Instant Pot Jambalaya
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8
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Calories
384 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Jambalaya
Description
This Instant Pot Jambalaya starts by sautéing sliced andouille sausage and chicken pieces in olive oil until browned, which builds a flavorful base. Next, diced onions, green bell pepper, celery, and garlic are cooked until softened, incorporating the browned bits from the meat for depth of flavor. The addition of dried thyme, Creole seasoning, and salt layers in classic Cajun spices.
Chicken broth and diced tomatoes with green chiles are added as the cooking liquid, along with bay leaves, then the rice is nestled on top without stirring. Cooking under pressure in the Instant Pot allows the rice to absorb the liquid and flavors thoroughly, resulting in a tender, cohesive dish with distinct pieces of meat and hearty vegetables.
Serve this jambalaya directly from the pot for a comforting meal where the smoky sausage and chicken meet spicy Creole seasoning in a well-balanced rice dish.
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage cut into ¼-inch-thick slices
- 12 ounces chicken breast cut into 1 inch pieces
- 6 ounces onion diced
- 1 green bell pepper diced
- 2 talks celery chopped
- 3 cloves garlic finely minced
- ½ teaspoon thyme dried
- 1 tablespoon creole seasoning
- ½ teaspoon kosher salt
- 1.5 cups chicken broth
- 14.5 ounces diced tomatoes and green chiles undrained
- 2 bay leaf
- 1.5 cups long grain white rice
Instructions
- Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
- When the oil gets hot add the sausage and chicken breast and cook until browned on all sides, approximately 5-7 minutes. Remove from the pot and set aside.
- Add the diced onions, green peppers, celery, and garlic. Cook for approximately 5 minutes, or until the onions soften and turn translucent. Make sure to use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook.
- Press CANCEL to end the saute mode.
- Add the dried thyme, creole seasoning, and salt to the vegetables and stir together.
- Pour in the chicken broth and diced tomatoes and green chiles. If there are any browned bits left on the bottom of the pan use the liquid to help you scrape them up.
- Add the meat back to the pot and stir in. Nestle the bay leaves into the liquid as well.
- Add the rice on top. Do NOT stir the rice in but do press it down gently to make sure it is all in the liquid.
- Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.
- When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes.
- After a 5 minute natural release carefully flip the valve to VENTING and let the remaining steam escape.
- When the pin drops down the lid is safe to open. Remove the lid and stir everything together. Remove the bay leaves and let the jambalaya sit for approximately 5 minutes to absorb the excess moisture.
- Serve with hot sauce on the side for a little added kick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 679mg | 28% |
| Potassium | 539mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 21mg | 23% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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