Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
Ingredients
- uncooked white rice: 1 cup
- chicken broth: 1 cup
- grapeseed oil: 1 Tbsp
- chicken breasts, chopped in small pieces: 2 piece
- andouille sausages: 2 piece (sliced)
- ribs celery: 2 piece (chopped)
- green bell pepper: 1 piece (chopped)
- onion: 1 piece (chopped)
- fire-roasted tomatoes: 1 can (14.5 ounce can)
- Creole seasoning: 2 tsp
- Cajun seasoning: 1 tsp
- shrimp: 12 piece (peeled and deveined)
Metric Conversion
Stages of cooking
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Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
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Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.
