Quick & Easy Instant Pot Jambalaya Recipe

I have tried a lot of jambalaya recipes before, but this one by The Dinner Bite on YouTube is probably one of my favorites! I always make this during busy days when there’s not much time to prepare for dinner, or when I don’t feel like going through a whole lot of elaborate cooking process. It never fails to amaze me and my family during mealtime because it is so delicious and satisfying that we were able to finish a whole serving in just one sitting.

Ingredients:

• 500g or 1 pound of smoked sausages, cut into round pieces
• 400g or 0.88 pounds of chicken breast, cut into bite-sized chunks
• 350g or 0.77 pounds of shrimp, shell removed and deveined
• 1 tbsp of cajun seasoning
• 1 tsp of dried thyme
• 2 stalks of celery, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 1 tbsp of garlic, chopped
• 2 tbsp of olive oil
• 400g or 0.88 pounds of crushed tomatoes
• ¼ tsp of cayenne pepper, or as needed
• ½ tsp of red pepper flakes
• 1 tbsp of Worcestershire sauce
• 2½ cups of chicken broth
• 2 cups of uncooked rice, washed
• ⅓ cup of green onions, chopped
• 1 tbsp of parsley, chopped
• Salt, to taste
• Black pepper, to taste

Directions:

Step 1

Set the instant pot to saute, then add a teaspoon of olive oil, and let it heat up before adding the sliced sausages. Give them a good toss and saute them until nice and brown on both sides, then remove them from the pot, and set them aside. Add some more oil, then add the shrimp, and saute them quickly for about 1 minute before removing them from the pot and setting it aside. Next, add the chopped onions, celery, bell peppers, and garlic to the pot, then toss them all together, and saute them with some more oil for only 2 minutes.

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Step 2

Add the chicken breast, then continue to cook for another minute, pour the chicken stock, and stir them around making sure to deglaze the bottom. Turn off the saute function, then add the rice, cajun seasoning, Worcestershire sauce, thyme, red pepper flakes, salt, and pepper, and gently press to incorporate them into the stock. Cover the pot with the lid, then set the valve to the sealing position, and select the manual or pressure cook button.

Step 3

Let them cook in a high-pressure setting for about 6 minutes, then do a natural pressure release for about 5 minutes, and then proceed to quick release. Open the pot, then add the cooked shrimp, sausage, chopped green onions, and parsley, and stir them all together until well combined. Put the lid back on, then let the remaining heat cook the shrimp for 5 more minutes, and once done, fluff the rice. Serve and enjoy!

*All image credit belongs to The Dinner Bite via YouTube. Follow and subscribe to her channel for more!

Quick & Easy Instant Pot Jambalaya Recipe