Name: Instant Pot Jambalaya with Shrimp and Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil, divided - 2 tablespoons; Andouille sausage, sliced - 14 ounces; Onion, chopped - 1 medium; Garlic, crushed - 2 cloves; Boneless skinless chicken breasts, cubed - 1 pound; Green bell pepper, chopped - 1; Celery, chopped - 2 stalks; Diced tomatoes - 1 (28 ounce) can; Uncooked medium shrimp, peeled and deveined - 1 pound; Dried thyme - ½ teaspoon; Salt - ½ teaspoon; Seasoned salt - ½ teaspoon; Pepper - ¼ teaspoon; Hot pepper sauce (such as Tabasco®) - ¼ teaspoon; Chopped green onions - 2 tablespoons

Instant Pot Jambalaya with Shrimp and Chicken

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Jambalaya with Shrimp and Chicken

1. Olive oil, divided - 2 tablespoons

2. Andouille sausage, sliced - 14 ounces

3. Onion, chopped - 1 medium

4. Garlic, crushed - 2 cloves

5. Boneless skinless chicken breasts, cubed - 1 pound

6. Green bell pepper, chopped - 1

7. Celery, chopped - 2 stalks

8. Diced tomatoes - 1 (28 ounce) can

9. Uncooked medium shrimp, peeled and deveined - 1 pound

10. Dried thyme - ½ teaspoon

11. Salt - ½ teaspoon

12. Seasoned salt - ½ teaspoon

13. Pepper - ¼ teaspoon

14. Hot pepper sauce (such as Tabasco®) - ¼ teaspoon

15. Chopped green onions - 2 tablespoons

How to cook deliciously - Instant Pot Jambalaya with Shrimp and Chicken

1. Stage

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.

2. Stage

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.

3. Stage

Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

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.

5. Stage

Serve jambalaya garnished with chopped green onions.