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Ashton Wheeler- The Haunted Foodie

Instant Pot Jambalaya

A classic jambalaya packed with tons of flavor. This one-pot meal is perfect for a busy weeknight or Sunday dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 12 oz package Andouille or Smoked Sausage sliced
  • 2 lbs Chicken Breasts diced
  • 1 Onion diced
  • 4 cloves Garlic minced
  • 1 Green Bell Pepper diced
  • 1 Red Bell Pepper diced
  • 3 Celery Stalks sliced
  • 1 can Diced Tomatoes 15 oz
  • 2 Cups Rice
  • 3 1/2 Cups Chicken Broth
  • 1 TBSP Soy Sauce
  • 1 TBSP Worcestershire Sauce
  • 1 tsp Creole Seasoning
  • 1/2 tsp Cajun Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 TBSP Olive Oil

Equipment

  • Instant Pot or Pressure Cooker

Method
 

  1. Turn the instant pot to sauté mode and allow it to preheat for 2-3 minutes before adding the olive oil.
  2. Add the onions, bell pepper, celery and garlic and sauté for 4-5 minutes.
  3. Add the remaining ingredients and stir well.
  4. Place the lid on the instant pot, turn the venting knob to "sealing."
  5. Cook the jambalaya on high pressure for 4 minutes. Allow the pressure to release for 10 minutes then quickly release the remaining pressure.
  6. Serve with a side of bread and butter and enjoy!