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–+ servings
close-up image of instant pot jambalaya with a spoon

Instant Pot Jambalaya

mylifeinbalancegroup.com/instant-pot-jambalaya/
All the goodness of jambalaya, made in a fraction of the time.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • Instant Pot
  • Tongs
  • Large wooden spoon
  • bowl or plate

Ingredients

  • 3 tablespoons neutral oil (divided)
  • 1 pound andouille sausage (sliced into ½"-thick pieces)
  • 1 pound boneless, skinless chicken breasts (uncooked, cut into bite-sized pieces)
  • 1 medium onion (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 medium red bell pepper (chopped)
  • 2 stalks celery (chopped)
  • 4 cloves garlic (minced)
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne pepper (see Notes)
  • 1 ½ cups long-grain white rice (uncooked)
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 2 cups chicken broth
  • 1 pound raw shrimp (peeled, deveined)

Instructions

  • Set Instant Pot to Sauté and add 1 tablespoon neutral oil to pot. Carefully swirl Instant Pot to coat bottom with oil then let pot heat up.
  • Once oil is hot and shimmering, add andouille sausage slices to pot. Cook 3 minutes, then carefully flip sausage rounds over and cook another 3 minutes or until sausage rounds are golden brown on all sides. Transfer sausage pieces to bowl or plate and set aside.
  • Add 1 tablespoon oil to Instant Pot. When oil is hot, add chicken pieces and cook chicken 2 to 3 minutes. Carefully flip chicken pieces over and cook 2 to 3 minutes more or until chicken is browned on all sides. Transfer chicken to bowl or plate and set aside.
  • Add remaining 2 tablespoon of neutral oil to Instant Pot, when oil is hot, add chopped onion, bell peppers, celery, and garlic. Sauté veggies, stirring occasionally, until onion is translucent - approximately 3 minutes.
  • When onions are translucent, stir in Cajun seasoning, black pepper, salt, cayenne pepper, and uncooked rice. Stir 1 minute or so, until rice is fully coated with spices.
  • Press Cancel button to turn off heat, then stir in diced tomatoes and chicken broth.
  • Once ingredients are combined, secure lid on Instant Pot with valve in sealing position. Set to Manual High Pressure for 8 minutes. Once Instant Pot pressurizes, cook time will begin.
  • When 8-minute cook time ends, immediately Quick Release steam and carefully remove lid. Add shrimp, sausage, and chicken to Instant Pot and stir to incorporate proteins into rice mixture.
  • Secure lid on Instant Pot and let Instant Pot sit 5 to 10 minutes, until residual heat has cooked shrimp fully. Once shrimp is cooked through, portion jambalaya into serving bowls and serve immediately.

Recipe Notes

  • Cayenne Pepper: Omit for a more mild jambalaya.
  • Make it Low Carb: Use 2 ½ cups of cauliflower rice instead of long-grain white rice. If you make this substitution, you'll want to reduce the cook time to 1 minute instead of 8 minutes.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 668calProtein: 47gFat: 31gSaturated Fat: 8gTrans Fat: 0.2gCholesterol: 209mgSodium: 1811mgPotassium: 935mgTotal Carbs: 49gFiber: 3gNet Carbs: 46gVitamin A: 2387IUVitamin C: 46mgCalcium: 112mgIron: 3mg
Recipe By: Sam Guarnieri
https://mylifeinbalancegroup.com/instant-pot-jambalaya/