Instant Pot Jambalaya
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
8 servings
-
Calories
241 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Jambalaya
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Instant Pot Jambalaya is a comforting meal that can be made in under an hour and feeds an army of people. Makes for perfect leftovers for lunch or even dinner the next day.
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Ingredients
- 1 tablespoon grape-seed oil
- 4 Andouille sausage links cut in half-moon shape
- 1 medium onion diced
- 1 green bell pepper diced
- 1 stalk celery diced
- 1 14.5 oz can of diced tomatoes with juice
- 1 cup water
- 2 teaspoons dried oregano
- 2 teaspoons Cajun season
- ½ teaspoon dried thyme
- 1 teaspoon Louisianan Style hot sauce
- 2 bay leafs
- 2 boneless skinless chicken breast
- 1 cup long-grain white rice
- 1 pound large shrimp peeled and deveined
- ¼ cup fresh parsley minced
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Instructions
- Place the Instant Pot in "saute" mode. Once the Instant Pot indicates "HOT", add the grapeseed oil and the andouille sausage. Saute for 3 minutes. Then remove the sausage from the Instant Pot.
- Next, add the diced onions, bell pepper, and celery. Saute for 1 minute then add the canned tomatoes, water, oregano, cajun seasoning, dried thyme, hot sauce, and bay leaf. Mix well then submerge the two chicken breast in the tomato mixture. Close the Instant Pot and make sure the valve is in the center toward "sealing". Cook on "Manual" for 8 minutes.
- Carefully, force pressure once the time is done. Check the chicken breast with a meat thermometer. The chicken should be completely cooked through, pull out the chicken and set to the side with the sausage. Place the 1 cup long-grain white rice in the Instant Pot. Mix well, close the lid to seal, make sure the valve is in the center toward "sealing". Cook on "Manual" for 7 minutes.
- While the rice cooks, shred the chicken and keep to the side. Once the Instant Pot beeps and is done. Carefully, force pressure.
- Next, you will add the cooked shredded chicken, sausage back into the Instant Pot and the raw shrimp. Mix well, close the lid to seal, make sure the valve is in the center toward "sealing". Cook on "Manual" for 1 minute.
- Then let the Instant Pot do a "natural pressure release" for 5 minutes. Carefully, force the remaining pressure out of the Instant Pot. Season with salt and pepper to taste and mix in the fresh parsley. Divide among bowls, and enjoy immediately.
Notes
- Prep - Prep the vegetables ahead of time to save time.
- Leftover Rice - If you happen to have leftover white rice on hand, you can omit the step about cooking the rice. Instead skip to the shrimp step, and add in the cooked rice one you are ready to add in the chicken.
Nutrition Information
Show Details
Serving
1c
Calories
241kcal
(12%)
Carbohydrates
23g
(8%)
Protein
22g
(44%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
168mg
(56%)
Sodium
634mg
(26%)
Potassium
381mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
555IU
(11%)
Vitamin C
24mg
(27%)
Calcium
127mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1c | |
| Calories | 241kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 22g | 44% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 634mg | 26% |
| Potassium | 381mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 24mg | 27% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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