Instant Pot Jambalaya

Ingredients

• 2 tbsp Olive oil (divided)
• 12 oz Andouille sausage (sliced (source text mentions 'andouille seasoning' but refers to sliced sausage))
• 1 lb Boneless, skinless chicken thighs (cut into 1-inch pieces; chicken breasts can also be used)
• Salt (to taste, for seasoning chicken)
• Black pepper (to taste, for seasoning chicken)
• 0.5 tsp Garlic powder (for seasoning chicken)
• 0.5 tsp Onion powder (for seasoning chicken)
• 0.5 tsp Paprika (for seasoning chicken)
• 1 medium Yellow onion (diced)
• 1 Green bell pepper (de-seeded and diced)
• 1 stalk Celery (diced)
• 1 tbsp Cajun seasoning
• 1 tbsp Dried thyme
• 3 Bay leaves
• 16 oz Crushed tomatoes
• 2 cloves Garlic (minced)
• 1 tsp Salt (for the pot)
• 3 cups Chicken broth
• 1.5 cups White rice (uncooked)

Steps

1. 1

   Set your Instant Pot to Sauté mode. Add 1 tablespoon of olive oil and allow it to heat up. Add the sliced andouille sausage and brown it until caramelized. Once browned, remove the sausage from the pot and set it aside.

2. 2

   Add the diced chicken to the pot. Season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Sauté until the chicken is browned on all sides, then remove the chicken from the pot and set it aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion, celery, and green bell pepper. Sauté the vegetables for about 3 minutes until they begin to soften and become tender.

4. 4

   Return the browned chicken to the pot. Stir in the Cajun seasoning, thyme, bay leaves, crushed tomatoes, minced garlic, 1 teaspoon of salt, chicken broth, and the uncooked white rice. Stir well to ensure the rice is submerged and ingredients are evenly distributed.

5. 5

   Secure the Instant Pot lid and set the valve to the 'Sealing' position. Cancel the Sauté mode and select 'Pressure Cook' or 'Manual' on high pressure for 6 minutes.

6. 6

   When the cooking time is complete, perform a 'Quick Release' by carefully turning the steam vent to the 'Venting' position to release the pressure manually.

7. 7

   Open the lid and add the browned sausage back into the pot. Stir everything together thoroughly to combine. Remove the bay leaves before serving. Enjoy!

Notes

The author notes that while the recipe calls for chicken breasts, they personally prefer using boneless, skinless chicken thighs for better flavor and moisture. Ensure you scrape any browned bits from the bottom of the pot after sautéing the vegetables to prevent a 'Burn' notice during pressure cooking.

Nutrition per serving

• Jambalaya
• Instant Pot
• Cajun
• One-Pot Meal
• Chicken
• Sausage
• Dinner
• Pressure Cooker