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.
Find more Instant Pot recipes here.
Instant Pot Creole Jambalaya
Equipment
- pressure cooker
Ingredients
- 1 pound smoked sausage sliced
- 1 pound boneless, skinless, chicken thighs bite-sized pieces
- 1 onion chopped
- 1/2 cup celery chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2-1 teaspoon black pepper
- 1/2-1 teaspoon white pepper
- 1/2-1 teaspoon red pepper cayenne
- 1 teaspoon thyme
- 1 teaspoon oregano
- 2 bay leaves
- 1 1/2 cups rice
- 2 1/4 cups chicken broth
- 14.5 ounces diced tomatoes 1 can
Instructions
- Heat the pressure cook on "Saute" mode and brown the sausage and chicken. It doesn't need to be cooked through at this point.1 pound smoked sausage, 1 pound boneless, skinless, chicken thighs
- Add the veggies to the pot and continue stirring until they start to brown slightly.1 onion, 1/2 cup celery, 1 bell pepper, 2 cloves garlic
- Add the spices and stir until they start to smell fragrant.1 teaspoon salt, 1/2-1 teaspoon black pepper, 1/2-1 teaspoon white pepper, 1/2-1 teaspoon red pepper, 1 teaspoon thyme, 1 teaspoon oregano, 2 bay leaves
- Add the remaining ingredients to the pot. Cook at high pressure for 12 minutes with a natural release for 10. Stir well before serving.1 1/2 cups rice, 2 1/4 cups chicken broth, 14.5 ounces diced tomatoes