Description
This Instant Pot Jambalaya is a flavorful and hearty one-pot meal combining tender chicken, spicy andouille sausage, succulent shrimp, and a medley of vegetables simmered perfectly with long grain white rice and Cajun seasoning. Ready in just 30 minutes, it’s an easy and satisfying dish that brings the taste of Louisiana to your table with minimal effort.
Ingredients
Units
Scale
Proteins
- 1 chicken breast, cut into one inch pieces (about 2 cups)
- 12 ounces andouille sausage, sliced
- 1 lbs raw shrimp, peeled and deveined
Vegetables
- 1 cup yellow onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 3 green onions, thinly sliced (green tops separated from the white bottoms)
- 3 cloves garlic, minced
Liquids and Staples
- 2 tablespoons oil
- 2 cups chicken broth, divided
- 14.5 ounce canned diced tomatoes with juices (1 can)
- 2 cups long grain white rice
Seasonings
- 3 teaspoons Cajun seasoning
- Salt and pepper to taste
Optional Garnish
- Green onions, sliced for serving
Instructions
- Brown the Sausage: On the sauté setting of your Instant Pot, heat 2 tablespoons of oil. Add the sliced andouille sausage and cook until golden brown. Remove the sausage and set aside for later.
- Cook the Chicken: Add the chicken pieces to the Instant Pot and sauté for about 5 minutes until fully cooked. Return the sausage to the pot and cook together for an additional minute. Remove this mixture and set aside.
- Sauté the Vegetables: Using the sauté function again, add chopped onion, green bell pepper, celery, and the white bottoms of the green onions. Cook for about 2 minutes until the vegetables are tender. Add minced garlic and sauté for one more minute to release its flavor.
- Deglaze the Pot: Pour in ½ cup of chicken broth and use a wooden spoon or spatula to scrape and deglaze the bottom of the pot, removing any browned bits for extra flavor.
- Add Remaining Ingredients: Stir in the uncooked white rice, diced tomatoes with their juices, the remaining 1½ cups of chicken broth, Cajun seasoning, and raw shrimp. Combine everything well, then fold in the cooked chicken and sausage mixture.
- Pressure Cook the Jambalaya: Place the Instant Pot lid securely in the sealing position. Set the pot to ‘Rice’ mode and cook until the cycle finishes, allowing the mixture to cook and flavors to meld.
- Release Pressure and Finish: Once cooking is complete, let the pressure naturally release for 5 minutes, then perform a quick release to vent any remaining pressure. Open the lid, season with salt and pepper to taste, and garnish with sliced green onions if desired before serving.
Notes
- Storage: Leftover Jambalaya can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop in a skillet. When reheating on the stove, add a splash of water or broth to keep the dish moist and prevent drying out.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
