• 1 teaspoon canola oil
  • 1 1/2 cups andouille sausage
  • 1 pound chicken breast
  • 2 1/2 cups water
  • 1 1/4 cups brown rice
  • 1 cup onion
  • 1 cup red bell pepper
  • 1 cup green bell pepper
  • 1 cup celery
  • 1 teaspoon thyme
  • 1/4 teaspoon red pepper
  • 3 bay leaves
  • 2 teaspoons Old Bay seasoning
  • 1 pound jumbo shrimp
  • 12.5 ounces diced tomatoes
  • Sliced scallions
  • Press Sauté function on the Instant Pot and use Adjust to select “More” mode. When the word “Hot” appears, swirl in oil.
  • Add sausage to uncovered instant pot, cooking for 4 minutes or until browned, stirring frequently. Remove sausage from cooker.
  • Add in chicken to instant pot; cooking for 2 minutes on each side or until lightly browned.
  • Stir in 2 1⁄2 cups water and next 8 ingredients on the list to the Instant Pot (brown rice through bay leaves). Close and lock the lid of the Instant Pot.
  • Turn the steam release handle to “Sealing” position. Press Manual; select “High Pressure,” and use [-] or [+] to choose 18 Minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.
  • Stir in sausage, Old Bay seasoning, shrimp, and tomatoes.
  • With lid off, press Sauté, and use Adjust to select “More” mode. When mixture comes to a boil, turn the Instant Pot off.
  • Press Sauté, and use Adjust to select “Normal” mode. Simmer 5 minutes or until shrimp are done, stirring frequently. Turn cooker off. Remove inner pot from cooker; let stand 15 minutes before serving.
  • Divide jambalaya among 8 bowls . Garnish with sliced scallions, if desired. Enjoy!
Previous Next