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Cajun Jambalaya in Instant Pot

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner
Cajun Jambalaya in Instant Pot
Ingredients
  • 1 cup uncooked white rice
  • 1 cup chicken broth
  • 1 tablespoon grapeseed oil
  • 2 chicken breasts, chopped in small pieces
  • 2 andouille sausages, sliced
  • 2 ribs celery, chopped
  • 1 small green bell pepper, seeded and chopped
  • 1 small onion, chopped
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 2 teaspoons Creole seasoning
  • 1 teaspoon Cajun seasoning
  • 12 large shrimp, peeled and deveined
Instructions
1
Clean and prepare the rice by washing it thoroughly. Combine the washed rice with chicken broth in a versatile pressure cooker, such as an Instant Pot model. Securely close and lock the lid of the cooker, then set the valve to a sealing position. Select the Rice setting on the cooker and allow 10-15 minutes for the pressure to build up.
2
Carefully release the built-up pressure using the quick-release method, as instructed by the manufacturer's guidelines, taking approximately 5 minutes. Unlock and remove the lid of the cooker, then transfer the cooked rice to a serving dish and keep it warm.
3
Clean and rinse out the pot liner, then activate the Saute function on the cooker. Add a small amount of grapeseed oil, along with chicken and sausage, to the pot. Cook the ingredients over medium-high heat until they are nicely browned, taking about 5-7 minutes. Add diced celery, bell pepper, and onion to the pot, and sauté for an additional minute. Introduce canned tomatoes, Creole seasoning, and Cajun seasoning into the pot, followed by shrimp. Cook the shrimp just until their tails curl up, which should take around 1-3 minutes. Serve the jambalaya over or mixed into the warm cooked rice.