Description
This easy 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.
Ingredients
- 2 tablespoons olive oil, divided
- 14 ounces andouille sausage, sliced
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 1 pound boneless skinless chicken breasts, cubed
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 (28 ounce) can diced tomatoes
- 1 pound uncooked medium shrimp, peeled and deveined
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon seasoned salt
- ¼ teaspoon pepper
- ¼ teaspoon hot pepper sauce (such as Tabasco®)
- 2 tablespoons chopped green onions
Instructions
- 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.
- 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.
- Select high pressure according to manufacturer’s instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- 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.
- Serve jambalaya garnished with chopped green onions.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8