This tasty chicken and shrimp jambalaya is made all in one pot — your Instant Pot! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.
Ingredients
- olive oil: 2 Tbsp (divided)
- ounces andouille sausage: 14 piece (sliced)
- medium onion: 1 piece (chopped)
- garlic: 2 clove (crushed)
- boneless skinless chicken breasts: 1 pound (cubed)
- green bell pepper: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- tomatoes: 1 can (28 ounce can, diced)
- uncooked medium shrimp: 1 pound (peeled and deveined)
- thyme: 0.5 tsp (dried)
- salt: 0.5 tsp
- seasoned salt: 0.5 tsp
- pepper: 0.25 tsp
- hot pepper sauce (such as Tabasco®): 0.25 tsp
- green onions: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add 1 tablespoon olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
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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; stir until well combined. Turn off the Sauté function. Close and lock the lid.
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Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid after the pressure has released completely.
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Serve jambalaya garnished with chopped green onions.
