Louisiana Jambalaya in Instant Pot with Shrimp, Sausage, and Chicken

This is a scrumptious Creole/Cajun rice dish made with so many great ingredients that your whole family will love. Southern comfort food at its best. If you're like my family, the leftovers will not last long!

Seafood and Meat Jambalaya in the Instant Pot

Ingredients
 1 lb Andouille sausage, diced
 1 tbsp extra-virgin olive oil
 1 medium onion, diced
 4 boneless chicken thighs, cut into 1-inch cubes
 ½ tsp kosher salt (optional)
 ½ tsp freshly ground black pepper
 1 red bell pepper, diced
 2 celery stalks, diced
 3 garlic cloves, minced
 3 cups cups dry long-grain rice
 1 tsp dried thyme
 1 tsp Cajun seasoning
 3 cups chicken broth/stock
 1 cup crushed tomatoes or tomato sauce
 1 lb jumbo shrimp, defrosted, peeled and deveined

Important Note
1

Please do *not* stir the pot after adding the rice. Keeping the rice on top without stirring, is a good way to prevent the dish from burning on the bottom.

Directions
2

Preheat the Instant Pot on Sautee Mode, Normal/Medium heat.

3

Add the olive oil and heat for 1 minute.

4

Add the sausage and brown on all sides for 3 minutes.

5

Add the onion and cook for 1 minute.

6

Add the chicken thighs, kosher salt (optional), pepper, bell pepper, celery, garlic, thyme, Cajun seasoning, hot pepper sauce (optional), chicken broth/stock, and tomatoes to the Instant Pot.
Stir the mixture well.

7

Add rice on top and pat down, but do *not* stir.

8

Secure the lid.
Press the Manual button and enter 6 minutes.

9

When the cook time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes of natural release, do a quick release of the rest of the pressure by turning the valve on the top of the Instant Pot. Once the pressure has fully released, remove the lid, away from your face.

10

Stir in the shrimp. Stir in the green onions (optional).
Secure the lid and let the shrimp cook in the hot rice for 5 minutes without turning on the Instant Pot.

11

Serve hot.

Ingredients

Ingredients
 1 lb Andouille sausage, diced
 1 tbsp extra-virgin olive oil
 1 medium onion, diced
 4 boneless chicken thighs, cut into 1-inch cubes
 ½ tsp kosher salt (optional)
 ½ tsp freshly ground black pepper
 1 red bell pepper, diced
 2 celery stalks, diced
 3 garlic cloves, minced
 3 cups cups dry long-grain rice
 1 tsp dried thyme
 1 tsp Cajun seasoning
 3 cups chicken broth/stock
 1 cup crushed tomatoes or tomato sauce
 1 lb jumbo shrimp, defrosted, peeled and deveined

Directions

Important Note
1

Please do *not* stir the pot after adding the rice. Keeping the rice on top without stirring, is a good way to prevent the dish from burning on the bottom.

Directions
2

Preheat the Instant Pot on Sautee Mode, Normal/Medium heat.

3

Add the olive oil and heat for 1 minute.

4

Add the sausage and brown on all sides for 3 minutes.

5

Add the onion and cook for 1 minute.

6

Add the chicken thighs, kosher salt (optional), pepper, bell pepper, celery, garlic, thyme, Cajun seasoning, hot pepper sauce (optional), chicken broth/stock, and tomatoes to the Instant Pot.
Stir the mixture well.

7

Add rice on top and pat down, but do *not* stir.

8

Secure the lid.
Press the Manual button and enter 6 minutes.

9

When the cook time is complete, allow the pressure to release naturally for 15 minutes. After 15 minutes of natural release, do a quick release of the rest of the pressure by turning the valve on the top of the Instant Pot. Once the pressure has fully released, remove the lid, away from your face.

10

Stir in the shrimp. Stir in the green onions (optional).
Secure the lid and let the shrimp cook in the hot rice for 5 minutes without turning on the Instant Pot.

11

Serve hot.

Louisiana Jambalaya in Instant Pot with Shrimp, Sausage, and Chicken

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