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
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.
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
