Instant Pot Jambalaya
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
8
-
Calories
384 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Jambalaya
Report
Instant Pot Jambalaya brings the bold creole flavors of Louisiana to your dinner table in under 30 minutes!
Share:
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 dried thyme
- 1 tablespoon creole seasoning
- ½ teaspoon kosher salt
- 1.5 cups chicken broth
- 14.5 ounces diced tomatoes and green chiles undrained
- 2 bay leaves
- 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 Details
Calories
384kcal
(19%)
Carbohydrates
34g
(11%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
679mg
(28%)
Potassium
539mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
454IU
(9%)
Vitamin C
21mg
(23%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
Other Recipes
You'll Also Love
