Instant Pot® Cajun Jambalaya

Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 380 Calories

Ingredients

• 1 small onion, chopped
• 1 cup chicken broth
• 1 cup uncooked white rice
• 1 teaspoon Cajun seasoning
• 12 large shrimp, peeled and deveined
• 1 small green bell pepper, seeded and chopped
• 2 teaspoons Creole seasoning
• 2 ribs celery, chopped
• 1 tablespoon grapeseed oil
• 2 chicken breasts, chopped in small pieces
• 2 andouille sausages, sliced
• 1 (14.5 ounce) can fire-roasted tomatoes

Recipe Instructions

Step 1

Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.

Step 3

Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.