Total Time: 50 mins | Servings: 4-6
Bursting with flavors and super easy to throw together. This Instant Pot Jambalaya is a must-try! This is incredibly satisfying, very comforting, and an amazing one-pot meal!
8 (32 grams) garlic cloves, minced
1 tbsp (18 grams) unsalted butter + 1 tbsp olive oil (or 2 tbsp olive oil)
1¼ lb. (565 grams) chicken thighs
1 lb. (454 grams) Andouille sausages or Kielbasa sausages, ¼-inch slices
½ – 1 lb. shrimps, thawed (we used 10 16/20 shrimps)
2 c. (440 grams) Jasmine rice
2 ribs (195 grams) of celery, diced
1 (190 grams) bell pepper, diced
1 can (14.5 ounces) crushed or diced tomatoes
1 (211 grams) onion, diced
¼ tsp (0.2 grams) dried thyme
1 tsp (5.8 grams) tomato paste
1½ tbsp (22.5ml) regular soy sauce
1 tsp (3 grams) smoked paprika
½ – 1 tsp (1.2 grams) cayenne pepper (adjust accordingly)
2 c. (500ml) unsalted chicken stock
¼ tsp (0.25 grams) dried oregano
2 stalks green onion, thinly sliced
How to make Instant Pot Jambalaya
Step 1: To heat the Instant Pot, press the saute button to saute more functions. Once the screen says hot, add 1 tbsp unsalted butter, plus 1 tbsp olive oil to Instant Pot.
Step 2: Using a paper towel, pat the chicken thighs dry and sprinkle the first side with kosher salt and black pepper.
Step 3: On one side of the Instant Pot, place the chicken, seasoned side face down. On the other side, place the shrimps. Cook for about 3.5 minutes until browned. Then, season the chicken and shrimp with salt and black pepper. Flip and continue to cook the other side for additional 3.5 minutes until browned.
Step 4: Remove the chicken and set it aside. Cook the shrimp for additional 30 seconds to 1 minute. Then, set aside when done.
Step 5: In the Instant Pot, add the sliced sausage and saute for about 3 minutes.
Step 6: Toss in the diced onions along with the green bell peppers and celery. Saute for another 2 minutes. Next, add the minced garlic cloves, tomato paste, dried thyme, dried oregano, smoked paprika, and cayenne pepper. Saute for a minute more.
Step 7: Add the ½ c. (125ml) unsalted chicken stock and scrape the bottom of the pot to release any browned bits.
Step 8: Stir in the regular soy sauce. To one side, push all the ingredients. To the other side, add the browned chicken and the meat juices. Then, add well-drained jasmine rice. To avoid the “burn” error, make sure to add the chicken first, then top with rice.
Step 9: Add 1½ c. (375ml) unsalted chicken stock, making sure the rice is completely submerged in the stock. On top, layer 14.5 ounces of crushed or diced tomatoes. DO NOT STIR!
Step 10: Close the lid and seal the venting knob. If using chicken thighs, pressure cooks for 7 minutes at high pressure plus 10 minutes of natural release. For drumsticks, pressure cooks for 8 minutes at High pressure plus 10 minutes of natural release.
Step 11: Release the rest of the pressure after 10 minutes by turning the venting knob to the venting position. Then, very carefully open the lid.
Step 12: Toss in the fully cooked shrimp and adjust the seasoning according to taste.
Step 13: Before serving, garnish the Jambalaya with some sliced green onions. Enjoy!
For mild-medium spiciness, I added half tsp or 1.2 grams of cayenne pepper. Adjust according to your preference.
Calories: 547 kcal | Carbohydrates: 43g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 171mg | Sodium: 967mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1158IU | Vitamin C: 37mg | Calcium: 101mg | Iron: 3mg
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