Instant Pot Jambalaya with Shrimp and Chicken

This tasty chicken and shrimp jambalaya is made all in one pot — your Instant Pot! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 321 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon dried thyme
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, crushed
• 1 medium onion, chopped
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons olive oil, divided
• ½ teaspoon seasoned salt
• ¼ teaspoon pepper
• 1 pound uncooked medium shrimp, peeled and deveined
• ¼ teaspoon hot pepper sauce (such as Tabasco®)
• 2 tablespoons chopped green onions
• 14 ounces andouille sausage, sliced
• 1 pound boneless skinless chicken breasts, cubed

Recipe Instructions

Step 1

Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add 1 tablespoon olive oil and cook sausage slices until browned on both sides, 3 to 4 minutes. Remove sausage from pot and set aside.

Step 3

Add remaining olive oil to the pot. Add onion and garlic; cook and stir for 1 minute. Add chicken, bell pepper, and celery. Cook until chicken starts to brown on the edges, 2 to 3 minutes. Add browned sausage, diced tomatoes with liquid, shrimp, thyme, salt, seasoned salt, pepper, and hot pepper sauce; stir until well combined. Turn off the Sauté function. Close and lock the lid.

Step 4

Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid after the pressure has released completely.

Step 5

Serve jambalaya garnished with chopped green onions.