This Instant Pot Jambalaya was adapted from an authentic Creole Jambalaya recipe and has spicy andouille sausage, chicken and shrimp combined with rice, is flavored with Cajun spices and cooked to perfection.  A delicious one-pot meal that you can make so quickly in the pressure cooker if you have all the ingredients ready.



  • Rub shrimp with 1 tsp of Cajun seasoning and set aside.
  • Press 'Saute' and add oil to inner pot of Instant Pot.
  • Add andouille sausage, and cook until browned, about 6 minutes. Remove with a slotted spoon and set aside.
  • Add chicken, and cook until browned, about 5 minutes. Remove with a slotted spoonand set aside.
  • Add shrimp and briefly saute for just a few seconds, adding a teaspoon of oil if required. Remove with a slotted spoon and set aside.
  • Add onions, bell pepper, celery, and garlic. Stir until onion is translucent.  The liquid released from the vegetables should be enough to deglaze the pan.  If it's not, add a few tablespoons of broth to deglaze.
  • Add thyme, Cajun seasoning, salt, rice and stir to coat, about 30 seconds.
  • Stir in tomatoes, worcestershire, chicken broth and bay leaves.  Make sure there's nothing stuck to the bottom of the pan.
  • Stir in the reserved sausage and chicken.  
  • Cook on 'Manual' or 'Pressure Cook' setting for 7 minutes. Make sure steam release handle is in the ‘Sealing’ position.
  • Do a Quick Release and open the Instant Pot.
  • Carefully stir in shrimp.
  • Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for 10 minutes.
  • Open the Instant Pot and add parsley. Gently stir the jambalaya. Garnish with shallots, if using.

Recipe from paintthekitchenred

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