Easy Instant Pot Chicken & Sausage Jambalaya

Step 1

Instant Pot InstructionsPress Saute to preheat the Instant Pot Insert (this is the one I love and recommend). When "HOT" is displayed, add olive oil.

Step 3

Saute onions, bell pepper, celery in HOT Instant Pot, stirring occasionally about 4-5 minutes until golden and translucent (add a small teaspoon of butter or dab of oil if needed)

Step 5

While veggies are caramelizing, heat a separate skillet over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.

Step 7

Add garlic, cajun/creole seasoning, sea salt and Italian seasoning to onion mixture in Instant Pot, stirring until fragrant. Pour in chicken stock, scraping bottom of pan to release any brown bits. Press CANCEL on panel to turn off IP

Step 9

Add browned chicken and sausage back to Instant Pot. Pour uncooked white rice evenly over the top of the meat, add can of tomatoes over the top of rice, evenly, pressing gently to cover the rice.

Step 11

Secure lid, steam vent in locked position. Press PRESSURE COOK (Manual), adjust timer to 5-6 minutes (sea level) or 6-8 minutes (altitude), at high pressure.

Step 13

Once finished, carefully, and immediately release the steam! Remove lid, stir gently, serve with chopped parsley if desired.

Step 15

If adding shrimp | Add 12 oz medium cooked shrimp and immediately reseal the Instant Pot lid and allow the Jambalaya to warm for 5 minutes in the residual heat (Alert: the Instant Pot is on Warm). Borrowed these instructions from Boulder Locavore

Step 17

STOVETOP INSTRUCTIONSHeat a large skillet (or pot) over medium-high heat, adding a couple teaspoons of olive oil. Add sausage to skillet, stirring to quickly brown both sides, about 2 minutes per side, remove to plate. Add chicken to skillet, browning on both sides, about 2 minutes per side, remove to plate.

Step 19

Saute onions, bell pepper, celery, adding another teaspoon or two of oil or butter if needed. Stirring occasionally about 4-5 minutes until golden and translucent. Add garlic, cajun or creole seasoning, sea salt and Italian seasoning, stirring until fragrant.

Step 21

Pour chicken stock, scraping bottom of pan to release any brown bits, return browned chicken and sausage back to pan, pouring uncooked white rice over the top, add tomatoes, stirring to combine.

Step 23

Cover, reduce to simmer and cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is tender.

Step 25

Adding shrimp | Add 1 pound raw large shrimp, peeled and deveined during last 5 minutes or so of cooking, stirring occasionally until shrimp is cooked (opaque and pink).