Instant Pot Jambalaya
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
8
-
Calories
388 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Jambalaya
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Make this classic comfort food dish in the convenience of your Instant Pot.
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Ingredients
- 1 ½ cups (225g) andouille sausages can be replaced with other smoky sausage or chorizo
- 1 pound (450g) boneless skinless chicken breast cut into bite sized pieces
- 2 tablespoons oil
- 1 onion peeled and chopped
- 2 peppers bell, deseeded and chopped
- 2 celery stalk sliced
- 1 teaspoon minced garlic
- 1 ¾ cups (437ml) chicken stock
- 1 tablespoon soy sauce optional; if gluten-free, use gluten-free tamari soy sauce
- 14 ounces (400g) chopped tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons creole seasoning
- 1 ½ cups (280g) rice
- salt to taste
- cayenne pepper to taste
- 1 ½ cups (200g) shrimp peeled and deveined
- green onions sliced, for garnish
Instructions
- In sauté mode, add half of the oil to the Instant Pot insert then add chicken breast. Sauté until browned, then remove and set aside.
- Add the sausage, cook, then remove and set aside.
- Add remaining oil and sauté the onions, peppers and celery until soft, then stir in garlic and switch off.
- Pour in chicken stock and thoroughly deglaze the insert.
- Return the meat and the remainder of the ingredients through the cayenne pepper to the insert and mix well.
- Close the lid, turn the valve to sealing, set to manual pressure / high pressure for 8 minutes.
- When finished, perform a quick pressure release (QPR). Carefully remove the insert, add in shrimp and cover to allow the residual heat to cook the shrimp for about 6-8 minutess.
- Serve garnished with chopped green onions.
Notes
- Deglaze the insert with stock before cooking the rice.
- While layering ingredients is a popular Instant Pot technique, skip it for this recipe. I tried layering with the rice and tomato on last and it did not work; half the rice was uncooked.
- Make sure to do a Quick Pressure Release (QPR). I tried a natural pressure release and the bottom layer of rice was almost burnt (but edible).
- Do not use frozen shrimp. Use fresh, defrosted, or already grilled (see the variations section) shrimp for this recipe.
- Reduce the amount of Creole seasoning if you prefer less spice.
- Cooking time listed does not include time for the Instant Pot to come up to pressure or for the pressure to release.
- Storage - keep in an airtight container inside the fridge for about 5 days.
- If you use calorie-controlled cooking spray instead of oil, there are 7 WW Blue Plan SmartPoints per serving.
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
35g
(12%)
Protein
27g
(54%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
124mg
(41%)
Sodium
795mg
(33%)
Potassium
618mg
(18%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
530IU
(11%)
Vitamin C
33.7mg
(37%)
Calcium
85mg
(9%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 795mg | 33% |
| Potassium | 618mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 33.7mg | 37% |
| Calcium | 85mg | 9% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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