Instant Pot Jambalaya Recipe

Original Post: https://backup.evolvingtable.com/instant-pot-jambalaya/

Authentic jambalaya is served for an easy and filling Cajun meal.

5 from 1 vote

Instant Pot Jambalaya Recipe

Instant Pot Jambalaya is a faster, and better, way to create this Cajun favorite, and it's not just for Mardis Gras! Made with chicken, andouille sausage, and rice, this flavorful meal is on your table in a snap.

Prep Time25

Cook Time20

Total Time45

Course: main dish

Cuisine: Cajun

Servings: servings

Author: London Brazil

Ingredients

2 Tbsp. oil divided
12 oz. andouille sausage cut into bite-sized pieces
1 lb. chicken thighs cut into bite-sized pieces
1 green bell pepper finely chopped
1 small sweet onion finely chopped
3 stalks celery finely chopped
4 garlic cloves finely minced
1 ¾ cups broth chicken
1 ½ cups long grain white rice rinsed and drained
14.5 oz. can diced tomatoes regular or fire roasted
2 tsp. Cajun seasoning to taste
2 bay leaves
¾ tsp. basil dried
¾ tsp. oregano dried
1-1 ¼ tsp. salt to taste
½ tsp. black pepper to taste

Instructions

Add 1 tablespoon of oil to a 6-quart Instant Pot set to the sauté function along with the cut sausage. Sauté for 4-5 minutes, or until browned. Remove from the pot and let drain on a paper towel-lined plate.
12 oz. andouille sausage, 2 Tbsp. oil
Add another tablespoon of oil to the pot along with the cubed chicken and sauté for 2-3 minutes, or until browned on both sides. Remove from the pot and let drain on a paper towel-lined plate.
2 Tbsp. oil, 1 lb. chicken thighs
Add bell pepper, onion, and celery. Sauté for 2 minutes. Add garlic and continue sautéing for another minute.
1 green bell pepper, 1 small sweet onion, 3 stalks celery, 4 garlic cloves
Pour in broth and scrape the bottom of the pot to ensure there are no bits or pieces stuck.
1 ¾ cups broth
Stir in the sausage, chicken, white rice, diced tomatoes, Cajun seasoning, basil, oregano, salt, black pepper, and bay leaf.
12 oz. andouille sausage, 1 lb. chicken thighs, 1 ½ cups long grain white rice, 14.5 oz. can diced tomatoes, 2 tsp. Cajun seasoning, ¾ tsp. basil, ¾ tsp. oregano, 1-1 ¼ tsp. salt, ½ tsp. black pepper, 2 bay leaves
Close the lid and make sure the pressure release valve is in the sealed position.
Set the Instant Pot to high pressure for 5 minutes. Allow a 5 minute natural pressure release before opening the pressure valve.
Serve with a sprinkle of finely chopped fresh parsley and enjoy!

Video

Notes

Meal Prep and Storage

To Prep-Ahead: Chopping the vegetables and cutting the meat into bite-size pieces will save time. Don't cut meat more than one day ahead of time.
To Store: Place jambalaya in an airtight container and store in the fridge for 3-5 days.
To Freeze: Seal in an airtight, freezer-safe container. Place in freezer for up to 3 months.
To Reheat. Allow jambalaya to thaw in the fridge, then warm in a skillet at medium heat for best results.

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