Instant Pot Jambalaya
User Reviews
5.0
21 reviews
Excellent
Instant Pot Jambalaya
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Tons of flavor from the shrimp, Andouille sausage, onion, celery and seasonings make this Instant Pot Jambalaya irresistible!
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Ingredients
- 2 Tbsp olive oil
- 12 oz medium pre-cooked shrimp
- 14 oz andouille sausage cut ¼ inch thick
- 12 oz boneless skinless chicken thighs cut 1 inch cube
- 1 c. onion chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 green bell pepper chopped
- ½ tsp dried thyme
- 2 tsp Cajun Seasoning divided
- 1 ½ c. long grain white rice
- ½ tsp kosher salt
- 14.5 oz diced tomatoes undrained
- 1 ¾ c. chicken stock
- 2 bay leaves
- green onions sliced for garnish
- parsley chopped for garnish
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Instructions
- Set pot to Saute and add oil. When pressure cooker reads HOT add sausage and cook until browned, about 5 minutes. Transfer sausage to a paper towel lined plate and set aside.
- Add chicken and cook until browned, another 5 minutes. Make sure to scrape the browned bits up from the sausage. Remove and set aside on plate with the sausage.
- Add onions, celery, bell pepper, and garlic to Instant Pot. Cook until onions are translucent about 2-3 minutes. Then add thyme, 1 teaspoon Cajun seasoning and salt, stir until well combined.
- Stir in chicken stock and bay leaves to Instant Pot. Then return the sausage and the chicken to the pot. Add in the tomatoes and the rice and stir to combine.
- Secure the instant pot lid and turn valve to sealing. Cook on High Pressure for 7 minutes.
- While jambalaya is cooking dry shrimp with a paper towel and rub with 1 teaspoon of Cajun seasoning.
- When pressure cooker is done cooking preform a quick release on the instant pot and open the lid. Remove bay leaves from pot.
- Carefully add the shrimp into Instant Pot and give it a quick stir to incorporate the shrimp.
- Return lid to the pot and allow the shrimp to cook in the residual heat for about 10 minutes. DO NOT TURN THE INSTANT POT TO COOK.
- Remove the lid and stir until well combined. Serve immediately.
Notes
- Yes, whether you cook it in a pressure cooker or on the stove the rice is always added in uncooked.
- The are similar except for the rice. You add uncooked rice to jambalaya and gumbo is served with rice that is cooked separately.
- Long-grain rice is best. Short-grain can get too mushy.
- It’s usually not soupy – when you add the rice it soaks up a lot of the liquid in the pot so that there isn’t a lot of excess liquid left.
- Keep them in an airtight container in the fridge. They will be good for up to four days.
Nutrition Information
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Calories
668kcal
(33%)
Carbohydrates
58g
(19%)
Protein
43g
(86%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
254mg
(85%)
Sodium
1490mg
(62%)
Potassium
797mg
(23%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
591IU
(12%)
Vitamin C
29mg
(32%)
Calcium
158mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 58g | 19% |
| Protein | 43g | 86% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 254mg | 85% |
| Sodium | 1490mg | 62% |
| Potassium | 797mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 29mg | 32% |
| Calcium | 158mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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