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Instant Pot Jambalaya Recipe

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This recipe for Instant Pot Jambalaya is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp Olive oil
8 oz Andouille Sausage
2 boneless chicken thighs cut into chunks
1 onion chopped
1 green pepper chopped
3 ribs of celery chopped
3 cloves garlic minced
1 1/2 cups rice
1/2 tsp salt
2 tsp Cajun seasoning
1/2 tsp thyme
1 can diced tomatoes (14 oz)
1 3/4 cup chicken broth
4 green onions, sliced
Directions:
Directions:
Chop onion, green pepper, celery, and garlic. Slice the Andouille Sausage and cut up the chicken thighs into bite sized pieces.

Set the instant pot to saute and add the olive oil.

Brown the Andouille Sausage for approx. 5 min and remove, keep stiring while it browns so it doesn't stick to the bottom of the pot

Add the chopped chicken thighs to the pot and brown for approx. 3 min.

Turn the instant pot off and add the chicken broth to deglaze the bottom of the pot

Add the onion, green pepper, celery, garlic, salt, cajun seasoning, and thyme. Stir to mix well.

Add the rice to the vegetables along with the can of tomatoes on top of the rice and do not stir them.

Put the lid on the Instant pot and set to manual high pressure for 8 min. After it completes the 8 min cook cycle, Let it rest for 5 min. then manually release the rest of the pressure.

Remove the lid and stir in the Andouille Sausage.

Replace the lid and let sit for 5 min to warm the Sausage. Mix and serve.

Sprinkle the green onions on top before serving.

 

 

 

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