Description
A flavorful and hearty Instant Pot Jambalaya featuring tender chicken, smoky andouille sausage, shrimp, and a medley of vegetables cooked with Cajun seasoning for an authentic Louisiana-inspired dish ready in under 30 minutes.
Ingredients
Units
Scale
Proteins
- 1 chicken breast, cut into 1-inch pieces (about 2 cups)
- 12 ounces andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined
Vegetables and Aromatics
- 1 cup yellow onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 3 green onions, thinly sliced (green tops separated from white bottoms)
- 3 cloves garlic, minced
Pantry & Spices
- 2 tablespoons oil
- 2 cups chicken broth, divided
- 2 cups long grain white rice
- 14.5-ounce canned diced tomatoes with juices (1 can)
- 3 teaspoons Cajun seasoning
- Salt and pepper to taste
Optional Garnish
- Sliced green onions for serving
Instructions
- Brown the Sausage: Using the saute setting on the Instant Pot, heat the oil and cook the andouille sausage slices until they are golden brown. Remove the sausage from the pot and set aside.
- Cook the Chicken: Add the chicken pieces to the Instant Pot and saute for about 5 minutes until fully cooked. Return the browned sausage to the pot and cook together for an additional minute. Remove both and set aside.
- Sauté Vegetables: Still using the saute setting, add the yellow onion, green bell pepper, celery, and the white bottoms of the green onions. Cook for approximately 2 minutes, or until vegetables are tender. Add minced garlic and saute for an additional minute.
- Deglaze the Pot: Pour in ½ cup of chicken broth and use a wooden spoon or spatula to scrape the bottom of the pot, removing any browned bits to incorporate flavor and prevent burning.
- Add Remaining Ingredients: Stir in the white rice, canned diced tomatoes with their juices, the remaining 1½ cups chicken broth, Cajun seasoning, and raw shrimp. Mix well to combine. Then fold in the pre-cooked chicken and sausage mixture.
- Pressure Cook: Secure the lid on the Instant Pot in the sealing position. Set to rice mode and cook until the cycle completes, allowing the rice and shrimp to cook perfectly.
- Release Pressure and Season: Allow the pressure to naturally release for 5 minutes, then perform a quick release to release any remaining pressure. Open the lid carefully. Add salt and pepper to taste.
- Serve: Garnish with sliced green onions if desired and serve hot for a complete Cajun-inspired meal.
Notes
- Storage: Leftover jambalaya can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in the microwave or on the stovetop in a skillet. When reheating on the stove, add a splash of water or broth to keep the dish moist and prevent drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 115 mg
