Instant Pot® Jambalaya With Shrimp And Chicken Recipe

Name: Instant Pot® Jambalaya With Shrimp And Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 14 ounces andouille sausage, sliced; 1 medium onion, chopped; 2 cloves garlic, crushed; 1 pound boneless skinless chicken breasts, cubed; 1 green bell pepper, chopped; 2 stalks celery, chopped; 1 (28 ounce) can diced tomatoes; 1 pound uncooked medium shrimp, peeled and deveined; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon seasoned salt; 1/4 teaspoon pepper; 1/4 teaspoon hot pepper sauce (such as Tabasco(R)); 2 tablespoons chopped green onions

Servings: persons

2 tablespoons olive oil, divided
14 ounces andouille sausage, sliced
1 medium onion, chopped
2 cloves garlic, crushed
1 pound boneless skinless chicken breasts, cubed
1 green bell pepper, chopped
2 stalks celery, chopped
1 (28 ounce) can diced tomatoes
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce (such as Tabasco(R))
2 tablespoons chopped green onions

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
2
Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid.
3
Select high pressure according to manufacturer's instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build.
4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely.
5
Serve jambalaya garnished with chopped green onions.

400

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 15 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 14 ounces andouille sausage, sliced, 1 medium onion, chopped, 2 cloves garlic, crushed, and more.

Yes, Instant Pot® Jambalaya With Shrimp And Chicken 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 With Shrimp And Chicken

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