Description
Instant Pot Jambalaya made with rice, smoked sausage, tomatoes, and optional shrimp. This recipe showcases classic Cajun flavors and is quick to prepare.
Ingredients
Scale
- 2 teaspoons extra virgin olive oil
- 12 ounces Andouille or smoked Cajun sausage (sliced into 1-inch rounds)
- 6 ounces boneless skinless chicken breasts or thighs (cut into 1-inch chunks)
- 1 small yellow onion (diced)
- 1 small red or green bell pepper (diced)
- 1 stalk celery (minced)
- 1 clove garlic (minced)
- 2 cups low sodium chicken stock
- 2 teaspoons Cajun Seasoning (for seasoning rice)
- ½ teaspoon dried thyme leaves
- 1 dried bay leaf
- 2 cups long-grain white rice (rinsed well)
- 1 (15 oz) can diced tomatoes
- 2 teaspoons Worcestershire Sauce
- ½ tablespoon hot sauce (optional)
- 12 ounces small shrimp, peeled and deveined (optional)
- 1 teaspoon Cajun seasoning (for shrimp)
- 1 teaspoon lemon juice (for shrimp)
Instructions
- Turn Instant Pot to sauté, add 2 teaspoons extra virgin olive oil to the inner pot and let heat for one minute. Add the sausage, chicken, onion, pepper, and celery. Sauté for 2-3 minutes until the onions are just beginning to soften and the chicken is lightly golden. Add the garlic and sauté for 30 seconds longer. Turn Instant Pot OFF.
- Add 2 cups low sodium chicken stock and scrape up any browned bits off the bottom. Stir in 2 teaspoons Cajun Seasoning, ½ teaspoon dried thyme leaves, and 1 dried bay leaf.
- Place 2 cups long-grain white rice in a fine-mesh strainer and rinse under running water for 1-2 minutes. Add the rice and gently push, not stir, to submerge it into the liquid.
- Pour the diced tomatoes over the rice mixture. Do not stir!
- Place the lid on Instant Pot and set the cooking time to 3 minutes on high pressure. Once the time has elapsed, let the pressure release naturally for at least 10 minutes.
- While pressure is releasing, pat the shrimp dry, then toss with 1 teaspoon Cajun seasoning and 1 teaspoon lemon juice.
- Once pressure is released, add the seasoned shrimp and place the lid back on. Let sit for 5-10 minutes until the shrimp are pearly pink and opaque.
- After the shrimp is fully cooked, open the pot again, add ½ tablespoon hot sauce and 2 teaspoons Worcestershire Sauce, and gently fluff everything together with a fork. Remove the bay leaf when you find it. Serve.
Notes
- Adjust the hot sauce according to your spice preference.
- Feel free to substitute proteins as per your preference.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 532
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg