Total Time: 50 mins | Yield: 4 to 6 Servings
This Instant Pot Jambalaya is to die for! Try it now and prepared to be amazed. Enjoy!
1¼ lb (565g) chicken thighs
2 c (440g) Jasmine rice
½ – 1-lb shrimps, thawed (we used 10 16/20 shrimps)
1 lb (454g) Andouille sausages or Kielbasa sausages, ¼” slices
2 ribs (195g) celery, diced
1 (190g) bell pepper, diced
1 tbsp (18g) unsalted butter + 1 tbsp olive oil (or 2 tablespoons olive oil)
1 can (14.5oz) crushed or diced tomatoes
1 (211g) onion, diced
8 (32g) garlic cloves, minced
1 tsp (5.8g) tomato paste
1½ tbsp (22.5ml) regular soy sauce
2 c (500ml) unsalted chicken stock
¼ tsp (0.2g) dried thyme
¼ tsp (0.25g) dried oregano
1 tsp (3g) smoked paprika
½ – 1 tsp (1.2g) cayenne pepper (adjust according to your spicy preference)
2 stalks green onion, thinly sliced
Step 1: Preheat the Instant Pot by pressing the “Sauté” button.
Step 2: Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Allow them to melt and become hot.
Step 3: Use paper towels to pat dry the chicken thighs.
Step 4: Season with salt and pepper on one side of the chicken.
Step 5: Arrange the chicken on one side and shrimp on the other into the pot.
Step 6: Cook for about 3 minutes, then season the other side with salt and pepper. Flip, and cook for another 3 minutes.
Step 7: Remove the chicken from the pot.
Step 8: Cook the shrimp for 30 seconds more. Then remove from the pot.
Step 9: In the same pot, add the sausages and cook for about 3 minutes.
Step 10: Add the green bell peppers, sliced onions, and celery. Cook for about 2 minutes or until translucent.
Step 11: Add the garlic and sauté for a minute or until aromatic.
Step 12: Add the tomato sauce, dried oregano, dried thyme, cayenne pepper, and smoked paprika. Stir and cook for a minute.
Step 13: Remove everything from the pot and set them aside.
Step 14: In the same pot, add the chicken stock. Stir and scrape the bottom to get the brown bits.
Step 15: Add soy sauce and stir until just mixed.
Step 16: Add the cooked chicken back to the pot, 2 cups of rice, and unsalted chicken stock. Make sure that the rice is submerged in the stock.
Step 17: Add the tomatoes on top, then cover with the lid.
Step 18: Cook for 7 minutes on high pressure. Do a quick release for about 10 minutes.
Step 19: Add in the shrimp, salt, and pepper. Stir until just mixed.
Step 20: Serve and enjoy!
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