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Instant Pot Chicken and Shrimp Jambalaya

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner Southern
Instant Pot Chicken and Shrimp Jambalaya
Ingredients
  • 2 tablespoons olive oil, divided
  • 14 ounces andouille sausage, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 (28 ounce) can diced tomatoes
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce (such as Tabasco®)
  • 2 tablespoons chopped green onions
Instructions
1
Start the pressure cooker by turning it on and selecting the Sauté mode. Heat 1 tablespoon of olive oil in the pot and cook sliced sausage until it's nicely browned on both sides, taking about 3 to 4 minutes. Remove the cooked sausage from the pot and set it aside for now.
2
Add a bit more olive oil to the pot, then sauté sliced onions and minced garlic until they're softened and fragrant, stirring constantly for about 1 minute. Add diced chicken, sliced bell peppers, and chopped celery to the pot, cooking until the chicken starts to develop a golden-brown color on its edges, which should take around 2 to 3 minutes.
3
Add the browned sausage back into the pot, along with canned diced tomatoes, shrimp, dried thyme, salt, seasoned salt, black pepper, and hot pepper sauce. Stir everything together until it's well combined.
4
Switch off the Sauté function on the pressure cooker and close its lid securely. Make sure it's locked tightly before proceeding.
5
Follow the manufacturer's instructions to set the pressure cooker for high pressure and set a timer for 7 minutes. Allow about 10 to 15 minutes for the pressure to build up.
6
Once the pressure has released naturally, carefully use the quick-release method according to the manufacturer's instructions, taking about 5 minutes. Unlock and remove the lid once the pressure has released completely.
7
Serve your jambalaya hot, garnished with chopped green onions.