Instant Pot Chicken and Sausage Jambalaya
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
5
-
Calories
588 kcal
-
Course
Main Course
Instant Pot Chicken and Sausage Jambalaya
Description
This jambalaya recipe uses an Instant Pot to quickly meld the flavors of seared andouille sausage and chicken with chopped onion, bell pepper, celery, and garlic. The addition of Cajun seasoning, dried basil, thyme, and a hint of sugar gives depth and mild sweetness to the spicy profile. Long grain white rice cooks in the mixture along with diced tomatoes and chicken broth, absorbing all the savory juices.
The pressure cooking method ensures tender rice and perfectly cooked meats in a shorter time than traditional stovetop cooking. The final resting period lets flavors settle evenly throughout the dish.
The jambalaya can be served as a main course alone and pairs well with simple sides or leafy greens. It is a fulfilling meal with meat, vegetables, and starch all in one pot.
Ingredients
- 2 Tablespoons neutral cooking oil divided, generic cooking oil
- 12 ounces andouille sausage cut into 1/4 in. thick slices
- 1 chicken breast cut into small pieces, boneless skinless
- 1 yellow onion , chopped
- 1 green bell pepper , seeded and chopped
- 3 green onions , chopped
- 3 ribs celery , chopped
- 3 cloves garlic , minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon basil dried
- 1/4 teaspoon thyme dried
- ½ teaspoon granulated sugar
- 1 1/2 cups long grain white rice
- 14.5 ounce can diced tomatoes , undrained
- 1 3/4 cups chicken broth low-sodium
- 1/2 teaspoon kosher salt
Instructions
- Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel–lined plate.
- Add remaining oil to the pot.
- Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.
- Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.
- Add the diced tomatoes and their juices, chicken broth, and salt.
- Secure the instant pot lid and turn valve to sealing.
- Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.
- Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 54g | 18% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 86mg | 29% |
| Sodium | 1062mg | 44% |
| Potassium | 838mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 32.1mg | 36% |
| Calcium | 85mg | 9% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
