EASY INSTANT POT JAMBALAYA

COURSE: MAIN DISHES CUISINE: CAJUN / CREOLE

MAIN INGREDIENT: CHICKEN, PORK, RICE, SEAFOOD
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES
TOTAL TIME: 45 MINUTES SERVINGS: 6 CALORIES: 404KCAL
AUTHOR: PAINT THE KITCHEN RED

This Instant Pot Jambalaya was adapted from an authentic Creole Jambalaya recipe and has
andouille sausage, chicken and shrimp combined with rice, is flavored with Cajun spices and
cooked to perfection.

EQUIPMENT
Instant Pot Pressure
Cooker
Slotted Spoon
Medium Bowl
INGREDIENTS
1 lb. shrimp peeled and
deveined
1 tablespoon Creole
seasoning or to taste
1 tablespoon vegetable oil
12 oz. Andouille sausage
(340 grams) cut into ½
inch slices
12 oz. boneless skinless
chicken thighs (340 grams)
cut into 1-inch pieces
1 cup onion chopped
1 cup bell pepper chopped
1 cup celery chopped
1 tablespoon garlic minced
1 teaspoon dried thyme
½ teaspoon salt or to taste
*
1 tsp worcestershire
sauce
2 cups chicken broth (3
cups for stovetop version)
or homemade Instant Pot
Shrimp Stock
2 small bay leaves or 1
large
INSTRUCTIONS
1. Dry shrimp with a paper towel, rub with 1 teaspoon of
Creole seasoning and set aside.
INSTANT POT INSTRUCTIONS
1. Press 'Saute' and add oil to inner pot of the Instant Pot.
2. Once the oil is hot, add the sausage and cook until
browned, about 6 minutes. Use a slotted spoon to transfer
to a medium bowl and set aside. If the sausage browns too
quickly, press ‘Cancel’ until the Instant Pot cools down a bit
and press the ‘Saute’ button again. Deglaze as needed with
a tablespoon of broth.
3. Add chicken to the inner pot, and cook until browned,
about 5 minutes. Use a slotted spoon to transfer to the
bowl containing the sausage, and set aside. If the chicken
browns too quickly, press ‘Cancel’ until the Instant Pot cools
down a bit and press the ‘Saute’ button again. Deglaze as
needed with a tablespoon of broth.
4. Add onions, bell pepper, celery, and garlic. Stir until onion is
translucent. The liquid released from the vegetables should
be enough to deglaze the pan. If it's not, add a tablespoon
or more of broth to deglaze.
5. Add thyme, remaining Creole seasoning, salt,
worcestershire sauce and stir to coat, about 30 seconds.
6. Stir in chicken broth and bay leaves. Make sure there's
nothing stuck to the bottom of the inner pot - deglaze as
needed.
7. Stir in the reserved sausage and chicken.
8. Add the tomatoes (with the liquid) and spread out with a
spatula, but don't stir.
9. Add the rice and gently push down with a spatula till
immersed in the liquid, but don't stir in.
 14.5 oz. diced tomatoes
(411 grams)
1 ½ cups long grain white
rice
2 tablespoon parsley
chopped, to garnish
½ cup shallots thinly sliced
- optional
hot sauce to taste
STOVETOP INSTRUCTIONS
NOTES
Prep time does not include steps that are already accounted for in the ingredient list, e.g. cut
up chicken, chopped onion, etc.
10. Close the lid and pressure cook on High Pressure for 7
minutes. **
11. Do a quick release of pressure (QR) and open the lid.
[Read More: The Different Pressure Release Methods].
12. Carefully stir in shrimp. Take care to not allow too much
steam to escape because the shrimp will cook in the
residual heat.
13. Close the Instant Pot and allow the shrimp to finish cooking
in the residual heat for about 10 minutes. Jumbo shrimp
may require an additional 5 minutes. If you have trouble
closing the lid, move the steam release to 'Vent', close the
lid, and move it back to 'Seal'.
14. Open the Instant Pot and add parsley. Gently stir the
jambalaya. Allow the Instant Pot jambalaya to rest for a few
minutes. Garnish with shallots, if using.
15. Serve with hot sauce on the side.
1. Heat a large dutch oven over medium heat on the stovetop.
Add the oil and heat until the oil is hot and shimmering.
2. Add andouille sausage, and saute until browned. Use
a slotted spoon to transfer to a medium bowl and set aside.
Repeat with the chicken.
3. Add onions, bell pepper, celery, and garlic. Add more oil as
needed. Stir until onion is translucent. The liquid released
from the vegetables should be enough to deglaze the pot.
If it's not, add a tablespoon or more of broth to deglaze.
4. Add thyme, remaining Creole seasoning, salt,
worcestershire sauce and stir to coat, about 30 seconds.
5. Add the broth, bay leaves, reserved meats, and diced
tomatoes, and bring to a boil. Add rice to the pot. Stir just
until combined and bring to a boil. Reduce heat to low, and
cover. Don’t stir again.
6. Let the rice simmer for 25 minutes, or until the liquid is
absorbed and the rice is cooked through. If you find it
sticking, add some more broth.
7. Add the seasoned shrimp to the rice, stirring gently so that
the shrimp is nestled in the rice. Allow the shrimp to cook
through (about 5 to 7 minutes).
8. Once the shrimp is cooked, open the pot and sprinkle with
parsley and shallots (optional). Serve with hot sauce on the
side.
 * Quantity of salt will depend on your Cajun seasoning. If it's more salty, go easy on the extra
salt.
** I find that 7 minutes is perfect. However, some people find the rice to be undercooked at 7
minutes. This could be due to variations in pressure cooker models and brands of rice. Modify
the recipe to add an extra 2 minutes to the cooking time if you experience this.
If you prefer, you can very briefly saute the shrimp at the beginning and remove. I find that
adding the raw shrimp at the end allows the juices to get absorbed by the rice, without the
shrimp drying out.
This recipe has been modified from the original publication version: tomatoes and rice are
layered on top without stirring in to avoid the Burn Message.
See the blog post for more detailed recipe tips. You don’t want to miss any!

NUTRITION
Serving: 1serving | Calories: 404kcal | Carbohydrates: 35g | Protein: 44g | Fat: 15g | Saturated Fat: 4g |
Polyunsaturated Fat: 2g | Cholesterol: 192mg | Sodium: 1594mg | Fiber: 4g | Sugar: 7g

Recipe by Paint the Kitchen Red at https://www.paintthekitchenred.com