Instant Pot Jambalaya
Who wants to spice up the ole dinner menu? I sure do! This Instant Pot Jambalaya Recipe does the trick and it’s full of sausage, chicken, shrimp, rice and veggies – super fast comfort food that’s oh-so-easy to make.
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Servings: 6 servings
Calories: 414kcal
Ingredients
- 2 Tbs. olive oil
- 8 oz. smoked or andouille sausage, sliced into 1/2-inch thick coins
- 8 oz. boneless skinless chicken thighs, cut into 2” inch pieces
- 1 tsp. Tony Chachere's Original Creole Seasoning, or more to taste if you like spicy!
- 1 tsp. dried thyme leaves
- 1 tsp. smoked paprika
- 1 bay leaf
- 2-3 good dashes Tabasco Pepper Sauce
- 2 tsp. Worcestershire sauce
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 green bell pepper, seeds and membranes removed, diced
- 1 red bell pepper, seeds and membranes removed, diced
- 3 celery ribs, sliced
- 1 cup jasmine rice, I prefer the texture of this rice instead of long grain rice
- 2 cups canned diced tomatoes, undrained
- 3 cups chicken broth
- 3 Tbs. fresh Italian parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. small raw shrimp, peeled and deveined
Instructions
- Add oil to Instant pot set to sauté setting; when the oil is hot, add the chicken. Sauté chicken until lightly browned and cooked throughout, then add the sliced sausage and sauté a bit longer.
- Using a slotted spoon, transfer the meat from the Instant Pot to a bowl, leaving the drippings in the pot; reserve and keep warm.
- Add the onions, garlic, bell peppers, celery, creole seasoning, thyme, paprika, and bay leaf to the Instant Pot; sauté vegetables for a couple minutes, just until the veggies are slightly softened. Stir in rice, tomatoes, broth, Tabasco, and Worcestershire sauce.
- Lock the Instant Pot lid into place; select manual cook time for 6 minutes on High Pressure setting, bringing the Instant Pot to full pressure.
- When the timer sounds, remove the pressure from the IP by performing a quick release, then carefully unlock and remove the lid.
- Remove the bay leaf, then stir in the reserved cooked meat, and the shrimp. Close the Instant Pot lid, letting the jambalaya stand and rest for 5 minutes before serving. Garnish with parsley and serve.
Notes
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.
Nutrition
Calories: 414kcal | Carbohydrates: 35g | Protein: 27g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 1234mg | Potassium: 691mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1768IU | Vitamin C: 65mg | Calcium: 135mg | Iron: 5mg