Instant Pot Jambalaya Recipe
An easy jambalaya featuring chicken, sausage, and shrimp offers bold flavors prepared quickly in an Instant Pot.
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Instructions
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Start the Instant Pot on sauté mode with 1 tablespoon of vegetable oil; simultaneously, slice green onions, separating white and light green parts from dark green parts.
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Brown the sliced andouille sausage for 3 minutes until lightly browned, then remove with a slotted spoon.
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Brown the diced chicken with 0.5 tablespoon of vegetable oil for 2 to 3 minutes, then remove.
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Sauté chopped yellow onion, bell pepper, and celery in the pot until the onion is translucent, adding more oil if necessary.
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Add minced garlic, Creole seasoning, and thyme; cook for 1 minute, then cancel the sauté function.
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Stir in the bay leaf and chicken stock, scraping the pot's bottom to loosen any browned bits; taste and add salt if needed.
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Add the tomatoes with their juices, rice, and the white and light green parts of the green onions; return the sausage and chicken to the pot and stir to combine.
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Lock the lid, set the Instant Pot to high pressure for 7 minutes, and perform a quick release when cooking is complete.
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Stir the shrimp into the pot, cover, and let stand on the warm setting for 10 minutes until cooked through.
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Stir in half of the reserved dark green parts of the green onions.
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Garnish individual servings with the remaining dark green green onions and chopped parsley, if desired.