Instant Pot Jambalaya Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
8 servings
-
Calories
401 kcal
-
Course
Main Course
-
Cuisine
Cajun
Instant Pot Jambalaya Recipe
Report
Instant Pot Jambalaya is a faster and easier way to cook up this Cajun favorite at home. Made with chicken, andouille sausage, and rice, this flavorful meal is on your table in just 40 minutes.
Share:
Ingredients
- 2 Tbsp. oil divided
- 12 oz. andouille sausage cut into bite-sized pieces
- 1 lb. chicken thighs cut into bite-sized pieces
- 1 green bell pepper finely chopped
- 1 small sweet onion finely chopped
- 3 stalks celery finely chopped
- 4 garlic cloves finely minced
- 1 ¾ cups broth chicken
- 1 ½ cups long grain white rice rinsed and drained
- 14.5 oz. can diced tomatoes regular or fire roasted
- 2 tsp. Cajun Seasoning to taste
- 2 bay leaves
- ¾ tsp. basil dried
- ¾ tsp. oregano dried
- 1-1 ¼ tsp. salt to taste
- ½ tsp. black pepper to taste
Add to Shopping List
Instructions
- Sear the Sausage: Add 1 tablespoon of oil to a 6-quart Instant Pot set to the sauté function along with the cut sausage. Sauté for 4-5 minutes, or until browned. Remove from the pot and let drain on a paper towel-lined plate.
- Sear the Chicken: Add another tablespoon of oil to the pot along with the cubed chicken and sauté for 2-3 minutes, or until browned on both sides. Remove from the pot and let drain on a paper towel-lined plate.
- Sauté the Veggies: Add bell pepper, onion, and celery. Sauté for 2 minutes. Add garlic and continue sautéing for another minute.
- Add Everything to the Pot: Pour in broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck. Stir in the sausage, chicken, white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf.
- Pressure Cook: Close the lid and make sure the pressure release valve is in the sealed position. Set the Instant Pot to high pressure for 5 minutes. Allow a 5 minute natural pressure release before opening the pressure valve.
- Serve the jambalaya with a sprinkle of finely chopped fresh parsley and enjoy!
Notes
- Prep-Ahead Instructions:
- Chop the vegetables up to 2 days in advance. Cut the meat into bite-size pieces no more than 1 day in advance.
- Storage Directions:
- Place jambalaya in an airtight container and store in the fridge for up to 3-5 days. To freeze, seal in an airtight, freezer-safe container. Place in the freezer for up to 3-4 months. To reheat, allow jambalaya to thaw in the fridge, then warm in a skillet with a bit of oil at medium heat for the best results.
- Recipe Tips
- Rinse until clear. Run the rice under water until it is clear to get light and fluffy grains instead of a clumpy mess.
- Good sear. Ensure the oil is hot before adding the sausage and chicken so the meat gets a good sear. This will lock in the juices and keep the meat tender.
- Scrape to release. Removing the stuck-on pieces from the bottom will prevent a burn message.
- Mix just enough. Make sure the ingredients are mixed together, but keep the tomatoes from the bottom of the pot. If the tomatoes rest on the bottom, the jambalaya will be too thick and you might get a burn error.
- Adjust the spice. This recipe is easily adjustable! For those that want extra spice, add in more Cajun seasoning. If serving to kids or those that don't want spicy dishes, limit or omit the Cajun seasoning and use Blackened instead.
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
35g
(12%)
Protein
23g
(46%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
1025mg
(43%)
Potassium
531mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
966IU
(19%)
Vitamin C
19mg
(21%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1025mg | 43% |
| Potassium | 531mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
