Instant Pot Chicken & Sausage Jambalaya

This Jambalaya is loaded with sausage, chicken, and rice. The perfect dish for winter to warm your soul. The amount of flavors in this recipe is astonishing. Once you take one bite, there will be a party of flavors in your mouth.

Not only is this recipe loaded with all kinds of tasty flavors, but it’s also easy to make in your pressure cooker. Also, feel free to make some changes to this recipe. For example, if you can tolerate spicy food, you can make this recipe spicier.

Guide on making the tastiest instant pot chicken & sausage jambalaya:

Ingredients:

  • 8 oz. andouille sausage
  • 8 oz. cooked shrimp (thawed)
  • 1 1/2 cup rice
  • 1 3/4 cup chicken broth
  • 1 can diced tomatoes
  • 4 scallions (sliced)
  • 3 cloves garlic (minced)
  • 3 ribs celery (chopped)
  • 2 boneless chicken thighs
  • 1 onion (chopped)
  • 1 green pepper (chopped)
  • 1 tbsp olive oil
  • 2 tsp Cajun seasoning
  • 1/2 tsp thyme
  • 1/2 tsp salt

Instructions:

Start by chopping the onion, garlic, green pepper, and celery. After that, slice the chicken into bite-sized pieces and cut the sausage.

Next, turn the pressure cooker on saute mode and add the olive oil. Then let the instant pot warm-up for a few minutes.

Now, brown the sausage for approximately 5 minutes, stirring constantly so that the sausage doesn’t stick and burn to the bottom. Then remove and set aside.

Once you’ve browned the sausage, it’s time to brown the chicken. So add the chicken to the pressure cooker and cook for about 3 minutes. Like the sausage, make sure you stir constantly in order to avoid burning your chicken.

Then turn your pressure cooker off and add the chicken broth to the instant pot so that it deglazes. If you see some brown spots at the bottom of the instant pot, using a spoon, scrape off the bottom where the brown spots are.

After that, add the green pepper, celery, onion, garlic, Cajun seasoning, thyme, and salt. Stir the mixture so that the vegetables mix with the seasoning.

Now, add the rice and mix the mixture. Then on top of the rice, spread the can of tomatoes.

Put the lid on the instant pot and set it on Manual High Pressure for 8 minutes. Once the 8 minutes have passed, let the instant pot rest for 5 minutes, then manually release the pressure.

Next, take the lid off and add the shrimp and reserved sausage into the instant pot. Add the lid again and let the shrimp and sausage warm for about 5 minutes.

Sprinkle some scallions on top and enjoy!

Source: www.upstateramblings.com

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