Jambalaya with Chicken & Shrimp


  • 2 tbsp olive oil
  • 12 ounces skinless chicken thighs
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 3 cloves garlic
  • 2 tbsp no-salt-added Cajun seasoning
  • 1 1/3 cups brown rice
  • 2 cups reduced-sodium chicken broth
  • 1 1/2 cups Water
  • 1 can fire-roasted diced tomatoes
  • 1 yellow summer squash
  • 8 ounces peeled and deveined uncooked shrimp
  • chopped fresh parsley
  • Place a 6-qt Instant Pot on Saute setting. Add 1 Tbsp of the olive oil. When oil is hot, add chicken, and cook for 4 to 6 minutes, turning once, until browned. Remove from pot and Add remaining 1 Tbsp olive oil to pot. Add next four ingredients (through garlic) and 2 Tbsp Cajun seasoning cook for 3 to 4 minutes or until tender, stirring frequently. Add cooked chicken and the next four ingredients (through tomatoes) to the pot and stir to combine.
  • Lock lid in place. Set Instant Pot on High Pressure to cook for 10 minutes. Turn off Instant Pot and let stand for 10 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
  • Place Instant Pot on Saute setting. Stir in summer squash and shrimp. Cook, loosely covered for 3 to 4 minutes until shrimp is cooked through, stirring occasionally. Season with additional Cajun seasoning, if you like. Sprinkle with parsley to serve.
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