Instant Pot Jambalaya

Quick, easy instant pot jambalaya recipe, homemade with simple ingredients in 30 minutes. Loaded with Andouille sausage, chicken, shrimp, Cajun seasoning.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Cajun, Southern

Keyword: homemade jambalaya

Servings: People

Calories: 784kcal

Author: Abeer Rizvi

Ingredients

2 tablespoon Olive oil Divided
12 oz. Andouille sausage Sliced, ¼ inch thickness
1 Chicken breast Boneless, Cut into small 1 inch cubes
1 cup Onion Finely chopped
4 cloves Garlic Finely minced
1 Green pepper Finely chopped
¼ cup Geen onions Roughly chopped
3 stalks Celery Roughly chopped
2-3 teaspoon Cajun seasoning Adjust according to your preference
Salt To taste
Pepper To taste
½ teaspoon Paprika
¼ teaspoon Dried thyme
1 teaspoon Dried basil
1 teaspoon Tabasco sauce Optional
1.5 cups Long grain white rice Uncooked
1 can Diced tomatoes 14.5 oz. can
2 cups Chicken broth Low sodium
1 pound Shrimps Peeled and deveined

Instructions

Turn on the Instant pot and set the "Saute" mode.
Heat 1 tablespoon oil and add sausage.
Cook until browned on all sides.
Remove from pressure cooker and transfer to a plate lined with paper towels
Add remaining 1 tablespoon oil in pot.
Add chicken and cook until no longer pink.
Add onion, garlic, green pepper, celery and saute for 2 minutes.
Add Cajun seasoning, salt, pepper, paprika, thyme, basil, tabasco sauce, rice.
Mix until combined.
Add diced tomatoes and chicken broth.
Mix until combined.
Put the lid on and turn the valve to “Sealing.”
Select “Manual” mode and set the timer for 5 minutes.
When the cook time is over, allow pressure to release naturally for 5 minutes. Then, do a quick pressure release.
Carefully open the lid and stir in shrimp and cooked sausages.
Turn off instant pot.
Cover and allow the residual heat cook the shrimp for about 5 to 10 minutes. Enjoy!

Notes

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.

Nutrition