Instant Pot Creole Jambalaya

If you’ve never had jambalaya, it’s a real treat! The dish varies greatly, but this is one that I like a lot. Flavorful chicken and sausage, lots of spices, tomatoes, and rice all blend together to make a tasty, one-pot meal.

Start by heating the Instant Pot to saute. When it says “hot”, add to the pot:

1 lb. sliced, smoked sausage (Andouille is traditional, but I am partial to kielbasa.)

1 lb. boneless, skinless chicken thighs, chopped

Stir the meats occasionally until they are starting to brown around the edges. The chicken does not need to cook all the way through at this point.

Add to the pot and continue stirring:

1 lg. onion, chopped

1/2 c. celery, chopped

1 lg. bell pepper, chopped

2 cloves garlic, minced

Saute until the vegetables are starting to brown around the edges. Add the following seasonings, using the full amount for spicy jambalaya and 1/2 the amount for milder:

1 t. salt

1 t. black pepper

1 t. white pepper

1 t. red (cayenne) pepper

1 t. thyme

1 t. oregano

2 bay leaves

Stir until the spices begin to smell fragrant. Add the remaining ingredients to the pot:

1 1/2 c. white rice

2 1/4 c. chicken broth

1 can diced tomatoes

Cook at high pressure for 12 minutes, then natural release for 10. Stir the jambalaya before serving.

Creole jambalaya

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