 1 14-ounce can diced tomatoes
- 3 ribs celery chopped
- 2 jalapeños diced, seeds removed
- 1 yellow onion chopped
- 1 green pepper chopped
- 1 yellow pepper chopped
- 1 red pepper chopped
- 2 bay leafs
- 1 tablespoon minced garlic
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 8 ounces cooked shrimp thawed with shells removed (about 16-20)
- 1 8-ounce package andouille sausage, sliced
- Diced green onions for garnish
Instructions
- Press the saute button on the instant pot and add the olive oil.
- Allow the oil to warm up for 2 minutes.
- Add the chopped chicken to the instant. Cook, stirring occasinally, until browned. 3 minutes.
- Pour in the chicken broth and deglaze the bottom of the pot.
- Turn the instant pot off.
- Add the rice, tomatoes, celery, jalapenos, onion, bell peppers, bay leaf, garlic, cajun seasoning, salt, and thyme. Mix.
- Close the lid and set the pressure release valve to sealing.
- Press the manual or pressure cook button and set to 8 minutes on high pressure.
- Natural pressure release for 5 minutes and then quick release remaining pressure.
- Remove the lid and stir in the shrimp and andouille sausage.
- Replace the lid and let it sit for 5 minutes, to warm the sausage and shrimp.
- Serve, topped with green onions, and enjoy!
Notes
Leftovers can be stored in the refrigerator, up to 3 days.
Nutrition
Serving: 11/2 cups | Calories: 509kcal | Carbohydrates: 28g | Protein: 56g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 216mg | Sodium: 1523mg | Fiber: 3g | Sugar: 4g