Description
If you love big, bold Cajun flavors, then this Instant Pot Jambalaya is about to become your new go-to meal. There’s just something magical about the way juicy shrimp, smoky andouille sausage, and tender chicken come together with Cajun-spiced rice in a rich, savory broth.
Ingredients
Protein:
- 1 tbsp olive oil
- 1/2 lb chicken breast or thighs, diced
- 1/2 lb andouille sausage, sliced
- 1/2 lb raw shrimp, peeled and deveined
Vegetables & Seasonings:
- 1 small onion, diced
- 1 bell pepper, diced (red or green)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup chicken broth
- 1 1/2 tsp Cajun seasoning (adjust for spice level)
- 1/2 tsp paprika
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1/2 tsp hot sauce (optional)
Grains & Garnish:
- 1 cup long-grain white rice (rinsed)
- 1/2 tsp Worcestershire sauce
- 2 tbsp chopped green onions (for garnish)
Instructions
Set the Instant Pot to Sauté mode and add olive oil. Cook the chicken for 3-4 minutes until browned. Add the sausageand cook for another 2 minutes. Remove and set aside.
In the same pot, add the onion, bell pepper, and celery. Sauté for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Pour in the diced tomatoes, chicken broth, Worcestershire sauce, Cajun seasoning, paprika, thyme, black pepper, and salt. Stir well. Add the rinsed rice, making sure it’s evenly distributed (do NOT stir after adding rice to prevent burning).
Return the chicken and sausage to the pot. Close the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. Let the pressure naturally release for 5 minutes, then do a quick release.
Stir in the shrimp, close the lid, and let sit for 5 minutes (residual heat will cook the shrimp perfectly). Open the lid, fluff the rice, and garnish with green onions.
Spoon into bowls and serve hot with extra hot sauce or a side of cornbread!