Instant Pot Jambalaya
Instant Pot Jambalaya - make jambalaya with chicken, sausage and shrimp in the pressure cooker! Ready quickly and super easy to make.
Servings: 5
Equipment
Ingredients
- 2 Tablespoons vegetable oil
- 1 small onion finely chopped
- 1 stalk celery finely chopped
- 1 green bell pepper finely chopped
- 4 cloves garlic minced
- 12 oz Andouille sausage sliced into round pieces
- 1 pound chicken thighs cut into cubes
- 12 oz large shrimp peeled and deveined
- 1 cup long grain white rice
- 1 15 oz can fire roasted tomatoes
- 1 cup chicken broth
- 1-2 Tablespoons creole seasoning
- 2 bay leaves
Instructions
- Turn Instant Pot on the Saute setting.
- Once hot add the oil to the pan. Add onions, celery, bell pepper and sausage. Cook for 4-5 minutes until the veggies are soft and the sausage is browned.
- Mix in garlic and cook for 1 minute
- Add all of the remaining ingredients, except for the shrimp. Stir to combine. Cover and seal the instant pot.
- Set Instant Pot for high pressure for 10 minutes.
- Quick release and immediately add the shrimp, stir to mix them in. Cover and let stand for 7-8 minutes or until shrimp is pink and cooked through.
- Serve immediately
Nutrition
Serving: 1g | Calories: 605kcal | Carbohydrates: 17g | Protein: 47g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Cholesterol: 302mg | Sodium: 2908mg | Fiber: 2g | Sugar: 3g
