Instant Pot Jambalaya

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.

   Start 3-minute timer
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.

   Start 6-minute timer
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!