Instant Pot Jambalaya
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Prep Time
10 mins
-
Cook Time
10 mins
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Natural release
10 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
579 kcal
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Course
Main Course
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Cuisine
International
Instant Pot Jambalaya
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Make a delicious Jambalaya in a fraction of the time in your Instant Pot. Made with sausage, shrimp and chicken, this flavorful rice dish is ready to serve in 30 minutes.
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Ingredients
- 1 Tablespoon unsalted butter + 1 tablespoon olive oil or 2 tablespoons olive oil
- 1 pound chicken thighs boneless & skinless, diced (or chicken breasts)
- ½ - 1 pound Shrimp peeled, deveined, tail off, thawed
- 12 oz Andouille sausages or Kielbasa sausages cut in ¼” slices
- 2 ribs celery diced
- 1 bell pepper diced
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 teaspoon tomato paste
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups unsalted chicken stock
- 1½ tablespoons Regular soy sauce
- 2 cups jasmine rice uncooked
- 1 can crushed or diced tomatoes
- 2 stalks green onion thinly sliced
Instructions
- Add olive oil and butter to the Instant Pot. Turn on the IP on the Saute setting and wait until it reads Hot. Season chicken & shrimp with salt and pepper. Brown chicken & shrimp for a couple of minutes on each side in the IP. Remove and place them on two separate plates.
- Add sausage and brown for a few minutes. Add to the plate with chicken.
- Add in diced celery, diced bell pepper and onion, and saute for 2 minutes. Add in minced garlic cloves, tomato paste, dried thyme, dried oregano, smoked paprika, and cayenne pepper. Saute for another minute.
- Pour in ½ cup chicken stock, and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Add the soy sauce.
- Add browned chicken & sausage back to the pot, as well as the rice. Pour the remaining chicken stock & make sure the rice is covered.
- Add the diced tomatoes and do not mix or stir.
- Close the lid, turn the valve to sealing, and pressure cook it for 7 minutes on high pressure. Natural release for 10 minutes and manually release the remaining pressure. When the pin drops and all the pressure is released, carefully, open the lid.
- Finally, add the cooked shrimp and stir everything. Taste and adjust seasoning if necessary.
Notes
- Peel and devein the shrimp before cooking.
- You can add in other veggies that you have in your fridge if you like. Mushrooms and carrots are both great additions.
- Make this gluten-free by using Tamari sauce instead of soy sauce.
- Peel and devein the shrimp before cooking.
- You can add in other veggies that you have in your fridge if you like. Mushrooms and carrots are both great additions.
- Make this gluten-free by using Tamari sauce instead of soy sauce.
Nutrition Information
Show Details
Calories
579kcal
(29%)
Carbohydrates
45g
(15%)
Protein
41g
(82%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
309mg
(103%)
Sodium
1735mg
(72%)
Potassium
697mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
965IU
(19%)
Vitamin C
34mg
(38%)
Calcium
194mg
(19%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 41g | 82% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 309mg | 103% |
| Sodium | 1735mg | 72% |
| Potassium | 697mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 34mg | 38% |
| Calcium | 194mg | 19% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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