Easy recipe for Instant Pot Chicken & Sausage Jambalaya in 5
Make this flavorful Instant Pot Chicken & Sausage Jambalaya! An easy, one-pot Cajun recipe perfect for a quick weeknight dinner. Learn how.
Ingredients
- 1 tbsp olive oil
- 12 oz andouille sausage sliced into 1/4-inch rounds
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2 tbsp Cajun seasoning use a low-sodium blend if possible
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1.5 cups long-grain white rice rinsed well
- 2.5 cups low-sodium chicken broth
- 14.5 oz can of diced tomatoes undrained
- 1 tbsp Worcestershire sauce
- ¼ cup sliced green onions for garnish
Instructions
- Set your 6-quart Instant Pot to the 'Sauté' function on high. Add the olive oil. Once hot, add the sliced andouille sausage and cook, stirring occasionally, until browned, about 3-4 minutes. Remove the sausage with a slotted spoon and set aside.
- Add the cubed chicken thighs to the pot. Season with a pinch of salt and pepper. Sauté until lightly browned on all sides, about 4-5 minutes. It does not need to be cooked through. Remove the chicken and set aside with the sausage.
- Add the diced onion, bell pepper, and celery (the 'holy trinity') to the pot. Sauté for 4-5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Pour in about 1/4 cup of the chicken broth to deglaze the pot. Use a wooden spoon to scrape all the browned bits from the bottom of the pot. This is a crucial step to prevent the 'Burn' notice. Press 'Cancel' to turn off the Sauté function.
- Return the cooked sausage and chicken to the pot. Add the rinsed rice, remaining chicken broth, undrained diced tomatoes, Cajun seasoning, dried thyme, smoked paprika, and Worcestershire sauce. Stir everything together once to combine, then gently pat the rice down to ensure it is submerged in the liquid. Do not stir again.
- Secure the lid on the Instant Pot, ensuring the steam release valve is set to the 'Sealing' position. Select the 'Pressure Cook' or 'Manual' function and set the timer for 5 minutes at high pressure.
- Once the 5-minute cook time is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the valve to the 'Venting' position to quick release any remaining steam.
- Once the pin has dropped, carefully open the lid. Fluff the jambalaya with a fork. Garnish with fresh sliced green onions before serving.
Notes
Burn Notice Prevention: The most important step is to thoroughly scrape the bottom of the pot after sautéing the meats and vegetables. Also, do not stir the rice after adding the liquid, as this can cause it to stick and burn.
Add Shrimp: If you want to add shrimp, stir them in after pressure cooking. Place the lid back on the pot for 5 minutes; the residual heat will cook them perfectly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Spice Level: The heat comes from the andouille sausage and Cajun seasoning. For a milder version, use a mild sausage and reduce the seasoning. For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
