Instant Pot® Cajun Jambalaya
Description
Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
Ingredients
•
1 cup uncooked white rice
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1 cup chicken broth
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1 tablespoon grapeseed oil
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2 chicken breasts, chopped in small pieces
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2 andouille sausages, sliced
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2 ribs celery, chopped
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1 small green bell pepper, seeded and chopped
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1 small onion, chopped
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1 (14 1/2 ounce) can fire-roasted tomatoes
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2 teaspoons Creole seasoning
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1 teaspoon Cajun seasoning
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12 large shrimp, peeled and deveined
Directions
1
Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
3
Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.