Description
This Instant Pot Jambalaya is a hearty and flavorful Cajun-inspired dish that combines tender chicken, spicy andouille sausage, aromatic vegetables, and rice all cooked together under pressure for a quick and easy meal. Perfect for weeknight dinners, it offers an authentic taste with the convenience of an Instant Pot cooking method.
Ingredients
Scale
Meat
- 12 ounces Andouille Sausage (cut into ¼-inch-thick slices)
- 12 ounces Chicken breast (cut into 1 inch pieces)
Vegetables & Aromatics
- 6 ounces Onion (diced)
- 1 Green bell pepper (diced)
- 2 stalks Celery (chopped)
- 3 cloves Garlic (finely minced)
Seasonings & Spices
- ½ teaspoon Dried thyme
- 1 tablespoon Creole seasoning
- ½ teaspoon Kosher salt
- 2 Bay leaves
Liquids & Grains
- 2 tablespoons Olive Oil
- 1.5 cups Chicken broth
- 14.5 ounces Diced tomatoes and green chiles (undrained)
- 1.5 cups Long grain white rice
Instructions
- Saute the Meat: Set the Instant Pot to SAUTE mode and add 2 tablespoons of olive oil. When the oil is hot, add the sausage and chicken breast pieces. Cook for about 5-7 minutes until browned on all sides. Remove the meat from the pot and set it aside.
- Cook the Vegetables: Add the diced onions, green bell pepper, celery, and minced garlic to the Instant Pot. Saute for about 5 minutes or until the onions soften and turn translucent. Stir and scrape up any browned bits on the bottom to enhance the flavor.
- Add Seasonings: Press CANCEL to stop the saute mode. Stir in dried thyme, Creole seasoning, and kosher salt to the vegetables.
- Add Liquids and Tomatoes: Pour in the chicken broth and the diced tomatoes with green chiles (undrained). Use the liquid to deglaze and scrape up any remaining browned bits from the bottom of the pot.
- Return Meat and Add Bay Leaves: Place the browned sausage and chicken back into the pot, stirring to combine. Nestle the bay leaves into the liquid mixture.
- Add Rice: Evenly spread the long grain white rice on top of the mixture. Do not stir the rice in; just press it gently to ensure it’s submerged in the liquid.
- Pressure Cook: Lock the Instant Pot lid in place and turn the valve to SEALING. Set the pot to HIGH pressure for 5 minutes.
- Natural Release: When cooking finishes, press CANCEL and allow a natural pressure release for 5 minutes.
- Quick Release Remaining Pressure: Carefully move the valve to VENTING to release any remaining steam. Once the pin drops, it is safe to open the lid.
- Final Stir and Rest: Open the lid and stir the jambalaya to combine all ingredients well. Remove the bay leaves and let the jambalaya sit for about 5 minutes to absorb any excess moisture before serving.
- Serve: Serve warm with hot sauce on the side for an optional spicy kick.
Notes
- Do not stir the rice once added to the pot to avoid sticking and ensure even cooking.
- Allowing a 5-minute natural release helps the rice finish cooking gently and prevents it from drying out.
- The bay leaves add subtle aroma; remember to remove them before serving.
- You can adjust the Creole seasoning amount for more or less heat and flavor.
- Serve with additional hot sauce or garnish with fresh parsley for extra zest.
