INSTANT POT® CAJUN JAMBALAYA

Instant Pot® Cajun Jambalaya image

Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes

Time 1h

Yield 4

Number Of Ingredients 12

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Ingredients

1 cup uncooked white rice
1 cup chicken broth
1 tablespoon grapeseed oil
2 chicken breasts, chopped in small pieces
2 andouille sausages, sliced
2 ribs celery, chopped
1 small green bell pepper, seeded and chopped
1 small onion, chopped
1 (14.5 ounce) can fire-roasted tomatoes
2 teaspoons Creole seasoning
1 teaspoon Cajun seasoning
12 large shrimp, peeled and deveined

Steps:

Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

Nutrition Facts : Calories 380 calories, Carbohydrate 47.5 g, Cholesterol 133.1 mg, Fat 7.9 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1016 mg, Sugar 4.7 g