Easy Instant Pot Jambalaya (One-Pot Meal)
Instant Pot Jambalaya This red Creole jambalaya is a classic of New Orleans. the one-pot dish is packed with robust flavors.
Servings: 6 Servings
Calories: 382kcal
Equipment
Ingredients
- 1-2 sausages such as andouille, sliced
- ½ lb large raw shrimp large raw
- 1 lb chicken breasts cut into bite-sized chunks
- 1 onion finely diced
- 3 bell peppers medium finely diced
- 1 tbsp Creole seasoning
- ½ tsp Salt
- 1 can crushed tomatoes 14.5-ounce can , undrained
- 2 ½ cups chicken broth
- 1 ½ cups of long grain rice
- 1 tbsp oil
Instructions
- Activate the saute setting on the Instant Pot to heat the oil.
- Add chicken, Creole seasoning, and a pinch of salt to the bottom of the pot. Cook until browned, then remove and set aside.
- Cook onions and bell peppers in the pot until soft.
- Return chicken to pot, then add rice, crushed tomatoes, and chicken broth. Stir together.
- Cover the pot and select the rice setting for a high pressure cook of 12 minutes.
- Perform a quick release of pressure. Place sausage over rice, then add a layer of shrimp on top of the sausage.
- Switch the pot to manual mode and set it for a 2-minute cook.
- After cooking, release the remaining pressure quickly or with a natural release. Stir the mix, evenly distributing sausage and shrimp throughout the rice.
Notes
- Cooking the chicken: Make sure that the chicken is cooked all the way. The best way to do this is to use a meat thermometer. If the internal temperature is 165 degrees, the chicken is done cooking.
- Searing the sausage: Before adding to the pot, sear the sausage slices on both sides to enhance their flavor and add a tasty char to your Jambalaya.
- Deglazing the pot: After browning the meats, deglaze the pot with a bit of chicken broth to scrape up the tasty bits left behind, which will add an additional layer of flavor.
- Layering ingredients: When adding the layers of ingredients, avoid stirring them together. This helps prevent the rice from sticking to the bottom and ensures even cooking.
- Rinsing rice: Rinse the long grain rice under cold water before cooking to remove excess starch. This will help prevent clumping and keep your Jambalaya nice and fluffy.
- Natural pressure release: After the final 2-minute cook time, allow the Instant Pot to naturally release pressure for at least 10 minutes. This will help the rice finish cooking perfectly.
- Adding garnish: Sprinkle fresh chopped parsley or sliced green onions on top of the Jambalaya before serving for added color and a fresh flavor booster.
Nutrition
Calories: 382kcal | Carbohydrates: 43g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 121mg | Sodium: 786mg | Potassium: 655mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2246IU | Vitamin C: 79mg | Vitamin D: 0.3µg | Calcium: 56mg | Iron: 1mg