INSTANT POT jambalaya

PaintTheKitchenRed.com

This authentic Instant Pot Jambalaya recipe has spicy andouille sausage, chicken, shrimp, and is flavored with Creole seasoning. Great for a weeknight Cajun dinner or a Mardi Gras meal!

INGREDIENTS

– Shrimp – Creole seasoning – Vegetable oil – Andouille sausage – Chicken thighs – Onion – Bell pepper – Celery – Garlic

INGREDIENTS

– Thyme – Salt – Worcestershire sauce – Chicken broth – Bay leaves – Diced tomatoes – Rice – Parsley

season shrimp

1

Peel, devein and season shrimp with creole seasoning and set aside.

saute andouille sausage

2

Saute the smoked andouille sausage and set aside.

saute chicken 

3

Saute the chicken pieces and set aside. Chicken thighs work best in this recipe

saute vegetables

4

Saute the onions, celery, bell peppers and garlic until soft.

add broth and spices

5

Deglaze, stir in seasonings and broth and stir well.

add tomatoes

6

Add the tomatoes on top,  but don't stir them in.

add meat

7

Add back the reserved andouille sausage and chicken.

Add rice

8

Add the rice on top, but don't stir.

submerge rice

9

Push down on the rice gently, with a spatula, making sure it's covered by the liquid.

pressure cook

10

Pressure cook for 7 minutes. Do a quick release of pressure.

open lid and add shrimp

11

Nestle the seasoned shrimp into the rice. Close the lid for 10 minutes. Shrimp will cook in the residual heat.

stir and garnish

12

Garnish the Instant Pot Jambalaya with parsley.

SWIPE UP for full recipe