Instant Pot Creole Jambalaya Recipe
Delicious Cajun shrimp, sausage, and chicken jambalaya made in minutes in the Instant Pot.
peeled and deveined
cut into 1/2-inch slices
boneless skinless chicken thighs
cut into 1-inch pieces
bell pepper chopped
more to taste
long grain white rice
Coat shrimp with 1 teaspoon of Creole seasoning and set aside.
On the Instant Pot press sauté and add when display reads HOT, add oil to inner pot.
Add andouille sausage and cook on both sides until browned. Remove and set aside.
Add chicken and cook until browned on both sides. Remove and set aside.
Add shrimp and briefly sauté for just a few seconds, adding a teaspoon of oil if needed. Remove and set aside.
Add onions, bell pepper, celery, and garlic. Sauté until onion is soft and translucent, stirring and deglazing the pot as the vegetables cook.
Add a few tablespoons of stock to the liner of the Instant Pot and deglaze the bottom. Hit Cancel Button.
Add thyme, the remaining Creole seasoning, salt, rice and stir to coat.
Stir in tomatoes, Worcestershire, chicken broth and bay leaves. And stir in the reserved sausage and chicken.
Lock lid in place and place valve to the sealing position. Pressure Cook/Manual on High Pressure for 7 minutes.
Once the cook time expires carefully perform a Quick Pressure Release and slowly open the Instant Pot lid.
Stir in shrimp. Replace the lid to the Instant Pot with the valve in the venting position, and allow the shrimp to finish cooking in the Keep Warm heat for 10 minutes.
Open the Instant Pot and add parsley and stir. Garnish with green onions and additional parsley (optional).
Recipe provided by Make Your Meals