Instant Pot Jambalaya

Make this classic comfort food dish in the convenience of your Instant Pot.

Course Main Course

Cuisine American, southern

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 388kcal

1 ½ cups (225g) andouille sausages can be replaced with other smoky sausage or chorizo
1 pound (450g) boneless skinless chicken breast cut into bite sized pieces
2 tablespoons oil
1 onion peeled and chopped
2 peppers bell, deseeded and chopped
2 celery stalk sliced
1 teaspoon minced garlic
1 ¾ cups (437ml) chicken stock
1 tablespoon soy sauce optional; if gluten-free, use gluten-free tamari soy sauce
14 ounces (400g) chopped tomatoes
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons Creole seasoning
1 ½ cups (280g) rice
salt to taste
cayenne pepper to taste
1 ½ cups (200g) shrimp peeled and deveined
Green onions sliced, for garnish

In sauté mode, add half of the oil to the Instant Pot insert then add chicken breast. Sauté until browned, then remove and set aside.
Add the sausage, cook, then remove and set aside.
Add remaining oil and sauté the onions, peppers and celery until soft, then stir in garlic and switch off.
Pour in chicken stock and thoroughly deglaze the insert.
Return the meat and the remainder of the ingredients through the cayenne pepper to the insert and mix well.
Close the lid, turn the valve to sealing, set to manual pressure / high pressure for 8 minutes.
When finished, perform a quick pressure release (QPR). Carefully remove the insert, add in shrimp and cover to allow the residual heat to cook the shrimp for about 6-8 minutess.
Serve garnished with chopped green onions.

Deglaze the insert with stock before cooking the rice.
While layering ingredients is a popular Instant Pot technique, skip it for this recipe. I tried layering with the rice and tomato on last and it did not work; half the rice was uncooked.
Make sure to do a Quick Pressure Release (QPR). I tried a natural pressure release and the bottom layer of rice was almost burnt (but edible).
Do not use frozen shrimp. Use fresh, defrosted, or already grilled (see the variations section) shrimp for this recipe.
Reduce the amount of Creole seasoning if you prefer less spice.
Cooking time listed does not include time for the Instant Pot to come up to pressure or for the pressure to release.
Storage - keep in an airtight container inside the fridge for about 5 days.
If you use calorie-controlled cooking spray instead of oil, there are 7 WW Blue Plan SmartPoints per serving.