This easy jambalaya is made all in one pot--your Instant Pot® Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.
Instant Pot® Jambalaya With Shrimp And Chicken Ingredients
2 tablespoons olive oil, divided
14 ounces andouille sausage, sliced
1 medium onion, chopped
2 cloves garlic, crushed
1 pound boneless skinless chicken breasts, cubed
1 green bell pepper, chopped
2 stalks celery, chopped
1 (28 ounce) can diced tomatoes
1 pound uncooked medium shrimp, peeled and deveined
teaspoon dried thyme
teaspoon salt
teaspoon seasoned salt
teaspoon pepper
teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons chopped green onions
How to Make Instant Pot® Jambalaya With Shrimp And Chicken
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat 1 tablespoon of olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.
Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce, and stir until well combined. Turn off Saute function. Close and lock the lid.
Select high pressure according to manufacturers instructions; set timer 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturers instructions, about 5 minutes. Unlock and carefully remove the lid after the pressure has released completely.
Serve jambalaya garnished with chopped green onions.
Instant Pot® Jambalaya With Shrimp And Chicken Nutritions
Calories: 320.5 calories
Carbohydrate: 7.2 g
Cholesterol: 144 mg
Fat: 19.2 g
Fiber: 1.5 g
Protein: 27.4 g
SaturatedFat: 5.7 g
ServingSize:
Sodium: 939.4 mg
Sugar: 3.6 g
TransFat:
UnsaturatedFat:
Instant Pot® Jambalaya With Shrimp And Chicken Reviews
Wow I made this, and the family loved this jambalaya. The flavor was highlighted and the spices are just right. When I say spices dont take it to mean spicy, I mean it to be flavorful. I would recommend just following the recipe. If you wanted to add anything after the dish is prepared then do so.
Im making it again tonight by request of the family.
This dish tastes wonderful.
Ive made this 2 x now, because it is just that good.
Very good will do again.
Awesome...I added a little Smoking Maries to spice it up and bit and used fire roasted tomatoes
Easy to make and sooo delicious Had it 2 nights and tasted even better the 2nd night
Delicious and easy. I doubled up on the garlic and hot sauce
This was amazing
Made twice. Once with andouille sausage and was perfect. Once with keilbasa. It didnt have the same flavor at all with the kielbasa. Definitely use the andouille sausage and not kielbasa. You will love it
Loved it Super flavourful. Paired excellently with Zatarans jambalaya rice
Absolutely delicious Will be making again and again
My only change was that I used Rotel stewed tomatoes. My family loved it served over rice or cornbread
Turned out great. Theres a fair amount of liquid in this, but the rice soaks it up well.I added over double the recommended amount of hot sauce and it wasnt hot enough for my tastes. Next time Ill add some cayenne pepper and Worcestershire sauce as well.
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