Instant Pot Jambalaya Recipe

Name: Instant Pot Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 1 1/2 cups (1/8-inch-thick) slices andouille sausage (8 ounces); 1 pound bone-in chicken breast halves, skinned; 2 1/2 cups water; 1 1/4 cups uncooked long-grain brown rice; 1 cup chopped onion; 1 cup chopped red bell pepper; 1 cup chopped green bell pepper; 1 cup sliced celery; 1 teaspoon dried thyme; 1/4 teaspoon ground red pepper; 3 bay leaves; 2 teaspoons Old Bay seasoning; 1 pound jumbo shrimp, peeled and deveined; 1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onion, drained; Sliced scallions (optional)

Servings: persons

1 teaspoon canola oil
1 1/2 cups (1/8-inch-thick) slices andouille sausage (8 ounces)
1 pound bone-in chicken breast halves, skinned
2 1/2 cups water
1 1/4 cups uncooked long-grain brown rice
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup sliced celery
1 teaspoon dried thyme
1/4 teaspoon ground red pepper
3 bay leaves
2 teaspoons Old Bay seasoning
1 pound jumbo shrimp, peeled and deveined
1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onion, drained
Sliced scallions (optional)

1
["Remove lid from a 6-quart Instant Pot(R). Press [Saute], and use [Adjust] to select ""More"" mode. When the word ""Hot"" appears, swirl in oil. Add sausage; cook 4 minutes or until browned, stirring frequently. Remove sausage from cooker. Add chicken to drippings in cooker; cook 2 minutes on each side or until lightly browned.", "Stir in 2 1/2 cups water and next 8 ingredients (through bay leaves). Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 18 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).", "Stir in sausage, Old Bay seasoning, shrimp, and tomatoes. With lid off, press [Saute], and use [Adjust] to select ""More"" mode. When mixture comes to a boil, turn cooker off. Press [Saute], and use [Adjust] to select ""Normal"" mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving. Divide jambalaya among 8 bowls. Garnish with sliced scallions, if desired.", "Swap In A Snap! Use smoked ham or chorizo if you can't find andouille."]

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon canola oil, 1 1/2 cups (1/8-inch-thick) slices andouille sausage (8 ounces), 1 pound bone-in chicken breast halves, skinned, 2 1/2 cups water, and more.

Yes, Instant Pot Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Jambalaya

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