Travel to Cajun country with this amazingly delicious Instant Pot Jambalaya. It’s truly one of my favorite Instant Pot rice dishes. The flavors transport you to Louisiana and it’s hearty enough to fill up your people. Its one-pot convenience makes it perfect for busy weeknights… or weekend meals.
2 tablespoons olive oil
12 ounces andouille sausage, sliced
boneless skinless chicken breast, cut into bite-size pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 tablespoon Cajun seasoning
1/2 teaspoon dried thyme
2 bay leaves
1–1/2 cup long grain white rice, uncooked
can (14.5-oz) diced tomatoes, undrained
can (14.5-oz) chicken stock
1/2 teaspoon kosher salt
sliced red jalapenos
sliced green onions
Turn the Instant Pot to the saute setting and add the oil. Once it’s hot, add the sausage slices and cook until browned, about 2-3 minutes per side. Transfer the sausages to a bowl and set aside.
Drizzle 1/2 tablespoon of olive oil inside the pot. Add the cut up chicken and cook on the saute setting for a minute or two, until the chicken is no longer pink. Scrap up the browned bits of sausage as the chicken sautes. Then add the onion, pepper, celery, and garlic; cook for another minute. Add the Cajun seasoning, thyme, bay leaves and rice to the pot; stir to combine.
To the pot, add the diced tomatoes with their juices, chicken stock, and salt. Secure the lid and turn the valve to sealing. Cook on manual high pressure for 8 minutes. Allow the pressure to naturally release for 5 minutes, before a quick release for the remaining pressure.
Remove the lid and gently fluff the rice with a fork. Add the previously sautee sausages to the rice and chicken; stir to combine. Serve the jambalaya in bowls garnished with freshly sliced scallions and a red jalapeno pepper for extra heat
Keywords: Instant Pot Jambalaya, Quick and Easy Instant Pot Jambalaya